Made in one pot and loaded with flavor, this Vegan Burritos recipe is a classic meal prep and party recipe! Freeze to have on hand for when you need a quick meal.
Flavor Base: Heat 1 Tbsp olive oil in a large saute pan or pot over medium heat. Add 1 medium red onion (diced) and 1 red bell pepper (diced). Cook for 3 to 5 minutes, or until onion is soft. Add 2 cloves garlic and continue cooking for 1 minute.
Fillings: Add 1 15-oz can black beans (drained), 1 15-oz can corn (drained), 1 16-oz jar salsa, 1 ½ cups brown rice, 1 1-oz packet taco seasoning, and 3 cups water.
Cook: Stir, cover, and cook at a gentle simmer until rice is fully cooked, 40 to 50 minutes.If water is all gone but rice is not done yet, add more water, ½ cup at a time. If there is still water but rice is finished, remove lid and cook uncovered to reduce the liquid.
Assemble: Spoon filling onto your tortilla, along with your desired additional fillings (we did guacamole and lettuce). Fold the sides over then roll into burritos.We found this to be easier if you roll the burrito on top of a piece of aluminum foil. Once you roll the burrito, wrap it in foil before cutting in half. This will hold everything together, no matter your burrito rolling skills!
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Notes
If you use white rice, reduce cook time to 20 to 25 minutes.