Vegan Burrito
A delicious and filling vegan burrito packed with nutritious ingredients and bursting with flavor, perfect for lunch or dinner.
Ingredients
Burrito Filling
- 1 cup cooked beans (black beans or pinto beans)
- 1 cup cooked rice or quinoa
- 1 avocado, sliced
- 1 cup mixed vegetables (bell peppers, onions, corn, etc.)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large tortillas
Optional Toppings
- salsa
- lime juice
- cilantro
Instructions
Cooking the Filling
- In a skillet, heat olive oil over medium heat. Add mixed vegetables and sauté until tender.
- Stir in cooked beans, rice, cumin, chili powder, salt, and pepper; cook until heated through.
Assembling the Burritos
- Warm the tortillas in a separate pan.
- Assemble the burritos by placing a portion of the filling on each tortilla, adding avocado slices and optional toppings.
- Fold the sides of the tortilla over the filling, then roll it up tightly.
- Serve warm.
Notes
To store leftover burritos, wrap them tightly in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to three days. You can also freeze the burritos by wrapping them in foil and placing them in a freezer bag, where they can last for up to two months. Feel free to mix up the vegetables according to your taste or what you have on hand. Add more spices or hot sauce if you like your burrito spicy. For a creamier filling, you can mash some of the beans before adding them to the skillet.