Dairy-Free Smothered Burrito
Indulge in the ultimate comfort food with this Dairy-Free Smothered Burrito recipe, a perfect blend of vibrant flavors and creamy textures without a hint of dairy. Packed with seasoned black beans, fluffy rice, sweet corn, and juicy diced tomatoes enveloped in warm flour tortillas, these burritos are smothered in a rich, velvety dairy-free sauce made with nutritional yeast and thickened to perfection. Topped with melted dairy-free cheese and fresh garnishes like avocado, cilantro, and lime, this baked dish offers a hearty, satisfying meal that's ideal for plant-based eaters or anyone seeking a nutritious dairy-free dinner option. Ready in just under an hour, this recipe is perfect for those craving bold Mexican-inspired flavors and effortless vegan comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 cups cooked rice
- 1 15 oz can black beans
- 1 15 oz can diced tomatoes
- 1 large green bell pepper
- 1 cup corn kernels
- 4 large flour tortillas
- 1 cup dairy-free cheese
- 1 large avocado
- 0.5 cup cilantro
- 1 large lime
- 0.5 cup dairy-free sour cream
- 1.5 cups low sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Dice the yellow onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, ground cumin, and chili powder. Stir and cook for another 2 minutes.
Drain and rinse the black beans and add them to the skillet along with the cooked rice, diced tomatoes, diced green bell pepper, and corn kernels. Mix until well combined and heat for an additional 5 minutes.
Preheat the oven to 375°F (190°C).
In a small saucepan, bring the vegetable broth to a simmer. Add the nutritional yeast and stir to combine.
In a tiny bowl, mix the cornstarch and water to make a slurry. Add this to the simmering broth to thicken the sauce. Stir continuously until the sauce thickens, then remove from heat.
Take one flour tortilla and place 1/4 of the bean and rice mixture in the center. Roll the burrito tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Pour the thickened broth over the burritos, smothering them completely.
Sprinkle the dairy-free cheese over the top and cover the baking dish with foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
While the burritos are baking, dice the avocado, chop the cilantro, and cut the lime into wedges.
Remove the burritos from the oven, let cool for 5 minutes, and then garnish with diced avocado, chopped cilantro, and a squeeze of lime juice.
Serve with a dollop of dairy-free sour cream on the side.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 39.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2072 mg | 159% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3643 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
