Gluten-Free Vegan Burrito
This Gluten-Free Vegan Burrito is the ultimate combination of wholesome, plant-based goodness and allergy-friendly ingredients, perfect for anyone looking for a delicious and nutritious meal. Featuring soft gluten-free tortillas packed with protein-rich black beans, fluffy quinoa, creamy avocado, and a vibrant mix of shredded lettuce, diced tomatoes, and fresh salsa, each bite bursts with bold flavors and satisfying textures. Seasoned with aromatic garlic, cumin, and paprika, this burrito is both easy to make and incredibly versatile—ready in just 25 minutes from prep to plate. Serve them fresh or lightly toasted for added crispiness, and enjoy a crowd-pleasing dish that’s dairy-free, gluten-free, and entirely vegan. Whether for lunch, dinner, or meal prep, this recipe is a guaranteed hit for all, including those with dietary preferences!
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Recipe Information
Ingredients
- 4 pieces Gluten-free tortillas
- 1 can (15 oz) Canned black beans
- 1 cup Cooked quinoa
- 1 tablespoon Olive oil
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 1 large Avocado, sliced
- 1 tablespoon Fresh lime juice
- 0.5 cup Salsa (mild, medium, or hot)
- 1 cup Shredded lettuce
- 0.5 cup Diced tomatoes
- 2 tablespoons Chopped cilantro (optional)
Instructions
Drain and rinse the canned black beans under cold water.
Heat a skillet over medium heat and add olive oil.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the black beans, ground cumin, paprika, and salt to the skillet. Stir well and cook for 3-4 minutes until warmed through.
Remove the black beans from heat and mash slightly with the back of a fork to create a chunky texture.
Warm the gluten-free tortillas on a dry skillet or in the microwave for 20-30 seconds to make them pliable.
Assemble the burrito by layering the center of the tortilla with 1/4 cup cooked quinoa, 1/4 of the black bean mixture, a few slices of avocado, a drizzle of lime juice, 2 tablespoons of salsa, a handful of shredded lettuce, and a tablespoon of diced tomatoes. Add cilantro if using.
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a burrito. Repeat with the remaining tortillas and fillings.
Serve immediately, or toast the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side to crisp up the tortilla.
Enjoy your gluten-free vegan burritos with extra salsa or guacamole on the side if desired!
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 17.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4170 mg | 89% | |
*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.
