Vegan Bean and Cheese Burrito
Satisfy your craving for Tex-Mex flavors with this Vegan Bean and Cheese Burrito recipe, a hearty and wholesome option packed with plant-based protein and zesty seasonings. Featuring a flavorful medley of black beans, pinto beans, and fresh ingredients like garlic, onion, and tomato, this recipe delivers bold taste with every bite. The burrito is then loaded with gooey, dairy-free vegan cheese and brightened with a squeeze of lime juice and fresh cilantro before being wrapped in a soft flour tortilla and lightly toasted for the perfect texture. Quick to make in just 30 minutes, this recipe is ideal for busy weeknights and serves as a satisfying lunch, dinner, or on-the-go meal. Serve it up with creamy avocado slices and your favorite salsa for an irresistible vegan twist on a classic Mexican-inspired dish that everyone will love. Keywords: vegan burrito recipe, plant-based protein, quick weeknight meal, Tex-Mex flavors, dairy-free cheese.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups cooked black beans
- 1.5 cups cooked pinto beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium tomato, diced
- 1 tablespoon lime juice
- 1 cup vegan cheese shreds
- 4 large flour tortillas
- 0.25 cup fresh cilantro, chopped
- 0.5 cup salsa, for serving
- 1 avocado, sliced
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, pinto beans, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Add the diced tomato and lime juice. Stir to combine and cook for another 2-3 minutes.
Remove from heat and let the mixture cool slightly.
Lay a tortilla flat on a clean surface. Place about a quarter of the bean mixture in the center of the tortilla.
Top with 1/4 cup of vegan cheese and a sprinkle of chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Place the burritos seam-side down on a preheated skillet over medium heat to seal the seam. Cook for 2-3 minutes until the tortilla is slightly crispy.
Serve the burritos warm with salsa and sliced avocado on the side.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 335.3 g | 122% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 21.3 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2280 mg | 175% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3983 mg | 85% | |
*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.
