Vegan Black Bean Burrito
Bursting with flavor and loaded with wholesome ingredients, this Vegan Black Bean Burrito is the ultimate plant-based comfort food. Featuring sautéed onions, garlic, and red bell peppers seasoned with smoky cumin, paprika, and chili powder, the filling centers around hearty black beans and a splash of zesty lime juice for a vibrant kick. Wrapped in soft flour tortillas, these burritos are layered with creamy avocado, fresh cilantro, tangy salsa, and fluffy cooked rice for a satisfying fusion of textures and tastes. Quick and easy to prepare in just 30 minutes, this customizable burrito recipe is perfect for busy weeknights, meal prep, or a portable on-the-go lunch. Packed with protein, loaded with fiber, and brimming with bold flavors, this vegan burrito is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 15 ounces canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 lime, juiced
- 4 large flour tortillas
- 1 avocado, sliced
- 0.5 cup salsa
- 0.25 cup fresh cilantro, chopped
- 1 cup cooked rice
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until peppers are softened.
Add the drained black beans to the skillet and season with cumin, paprika, chili powder, salt, and pepper.
Cook the mixture for 5 minutes, stirring occasionally, until heated through.
Squeeze the juice of one lime over the black bean mixture and stir to combine.
Warm the tortillas in a pan or microwave to make them more pliable.
Lay each tortilla flat on a work surface. Add a quarter of the black bean mixture to the center of each tortilla.
Top with sliced avocado, a couple of spoonfuls of salsa, a sprinkle of fresh cilantro, and some cooked rice.
Fold in the sides of the tortilla and roll tightly to form a burrito.
Serve immediately or wrap in foil for easy transport if taking to-go.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 315.2 g | 115% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 18.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2595 mg | 55% | |
*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.
