Vegan Cheesy Bean and Rice Burrito
Indulge in the ultimate plant-based delight with this Vegan Cheesy Bean and Rice Burrito, a hearty and wholesome recipe that's packed with flavor and perfect for a quick dinner or meal prep. Featuring tender long-grain brown rice, seasoned black beans, sautéed onions and bell peppers, and a rich, velvety vegan cheese sauce made with nutritional yeast and almond milk, this burrito delivers a satisfying cheesy kick without the dairy. Fresh avocado slices, vibrant cilantro, and zesty lime wedges take this dish to the next level, pairing beautifully with the warm flour tortillas for a complete taste experience. Ready in under 45 minutes and ideal for vegan burrito lovers, this recipe is a must-try for anyone seeking healthy, flavorful, and customizable comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long grain brown rice
- 2 cups water
- 1 cup cooked black beans
- 1 red bell pepper, diced
- 0.5 cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 cup vegan cheddar cheese
- 2 tablespoons nutritional yeast
- 0.5 cup unsweetened almond milk
- 4 large flour tortillas
- 1 avocado, sliced
- 0.25 cup fresh cilantro
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water and drain. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender and water is absorbed.
In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes or until the onion is translucent.
Stir in the cooked black beans, cumin, chili powder, salt, and black pepper. Cook for 2-3 more minutes, until the mixture is well combined and heated through.
To make the vegan cheesy sauce, in a small saucepan over medium heat, combine the vegan cheddar cheese, nutritional yeast, and almond milk. Stir constantly until the cheese melts and the sauce becomes smooth and creamy.
Warm the flour tortillas: Place them in a dry skillet over low heat for about 30 seconds to 1 minute per side until they’re pliable.
To assemble the burrito, spread a generous scoop of the rice on each tortilla, followed by the bean mixture. Drizzle with the cheesy sauce.
Top with slices of avocado and fresh cilantro.
Fold the sides in and roll up the tortillas to form burritos.
Serve each burrito with lime wedges on the side for squeezing over the burrito before eating. Enjoy your meal!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 16.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 645 mg | 50% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2512 mg | 53% | |
*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.
