Vegan Chipotle Burrito
Smoky, satisfying, and bursting with bold flavors, this Vegan Chipotle Burrito is a wholesome twist on the classic favorite. Made with hearty black beans simmered in smoky chipotle peppers, cumin, and paprika, it's paired with nutty brown rice, creamy homemade guacamole, and crisp, vibrant vegetables like romaine lettuce and cherry tomatoes. Wrapped in a warm flour tortilla, every bite offers a perfect balance of spice, zest, and freshness. Ready in just 35 minutes from start to finish, this plant-based burrito is packed with protein, fiber, and flavor—perfect for a quick dinner or meal prep option. Enjoy a guilt-free, vegan version of your burrito cravings that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 yellow onion
- 15 ounces canned black beans
- 1 chipotle pepper in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 1 cup cooked brown rice
- 4 large flour tortillas
- 1 ripe avocado
- 1 lime
- 0.25 cup fresh cilantro
- 1 cup romaine lettuce
- 0.5 cup cherry tomatoes
Instructions
Finely chop the garlic, onion, and chipotle pepper. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and onion. Sauté for about 3 minutes until the onion becomes translucent.
Drain and rinse the black beans. Add them to the skillet along with the chopped chipotle pepper, cumin, paprika, and salt. Stir well to combine.
Cook the mixture for about 5 minutes, allowing the flavors to meld together. Remove from heat, and stir in the cooked brown rice to warm it through.
While the beans and rice are cooking, dice the avocado and juice the lime. Chop the romaine lettuce and halve the cherry tomatoes.
In a small bowl, combine the avocado with lime juice and half of the cilantro. Mash until smooth to create a simple guacamole.
To assemble the burrito, lay a tortilla on a flat surface. Spread a quarter of the guacamole in the center of the tortilla. Layer with a quarter of the black bean and rice mixture.
Top with chopped lettuce, cherry tomatoes, and the remaining cilantro.
Fold the sides of the tortilla over the filling, then roll the burrito tightly from one end to the other.
Repeat the assembly process for the remaining tortillas.
Serve immediately and enjoy your smoky, flavorful vegan chipotle burritos!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 18.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3745 mg | 80% | |
*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.
