Vegan Chorizo Burrito
Savor the bold, smoky flavors of this Vegan Chorizo Burrito—an irresistible plant-based twist on a classic favorite. Packed with protein-rich vegan chorizo crumbles, hearty black beans, and nutty brown rice, each bite boasts a medley of textures and spices like smoked paprika and cumin. Complemented by sautéed red bell peppers, onions, creamy avocado, fresh cilantro, and a hint of vibrant salsa, this recipe is a flavor explosion wrapped in a warm, soft tortilla. Ready in just 35 minutes, it's the perfect quick and satisfying meal for lunch or dinner. Whether you're a long-time vegan or simply exploring meatless options, this burrito is guaranteed to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup vegan chorizo crumbles
- 1 cup cooked brown rice
- 1 cup canned black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large flour tortillas (vegan)
- 1 sliced avocado
- 0.25 cup fresh cilantro, chopped
- 0.5 cup salsa
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 5-6 minutes, or until the vegetables begin to soften.
Add the minced garlic and vegan chorizo crumbles to the skillet, stirring to combine. Cook for another 5 minutes until the chorizo is heated through.
Stir in the smoked paprika, ground cumin, salt, and black pepper. Mix well to evenly coat the vegetables and chorizo with the spices.
Add the black beans and cooked brown rice to the skillet. Stir to combine all the ingredients, cooking for an additional 3-4 minutes until everything is heated through.
Warm the flour tortillas in a separate pan or microwave for 30 seconds to make them more pliable.
To assemble the burritos, place a tortilla on a flat surface and spoon about 1/4 of the chorizo and vegetable mixture onto the center.
Layer a few slices of avocado on top, sprinkle with chopped cilantro, and add a spoonful of salsa.
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.
Serve immediately, and enjoy your Vegan Chorizo Burrito!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 17.1 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1804 mg | 38% | |
*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.
