This vegan burrito recipe is a delightful combination of flavors and textures that will satisfy your taste buds. It's perfect for a quick lunch or dinner, and it's packed with nutritious ingredients. Whether you're a seasoned vegan or just looking to try something new, this recipe is sure to become a favorite.
Most of the ingredients in this recipe are commonly found in any supermarket. However, you might want to double-check for avocado and salsa. Avocados can sometimes be tricky to find ripe, so make sure to pick ones that are slightly soft to the touch. Salsa comes in various flavors and heat levels, so choose one that suits your taste preferences.
Ingredients For Vegan Burrito Recipe
Rice: A staple grain that provides a hearty base for the burrito.
Black beans: These legumes add protein and a creamy texture.
Corn: Adds a sweet and crunchy element to the burrito.
Salsa: Provides a tangy and spicy flavor boost.
Tortillas: The wrap that holds all the delicious ingredients together.
Lettuce: Adds a fresh and crunchy texture.
Tomatoes: Brings juiciness and a burst of flavor.
Avocado: Adds creaminess and healthy fats to the burrito.
Technique Tip for This Recipe
When preparing the black beans and corn, consider adding a pinch of cumin and smoked paprika to the pan. This will enhance the flavor profile and give your vegan burrito a subtle, smoky depth. Additionally, lightly toasting the tortillas on a dry skillet for about 30 seconds on each side will make them more pliable and add a slight crispiness, elevating the overall texture of the dish.
Suggested Side Dishes
Alternative Ingredients
cooked rice - Substitute with quinoa: Quinoa is a protein-rich grain that provides a similar texture and nutritional profile to rice, making it a great alternative.
black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor to black beans, and they work well in burritos.
cooked corn - Substitute with frozen peas: Frozen peas offer a sweet flavor and similar texture, adding a different but complementary taste to the burrito.
salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that provides a similar flavor profile with a bit more texture.
large tortillas - Substitute with large lettuce leaves: For a low-carb option, large lettuce leaves can be used to wrap the burrito fillings.
shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can add a slightly different flavor to the burrito.
diced tomatoes - Substitute with roasted red peppers: Roasted red peppers offer a sweet and smoky flavor that can enhance the overall taste of the burrito.
sliced avocado - Substitute with guacamole: Guacamole provides a creamy texture and rich flavor, similar to sliced avocado, but with added seasonings.
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How to Store / Freeze This Recipe
- Allow the burritos to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
- Wrap each burrito individually in aluminum foil or parchment paper. This helps maintain their shape and keeps them fresh.
- Place the wrapped burritos in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
- Label the container or bag with the date. This ensures you know how long the burritos have been stored.
- Store the burritos in the refrigerator for up to 4 days. For longer storage, place them in the freezer where they can last up to 3 months.
- To reheat refrigerated burritos, unwrap them and place them on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
- For frozen burritos, thaw them in the refrigerator overnight. Once thawed, reheat as you would refrigerated burritos.
- Alternatively, you can reheat frozen burritos directly from the freezer. Unwrap and microwave on high for 3-4 minutes, flipping halfway through, or until heated through.
- For a crispy exterior, reheat the burritos in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also use a toaster oven for this step.
- If you prefer, reheat the burritos in a skillet over medium heat. Cook for 2-3 minutes on each side, or until the tortillas are crispy and the filling is hot.
How to Reheat Leftovers
Oven Method
- Preheat your oven to 350°F (175°C).
- Wrap each burrito in aluminum foil to keep it moist.
- Place the wrapped burritos on a baking sheet.
- Heat for about 15-20 minutes, or until thoroughly warmed.
- Unwrap and enjoy your perfectly reheated vegan burrito.
Stovetop Method
- Heat a non-stick skillet over medium heat.
- Place the burrito in the skillet, seam side down.
- Cover with a lid to trap the heat.
- Cook for about 2-3 minutes on each side, or until the burrito is heated through and the tortilla is crispy.
- Serve hot and enjoy the crispy texture.
Microwave Method
- Place the burrito on a microwave-safe plate.
- Cover it with a damp paper towel to prevent it from drying out.
- Microwave on high for 1-2 minutes, checking halfway through.
- Ensure the burrito is heated evenly by rotating it if necessary.
- Let it sit for a minute before serving to allow the heat to distribute.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C).
- Lightly spray the burrito with a bit of olive oil for extra crispiness.
- Place the burrito in the air fryer basket.
- Heat for about 5-7 minutes, flipping halfway through.
- Enjoy the crispy and evenly heated vegan burrito.
Toaster Oven Method
- Preheat your toaster oven to 350°F (175°C).
- Wrap the burrito in aluminum foil.
- Place it on the toaster oven tray.
- Heat for about 10-15 minutes, or until warmed through.
- Unwrap and savor the deliciously reheated burrito.
Best Tools for This Recipe
Pot: Used to cook the rice according to package instructions.
Pan: Used to heat the black beans and corn until warm.
Strainer: Used to drain and rinse the black beans.
Measuring cups: Used to measure out the rice, corn, salsa, lettuce, and tomatoes.
Knife: Used to dice the tomatoes and slice the avocado.
Cutting board: Used as a surface for dicing tomatoes and slicing avocado.
Spoon: Used to stir the black beans and corn in the pan.
Tortilla warmer: Optional, used to warm the tortillas before assembling the burritos.
Serving plate: Used to lay out the tortillas for assembly and to serve the finished burritos.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Cook the rice and black beans ahead of time and store them in the fridge.
Use pre-made salsa: Save time by using store-bought salsa instead of making your own.
Pre-chop vegetables: Dice the tomatoes and shred the lettuce in advance to streamline assembly.
Microwave for reheating: Quickly warm the tortillas and fillings in the microwave instead of using a pan.
Batch cooking: Make multiple burritos at once and store them in the fridge or freezer for quick meals later.
Vegan Burrito Recipe
Ingredients
Main Ingredients
- 1 cup Rice cooked
- 1 can Black Beans drained and rinsed
- 1 cup Corn cooked
- 1 cup Salsa
- 4 large Tortillas
- 1 cup Lettuce shredded
- 1 cup Tomatoes diced
- 1 avocado Avocado sliced
Instructions
- 1. Cook the rice according to package instructions.
- 2. In a pan, heat the black beans and corn until warm.
- 3. Lay out the tortillas and evenly distribute the rice, beans, corn, salsa, lettuce, tomatoes, and avocado slices.
- 4. Roll up the tortillas to form burritos.
- 5. Serve and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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