Vegan Burrito
A quick, flavorful, and protein-packed vegan burrito filled with seasoned beans, rice, fresh veggies, and creamy toppings. Perfect for a healthy meal any time of day.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 7 servings 1x
- Category: Main Course
- Method: No-Cook/Assemble
- Cuisine: American
- Diet: Vegan
Ingredients
1 can black beans
1 can sweet corn
1 teaspoon paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon cumin
2 teaspoons fresh lime juice
2 green onions, cut into rings
1/2 cup freshly chopped cilantro
salt, to taste
black pepper, to taste
1 cup guacamole (homemade or store-bought)
1 cup salsa (homemade or store-bought)
3/4 cup vegan sour cream
1/2 cup vegan shredded cheese
3 cups shredded lettuce
3 cups cooked brown rice (seasoned with salt and 1 teaspoon of cumin)
6 large flour tortillas (use gluten-free ones if needed)
Instructions
- Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.
- Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado.
- Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!
Notes
- For a crispier tortilla, warm it in a dry skillet for 20 seconds before assembling.
- Adjust the level of spice by adding jalapeños or red pepper flakes.
- All components can be prepped ahead of time for easy assembly.
Nutrition
- Serving Size: 1 burrito
- Calories: 443 kcal
- Sugar: 8 g
- Sodium: 648 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Find it online: https://cleanvegankitchen.com/vegan-burrito/