Want a hearty vegan burrito that’s ready even faster than a fast-food burrito? Whip up quick homemade burritos with help from instant rice and canned beans. This shortcut vegan recipe cuts down on cook time and animal products while still providing all the Mexican flavors you crave. Here’s how to make vegan burritos!
Vegan Burrito Ingredients
- Water
- Uncooked instant brown rice
- Olive oil
- Green pepper
- Chopped onion
- Minced garlic
- Chili powder
- Ground cumin
- Crushed red pepper flakes
- Canned black beans
- Flour tortillas
- Salsa
- Optional: avocado slices or guacamole, lime wedges, vegan sour cream, additional salsa
Directions
Step 1: Cook the rice
In a small saucepan, bring the water to a boil. Add the rice and return to a boil. Then reduce the heat, cover and simmer for 5 minutes. Remove the saucepan from the heat and let it stand covered until all the water is absorbed, about 5 minutes.
The great thing about instant rice (as its name suggests!) is that it cooks in a fraction of the time of regular rice.
Editor’s Tip: Avoid stirring while it’s cooking so it doesn’t become mushy.
Step 2: Make the burrito filling
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers and onions, cook until tender, about 3 to 4 minutes. Add the garlic and cook for one minute longer. Then add the chili powder, cumin and red pepper flakes and stir to combine.
Stir in the beans and rice and cook until heated through, about 4 minutes. Stir in the salsa and remove from the heat.
Step 3: Fill the burritos
Spoon about 1/2 cup of filling off-center on each tortilla. Fold the sides and ends over the filling and roll up. Serve with optional toppings as desired.
Editor’s Tip: This is how to fold a burrito so the toppings won’t spill out.
Vegan Burrito Variations
These vegan burritos are the perfect vehicle for an extra serving of veggies. Try adding sauteed corn, zucchini or mushrooms. If you’re craving more protein and texture, add some crispy tofu or tempeh. For a richer-tasting burrito, add homemade guacamole. Shredded vegan cheese also goes nicely inside a burrito.
Vegan Burrito Tips
How do you store vegan burritos?
Want to make these into a freezer meal? Wrap each burrito tightly in foil and place in a freezer-safe zip-top bag for up to three months. To eat, thaw in the fridge overnight, then unwrap and reheat in the microwave until warm, one to two minutes.
To reheat vegan burritos from frozen, place wrapped burritos on a baking sheet and heat in a 400ºF oven for 45 minutes. Then unwrap and return to the oven for another 10 minutes to crisp up.
How do you make gluten-free vegan burritos?
The great news is that all the burrito fillings (rice, beans, guacamole and salsa) are naturally gluten-free. If you have a gluten sensitivity, be sure to use wheat-free tortillas that are expressly marked “gluten-free.”
