Easy Vegan Bean Burrito
This homemade vegan bean burrito is easy to make in only 15 minutes or less! It’s such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.
Ingredients
- 2 large tortillas
- 3 oz salsa 80 g
- ½ cup cooked kidney or black beans 80 g
- ½ green onion finely chopped
- Salt pepper & cayenne to taste
- 3 tbsp brown rice cooked
- ½ avocado sliced
- 2 tsp corn kernels
- 2 leaves lettuce shredded
- ½ fresh tomato chopped
- 3 tbsp red bell pepper sliced (20 g)
Instructions
- In a small bowl, mash beans and salsa with a fork. Don't overdo it; it’s okay when some beans retain their texture.
- Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
- Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
- Make sure your burritos are not too full so that you can still roll them!
- Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
- Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
- Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!
Notes
- Reduce the calories by using leafy greens instead of flour tortillas.
- Depending on the size of your tortillas, you might need to use less filling for each one so that you'll be able to fold them successfully.
- To get a higher protein burrito, add some tofu or tempeh to the filling.
- You can store these in the fridge for a couple of days, wrapped in some foil.
- You can easily double or triple this recipe to feed more people!
- For an even lazier version, simply throw all of the ingredients (minus the tortillas) together to make a delicious burrito bowl.
Nutrition
Calories: 440kcal | Carbohydrates: 78g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 681mg | Fiber: 17g | Sugar: 5g