Vegan Burrito #vegetarian #lunch

Vegan Burrito #vegetarian #lunch

These delightful dark bean and corn veggie lover burritos are everything. They have so much flavor and surface going on, it's much the same as joy in your mouth (and belly).

There are a couple of components included, you don't need to do everything, except the more components you include, the more delectable your burritos will be! It's optimal on the off chance that you can get another person required to help with the prep. There's nothing troublesome that needs to occur here, yet only a couple of moving parts.

You make some vegetarian harsh cream, shred some lettuce, make a pico de gallo salsa, cook some rice and afterward blend the cooked rice with some hacked sundried tomatoes, a little crisp lime juice and some salt and pepper, make your dark bean and corn blend and your guacamole.

Also try our recipe Buffalo Chickpea Taquitos

Vegan Burrito #vegetarian #lunch

A vegan burrito recipe that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream and guacamole, this is a recipe you’ll return to again and again.

For the Black Beans and Corn:

  • 1/2 Medium Onion (Chopped)
  • 1 Tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Dried Chili Flakes
  • 1/2 tsp Ground Cumin
  • 1 15oz (425g) Can Black Beans (Drained)
  • 1 15oz (425g) Can Sweet Corn (Drained)
  • 1/4 cup (60ml) Water
  • Salt and Pepper (To Taste)

For the Sundried Tomato Basmati Rice:

  • 3 cups Cooked Basmati Rice (Brown Rice would also work great here.)
  • 12 Sundried Tomatoes (Chopped)
  • 1 Tbsp Lime Juice (Freshly Squeezed)
  • Salt and Pepper (To Taste)
  • For the Pico De Gallo Salsa:
  • 1 Full Batch Pico De Gallo (as per linked recipe)
  • For the Vegan Sour Cream:
  • 1 Full Batch Vegan Sour Cream (as per linked recipe)

For the Guacamole:

  • 2 Avocados
  • 1 Tbsp Lime Juice (Freshly Squeezed)
  • Salt and Pepper (To Taste)

For Assembling/Serving:

  • 8 Large Soft Flour Tortillas (or use gluten-free if preferred)
  • 3 cups Shredded Lettuce


  1. Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
  2. Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
  3. Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
  4. Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
  5. Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
  6. Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
  7. Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
  8. Serve. Cut the burritos in half and serve.

Read more our recipe : Authentic Paleo Pizza Crust

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