In my experience, crafting a homemade vegan burrito recipe brings a world of flavors to your plate. Aim to fill a soft tortilla with seasoned black beans, vibrant veggies, and creamy avocado.
For example, adding a scoop of zesty salsa and a sprinkle of nutritional yeast might elevate it. Remember to wrap it tightly for the best bet at a delicious, plant-based feast.
WHY IT WORKS?
- Utilizes readily available ingredients such as canned pinto beans and fresh veggies.
- Incorporates nutritional yeast for a cheesy flavor without dairy.
- The recipe is flexible; find ways to customize it with your favorite vegetables.
- Avocado adds a creamy texture, making it satisfying without any animal products.
- Quick to assemble for a nutritious, homemade meal any day of the week.
Finding a delicious meal that caters to taste and ethical eating can be challenging. In my quest for the perfect dish, I stumbled upon the idea of creating a vegan burrito recipe that doesn’t skimp on flavor.
You’re not alone if you need clarification about maintaining a plant-based diet without sacrificing the joy of eating. I faced the same dilemma. However, through experimentation, I discovered that the key lies in selecting the right combination of ingredients.
By planning to incorporate a variety of textures and flavors, from the creamy richness of avocado to the hearty satisfaction of black beans, I crafted a vegan burrito that might just become your go-to meal.
We must find ways to enjoy our spicy Mexican food while adhering to our dietary choices; this homemade base recipe is a testament to that belief.
What Is A Vegan Burrito?
A vegan burrito is a plant-based version of a traditional Mexican dish designed to fit a vegan diet. It excludes all animal products, focusing instead on ingredients like red beans, rice, vegetables, and avocado.
In my experience, making a homemade vegan burrito involves using spices and fresh produce to create a flavorful and satisfying meal.
The best bet for veggie filling includes seasoned black beans or lentils, brown rice or quinoa, and a variety of vegetables such as peppers, onions, and corn. Wrapped in a soft tortilla, it’s a delicious, nutritious option for anyone with a plant-based diet.
Quick Fact: Vegan burritos are a versatile meal option. They allow endless customization with plant-based ingredients, making them popular for vegans and health-conscious eaters.
Recipe Directions
Stove Top Instructions
- Heat 2 tablespoons of olive oil over medium heat in a large pot with a lid.
- Add 1 medium chopped red onion, 1 red bell pepper, and 3 minced garlic cloves. Sauté for 2-3 minutes, stirring constantly.
- Add the drained and rinsed black beans, uncooked short grain brown rice, corn, finely chopped kale, 12 oz of salsa, 2 cups of water, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and 1 teaspoon salt. Stir well.
- Increase the heat to high and bring the mixture to a boil. Then, lower the heat, cover with the lid, and simmer for about 45 minutes until the rice is fully cooked.
- Remove from heat and let the mixture rest for 10 minutes with the lid on.
- Stir the mixture before serving.
Instant Pot Instructions
- Press the sauté function on the Instant Pot and warm the olive oil. Add the onion, red pepper, and garlic, sautéing for 2-3 minutes.
- Briefly turn off the Instant Pot. Add a few tablespoons of water to deglaze the pot, scraping any stuck pieces of vegetables.
- Add all remaining burrito filling ingredients. Stir slightly, then close the lid, turn the valve to sealing, and set it to high pressure for 24 minutes.
- Allow the pressure to release naturally, which should take about 10 minutes. Stir the mixture upon opening.
To Assemble the Burritos
- Spoon some of the mixture onto the center of each tortilla.
- Add any additional toppings you like, such as vegan sour cream, vegan cheese shreds, lettuce, etc.
- Fold two sides over the filling and roll up tightly.
For Freezer Burritos
- Prepare burritos with the mixture only, omitting fresh toppings.
- Wrap each burrito in foil and place in a large freezer-safe bag.
- To reheat, microwave for about 2 minutes or until warm.
Variations, Add-Ons, And Toppings
Variations
- Protein swap: For a change in protein, substitute black beans with lentils, chickpeas, or tofu. Tempeh, finely crumbled and seasoned, can also be a hearty addition.
- Grain change: Instead of brown rice, try quinoa, millet, or cauliflower rice for a different texture or to reduce carbs.
- Spicy to mild: For spice lovers, adjust the heat level by adding more chili powder or diced jalapeños, or scale back and add bell peppers for a milder version.
Add-Ons
- Roasted vegetables: Include roasted sweet potatoes, zucchini, or squash for added sweetness and depth.
- Leafy greens: Spinach, arugula, or Swiss chard can offer a nutritious boost.
- Extra protein: Incorporate vegan meat substitutes for a more “meaty” texture. Seitan, vegan ground beef, and vegan chorizo are excellent for mimicking traditional burrito fillings.
Toppings
- Avocado/Guacamole: Adds creaminess and healthy fats.
- Vegan sour cream: For a cool, tangy element.
- Vegan cheese: Sprinkle shredded vegan cheese for a melty, cheesy experience.
- Fresh veggies: Chopped lettuce, diced tomatoes, and sliced radishes provide a crisp texture.
- Herbs and onions: Fresh cilantro, diced green onions, and red onion; add freshness and a bite.
- Sauces: Salsa verde, pico de gallo, or a homemade hot sauce can spice things up or add a tangy flavor.
- Nuts and seeds: Toasted pumpkin seeds or sliced almonds can introduce a crunchy texture.
Vegetable Substitutions
- Cauliflower For Chicken: Roasted or sautéed cauliflower can mimic the texture and absorb flavors well, making it a perfect stand-in for chicken.
- Mushrooms For Beef: Portobello or cremini mushrooms, with their meaty texture, offer a beef-like richness ideal for burgers or stews.
- Zucchini Ribbons For Pasta: Thinly sliced zucchini can replace traditional pasta with a low-carb, nutrient-rich alternative.
- Butternut Squash For Cheese: Pureed butternut squash gives a creamy texture and sweet taste that can substitute cheese in sauces.
- Spinach For Lettuce: Spinach packs more nutrients and flavor than iceberg lettuce, elevating salads and sandwiches.
- Chickpeas For Tuna: Mashed chickpeas mixed with vegan mayo and spices create a convincing tuna salad alternative.
- Jackfruit For Pulled Pork: Young green jackfruit, when cooked, has a texture similar to pulled pork and can be used in vegan taco meat or sandwiches.
- Eggplant For Bacon: Thinly sliced and smoked or seasoned eggplant can mimic bacon’s crispness and smokiness.
Quick Tip: For the best texture in vegan cooking, remember to season and marinate your plant-based proteins like tofu and tempeh ahead of time. This enhances their flavor significantly.
Best Side Dishes
- Cilantro Lime Rice Adds a zesty, fresh complement to the burrito’s flavors.
- Quinoa Salad A light, protein-packed option with vegetables and a lemon dressing.
- Black Bean Soup Offers a hearty, comforting side that matches the burrito’s theme.
- Guacamole And Chips Perfect for dipping, adding creaminess and crunch.
- Sautéed Vegetables Seasonal veggies lightly sautéed in garlic and olive oil provide a nutritious boost.
- Sweet Potato Fries Baked or air-fried, these add a sweet contrast to the savory burrito.
- Corn On The Cob A classic side that brings sweetness and texture.
- Mexican Rice Flavored with tomato and spices complements the burrito’s filling.
- Fresh Salsa And Tortilla Chips For a refreshing and crispy side.
- Cucumber Tomato Salad A cool, crisp salad that balances the flavors.
How To Serve?
- Cut in Half: Slice the burrito in half to showcase the colorful filling inside and make it more manageable to eat.
- Burrito Bowls: Deconstruct the burrito ingredients into a burrito bowl for a fork-friendly version. Layer white rice, beans, veggies, and toppings.
- With Dips: Offer sides of guacamole, salsa, and vegan sour cream for dipping or adding extra flavor.
- Warm Tortillas: Heat the tortillas before assembling to make them more pliable and enhance their flavor.
- Grilled or Toasted: For added texture, lightly grill or toast the assembled burrito until the tortilla is crispy.
- Garnish: Top with fresh cilantro, diced tomatoes, and a squeeze of lime for freshness and a pop of color.
- Side Dishes: To round out the meal, serve with Mexican rice, quinoa salad, or a simple green salad.
Quick Tip: To keep avocados and guacamole green longer, add a squeeze of fresh lime juice and store it in an airtight container with the pit. This reduces browning.
Storage & Make Ahead
- Storage: After preparing vegan burritos, store them in an airtight container in the refrigerator for up to 3-4 days. This helps maintain freshness and prevents the ingredients from spoiling.
- Make Ahead: To streamline meal prep, you can prepare the filling ingredients in advance and store them separately. This includes cooking rice, sautéing vegetables, and preparing sauces. Assemble the burritos just before serving to maintain optimal texture and flavor.
Quick Fact: The first known burrito recipe in the U.S. appeared in a 1934 Los Angeles restaurant menu, showcasing the dish’s long-standing popularity and adaptability across cultures.
Time-Saving Tips
- Prep in Advance: Chop vegetables and cook grains and beans ahead of time. Store them in the fridge for easy assembly.
- Use Canned Beans: Opt for canned beans instead of cooking from scratch to save cooking time.
- Frozen Vegetables: Frozen corn or mixed veggies work well and reduce chopping time.
- Instant Rice or Pre-cooked Grains: Use instant rice or pre-cooked grains to reduce cooking time.
- Batch Cooking: Make a large batch of the filling and freeze in portions for future meals.
- Quick-Release Methods: If using an Instant Pot, use the quick-release method to save time after cooking.
- One-Pot Cooking: Minimize cleanup by cooking everything in one pot or pan where possible.
- Pre-made Tortillas: Use ready-to-eat tortillas to avoid making them from scratch.
- Assembly Line: Set up an assembly line for efficient burrito wrapping, especially if making multiple.
- Microwave for Softening Tortillas: Warm tortillas in the microwave for a few seconds to make them more pliable and easier to fold without breaking.
Vegan Burrito Recipe
Equipment
- Large pot with a lid
- Skillet or frying pan
- Instant pot (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Aluminum foil or plastic wrap (for storage)
- Microwave or oven (for reheating)
- Mixing Bowls
Ingredients
- 2 tablespoons Olive oil
- 1 medium Red onion, chopped
- 1 Red bell pepper chopped small
- 3 cloves Garlic, minced
- 1 can Black beans, drained and rinsed (15-ounce)
- 1½ cups Short grain brown rice, uncooked
- 1½ cups Corn (frozen, fresh, or canned)
- 1 cup Kale, finely chopped
- 12 oz Medium style salsa
- 2 cup Water
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt, or more to taste
- 8 Burrito-sized flour tortillas *use gluten-free if needed
- 2-3 cups Chopped lettuce
- Vegan Sour Cream To taste
- Vegan cheese shreds To taste
- Chopped avocado or guacamole To taste
- Chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices To taste
- sauce To taste
Instructions
Stove Top Instructions
- Start The Filling: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 medium chopped red onion, 1 red bell pepper, and 3 minced garlic cloves. Sauté for 2-3 minutes, stirring constantly.
- Add Main Ingredients: To the pot, add a can of drained and rinsed black beans, 1 1/2 cups uncooked short grain brown rice, 1 1/2 cups corn, 1 cup finely chopped kale, 12 oz of salsa, 2 cups of water, 1 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and 1 teaspoon salt. Mix well.
- Cook The Filling: Increase heat to high to bring the mixture to a boil. Then, reduce the heat, cover the pot with the lid, and let it simmer for about 45 minutes until the rice is fully cooked.
- Rest And Stir: After cooking, remove from heat and let the mixture sit covered for 10 minutes. Then, stir well before serving.
Instant Pot Instructions
- Sauté Vegetables: Press the sauté function on the Instant Pot. Warm the olive oil and sauté the onion, red pepper, and garlic for 2-3 minutes.
- Deglaze The Pot: Turn off the Instant Pot and add a few tablespoons of water to deglaze it, scraping any stuck pieces off the bottom.
- Add Ingredients And Cook: Add all the remaining filling ingredients. Stir slightly, close the lid, set the valve to sealing, and cook on high pressure for 24 minutes. Let the pressure release naturally (~10 minutes).
- Stir The Filling: Open the lid and stir the mixture after releasing the pressure.
To Assemble The Burritos
- Fill Tortillas: Spoon the mixture onto the center of each tortilla.
- Add Toppings: Include vegan sour cream, cheese shreds, lettuce, or any of your favorite toppings.
- Roll Up: Fold two sides over the filling and roll up tightly.
For Freezer Burritos
- Prepare For Freezing: Fill tortillas with the mixture only, leaving out fresh toppings.
- Wrap And Freeze: Wrap each burrito in foil and store them in a freezer-safe bag.
- Reheat: Microwave for about 2 minutes or until warm, when ready to eat.
Notes
- Customization is key: Adjust spice levels and ingredients based on personal taste preferences.
- Nutritional boost: Add quinoa for extra protein or spinach for more iron and vitamins.
- Efficiency: Cook the rice or quinoa in advance to save time during meal preparation.
- Storage: Properly wrapped, these burritos can be frozen for up to 3 months.
- Reheating tips: Reheat thawed burritos in a skillet over medium heat for a crisp exterior.
- Serving suggestion: Accompany with guacamole and salsa for added flavor and freshness.
- Vegan cheese: Melts best when burritos are reheated covered, trapping steam.
Nutrition Table
Frequently Asked Questions
Can I Substitute The Rice With Another Grain?
Yes, you can substitute the rice with other grains like quinoa, farro, or barley. Quinoa is a great option if you’re looking for a higher protein content. Adjust the cooking time according to the grain you choose, as cooking times may vary.
How Can I Make The Burritos Gluten-Free?
To make the burritos gluten-free, use gluten-free tortillas made from corn, rice flour, or a gluten-free flour blend. Also, ensure that all other ingredients, such as spices and salsa, are certified gluten-free to avoid cross-contamination.
What Vegan Cheese Is Best For Burritos?
For vegan burritos, choose a vegan cheese that melts well. Brands that offer shredded cheese blends specifically designed to melt can be ideal for this purpose. Nutritional yeast can also be a flavorful, cheese-like, naturally dairy-free addition.
Can I Prepare The Burrito Filling Ahead Of Time?
Absolutely, preparing the burrito filling ahead of time is a great time-saver. Cook the filling as directed, allow it to cool, then store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat the filling before assembling the burrito wrap..
How Can I Prevent My Vegan Burritos From Getting Soggy?
Ensure the filling is wet enough before wrapping to prevent soggy burritos. Allow the cooked filling to cool slightly and thicken. When using ingredients like salsa, add them sparingly or serve on the side instead.
Wrap the veggie burritos tightly in foil before reheating to keep the moisture in without making the tortilla soggy. Reheating freezer burritos in an oven or toaster oven can help maintain a crispier texture.
