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How to Make Vegan Burritos - A Step-by-Step Guide

When it comes to vegan cooking, there are endless possibilities for creating delicious and satisfying meals. One of the best-loved dishes in the vegan community is the classic burrito, a versatile and filling meal that can be customized with an array of plant-based ingredients. Whether you're a full-time vegan or just looking to incorporate more plant-based meals into your diet, vegan burritos are a fantastic option for a satisfying and nutritious dinner.

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Ingredients

  • 2 ¼ cups water
  • 1 cup uncooked brown rice
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 3 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon chopped fresh basil
  • 1 pinch garlic powder, or to taste
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch seasoned salt, or to taste
  • 2 tablespoons olive oil
  • 2 large red potatoes, cubed
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, minced, or to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 6 flour tortillas
  • 1 cup fresh spinach, or to taste
  • 1 cup chopped romaine lettuce, or to taste
  • ¼ cup salsa, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 burritos

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
  • While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
  • While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
  • Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
  • Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
  • Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.

    • Nutrition

    495 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 841mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 12g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 36mg
    • Calcium: 108mg
    • Iron: 6mg
    • Potassium: 1153mg

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