Vegan Burritos Recipes

VEGAN BURRITOS

Vegan burritos image

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Provided by Lulu Grimes

Time 40m

Number Of Ingredients 14

Ingredients

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans, drained
1 bunch coriander, chopped
250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

Steps:

To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium

VEGAN BURRITOS

Vegan Burritos image

Way better than Moe's®! These vegan burritos are easy to make and delicious!

Provided by Em

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h25m

Yield 6

Number Of Ingredients 19

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

Steps:

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 Facts : Calories 495.4 calories, Carbohydrate 89.3 g, Fat 9.7 g, Fiber 11.5 g, Protein 14.6 g, SaturatedFat 1.8 g, Sodium 841.4 mg, Sugar 3.2 g

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