vegetarian burritos

The filling for these vegan burritos is ULTRA flavorful, satisfying and easy to make. The mixture can be made on the stove top or using an Instant Pot. No one will miss the meat and dairy!

Vegan Burritos

olive oil

red onion, chopped

red bell pepper, chopped small

garlic,

black beans, drained and rinsed

brown rice

corn (frozen, fresh or canned)

kale

oz medium style salsa

water

cumin

chili powder

smoked paprika

burrito sized flour tortillas (*use gluten free if needed)

lettuce

Vegan Sour Cream

vegan cheese shreds

avocado

chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices

hot sauce

In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

Stove top instructions

Press the saute function on the Instant Pot and warm the olive oil in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

To make using an Instant Pot

Spoon some of the mixture into the centers of the tortillas. Add whatever additional toppings you&#039;d like such as vegan sour cream, vegan cheese shreds, lettuce, etc. Fold two sides over the filling and roll up. Enjoy!

Assemble the burritos

Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Freezer burritos

These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.

raw walnuts (soaked overnight

onion

garlic (peeled and minced)

soy sauce

liquid smoke soy sauce

garlic powder

paprika

sea salt

black pepper

black beans (about 1 can)

rice

salt and pepper

tomato paste tomato sauce

burrito wraps

salsa

guacamole (homemade

vegan cheese

lettuce (shredded

hot sauce jalapenos

lime crema

In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.

In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Vegan Walnut Meat

In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Seasoned Rice

Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.

Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it&#039;s easy to remember what to add.

Layer them:Burritos Seasoned RiceWalnut Meat (or crumbled veggie burgers)LettuceCheeseSalsaGuacHot Sauce/JalapenosLime Crema

Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.

Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.

Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649719096/ptwdd54nn8us6cpmln0h.mp4

This flavorful Vegetarian Red Beans and Rice Burritos recipe is quick and easy to make. 

Vegetarian Red Beans and Rice Burritos

tbsp oil

onion (chopped)

garlic (chopped)

red pepper (chopped)

tsp seasoning with chili

tsp cumin

19 oz can red beans

rice (cooked)

cheese

salsa of commerce

sour cream

Heat the oil in a large skillet over medium-high heat. Add onion, garlic, pepper, chili powder, and cumin. Sauté until onion and pepper are tender.

Drain and rinse the red beans. Add the beans and cooked rice to the onion mixture.

Reduce heat and cook over medium heat for 2 to 3 minutes, until the mixture is hot, stirring constantly. Remove from heat.

Place about 1/2 cup of the rice mixture and 1/4 cup of cheese in the center of each tortilla.

Wrap the tortilla on itself and top with 2 tablespoons of salsa and sour cream.

These fast Black Bean Burritos are packed with Tex-Mex/Mexican-inspired flavours and are made with wholesome, budget-friendly ingredients. The black bean filling is freezer-friendly, making these burritos perfect for meal prep. The tortillas are served with a creamy avocado dip for the perfect weeknight family dinner.

Black Bean Burritos

½ red onion, finely diced

tsp garlic

red capsicum (bell pepper), finely diced

tsp sweet paprika

oregano

onion powder

tsp sea salt flakes

tomato paste (concentrated puree)

(60 ml) water

tomato, finely diced

coriander (cilantro), finely chopped

lime juice

sea salt flakes

(80 g) plain Greek yoghurt

coriander (cilantro)

flour tortillas

(370 g) cooked rice

(100 g) shredded melting cheese

Lime wedges

Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion, garlic and capsicum and cook, stirring, for 1–2 minutes until softened. 

Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute. 

Stir the tomato paste and the water through. Bring to a simmer, then reduce the heat to low and simmer for 4–6 minutes until the sauce has thickened. Set aside to cool slightly. 

Black bean filling

Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.

Tomato salsa

Place all the dip ingredients in a food processor, except for the water, and blend for 2 minutes until smooth. Add the water,1 tablespoon at a time, blending after each addition, until you have reached your desired consistency. 

Avocado dip

Place the flour tortillas on a flat work surface and place ½ cup (45 g) of the cooked rice just below the centre, then top with one-quarter of the shredded cheese. Top with one-quarter of the black bean mixture and one-quarter of the tomato salsa. 

Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly. 

Preheat a large, deep, heavy-based frying pan over medium heat. Add the burritos to the pan, seam-side down. Cook for 1–2 minutes until golden, then flip and cook for another 1–2 minutes until golden on the other side. 

Serve with avocado dip and extra lime wedges. 

To assemble

My kids loved it - and they are fussy! 
Didn’t have any ripe avocados so just used avo dip.

These are utterly fantastic! Taste so yummy, I've bulk made a bunch for the freezer (beans, rice and cheese only to be freezer friendly) and they're even better heated up in the microwave for lunches with a greek yoghurt dipping side - just make sure you take out of the tinfoil before doing this, I wrap mine in baking paper under the tinfoil. The beans taste great as nachos as well.

Excellent dinner! Kids enjoyed it as well which is always so nice! Thank you!!

This were absolutely AMAZING!!! And my 7 yr old loved them- so huge win!

A hit with the kids and husband! 
We freeze the extra for a busy weekday night dinner.

These were delicious- the extra steps for the salsa/avocado dip are totally worth it.

Absolutely delicious, simple and easy to prepare. That avocado dip really elevates the meal. It’s an explosion of flavours which all complement each other so well.

These were delicious! I made double the recipe and individually wrapped them (without the tomato salsa) and froze. In the morning, I take one or two out of the freezer to defrost for the work from home contingent. By lunch time, 2 mins in the panini press is all that’s needed for a filling and nutritious lunch. I have even thrown “leftovers” in where available, cubed potatoes, nacho beef, whatever may be sitting the fridge and would work well in the wraps when I’m prepping them. If your kids would eat these cold, they would be a fantastic packed lunch too!

https://www.youtube.com/watch?v=16sCmE4sxKk

Black Bean Burritos

Black Bean Filling
1 tablespoon olive oil
½ red onion, finely diced
1 tsp garlic, freshly minced
1 red capsicum/bell pepper, finely diced
800 g black beans (2 x 400 g/14 oz tins), rinsed and drained
2 tsp sweet paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbsp tomato paste
¼ cup (60 ml water

Tomato Salsa
1 tomato, finely diced
¼ bunch coriander/cilantro, finely chopped
½ red onion, finely diced
1 tbsp lime juice
½ tsp salt
 
Avocado Dip
⅓ cup (80 ml) plain yoghurt
1 avocado
¼ bunch coriander/cilantro
1 tbsp lime juice
½ tsp salt
½ tsp black pepper
2–4 tbsp water, as required

To assemble
4 flour tortillas
2 cups cooked rice (or 1 x 250 g/9 oz microwave rice packet)
1 cup (100 g) shredded melting cheese
 
View the full recipe here! 👇🏻
https://simplehomeedit.com/recipe/black-bean-burritos/
 
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These freezer-friendly Bean and Cheese Burritos are a convenience food that is healthy, fresh, and easy to make. Most importantly, they are absolutely delicious and the entire family will be snatching them up!

Bean And Cheese Burritos

olive oil, divided

yellow onion, (finely chopped)

garlic (minced (or use a bit more garlic powder))

green bell pepper pepper

Kosher salt

smoked paprika chili powder

beans

chunky store-bought salsa

(10-inch) burrito flour tortillas

brown rice (or rice of your choice)

sharp cheddar cheese or Monterey Jack cheese

If using whole beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin. Stir until fragrant, about 30 seconds. Pour in the drained beans, reserved liquid and salsa. Cook, stirring occasionally until mixture has thickened and most of the liquid has been absorbed, about 5 minutes. Use a potato masher, the back of a fork or an immersion blender to mash up about two-thirds of the beans. Season with a pinch more salt and a few pinches of pepper. Transfer refried beans to a bowl.

If using refried beans: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, diced peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring occasionally until soft, about 5 minutes. Stir in the minced garlic, garlic powder, smoked paprika (or chili powder) and cumin; cook until fragrant, about 30 seconds. Add refried beans, salsa and 1/2 cup of water. Cook, stirring constantly for 1 minute. (Note: Canned refried beans contain salt so we add less here but taste and add a pinch more, if necessary). Transfer refried beans to a bowl.

Fill the burrito: Warm the tortillas (see notes). Working with one tortilla at a time, spread 1/3-1/2 cup refried beans in a strip across the center, leaving some space on the sides so the fillings don&#39;t spill out when you roll it. Top with a 1/4 cup rice then follow with ⅓ cup cheese.

Wrap the burritos: Fold the short left and right sides of the tortilla over the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling, rolling tightly away from you until the burrito is completely rolled.

To finish: When ready to serve, heat remaining 1 tablespoon oil in a heavy-bottomed skillet over medium heat. Place 3 burritos seam side down and cook until golden about 2-3 minutes a side. Repeat with remaining burritos (you don&#39;t need to add more oil unless you&#39;re making a really large batch). Alternatively, transfer the burritos to a parchment lined baking sheet fitted with a wire rack and bake in a 400ºF oven until golden and crispy, about 10-12 minutes. Serve warm with your favourite sauce for dipping.

Easy and delicious recipe!  I added corn and a jalapeño pepper to the bean mixture and they are so good and convenient to have in the freezer for a quick meal or snack!
Mucho gracias, Sandra!

Really delicious!! I'm not much of a bean fan, but these will be in my regular rotation!

I made a double batch using the amount of ingredients made for one?? Triple-checked the ingredient list and it does say 2 15 oz cans refried beans. I followed the recipe correctly including the amount to put in each burrito. I used 10 inch burritos, putting between 1/3 and 1/2 cup filling and wound up with 12. This is the second time I made this and last time the burritos were smaller, and made 8 before I ran out of tortillas and still had plenty leftover refried beans filling. Did I read something wrong?? Next time I’ll add more cheese (I eyeballed it) but overall it does taste good, just made more than expecting.

Great for quick meals from the freezer. The burritos are delicious.

Taco spiced lentils, fajita veggies, sauteed kale, mashed avocado, brown rice and cheddar cheese all rolled up in a flour tortilla.

Vegetarian Burritos

19 oz can lentils (drained)

1⁄2 Tablespoon chili powder

Tablespoon cooking oil

1⁄2 red pepper (sliced)

green pepper (sliced)

onion (sliced)

kale (sliced)

avocados

cheddar cheese

Heat a skillet to medium heat then add the drained lentils, water, and spices.

Stir well and allow the water to bubble before turning the heat to low and letting the lentils simmer for 10-15 mins. The lentils should still be moist, but the water will have mostly evaporated.

To make the lentils:

Heat a large skillet to medium heat and add the oil.

Add the sliced onion, peppers and kale to the skillet and stir fry until they begin to get tender - about 5 minutes.

To make the fajita veggies:

Mash the avocado with a pinch of salt and set aside.

Using 1/4 of each of the ingredients, begin building your burritos one at a time by placing the ingredients in a line down the middle of the burrito adding some salsa along the fillings.

Fold in the 2 short edges, then fold one long edge over on top of the 2 folded short edges.

Roll the burrito over the final long edge until it is closed, then set aside and continue building the rest of the burritos.

To make the burritos:

Place them in a panini press until the tortilla is crisp

Crisp them in a large skillet heated to medium and turning them to crisp all sides

Bake them in the oven at 400℉ for about 15 minutes turning once about halfway through.

To finish the burritos:

These hearty lentil burritos are filled with seasoned lentils and tender potatoes for a budget-friendly, vegetarian meal the whole family will love. Easy to make ahead, freezer-friendly, and perfect for busy weeknights or meal prep lunches.

Lentil Burritos with Potatoes

tbsp minced garlic

lb lentils

water (more if needed)

potatoes

Plus seasonings of your choice

In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally.

Add the minced garlic and cook for another minute.

Stir in the lentils, water, seasonings, and diced potatoes. Bring to a simmer.

Let cook for about 20 minutes, stirring occasionally, until the lentils and potatoes are tender.

Fill tortillas with the potato lentil mixture and fold into burritos.

Return the tortillas to a large skillet to brown them on the top and bottom for 1-2 minutes or until golden brown.

Serve the mixture in warm tortillas.

I made these for supper tonight but I didn’t measure my lentils and I probably added too many.  So I needed to just about double my liquids but I kept an eye on it and it turned out nice.  These are a make again.

Top 7 vegetarian burritos recipes from across the web

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Top 7 vegetarian burritos recipes from across the web

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Vegan Burritos

Vegetarian Red Beans and Rice Burri...

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