Burrito (Vegan)
Beverages
Ingredients:
- 4 large flour tortillas (25–30 cm / 10–12 inch)
- Seasoned Bean Filling
- 1 can (400 g) black beans, drained and rinsed
- 1 can (400 g) pinto beans, drained and rinsed
- 1 tbsp olive oil
- ½ small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 cup (150 g) corn kernels, frozen or fresh
- Assembly
- 2 cups (370 g) cooked rice, long-grain white or brown
- 1 cup (240 g) fresh pico de gallo or salsa
- 1 ripe avocado, sliced or mashed
- ¼ cup (15 g) fresh cilantro, roughly chopped
- ½ lime, juiced
- 1 cup (30 g) shredded romaine or iceberg lettuce
- ½ cup (120 g) vegan sour cream or cashew cream (optional)
Equipments:
- Large skillet or frying pan
- Second skillet or grill pan (for toasting)
- Wooden spoon or spatula
- Large flat surface for rolling
- Knife and cutting board
- Small bowl (for lime juice and cilantro rice)
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Cook the Seasoned Bean Filling
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and jalapeño and cook for 1–2 minutes until fragrant. Add the cumin, smoked paprika, chili powder, salt, and black pepper and stir for 30 seconds to bloom the spices in the oil. Add the drained black beans, pinto beans, and corn kernels. Cook for 4–5 minutes, stirring occasionally, until heated through and the beans start to break down slightly at the edges. Use the back of a spoon to lightly mash about a quarter of the beans — this creates a creamy, cohesive filling that holds together in the burrito rather than rolling out. Taste and adjust seasoning. - Season the Rice
If your rice isn’t already seasoned, stir in a squeeze of lime juice, a pinch of salt, and the chopped cilantro while warm. Taste and adjust — well-seasoned rice is critical to a great burrito. - Warm the Tortillas
Warm each tortilla individually in a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. A warm, pliable tortilla is essential — a cold tortilla will crack when you try to roll it. Keep warm tortillas stacked under a clean kitchen towel while you assemble. - Assemble the Burritos
Lay a warm tortilla flat on a clean surface. Leave a 5 cm (2 inch) border around the edges — overfilling is the most common burrito mistake. In the center, layer in this order: rice first (it acts as a base and absorbs the other juices), then bean and corn filling, then pico de gallo or salsa, then avocado, then shredded lettuce, then a drizzle of vegan sour cream if using. Finish with a little extra cilantro and a squeeze of lime. - Roll the Burrito
Fold the two short sides of the tortilla inward over the filling. Then fold the bottom long edge up and over the filling, pulling it back tight to compress the filling into a compact log. Roll forward firmly and evenly to seal. The key is tension — a loose roll means a burrito that falls apart. Place seam-side down on the board. - Toast (Optional but Highly Recommended)
For a crispy exterior, place the rolled burrito seam-side down in a dry skillet or grill pan over medium-high heat. Press lightly with a spatula and cook for 1–2 minutes per side until golden and lightly charred. This seals the seam, crisps the tortilla, and adds a smoky, toasted flavor that takes it to the next level. Serve immediately.
Notes:
The bean filling is the heart of this burrito — don’t rush the spice blooming step and don’t skip the partial mash. Lightly mashing about a quarter of the beans creates a thick, cohesive filling that stays in the burrito rather than rolling around and falling out. The mixture of black beans and pinto beans gives a more complex, layered flavor than using a single type.
Warm tortillas are non-negotiable. A cold tortilla cracks the moment you try to fold it. Warm them directly in a dry skillet for the best pliability and a slight toasty flavor. Keep them stacked under a kitchen towel to stay warm while you build each burrito.
Tips:
The golden rule of burritos: don’t overfill. Leave a generous 5 cm border on all sides. An overfilled burrito can’t be rolled properly and will split. Less is more — you can always serve extra filling on the side. Rice goes in first — it acts as a dry base layer that absorbs the juices from the pico and beans and prevents the tortilla from getting soggy. Toast the rolled burrito seam-side down — this step is optional but absolutely worth it. It seals the seam permanently, crisps the outside, and adds a smoky char that transforms it from a wrap into something genuinely great.
Make-Ahead and Meal Prep:
The bean filling keeps in the fridge for up to 4 days and freezes well for up to 3 months. Assembled and rolled burritos (un-toasted) can be wrapped tightly in foil and refrigerated for up to 2 days or frozen for up to 2 months. Reheat from frozen in a 180°C (350°F) oven for 25–30 minutes still in the foil, then unwrap and toast in a skillet for 2 minutes per side for a crispy finish.
Storage:
Assembled burritos keep in the fridge wrapped in foil for up to 2 days. Reheat in a dry skillet over medium heat, turning until heated through and the outside is crispy. The filling components keep separately for up to 4 days in the fridge.
Swaps:
Swap pinto beans for kidney beans or chickpeas. Replace corn with roasted sweet potato cubes for a heartier filling. Add sautéed peppers and onions (fajita-style) to the filling. Swap flour tortillas for whole wheat tortillas or spinach tortillas. Use cauliflower rice instead of white rice for a lower-carb version. Add pickled jalapeños or hot sauce for extra heat. Serve as a burrito bowl by skipping the tortilla and layering everything in a bowl over rice. Swap vegan sour cream for cashew cream or a drizzle of tahini thinned with lime juice.
Burrito (Vegan)
Ingredients:
- 4 large flour tortillas (25–30 cm / 10–12 inch)
- Seasoned Bean Filling
- 1 can (400 g) black beans, drained and rinsed
- 1 can (400 g) pinto beans, drained and rinsed
- 1 tbsp olive oil
- ½ small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 cup (150 g) corn kernels, frozen or fresh
- Assembly
- 2 cups (370 g) cooked rice, long-grain white or brown
- 1 cup (240 g) fresh pico de gallo or salsa
- 1 ripe avocado, sliced or mashed
- ¼ cup (15 g) fresh cilantro, roughly chopped
- ½ lime, juiced
- 1 cup (30 g) shredded romaine or iceberg lettuce
- ½ cup (120 g) vegan sour cream or cashew cream (optional)
Features:
Instructions:
- Cook the Seasoned Bean Filling
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and jalapeño and cook for 1–2 minutes until fragrant. Add the cumin, smoked paprika, chili powder, salt, and black pepper and stir for 30 seconds to bloom the spices in the oil. Add the drained black beans, pinto beans, and corn kernels. Cook for 4–5 minutes, stirring occasionally, until heated through and the beans start to break down slightly at the edges. Use the back of a spoon to lightly mash about a quarter of the beans — this creates a creamy, cohesive filling that holds together in the burrito rather than rolling out. Taste and adjust seasoning. - Season the Rice
If your rice isn’t already seasoned, stir in a squeeze of lime juice, a pinch of salt, and the chopped cilantro while warm. Taste and adjust — well-seasoned rice is critical to a great burrito. - Warm the Tortillas
Warm each tortilla individually in a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. A warm, pliable tortilla is essential — a cold tortilla will crack when you try to roll it. Keep warm tortillas stacked under a clean kitchen towel while you assemble. - Assemble the Burritos
Lay a warm tortilla flat on a clean surface. Leave a 5 cm (2 inch) border around the edges — overfilling is the most common burrito mistake. In the center, layer in this order: rice first (it acts as a base and absorbs the other juices), then bean and corn filling, then pico de gallo or salsa, then avocado, then shredded lettuce, then a drizzle of vegan sour cream if using. Finish with a little extra cilantro and a squeeze of lime. - Roll the Burrito
Fold the two short sides of the tortilla inward over the filling. Then fold the bottom long edge up and over the filling, pulling it back tight to compress the filling into a compact log. Roll forward firmly and evenly to seal. The key is tension — a loose roll means a burrito that falls apart. Place seam-side down on the board. - Toast (Optional but Highly Recommended)
For a crispy exterior, place the rolled burrito seam-side down in a dry skillet or grill pan over medium-high heat. Press lightly with a spatula and cook for 1–2 minutes per side until golden and lightly charred. This seals the seam, crisps the tortilla, and adds a smoky, toasted flavor that takes it to the next level. Serve immediately.
