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Vegan Bean and Rice Burritos

These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.

These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.
These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.

Vegan Bean and Rice Burritos

Makes 8

Ingredients:

  • 1 cup brown rice

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • 1 (15-ounce) can kidney beans, rinsed, drained

  • 1 (15-ounce) can fire-roasted diced tomatoes

  • 1 jalapeno, seeded, minced

  • 1/4 cup fresh corn kernels

  • 1/3 cup chopped green onions (white and green parts)

  • 1/4 cup chopped fresh cilantro

  • Salt and freshly ground black pepper to taste

  • 1 large avocado, halved, pitted, peeled

  • Juice of half a lemon

  • 8 vegan flour tortillas

  • Shredded vegan cheese

  • Vegan sour cream


Directions:

  1. Place rice and broth in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45 minutes or until tender and the liquid is absorbed.

  2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic, stirring, for 30 seconds.

  3. Add beans, tomatoes, jalapeno, and corn and cook, stirring often, until mixture is heated through. Stir in green onions and cilantro. Season with salt and pepper.

  4. Slice avocado and sprinkle with lemon juice. Spread out tortillas and arrange avocado slices on the center of each tortilla.

  5. Fill each tortilla with rice and bean mixture. If desired, sprinkle with vegan cheese and a dollop of sour cream.

  6. Roll up each tortilla into a burrito and serve. If making ahead, simply place on a baking sheet and reheat in the oven for 10 minutes at 300 degrees F.


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