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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.

Vegan Bean and Rice Burritos

Makes 8

Ingredients:

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  • 1 cup brown rice
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  • 2 cups vegetable broth
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  • 1 tablespoon olive oil
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  • 1 garlic clove, minced
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  • 1 (15-ounce) can kidney beans, rinsed, drained
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  • 1 (15-ounce) can fire-roasted diced tomatoes
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  • 1 jalapeno, seeded, minced
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  • 1/4 cup fresh corn kernels
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  • 1/3 cup chopped green onions (white and green parts)
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  • 1/4 cup chopped fresh cilantro
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  • Salt and freshly ground black pepper to taste
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  • 1 large avocado, halved, pitted, peeled
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  • Juice of half a lemon
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  • 8 vegan flour tortillas
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  • Shredded vegan cheese
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  • Vegan sour cream

Directions:

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  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.
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  3. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic, stirring, for 30 seconds.
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  5. 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.
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  7. Slice avocado and sprinkle with lemon juice. Spread out tortillas and arrange avocado slices on the center of each tortilla.
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  9. Fill each tortilla with rice and bean mixture. If desired, sprinkle with vegan cheese and a dollop of sour cream.
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  11. 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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