Are you tired of the same old weeknight dinners? Looking for a healthy and satisfying meal that your whole family will love? Plant-Based Burritos may just be the answer you’re looking for!
These tasty burritos are a fiesta in a fold, bursting with colorful veggies, creamy avocado, and hearty black beans. The combination of flavors from the smoky cumin to the zest of fresh salsa makes each bite an exciting experience. Not only are they delicious, but they also offer a wonderful variety of textures soft tortillas cradle the warm fillings, while the crispness of fresh avocado adds a delightful contrast.
Why whip up these burritos? They’re quick, perfect for meal prep, and made with simple ingredients you probably already have on hand. Whether you’re feeding a crowd or just looking for a satisfying lunch, these burritos fit the bill.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Plant-Based Burritos
- 1 cup cooked brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Whole wheat tortillas
- Fresh cilantro (optional)
Step-by-Step Instructions for Plant-Based Burritos
- Cook the brown rice according to package instructions if you haven’t already done so.
- In a large bowl, combine the cooked rice, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
- Mix in the salsa until everything is well-coated.
- Warm the tortillas in a skillet or microwave until pliable.
- Spoon the filling onto each tortilla, adding avocado on top.
- Fold the sides and roll the tortilla to wrap the filling securely.
- Serve with a sprinkle of fresh cilantro if desired.
Tips for Success
- Rinse the black beans well to reduce sodium and improve flavor.
- Use a variety of colorful veggies to make your burritos visually appealing and nutritious.
- Warm the tortillas to prevent cracking when rolling them up.
Substitutions & Variations of Plant-Based Burritos
To Make It Vegan/Gluten-Free: Use corn tortillas instead of whole wheat if gluten is a concern.
Variations: Add some diced jalapeños for heat or sprinkle in some nutritional yeast for a cheesy flavor without the dairy. You can also swap in different legumes like chickpeas or lentils for a twist.
Storage Instructions for Plant-Based Burritos
Refrigerator: Store leftover burritos in an airtight container for up to 3 days.
Freezer: These burritos freeze beautifully. Wrap each burrito tightly in foil or plastic wrap and store in a freezer-safe bag for up to 2 months.
Make-Ahead: You can prepare the filling a day ahead and store it in the fridge. Just wrap and warm the tortillas when you’re ready to eat.
Frequently Asked Questions (FAQ) of Plant-Based Burritos
Can I make these burritos ahead of time?
Absolutely! Prepare the filling in advance and store it in the fridge for quick assembly later.
What can I use instead of brown rice?
Quinoa or cauliflower rice are great alternatives for a different flavor and texture.
How can I spice these up?
Feel free to add your favorite hot sauce or diced chilies to the filling for extra heat.
Conclusion
Whipping up Plant-Based Burritos is not just a meal; it’s a flavorful adventure that brings colors and tastes to your table. With the ease of preparation and wholesome ingredients, this dish can easily become your go-to recipe. So roll up those tortillas and dig into this deliciously satisfying meal. Don’t forget to share your experience and give us a star rating below!
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Plant-Based Burritos
Delicious and healthy burritos packed with colorful veggies, creamy avocado, and hearty black beans, perfect for weeknight dinners or meal prep.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 cup cooked brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Whole wheat tortillas
- Fresh cilantro (optional)
Instructions
- Cook the brown rice according to package instructions if you haven’t already done so.
- In a large bowl, combine the cooked rice, black beans, corn, bell pepper, cumin, chili powder, salt, and pepper.
- Mix in the salsa until everything is well-coated.
- Warm the tortillas in a skillet or microwave until pliable.
- Spoon the filling onto each tortilla, adding avocado on top.
- Fold the sides and roll the tortilla to wrap the filling securely.
- Serve with a sprinkle of fresh cilantro if desired.
Notes
Rinse black beans well to reduce sodium. Use colorful veggies for visual appeal. Warm tortillas to prevent cracking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan