Super Delicious and Easy-to-Make Vegan Black Bean Burritos
Introduction
Discover the ultimate in quick, satisfying, and nutritious meals with these Vegan Black Bean Burritos. Packed with protein-rich black beans, fresh vegetables, and flavorful spices, these burritos are a perfect choice for a convenient lunch or a hearty dinner. This comprehensive recipe provides all the details you need to create this delicious and versatile dish, from ingredient measurements to step-by-step instructions, nutritional information, and tips for customization. Whether you’re following a vegan lifestyle or simply looking for a tasty meal, these burritos are sure to please.
Ingredients
For the Burritos:
- 1 tablespoon olive oil (or any cooking oil of your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red, yellow, or green)
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice (or white rice)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup salsa (store-bought or homemade)
- 1/2 cup fresh cilantro, chopped
- 4 large flour tortillas (use gluten-free tortillas if desired)
- 1 cup vegan shredded cheese (optional, for added creaminess)
For Serving (Optional):
- Sliced avocado
- Chopped tomatoes
- Shredded lettuce
- Vegan sour cream
- Lime wedges
Instructions
1. Prepare the Ingredients:
- Gather all your ingredients and measure them out. This preparation helps ensure a smooth cooking process.
2. Heat the Oil:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm up before adding the vegetables.
3. Sauté the Vegetables:
- Add 1 small finely chopped onion to the skillet. Sauté for about 2-3 minutes, or until the onion becomes translucent and slightly softened.
- Stir in 2 minced cloves of garlic and cook for an additional 30 seconds until fragrant.
- Add 1 diced bell pepper to the skillet. Cook for 3-4 minutes until the bell pepper is tender but still crisp.
4. Add Corn and Beans:
- Stir in 1 cup of corn kernels and 1 can of drained and rinsed black beans. Mix well to combine with the vegetables.
5. Season the Mixture:
- Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- Season with salt and black pepper to taste. Stir to ensure the spices are evenly distributed.
6. Incorporate the Rice:
- Add 1 cup of cooked brown rice (or white rice) to the skillet. Mix thoroughly to combine with the bean and vegetable mixture.
7. Add Salsa and Cilantro:
- Pour in 1 cup of salsa and stir to combine. This adds moisture and flavor to the filling.
- Stir in 1/2 cup of chopped fresh cilantro for a burst of freshness. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. Prepare the Tortillas:
- Warm the tortillas slightly to make them more pliable. You can do this in a dry skillet over medium heat for 30 seconds on each side or microwave them for 20-30 seconds.
9. Assemble the Burritos:
- Lay a tortilla flat on a clean surface. Spoon a generous portion of the filling mixture down the center of the tortilla, leaving about 1-2 inches of space on each side.
- If using, sprinkle 1/4 cup of vegan shredded cheese over the filling.
10. Fold the Burritos:
- Fold in the sides of the tortilla, then roll it up from the bottom to encase the filling. Press gently to secure the burrito.
11. Cook the Burritos (Optional):
- For a crispy exterior, heat a large skillet over medium heat and place the assembled burritos seam-side down. Cook for 2-3 minutes on each side until golden brown and slightly crispy.
12. Serve:
- Serve the burritos hot with optional toppings such as sliced avocado, chopped tomatoes, shredded lettuce, vegan sour cream, and lime wedges.
13. Store Leftovers:
- Store any leftover burritos in an airtight container in the refrigerator for up to 4 days. To reheat, wrap in foil and heat in the oven at 350°F (175°C) for 15-20 minutes or microwave for 1-2 minutes until heated through.
Useful Information
- Tortillas: Choose large tortillas to accommodate the filling. For a gluten-free option, select gluten-free tortillas or use lettuce leaves as a wrap.
- Beans: Black beans are an excellent source of protein and fiber. Ensure they are well-drained and rinsed to reduce sodium content and improve texture.
- Rice: Brown rice is used here for added fiber and nutrients, but white rice can be substituted if preferred.
- Salsa: You can use store-bought salsa or make your own using fresh tomatoes, onions, cilantro, and lime juice for a more personalized flavor.
- Vegan Cheese: The cheese is optional and adds extra creaminess. Choose a vegan cheese that melts well for the best results.
Nutritional Information
Per Burrito (without additional toppings):
- Calories: 400 kcal
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 800 mg
- Total Carbohydrates: 56 g
- Dietary Fiber: 10 g
- Sugars: 8 g
- Protein: 16 g
WW SmartPoints Value
For those following the WW (Weight Watchers) program:
- SmartPoints: Approximately 10 points per burrito (without additional toppings). The total SmartPoints are based on specific ingredients and portion sizes. Adjust points if you change any ingredients or quantities.
Conclusion
These Vegan Black Bean Burritos are a versatile and satisfying meal option that fits perfectly into a healthy, plant-based diet. With a combination of protein-rich black beans, sweet corn, and flavorful spices, they deliver a burst of taste and nutrition in every bite. Whether enjoyed with fresh toppings or as a standalone dish, these burritos are not only easy to make but also packed with wholesome ingredients. Perfect for meal prep or a quick weeknight dinner, they offer a convenient and delicious way to enjoy a vegan-friendly meal. Enjoy these delightful burritos as part of your regular meal rotation and savor the goodness in every bite!