Vegan Burrito
A delicious Vegan Burrito filled with Spanish rice, seasoned black beans, guacamole, and fresh veggies, perfect for lunch or dinner.
Equipment
- medium bowl
- large skillet
Ingredients
For the Beans
- 1.5 cups cooked black beans drained and rinsed
- 1 tablespoon fresh lime juice
- 2 teaspoons Taco Seasoning
- 1 teaspoon extra-virgin olive oil
- 0.25 teaspoon sea salt
For the Peppers
- 2 teaspoons extra-virgin olive oil
- 2 large red bell peppers stemmed, seeded, and sliced into thin strips
- sea salt to taste
- freshly ground black pepper to taste
For the Burritos
- 6 large flour tortillas
- spinach or lettuce
- Spanish Rice or Cilantro Lime Rice
- guacamole
- pickled red onions
- fresh cilantro leaves
- jalapeño peppers thinly sliced
- Homemade Salsa, Tomatillo Salsa, or Corn Salsa for serving
Instructions
Making the Beans
- In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
Making the Peppers
- Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.
Assembling the Burritos
- Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.
Nutrition
Serving: 1burritoCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 3gVitamin A: 50IUVitamin C: 75mgCalcium: 10mgIron: 20mg
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