Vegan Black Bean Burrito

Close up of a Crispy Black Bean Burrito cut open showing black beans, pinto beans, tomato, corn and diced potatoes

Vegan Black Bean Burrito

This easy vegan black bean burrito recipe is made with brown rice, potatoes, corn, and salsa. Served in a crispy burrito shell and topped with guacamole. It's good, clean, plant-based food that you'll want to serve on repeat!

Course Main Course

Cuisine Mexican

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 323kcal

Author Marly McMillen

Ingredients

2 tbsp vegetable oil
1 small onion, diced
2 cups frozen hash brown potatoes (diced)
1 cup uncooked instant rice
30 oz canned black beans
15 oz canned pinto beans
15 oz canned corn
1 tbsp chili powder
1 tsp black pepper
2 tsp garlic powder
1 tsp cumin
1 tsp paprika
10 flour tortillas

Cups - Metric

Instructions

Cook instant rice according to instructions.
Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender.
Drain the cans of beans and corn and then add them to the cooked rice. Add the spices and potatoes. Reduce heat and cook for 10 to 15 mins.
Add a few spoonfuls of the mixture to the center of a warm tortilla. Garnish with salsa, veggie cheese, and guacamole.
Then fold the tortilla burrito style (both sides up, then fold the bottom up over the sides and roll it).
Optional: Heat a skillet to medium-high and brown the wrapped burritos until crispy.

Notes

You can freeze half of this batch to use for later.

If you have leftovers, you can serve as a dip with salsa and tortilla chips.

Nutrition