Go Back
+ servings

Vegan Burritos

Servings: 8 people
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
The filling for these vegan burritos is ULTRA flavorful, satisfying and easy to make. The mixture can be made on the stove top or using an Instant Pot. No one will miss the meat and dairy!
square image of vegan burrito wrapped in foil

Ingredients

For the burrito filling:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped small
  • 3 cloves garlic, minced
  • (1) 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups uncooked short grain brown rice
  • 1 1/2 cups corn (frozen, fresh or canned)
  • 1 cup finely chopped kale
  • 12 oz medium style salsa
  • 2 cups water
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or more to taste

For serving:

  • 8 burrito sized flour tortillas *use gluten free if needed
  • 2-3 cups chopped lettuce
  • Vegan Sour Cream
  • vegan cheese shreds
  • chopped avocado or guacamole
  • chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices
  • hot sauce

Instructions

Stove top instructions

  • In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.
  • Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

To make using an Instant Pot

  • Press the saute function on the Instant Pot and warm the olive oil in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.
  • Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

Assemble the burritos

  • Spoon some of the mixture into the centers of the tortillas. Add whatever additional toppings you'd like such as vegan sour cream, vegan cheese shreds, lettuce, etc. Fold two sides over the filling and roll up. Enjoy!

Freezer burritos

  • Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Notes

  1. The mixture also make a great burrito bowl, without a tortilla but with lots of toppings. 
  2. Feel free to leave out a vegetable if you don't like it or don't have it on hand, such as the red bell pepper or kale. Baby spinach could also be subbed for kale.
  3. The kind of salsa you use will greatly affect the flavor, so use one you like! I almost always use Trader Joe's salsa authentica.

Nutrition

Serving: 1serving, Calories: 376kcal, Carbohydrates: 68g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Sodium: 715mg, Potassium: 759mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1981IU, Vitamin C: 37mg, Calcium: 105mg, Iron: 4mg