Vegan Black Bean and Rice Burritos
I’m all about a good shortcut meal! My Vegan Black Bean and Rice Burritos recipe come together in just 30 minutes. They’re hearty, packed with flavor, and extra delicious with a dip in creamy salsa crema. A quick grill gives them that golden, crispy finish that makes every bite so good.
Servings: 2
Calories: 439kcal
Equipment
- blender (optional for sauce)
Ingredients
For Burritos:
- 2 tortillas , gluten-free if needed
- 3/4 cup cooked brown rice
- 3/4 cup cooked black beans , drained and rinsed
- 1/2 an avocado , sliced
- sea salt , to taste (depends on salt in your beans)
- 1/2 cup Salsa Crema , use more if preferred (see recipe below)
- corn and chopped cilantro for garnish (optional)
For Salsa Crema:
- 3/4 cup unsweetened cashew milk (I used the Silk Brand)
- 3/4 cup your favorite salsa
- 1 cup raw cashews (see note)
- 1 tablespoon lemon juice (optional for added tang and to cut sweetness, depending on salsa used)
Instructions
For Burritos:
- Combine rice and beans in a bowl. Add salt to taste.
- Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
- Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.
- Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
- Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it.
- Flip burrito to the other side and brown again, about 5 minutes.
- Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top. Garnish with corn and chopped cilantro if desired. Devour!
For Salsa Crema:
- Put all ingredients in a blender and blend until smooth. Set aside.
Notes
- My #1 Secret Tip for making the best burritos every time is to grill them seam-side down first. The first time I made these, I skipped this step, and let’s just say things got messy fast! Now, I always let the heat seal the burrito shut before flipping, it locks everything inside, gives that perfect golden crust, and makes every bite even better.
- Warm the tortillas: I always make sure my tortillas are soft before filling. If they’re stiff, a quick 30 seconds in the microwave makes them perfectly pliable.
- Don’t overfill: Less is more when rolling a burrito. Overstuffing makes it tricky to fold and can lead to a messy spill.
- Let it cook if it sticks: If the tortilla sticks to the pan, I know it needs more time. I wait until it naturally releases before flipping.
- Burnt it? No problem! If I accidentally overdo it, I just scrape off the burnt layer with a serrated knife, good as new.
- Blending tip: If I’m not using a high-speed blender, I soak the cashews overnight or grind them into a fine powder for a smooth sauce.
- Shortcut tip: When I need dinner fast, I use canned beans and pre-cooked rice,it’s just as delicious with half the effort.
Nutrition
Calories: 439kcal | Carbohydrates: 57g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 544mg | Potassium: 731mg | Fiber: 12g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 6.2mg | Calcium: 77mg | Iron: 3.9mg