Quick & Easy Vegan Burritos

These super quick and easy Vegan Burritos come together in no time at all. Packed to the brim with black beans, corn, tomatoes, avocados, and a jalapeño for good luck, this truly is the perfect summer dinner.

Click on one of the links below to skip ahead to any part of the recipe:

• Introduction

• Before we Get Started

• Ingredients

• Method

• Spruce it Up

Introduction

There are a few things most people have knocking about in the kitchens:

• black beans

• corn

• rice

• onions

Already, you’ve got the basis for a great burrito. Now toss in a few more ingredients, and this is an instant summer classic.

I make this recipe at least once a week. Firstly, because it makes loads, but, more importantly, it tastes unbelievably good.

When I was making this recipe, I wanted to focus on one thing. I absolutely, fundamentally, under no circumstances wanted this burrito to taste like a vegan burrito. I was determined not to hastily stuff a bunch of veggies into a tortilla with an avocado and call it a day. I wanted this burrito to be one that not only I could enjoy, but one that my non-vegan friends could, too.

So, what does that mean? Could I make a burrito that could stand on its own two feet - hands on its hips, proclaiming proudly to the world that it was beef cheek free? Absolutely.

And it’s all in the spices. It only takes a few, but they will take this dish to the next level. Individual ingredients that make up the burrito mix now become many great flavours that play off of each other in impressive ways. Toss in some fresh ingredients like tomatoes and red onion, and one bite will have you on a beach in Cancun with your third Bahama Mama of the day in hand.

It’s a burrito that’s so good, you forget it’s good for you.

Eat wonderfully.

Before we Get Started

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6 Burritos

Note: The cooking time will change depending on how long it takes to cook your rice. That being said, I always prepare my ingredients while my rice is cooking, so it shouldn’t add much time, if any, to the total time.

Ingredients

• 3 Tomatoes

• 1/2 Red Onion

• 3 Avocados

• 1 can Black Beans

• 1 can Corn

• 1 Jalapeno

• Squeeze of Lime Juice

• 1 tbsp. Chili Powder

• 1/2 tbsp. Cumin

• 1 tsp. Garlic Powder

• 1 tsp. Onion Powder

• Pinch of Cayenne

Method

1. Bring a pot of water to a bowl. Cook your rice by following the directions on the package.

2. While the rice is cooking, cut the top and bottom of your tomato off (known as “Top and Tailing”). Run your knife around the inside wall of the tomato to remove the flesh and seeds from the inside. Discard those bits, and repeat the same process for the remaining two tomatoes.

3. Lay the tomato “walls” flat on your cutting board, and dice. Dice your red onion, as well as your avocados. Add them all to a bowl.

4. Drain and rinse the cans of black beans and corn, and add them to the bowl.

5. Finely dice your jalapeño, and add toss in the bowl.

   • If you don’t like heat very much, don’t add the jalapeño at all, but I would recommend removing the seeds and just using the pepper itself.

   • Do this by rolling your jalapeño back and forth on your cutting board, pressing down lightly. This will release the seeds from the insides. Cut off the top, and run your knife down the pepper from top to bottom. Scrape out the seeds with your knife, and dice the jalapeno as you usually would.

6. Add your spices, lime juice, and a good pinch of salt to the bowl, and mix thoroughly, making sure everything is coated well.

7. Once your rice has finished cooking, preheat a dry pan (no oil) over high heat. Prepare your tortillas by putting a scoop of rice and a scoop of your mixture into the middle, and folding it all up.

8. Seal your burrito by placing it into the pan, and pressing down lightly. Once its a nice golden-brown, flip, and do the same thing to the other side.

   • This step may seem unnecessary, but I promise you, it will take your burrito game up a whole ‘nother level. Do not skip this step!

9. Enjoy.

Spruce it Up

• Chop up some cilantro and add to your burrito before sealing it up.

• Prepare your own tortilla chips.

  • Preheat your oven to 350F.

  • Cut two tortillas into triangular, bite-sized pieces.

  • Place them on an oiled baking tray, drizzle some more oil over top, and sprinkle generously with salt.

  • Into the oven for 7-9 minutes. Keep an eye on them.

• Throw in some Pickled Red Onions.