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The Ultimate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!
What's not to love about a hand-held meal? Burritos are my favorite go-to recipe when I want something, fast, easy, and really satisfying! This Vegan Burrito is hearty, budget-friendly, and completely customizable.
Table of Contents
What's in it?
Well, this is entirely up to you! Burritos are so versatile and can be customized to your taste buds. You can even have a Vegan Breakfast Burrito stuffed with tofu scramble and vegan sausage. Here's what I stuffed in this burrito:
- Cilantro Lime Rice
- Chipotle & Lime Black Beans
- Pico de Gallo
- Avocado
- Spicy Sauce
Filling ideas: Vegan Cheese Shreds, Jackfruit Carnitas, Roasted Potatoes, Quick Pickled Red Onions, Sautéed Peppers & Onions, Corn, Chunky Salsa, Jalapeños, Vegan Chorizo, Shredded Lettuce, or Vegan Nacho Cheese.
How to make the Ultimate Vegan Burrito
It's all about the filling! I add tons of flavor to make it mouth-watering good! Here's what you'll need to do:
Cilantro Lime Rice - cook long grain rice according to package directions. When done, remove from heat and fluff with a fork. Now add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm.
Chipotle & Lime Black Beans - In a medium skillet over medium heat, add the beans, chipotle peppers, and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered.
Pico De Gallo- combine diced tomatoes, onions, cilantro, lime juice, and salt in a medium bowl. Taste and adjust flavors if needed. You can use a store-bought variety or replace it with diced tomatoes if you don't like raw onions.
Spicy Sauce - combine ½ cup Vegan Sour Cream or Vegan Mayo with a few dashes of your favorite hot sauce. I used Cholula.
How to wrap a burrito
Now the fun part! Wrapping a burrito is actually quite easy once you get the hang of it. It's ideal to use a large tortilla so you have enough room to wrap tightly. Also, I always warm them up to make them soft and pliable. You don't want to overstuff the burrito or it will fall apart.
Place warmed tortilla on a flat surface and add your filling in the middle.Fold the sides in, then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete(seevideofor visual instructions).
I love to hear from you
If you make this vegan Burrito, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
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5 from 15 votes
Chipotle Vegan Burrito with Cilantro Lime Rice
The Ulitmate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American, Mexican, Vegan
Servings: 4 people
Calories: 276kcal
Author: Melissa Huggins
Ingredients
Cilantro Lime Rice
- 1 cup uncooked long grain rice , cooked according to package directions
- 2 tablespoons lime juice , freshly squeezed
- ½ cup cilantro , chopped
- ½ teaspoon salt (I add it to the cooking water)
Chipotle & Lime Black Beans
- 2 15 oz cans black beans , rinsed and drained
- 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely
- 1-2 tablespoons lime juice , freshly squeezed
- Salt , to taste
Pico de gallo (sub 1 ½ cups diced tomatoes)
- 1 ½ cups tomato , diced small (about 3 medium tomatoes_
- ½ cup onion , diced small (about ½ medium onion)
- ½ cup cilantro , chopped finely
- 1-2 tablespoons lime juice
- Salt , to taste
For Serving
- 4 large tortillas ,10-inch
- 1 large avocado , sliced or cubed
- ½ cup vegan sour cream , mix with hot sauce if desired (sub vegan mayo)
Instructions
Cilantro Lime Rice
After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning andadd more if needed. Cover with lid to keep warm.
Chipotle & Lime Black Beans
In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout,about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered.
Pico De Gallo
In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside.
To Serve
Warm a tortilla in a largeskillet over medium heat, about 15-20seconds on each side. Place on a flat surface and add the rice, beans, tomatoes, avocado and sour cream in the middle (don't overfill).Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).
Video
Notes
- Kid-friendly- omit the chipotle peppers in adobo sauce. You can replace it with 2 tablespoonsof vegetable broth, ½ teaspoon each of smoked paprika, cumin, granulated garlic, and, granulated onion. Add salt to taste.
Nutrition
Serving: 1burrito | Calories: 276kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 14.7mg | Calcium: 23mg | Iron: 0.5mg
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