Vegan Burritos | Cooking With Jade

Vegan Burritos

2 MINS READ
Vegan Burritos
Chef Jade_Vegan Burritos

VEGAN BURRITOS

As someone who’s always on the go (the chef’s life is nothing if not hectic), I love a good burrito. It’s the perfect portable meal. And with this vegan burrito recipe, you’ll have a delicious, filling meal that you can hold in your hand (OK, maybe two hands–I don’t skimp on my burrito portions). This recipe makes four servings, so if you’re not having a burrito party, feel free to save the filling for a quick burrito later on. Honestly, the hardest part of the preparation is probably wrapping the burrito, but with a little practice, you’ll be a burrito-rolling pro in no time
Prep Time 15 minutes
Cook Time 15 minutes
Cuisine Mexican
Servings 4

Equipment

  • Large skillet
  • Spatula
  • Mixing bowl
  • Cutting board
  • Chef's knife

Ingredients
  

For the filling:

  • 1 tbsp. olive oil
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 1 can black beans drained and rinsed
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • For the guacamole:
  • 2 ripe avocados peeled and pitted
  • 1/4 red onion finely chopped
  • 1 lime juiced
  • Salt and pepper to taste

For the burritos:

  • 4 large flour tortillas
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.
  • Add the bell pepper and zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
  • Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes, until heated through and the flavors have melded.
  • In a mixing bowl, mash the avocados with a fork. Stir in the red onion, lime juice, salt, and pepper to make the guacamole.
  • Warm the tortillas in the microwave or on a griddle until soft and pliable.
  • To assemble the burritos, spread a spoonful of salsa on each tortilla. Top with a scoop of the black bean mixture, a dollop of guacamole, and a sprinkle of cilantro.
  • Fold the sides of the tortilla in, then roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.
  • Serve immediately or wrap in foil to keep warm.

Notes

NUTRITIONAL FACTS:
Calories: 487 | Total Fat: 22g | Total Carbohydrates: 62g | Dietary Fiber: 15g | Protein: 14g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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