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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
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.
