What’s Better Than a Cozy Burrito on a Busy Weeknight?
Ever had a burrito so good it sticks to your brain for days? Imagine wrapping up all the cozy flavors of black beans, creamy avocado, and a hint of spice all in one warm, whole wheat tortilla. These Plant-Based Burritos are not just drool-worthy; they’re also super quick to whip up. Seriously, it feels like winning the dinner lottery!
Why Make This Recipe
Why should you dive into these burritos? Well, here are a couple of reasons that’ll have you reaching for your apron:
- Easy Peasy Cleanup: Who really wants to deal with a mountain of dishes after dinner? Not me! This recipe keeps it simple with just a skillet and a bowl.
- Family-Friendly: Kids love burritos, and with so many ingredients to choose from, everyone can customize their own. If they don’t want beans, fine! Just toss in more corn!
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Whole wheat tortillas
- Fresh cilantro, chopped (optional)
- Avocado, sliced (optional)
- Salsa (optional)
Directions:
Let’s make those burritos happen, shall we? Here’s how:
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
- In a large bowl, mix the cooked rice with the sautéed mixture.
- Warm the tortillas.
- Spoon the filling into each tortilla, add optional toppings like cilantro, avocado, and salsa, then roll them up.
- Serve immediately or wrap for meal prep.
How to Make Plant-Based Burritos (Overview)
Making these burritos is as easy as pie (well, easier actually!). First, you’ll sauté the savory bits — onion, garlic, and bell pepper. Then, stir in your beans and seasoning for a flavor boost. Combine it all with fluffy rice, and it’s filling time! Pro tip: Don’t skip roasting the garlic! It adds a rich, sweet flavor that truly elevates your burrito game.
How to Serve Plant-Based Burritos
These burritos are not just food; they’re a whole experience! Plate them up with a splash of colorful salsa, a sprinkle of chopped cilantro, and slices of creamy avocado. Can you imagine the aroma wafting through the air as you dig into those warm, hearty bundles? The crunch of toppings against the soft tortilla? Pure bliss!
How to Store Plant-Based Burritos
If you end up with leftovers (I’m jealous!), you can keep these beauties in the fridge for about 3-4 days. Wrap them tightly to avoid them turning into a sad, dry mess. Freezing works too! Just know they’re best consumed within 3 months. When you’re ready to feast again, just pop them in the microwave or oven until warmed through.
Tips to Make Plant-Based Burritos
Here are some quick tricks to help you ace these burritos:
- Swap Ingredients: Got leftover veggies? Toss them in! Zucchini or spinach works wonders too.
- Add a Protein Boost: Feel free to include tofu or tempeh if you want more substance.
- Customize Seasoning: Not a fan of cumin? Spice it up with chili powder or Italian herbs instead.
Variations
Feeling adventurous? Change the flavor profile of these burritos! Here are a few ideas:
- Southwest Style: Add jalapeños or chipotle for some heat.
- Mediterranean Twist: Swap beans for chickpeas and include feta cheese.
- Make it Vegan: Easily vegan by sticking to plant-based toppings like avocado or cashew cream.
FAQs
Can I make these burritos ahead of time?
Absolutely! Prep the filling, and store it in the fridge. Just warm up the tortillas before serving.
What can I use instead of rice?
Quinoa or cauliflower rice works great too. It’s healthier and just as filling!
Can I freeze these burritos?
You can! Just make sure to wrap them tightly. Thaw them in the fridge before reheating for best results.
📌 Pin this recipe for your next cozy dinner night!
Plant-Based Burritos
Ingredients
Burrito Filling
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 medium bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Wrap and Toppings
- Whole wheat tortillas
- Fresh cilantro, chopped (optional)
- Avocado, sliced (optional)
- Salsa (optional)
Instructions
Preparation
- In a skillet, sauté onion and garlic until translucent.
- Add bell pepper, corn, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes.
- In a large bowl, mix the cooked rice with the sautéed mixture.
Assembly
- Warm the tortillas.
- Spoon the filling into each tortilla, and add optional toppings like cilantro, avocado, and salsa, then roll them up.
- Serve immediately or wrap for meal prep.
Notes
Printable Recipe Card
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