Plant-Based Burritos
Delicious and customizable burritos filled with black beans, creamy avocado, and warm spices, perfect for a busy weeknight.
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
Feel free to customize the filling with leftover veggies or add tofu or tempeh for extra protein. For a vegan option, stick to plant-based toppings. Store leftovers tightly wrapped in the fridge for 3-4 days or freeze for up to 3 months.