Vegan Burrito
This Vegan Burrito is a hearty and customizable meal filled with delicious plant-based ingredients. Packed with protein from black beans, tofu, or tempeh, and complemented by fresh vegetables, rice, and flavorful spices, this burrito is a satisfying and nutritious option for any meal. It’s perfect for lunch, dinner, or even breakfast, and can be easily personalized to suit your taste.
Equipment
- 1 large skillet or pan
- 1 medium pot for rice
- 1 Cutting Board
- 1 Sharp knife
- 1 large spoon or spatula
- 1 large serving plate or cutting board for assembly
- 1 tortilla warmer or clean towel (optional)
Ingredients
- 4 large flour tortillas
- 1 cup cooked rice white, brown, or quinoa
- 1 can 15 oz black beans, drained and rinsed
- 1/2 block firm tofu or 1/2 cup cooked tempeh
- 1 ripe avocado sliced
- 1 cup shredded lettuce
- 1 tomato diced
- 1 small onion thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil for sautéing
- Salt and pepper to taste
- 1/2 cup salsa optional
- 1/4 cup guacamole optional
- 1/4 cup vegan cheese optional
Instructions
- Cook the rice: In a medium pot, cook the rice according to the package instructions, adding a pinch of salt for flavor. Once done, set aside to cool slightly.
- Prepare the protein:
- For tofu: Press the tofu to remove excess water.Crumble the tofu into small pieces and sauté in a skillet with olive oil over medium heat. Season with cumin, chili powder, salt, and pepper, and cook for about 7-10 minutes until crispy.
- For tempeh: Slice the tempeh and sauté it in the skillet until golden brown and crispy. Add seasoning.
- Assemble the burrito: Lay a tortilla flat on a clean surface. Start by adding a generous spoonful of cooked rice in the center. Add the seasoned protein, followed by shredded lettuce, diced tomatoes, sliced onions, and avocado. Optionally, top with salsa, guacamole, or vegan cheese.
- Roll the burrito: Fold in the sides of the tortilla and carefully roll it from the bottom, making sure to keep the filling tightly packed.
- Serve: Enjoy your vegan burrito as is or toast it in a skillet for a few minutes on each side to add some crispiness.
Notes
- You can add more protein options like lentils or chickpeas for variety.
- Feel free to swap out the rice for cauliflower rice if you're looking for a low-carb option.
- The burrito can be wrapped and refrigerated or frozen for later use.
- For a gluten-free version, use gluten-free tortillas.