April 5, 2021
These quick and easy, Vegan Bean & Rice Burritos are a perfect vegeterian breakfast, lunch, or dinner. This basic recipe includes plenty of Mexican spices, and is a great way to use up leftover rice. This recipe can be customized to whatever you have on hand. I love to mix a big batch of the burrito filling, and I make 34 to 40 burritos to keep in the freezer to use during the month.
This recipe is inspired by:
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 34 burritos
- 1 15oz (425g) Can Sweet Corn (Drained), or 1 (16oz) Trader Joe’s Frozen Super Sweet Cut Corn (which is what I used)
- 1 tablespoon Trader Joe’s Chili Lime Seasoning Blend
Gather all the ingredients.
Pour one cup veggie broth in a large iron skillet. Sauté the onions, pepper, celery, and corn. Bring to a boil, and drizzle in the lime juice. Sauté for about 5 minutes or until onion is translucent. Add the garlic, and sauté 1 more minute.
Add the frozen corn. Stir until well incorporated.
Add the spices, and stir until well incorporated.
Add the 1 cup of the salsa, and stir until well incorporated.
Add 1 cup brown rice, and stir until well incorporated.
Add the remainder of the salsa, and stir until well incorporated.
Add the spinach, and stir until well incorporated.
Pour the sautéed mixture from the skillet into a large mixing bowl.
Add all the refried pinto beans, refried black beans, and the black beans. Stir together all the ingredients until it is well incorporated.
Using a 1/3 cup measure, scoop the filling mixture onto the center of a flour tortillas. You may add any additional toppings you want.
How to roll a burrito: Lay the tortilla on the flat surface. Layer your burrito contents down the center of the tortilla, lengthwise. If you’re using a 12-inch large tortilla, the filling can be up to four inches wide and approximately seven inches long. Leave at least four inches on the bottom end of the filling.. For the first fold, fold the short end of the tortilla up so the contents don’t spill out of the bottom. Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight. Wrap the remaining long end over both folds. Let the burrito rest. Turn burrito over and lay it folded side down. Let it rest for a moment to ensure the tortilla has time to mold itself closed.
I placed each individual rolled burrito inside a sandwich bag. Set aside.
By following some of these expert folding tips, you are sure to have a neatly folded burrito every time.
- Serving Size: 1 burrito of 6
- Calories: 363
- Sugar: 3.2 g
- Sodium: 613 mg
- Fat: 13.4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 52.2 g
- Fiber: 7.8 g
- Protein: 10.5 g
How did you modify this recipe? Please share in the comment. Thank you for sharing!