why we love this recipe
This is probably the healthiest and easiest burrito you’ll ever try. These healthy burritos have plant-based protein, vitamins, and minerals from greens and avocado. Imagine a flour burrito tortilla filled with homecooked or canned black beans and brown rice mixed with an awesome chipotle enchilada sauce made from scratch. Sounds super good, right?
ingredients
The ingredients for this burrito recipe are super simple and pantry or fridge staples: beans, rice, greens, enchilada sauce, and sliced avocado. You can use homemade or storebought; it depends on your taste. I do prefer everything made from scratch.
🔥HOT TIP Cook on Sunday or Monday some type of bean and a grain (brown rice or quinoa) and I keep them in the fridge in air tight containers. This easy tip will make your life easier when it is time to cook and feed the family. I also try to double batch of any dressing or salsa I prepare.
how to make the vegan burritos?
- Make the filling. Heat the brown rice, beans, and enchilada sauce on a frying pan or small skillet.
- Heat the tortilla. On a skillet, comal, or griddle, heat the flour tortilla on both sides until it becomes pliable.
- To make the vegan burrito, place a spoonful or two of the bean-rice mix, add one or two slices of avocados, and layer a handful of greens. Fold the tortilla to make the burrito. Heat on a skillet over medium heat if you want it to be golden on all sides.
Some fun variations
- Add a different sauce, like red salsa molcajeteada, creamy jalapeño salsa, or authentic Mexican salsa verde.
- Change it up a bit, and instead of loading up the vegan burrito with avocado slices, add a little bit of guacamole or a creamy salsa verde.
- Add a little bit of queso or vegan cheddar cheese (I like Violife, Daiya, or Miyokos). Mexican crema or a dollop of vegan mayo would be a great addition.
- Add any type of legume: lentils, navy beans or pinto beans. You could also make these burritos with refried beans.
- Add other vegetables: corn, onions, zucchini, mushrooms, carrots, fresh cilantro, or bell peppers.
- Instead of rice you could use cauliflower rice or quinoa.
This vegan burrito recipe is tasty, easy to make, perfect for travel, delicious, vegan, vegetarian, and could be gluten-free if you use a gluten-free burrito flour tortilla.
Healthy Mexican Burritos, vegan recipe
This healthy and super easy vegan Mexican burritos recipe is filled with brown rice and black beans mixed with a fantastic chipotle enchilada sauce, greens, and guacamole. This recipe is perfect for breakfast, lunch, and dinner.
Ingredients
- 1½ cups cooked black beans or 1 can
- 1½ cups cooked brown rice
- 1½ cup enchilada sauce
- 6 flour tortillas for burritos
- 1 avocado sliced
- 6 handfulls green leaves
Instructions
- Heat the rice, and enchilada sauce over low heat, check for salt and add more if necessary. Meanwhile, this is ready, start heating the tortillas.
- When ready add a tablespoon or two of rice and bean mixture to a tortilla, add greens and avocado. Fold as a burrito, first, fold a bit two sides and then completely roll the remaining side. If you’re going to take them with you, wrap in parchment paper and then with foil.
Notes
You could also add some cilantro, tomato, vegan crema or vegan cheese.
Nutrition
Serving: 1piecesCalories: 289kcalCarbohydrates: 46gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 830mgPotassium: 681mgFiber: 10gSugar: 6gVitamin A: 2856IUVitamin C: 16mgCalcium: 109mgIron: 4mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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