How do you meal prep vegan burritos?

The easiest method is to roll the burritos and wrap them with foil. At this stage, they're ready to serve, so just pop them in the fridge to keep them cold for 3-4 days.

How can you add more protein to vegan burritos?

This vegan burrito recipe already contains quite a bit of protein from the beans and rice, but you can certainly add more! Cook up some tofu, tempeh, or vegan taco meat to add a kick of protein, or sprinkle on some nutritional yeast. You can also purchase plant-based tortillas with added protein.

Are flour tortillas vegan?

Although most tortillas are naturally vegan or vegetarian, some traditional recipes use lard for tenderness. It's always a good practice to check your packaging first to be on the safe side.

Vegan Burritos

Description

These easy homemade Vegan Burritos are basically the most flavorful version of beans and rice you've ever had, all rolled up in a large tortilla and served with homemade guac. You'll be coming back to this recipe again and again on those busy, hungry nights, or make a double batch for easy meals all week long!

Ingredients

For the filling:

2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, finely chopped
1 red bell pepper, diced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) can black beans, thoroughly washed and drained
1 cup uncooked brown rice, rinsed and drained
2 cups water
1/4 cup fresh cilantro, finely chopped
1 cup frozen corn

For assembling:

6 large flour tortillas
2 cups fresh lettuce, shredded
2 cups guacamole

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Instructions

Make the filling:

In a medium pot, heat oil over medium-high heat until it sizzles, about 1-2 minutes. Add onion, garlic, and bell pepper and sauté for 2-3 minutes until slightly tender.
Add paprika, cumin, oregano, chili powder, salt, and pepper. Mix well to combine.
Add black beans, brown rice, and water. Give it a good stir. Bring to a boil and turn the heat down to low and cover. Simmer for 15 minutes until the rice has absorbed all the water and fully cooked.
Stir in cilantro and corn. Set aside.

Assemble the burritos:

On each tortilla wrap, add 1/2 cup of the filling, 1/3 cup shredded lettuce, and 1/3 cup guacamole in the centre.
Fold up the bottom and top, then fold one edge in, and roll up tightly to seal. Make sure all the corners are tightly sealed.
Optionally, heat the burritos in a skillet over the stove over medium-high heat until crispy, about 3-4 minutes on each side.
Slice in half and serve, or wrap each burrito tightly in aluminum foil and serve later.

Notes

How to store: Wrap leftover burritos in foil, then store them in an airtight container or bag in the fridge for 3-4 days.

How to reheat: Place the entire burrito on a microwave-safe plate and heat for 2-3 minutes or until fully heated through.

How to freeze: If you want to save the burritos for later, skip the garnishes (ie. assemble without the lettuce or guacamole). Wrap the burritos with aluminum foil, then place in a freezer bag and freeze for 2-3 months. The frozen burritos will reheat faster if thawed, but you can also microwave for 2-3 minutes or until fully heated.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Wrap
Method: Stovetop
Cuisine: Mexican