This vegan black bean burrito recipe is delicious and easy to make! They’re full of flavor, nutrition, and freeze well for quick lunches or dinner on those busy nights!
Cook the rice in the water and dice all of the veggies, if they aren’t already chopped.
Saute the onion and bell pepper on medium to high heat for 5-7 minutes, or until the onion is starting to become translucent.
Add the beans, corn, and rice and cook on medium to low heat until warm, about 3-5 minutes.
Stir in the tomato, salsa, and spices.
Turn the heat off and stir in the nutritional yeast.
Remove from the stove and scoop a little over ½ cup of the filling into the middle to 1/3rd bottom of a tortilla, fold in the sides, and roll up into a burrito.
Repeat step 6 until you run out of filling or tortillas.
Cook the burritos on medium to high heat for about 2-3 minutes, flipping halfway through, or until golden on both sides.
Allow to cool slightly and enjoy with some more salsa.
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Notes
*Feel free to use a roma or other type of tomato in place of the vine ripe.Nutritional yeast is usually found in the baking aisle at the grocery store.Store mixture by itself in the fridge up to 5 days.Leftover burritos are best saved in the freezer in a freezer safe bag for up to 1 month. Reheat in the oven at 350F for 20 minutes or air fryer at 400F for about 10 minutes, cutting in half and flipping half way through.