Smoky Vegan Burrito Recipe

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Guacamole, fresh salsa, rice, beans, caramelised onions and peppers, this burrito recipe has so many amazing components. With a beautiful smoky flavour added to it. These vegan burritos are vegetarian, vegan and they are awesome for meal prep.

And yes, everything going into this burrito is homemade but fear not, because it’s all super quick and easy to make. You can make the guacamole, the rice and beans, the salsa etc. in no time.

Of course, you can buy store-bought guacamole or salsa but honestly, it’s not recommended because I don’t think it’s necessary.

And don’t forget that we’re going to give these burritos a beautiful smoky kick by adding smoky paprika. The smell, colour and flavour that spice gives is just phenomenal.

Are these burritos good for meal prep?

I mean, how could they not be right? Unless you don’t like the idea of a delicious burrito waiting for you in the near future.

However, the key to this is to wrap the burritos well (which we’ll go over in a moment). And the reason this is important, especially if you want to make these for meal prep is that a burrito that isn’t well wrapped will open up and all of your beautiful fillings will fall out and become a mess.

And the great thing is, once you have a well wrapped and sealed burrito, it will be super mobile. It’s so easy to carry around to take it to work, you can eat it on the move, leaving you free of any hassle.

What’s the best way to wrap a burrito?

Ok, so not that I want to get too technical here (because this is super easy to do), but to make this much easier, you should consider filling the burrito correctly first. And you add your filling across the middle of the tortilla, just like this:

As you can see, the filling doesn’t reach the edges of the tortilla because we are going to fold the edges over. Once those edges are folded, we fold the back of the tortilla up over the filling and then roll it up until you get that nice cylinder.

This is tough to explain so I will just let the visuals to the talking.

Now, if you’re not keeping these burritos for meal prep, then you can just serve them straight away, but if you are, I recommend this one last step. And that is to seal the tortilla with baking paper.

Firmly wrap the baking paper around the tortilla, and then use a lucky band or 2 to hold the paper in place. If you don’t have any baking paper, you can use foil.

If you don’t do this, the burrito will not stay wrapped, will come loose and then as I said before, the filling will just fall out.

Can you freeze these burritos?

Yes, you most certainly can!! However, when you defrost them, I don’t recommend using a microwave. Nor do I think you should just leave them out of the fridge to defrost. Both of these ways will make the burrito go soggy. And yes I have tested both ways.

It’s definitely a better idea to place them frozen burrito/s in a warm oven.

Notice how I said warm (and by that I mean about 100 degrees C) because we aren’t cooking anything. We’re simply just heating the burritos up to defrost them, but the airflow from the oven will prevent the tortillas form going wet and soggy.

Healthy and super tasty vegan burritos. Filled with salsa, beans, guac, brown rice and caramelised onions and peppers. I promise you that you won't miss meat when eating this.

CourseMain Course

CuisineMexican

Keywordblack bean burritos, healthy Burritos, Vegan Burritos

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 burritos

Calories 822 kcal

Author Nicolas

Ingredients

8large tortillas (gluten free tortillas if you're on a gluten free diet)

Salsa:

4 tomatoes quartered
2green chillies de-seeded and roughly chopped
1lime juiced
1teaspoonof smoked paprika
½a red onion roughly chopped
1teaspoonof ground cumin
A bunch of coriander stalks
1tablespoonof olive oil
1teaspoonof salt
A pinch of black pepper

Guacamole:

3avocados
2limes juiced
1 tomato de-seeded and finely diced
1/2teaspoonof ground cumin
1/2onion peeled and finely chopped
1teaspoonsalt
1teaspoonof smoked paprika
A bunch of coriander chopped

Black Beans and Rice:

2cupsof basmati rice
1tablespoonof olive oil
800gof tinned black beans drained and rinsed
1teaspoonof smoked paprika
Salt and pepper for seasoning

Caramelised Onions and Peppers:

1tablespoonof olive oil
1red onion roughly chopped
2½red peppers, core removed and flesh sliced
1teaspoonsmoked paprika
A pinch of chilli flakes
Salt and pepper for seasoning

Instructions

Salsa:

Put all of your ingredients in a blender and blend for 2-3 minutes until smooth and well combined.
Transfer to a pot or pan and bring to a bowl over high heat. Once the salsa is boiling, turn the heat down low an simmer the salsa for about 10 minutes stirring occasionally.

Guacamole:

Half the avocados, remove the stones and then scoop out the flesh (keep one of the avocado stones for later).
Put the avocado flesh and lime juice in a bowl and mash together with a fork.
Next, add all of your other ingredients and stir through until well combined. Once your guacamole is done, add the avocado stone. This will help to keep the guacamole ripe. Wrap in cling film and leave in the fridge until ready to use.

Brown Rice and Black Beans:

Put your rice, 3 cups of water and a generous pinch of salt in a pot.
Bring the water to a boil, once the water is boiling, turn the heat down low and then cover the pot with a lid. Continue to simmer for 8-10 minutes.
Meanwhile, pre-heat a pan over medium-high heat. Add your oil, then and your beans and smoked paprika. Fry the beans for a few minutes and then season with salt and pepper.
Once the rice is cooked, turn the heat off, add the beans to your rice, stir through and then set aside.

Caramelized Onions and Peppers:

Pre-heat a large frying pan on medium-high heat.
Add your olive oil, then add your onions and stir them occasionally.
After about 10-15 minutes, the onions should start to brown. At this point, add your red peppers.
Fry in the pan for about another 5 minutes, then turn the heat down low and cover with a lid. Cook the peppers while covered for a few minutes. Then, take the lid off, add your chilli flakes and your smoked paprika, turn the heat off then set aside.

Assembly:

Pre-heat a griddle pan, or if you don't have a griddle pan use a frying pan (if you are going to use the pan you used for the caramelised onions and peppers, make sure you clean and dry it first).
Add your tortillas one at a time and toast for about 30 seconds to a minute on each side until slightly colored and heated through.
Transfer the tortilla to a board, and start adding your beans, rice, peppers, gauc and salsa in which ever order you like.
Fold in the tortilla on both sides then roll it all up nice and firmly (watch the video in this post if you are having trouble with the wrapping).
Finally, serve your vegan burritos and eat them!

Recipe Video

Recipe Notes

These burritos are amazing for meal prep, as long as you wrap and seal them well.
You can freeze these burritos for a later day, but make sure that when you defrost the burrito, avoid the microwave. Using a warm oven instead.
If you don't have any baking paper to seal the burritos, use foil.
This recipe doesn't involve a whole lot of spice, so feel free to add extra chilli flakes or perhaps some chilli powder if you wish.
If you're on a gluten-free diet, just use gluten-free tortillas.

Nutrition Facts

Smoky Vegan Burrito Recipe

Amount Per Serving

Calories 822Calories from Fat 208

% Daily Value*

Fat 23.1g36%

Saturated Fat 4.5g28%

Sodium 619mg27%

Potassium 2532mg72%

Carbohydrates 130.2g43%

Fiber 25.5g106%

Sugar 9.7g11%

Protein 30.3g61%

Calcium 150mg15%

Iron 7.7mg43%

* Percent Daily Values are based on a 2000 calorie diet.

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