Easy Vegan Corn Rice & Bean Burritos for Quick Lunches
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The Inspiration Behind Vegan Corn Rice and Bean Burritos
I still remember the day I stumbled upon the inspiration for these Vegan Corn Rice and Bean Burritos. It was one of those afternoons when everything seemed to be moving too fast, and my stomach reminded me it had been too long since breakfast. I was staring at my pantry, trying to figure out how to throw together a quick, satisfying meal without compromising on flavor. The usual suspects were there: a can of black beans, some leftover rice from the night before, and a fresh tomato that was begging to be used. But as I reached for the tortilla wraps, I was hit with a wave of nostalgia.
Growing up, my family would often have “burrito night,” where we’d all gather around the table, each with our own tortillas, and a spread of fillings laid out before us. It was an interactive dinner, one that encouraged creativity and sharing. I remember the laughter as someone would always try to stuff too much into their wrap, causing the tortilla to burst open. Those nights were a testament to how food could bring us together, even in its simplest form.
How to Make Vegan Corn Rice and Bean Burritos At Home
With that memory in mind, I decided to recreate a burrito, but with a vegan twist. I started sautéing onions and garlic, their aroma filling the kitchen, reminding me of home-cooked meals. I added some frozen corn to the mix, giving it a sweet pop of flavor. As the ingredients sizzled in the pan, I realized how versatile and easy this recipe could be. A sprinkle of chili powder and cumin brought the dish to life, transforming basic pantry staples into something truly special.
When I finally rolled up the tortillas with the warm, flavorful filling, topped with creamy avocado and crunchy lettuce, I knew I had struck gold. The first bite was pure comfort, a reminder that even the simplest ingredients could create something extraordinary. These Vegan Corn Rice and Bean Burritos have since become a staple in my kitchen, perfect for quick lunches or easy dinners when time is short but the craving for something delicious is strong.
Chef’s Notes – Vegan Corn Rice and Bean Burritos
- Add More Veggies: Bell peppers, spinach, or even zucchini can be added to the filling for extra nutrition and flavor.
- Make it Spicy: For a spicier kick, add more hot sauce to the filling or include some sliced jalapeños.
- Keep it Fresh: Adding a squeeze of fresh lime juice to the bean mixture before assembling the burritos can enhance the flavors.
- Meal Prep: These burritos are great for meal prepping. Assemble the wraps ahead of time, and just reheat them when you’re ready to eat.
- Customizable Wraps: Feel free to add or subtract ingredients based on your preferences. The recipe is very versatile and can be adjusted to suit different tastes.
- Serve this with a side of Grilled Mexican Street Corn or a simple and easy salsa
Vegan Corn Rice & Bean Burritos
These Vegan Corn Rice & Bean Burritos are a game-changer! Packed with protein and fiber, they're not only delicious but also incredibly easy to make. Perfect for lunch boxes or a quick meal, these wraps are versatile and completely dairy-free. Whether you're a seasoned vegan or just looking for a healthy meal option, these wraps will not disappoint. Get ready to enjoy a burst of flavors in every bite!
4
wraps10
minutes10
minutes350
kcal20
minutesKeep the screen of your device on
Ingredients
1 medium yellow onion finely chopped
2 garlic cloves minced
1 can (15.5 oz) black beans rinsed and drained
1 cup cooked rice or other grains
1 cup frozen corn sweet corn kernels
1 large tomato ripe, diced
2 teaspoons chili powder
1 teaspoon cumin powder
salt to taste
1 avocado ripe, sliced
1 cup crunchy lettuce shredded romaine
4 large tortillas burrito-sized
hot sauce to taste
cilantro fresh leaves, chopped
marinated jalapeño for garnish
Directions
- Sautéing Vegetables – Heat a large non-stick pan over medium-high heat with a splash of oil if desired. Add the chopped onion and cook for about 5-7 minutes until it becomes soft and golden brown.
- Adding Spices – Stir in the minced garlic along with a pinch of salt and the chili and cumin powders. Cook for an additional minute to release the flavors.
- Combining Ingredients – Add the diced tomato, frozen corn kernels, black beans, and pre-cooked rice to the pan. Mix everything well and cook for about 5 minutes until heated through. If the mixture seems too dry, add a splash of water to achieve a moist consistency.
- Preparing the Wraps – Lay a tortilla flat on a clean surface. Spoon a generous amount of the bean mixture onto the bottom half of the tortilla while leaving the edges free.
- Adding Fillings – Top with sliced avocado, shredded lettuce, chopped tomatoes (if desired), pickled jalapeños, and any other preferred fillings.
- Rolling the Wraps – Fold the sides of the tortilla over the filling first. Then fold the bottom over and roll tightly towards the top to seal everything inside.Serving – Slice the wraps in half and serve immediately with a side of salsa or vegan sour cream if desired.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 55g
- Protein: 12g
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 700mg
- Fiber: 12g
- Sugar: 4g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 8mg
- Iron: 20mg
Grilled Mexican Street Corn
Cooks in 25 minutesDifficulty: EasyElevate your barbecue with this Grilled Mexican Street Corn recipe! Each cob is slathered in a zesty ancho-lime sauce, then grilled to perfection and topped with savory cheese. It’s a simple yet spectacular side dish that will impress at any outdoor gathering. Capture the essence of street-side flavors right from your grill!
Fresh Tomato Salsa
Cooks in 70 minutesDifficulty: EasyThis Fresh Tomato Salsa is a vibrant, zesty addition to any meal! Perfect for tacos, taquitos, or simply with tortilla chips, this naturally vegan and gluten-free condiment is a must-try. With juicy tomatoes, crisp onions, spicy jalapeños, and fresh cilantro, it’s a burst of flavor in every bite. Let it rest for an hour to meld the flavors, and you’ll have a salsa that’s even more irresistible. Dive into this easy-to-make recipe and elevate your dishes with a touch of freshness!
FAQs – Vegan Corn Rice & Bean Burritos
Can I use a different type of bean?
Yes, you can substitute black beans with pinto beans, kidney beans, or even chickpeas.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free tortillas, or opt for lettuce wraps instead.
How long do these burritos last?
They can be stored in the refrigerator for up to 3 days. If you plan to store them, wrap them tightly in foil or plastic wrap to keep them fresh.
Can I freeze these burritos?
Yes, you can freeze them. Wrap each burrito individually in foil and store in a freezer-safe bag. To reheat, thaw overnight in the fridge and warm in the oven or microwave.
