Vegetarian Vegan Bean and Cheese Burrito

Total time40 min

Prep time15 min

Cook time25 min

Vegetarian Vegan Bean and Cheese Burrito

Cilantro-lime rice and smoky, well-seasoned pinto beans come together as the heart of this burrito, with sautéed onion, bell pepper, and garlic building layers of flavor at every step. The beans get partially mashed for a creamy, hearty texture while still keeping some whole for bite, and a quick pan-toast on the tortilla gives the finished burrito that golden, slightly crisp exterior. Melted shredded cheese and a spoonful of salsa tie the whole filling together before it's rolled tight and seared seam-side down for extra flavor. Fresh avocado slices and a squeeze of lime at the end brighten every bite. This one's a satisfying, veggie-forward burrito that fits easily into a vegetarian lineup, whether it's dinner tonight or meal-prepped for the week ahead.

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Ingredients

4 servings

For the rice

1 cup long-grain white rice
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2 cups water
½ tsp salt
2 tbsp fresh lime juice
¼ cup fresh cilantro, roughly chopped

For the beans

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
2 cans (15 oz each) pinto beans, drained and rinsed
⅓ cup vegetable broth
salt and pepper, to taste

For assembly

4 large flour tortillas (10-inch)
1 cup vegan cheese, shredded
½ cup salsa

For serving

1 ripe avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2
Fluff the rice with a fork, then stir in the lime juice and cilantro until evenly combined. Set aside.

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