Vegan Bean and Rice Burrito
These burritos are the kind of satisfying, no-compromise meal that makes plant-based eating genuinely exciting rather than just virtuous. Cumin-scented rice cooked in vegetable broth forms a fragrant base, while black beans sautéed with onion, red bell pepper, garlic, chili powder, and smoked paprika build deep, smoky flavor that holds its own against any meat filling. A spoonful of salsa keeps the bean mixture saucy without making it soggy — a small detail that makes a big difference when you go to roll everything up. Creamy avocado slices, crisp shredded romaine, and a squeeze of fresh lime round out each burrito with brightness and texture. The whole thing comes together in large flour tortillas warmed until just pliable, so every bite stays neatly wrapped instead of falling apart. This recipe makes four generous burritos, which means it's equally at home as a weeknight family dinner or a meal-prep situation you'll be genuinely happy to revisit at lunch the next day.
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups vegetable broth
- ½ tsp ground cumin
- ¼ tsp salt
For the beans and vegetables
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup salsa
- salt and pepper to taste
For assembly
- 4 large flour tortillas (10-inch)
- 1 cup shredded romaine lettuce
- 1 medium avocado, sliced
- ½ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
Combine the rice, vegetable broth, cumin, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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