Fully Loaded Vegan Burritos


These burritos are filling and flavorful, great for feeding a crowd. Between the savory "refried" pinto beans and seasoned rice, no one will notice the fact that they're entirely meat- and dairy-free. One of my favorite things about this recipe is that the components can be enjoyed independently as leftovers: Serve the pinto beans in a wrap or tostada and throw the rice into a salad or serve it as a side.

What you will need

1 cup dry pinto beans, picked over (or 2 cans pinto beans, rinsed and drained of liquid)

1 tablespoon olive oil

1 large white onion, thinly sliced

1 poblano or jalapeรฑo chili, stem and seeds removed, finely chopped

1 red bell pepper, sliced into thin strips

2 cloves garlic, minced

1/2 teaspoon salt

1 1/2 teaspoons ground chili powder

1 teaspoon ground cumin

1 1/2 tablespoons lime juice

Dash red pepper flakes

Four to six 9- or 10-inch flour or corn tortillas

Optional fixings: sliced avocado, salsa, chopped green onions, cashew cream (https://food52.com/recipes/20679-classic-cashew-cream) or cashew queso (https://food52.com/recipes/38007-truly-amazing-cashew-queso-sauce), hot sauce, guacamole, etc.

1 tablespoon olive oil

1 white or yellow onion, diced

1 cup white or brown basmati or long-grain rice, rinsed

1/4 teaspoon salt

2 1/4 cups low-sodium vegetable broth or water

2 teaspoons lime juice

1/4 cup tightly packed, chopped cilantro


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