Vegan Burrito with Cilantro Rice
A quick, flavorful, and nutritious vegan burrito loaded with chipotle-lime black beans, cilantro-lime rice, fresh pico de gallo, and creamy avocado. Perfect for a satisfying weeknight dinner, meal prep, or lunch on the go. Plant-based, high in fiber, and heart-healthy.
Equipment
- 1 medium skillet
- 1 medium bowl
- 1 Rice cooker or saucepan
- 1 spoon or spatula
- 1 cutting board
- 1 knife
Ingredients
Cilantro-Lime Rice:
- 1 cup long-grain rice uncooked
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro chopped
- ½ tsp salt optional, for cooking water
Chipotle-Lime Black Beans:
- 2 cans 15 oz each black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce + 2 tbsp sauce finely chopped
- 1 –2 tbsp fresh lime juice
- Salt to taste
Pico de Gallo:
- 1½ cups tomatoes diced
- ½ cup onion finely diced
- ½ cup fresh cilantro chopped
- 1 –2 tbsp fresh lime juice
- Salt to taste
For Serving:
- 4 large tortillas 10-inch
- 1 large avocado sliced or cubed
- ½ cup vegan sour cream or vegan mayo optional, mix with hot sauce if desired
Instructions
- Prepare the Cilantro-Lime Rice: Begin by cooking 1 cup of long-grain rice according to package instructions, either in a saucepan with water and a pinch of salt or using a rice cooker for convenience. Once cooked, remove the rice from heat and let it sit covered for 2–3 minutes. Fluff the rice gently with a fork to separate the grains and prevent clumping. Immediately stir in 2 tablespoons of freshly squeezed lime juice and ½ cup of finely chopped cilantro. Taste the rice and add more salt or lime juice if desired. Keep the rice covered to retain warmth until ready to assemble the burritos.
- Heat the Chipotle-Lime Black Beans: In a medium skillet, pour in the drained and rinsed black beans (2 cans, 15 oz each). Add 1 finely chopped chipotle pepper along with 2 tablespoons of its adobo sauce for a smoky, slightly spicy flavor. Place the skillet over medium heat and stir occasionally to ensure the beans heat evenly, about 2–3 minutes. Once the beans are warm, remove from heat and stir in 1–2 tablespoons of fresh lime juice. Season with salt to taste, adjusting according to your preference. Cover the skillet to keep the beans warm and flavorful while you prepare the pico de gallo.
- Make the Fresh Pico de Gallo: In a medium mixing bowl, combine 1½ cups of finely diced tomatoes, ½ cup of diced onion, and ½ cup of chopped fresh cilantro. Drizzle in 1–2 tablespoons of fresh lime juice and sprinkle with salt to taste. Mix gently but thoroughly, ensuring the lime juice coats all the vegetables for a bright, zesty flavor. Taste the mixture and adjust lime or salt if needed. Set aside at room temperature to allow the flavors to meld while you prepare the tortillas and avocado.
- Prepare the Tortillas: Place a large 10-inch tortilla in a clean skillet over medium heat. Heat each side for about 15–20 seconds, just until soft and pliable. Avoid browning or crisping the tortillas too much, as you want them flexible for rolling without tearing. Once warmed, transfer to a flat plate and cover loosely with a clean kitchen towel to maintain softness while you assemble the burritos. Repeat with all four tortillas.
- Slice the Avocado and Prepare Toppings: Slice 1 large avocado into thin strips or cubes. If using vegan sour cream, stir in a small amount of hot sauce to create a mildly spicy cream if desired. Keep these toppings ready in separate bowls so assembly is smooth and quick.
- Assemble the Burrito: Lay a warmed tortilla flat on your work surface. Start by adding a generous layer of cilantro-lime rice in the center, leaving about 2 inches of space on the edges to prevent overflow. Next, spoon a portion of the warm chipotle-lime black beans over the rice. Follow with a hearty scoop of pico de gallo, then add a few slices or cubes of avocado. Finally, drizzle with vegan sour cream or your spicy mayo mixture if desired. Be mindful not to overfill to make folding easier.
- Fold and Roll the Burrito: Fold the left and right edges of the tortilla inward, covering the sides of the filling. Gently tuck the top flap of the tortilla under the filling, then begin rolling the burrito tightly from the bottom up, using your hands to keep the contents snug. Continue rolling until the burrito is fully sealed. If needed, press lightly on the seam to secure the wrap. Repeat this process with the remaining tortillas and fillings.
- Serve and Enjoy: Cut the burrito in half diagonally for a visually appealing presentation if desired. Serve immediately while warm, paired with extra pico de gallo, lime wedges, or a side salad for a complete meal. These burritos are perfect for a quick lunch, satisfying dinner, or easy meal prep. Leftovers can be stored for reheating without losing flavor or texture.
Notes
- For a milder flavor, reduce or omit the chipotle pepper and adobo sauce, or substitute with smoked paprika and a touch of cumin.
- Make the cilantro-lime rice ahead of time and keep it covered to stay fluffy and warm.
- Use ripe avocado for a creamy texture that complements the spicy beans perfectly.
- For extra protein, consider adding grilled tofu, tempeh, or cooked quinoa to the burrito.
- Leftover burritos can be wrapped tightly in foil and refrigerated for up to 3 days.
