The Most Amazing Vegan Burrito….Ever.

It’s recipe share time! Today’s recipe: A vegan black bean burrito with spanish rice, and some delicious fixins.

Serves 4


The Base:

  • 1 med to large onion
  • 3-5 garlic cloves
  • 1 serrano, habanero, or jalapeno pepper (adjust for your personal spice-o-meter)
  • 1 can diced tomatoes OR 3-4 seeded fresh tomatoes

Place all of these ingredients in a blender. Half of this mixture will be used for the rice, and half for the beans.

The Rice:

  • Sauteeing the dry brown rice

    1 cup brown, short-grain rice

  • 3-4 tbsp olive oil
  • 2 cups vegetable broth
  • 1/2 cup frozen peas
  • half of the base mixture

Heat the oil in a large pan and saute the rice until it becomes golden-colored (do not burn it). Then add the base mixture and the vegetable broth. Bring to a boil. Cover and simmer over low heat until most of the water is absorbed. At this point, you can throw in the peas if you’re using them. Stir in and quickly cover the pot. When the water is completely absorbed, turn off the heat and keep covered for 10-15 minutes.

The Beans:

  • Beans, mashed

    2 16oz cans of black beans

  • 1-2 tbsp olive oil
  • half of the base mixture

Poor off a little of the liquid at the top of the beans, but not all of it. Heat up the olive oil and add approximately 1/3 of the beans. Heat them up, but mash them as much as you can while heating. (I use an old-fashioned potato masher, but a fork will do too.) Add the base and heat it up with the mashed beans. Next, add the rest of the beans and stir everything together. Simmer over low heat until about 1/2 of the liquid is absorbed, then cover and let sit for about 10 minutes.

*Be careful to stir often during the simmering if you’re using a metal pan, as the beans have a tendency to stick to the bottom and burn.

Assembling Your Burrito:

  1. The finished beans and rice

    If you have a gas stove, it’s nice to heat up your tortilla over the flame. Both sides. Just make sure you don’t burn it.

  2. Scoop some rice down
  3. Top with beans
  4. Top with the gooey stuff (all optional): Daiya vegan “cheese” shreds, Tofutti sour cream, guacamole, salsa, hot sauce.
  5. Top with your veggies (all optional): Tomatoes, red onions, lettuce, etc.
  6. Roll it up! (Good instructions here.)

Et voila!

The most perfect vegan burrito ever! And, if you’re a fan of black beans and Spanish rice, you’ve just been given the greatest recipe to do-it-yourself.

Can you believe this is Vegan!?!


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