Try this easy vegan burrito today to make a delicious and nutritious meal! It has cooked rice, black beans cooked with onion and soya mince, avocado and homemade vegan sour cream. The tortilla is crispy on the outside and the fillings are warm on the inside as it’s baked in the oven before serving.
I love wraps but don’t make it often during cold seasons like now. We want warm food so eating cold wraps doesn’t sound great. However, you can make wraps warm and they taste super delish! Burrito is Mexican food which is a wrap filled with rice, cooked beans, vegetables and cheese (for vegetarian). It’s often grilled or steamed in foil and served with dipping sauce.
Fillings t go in the easy vegan burrito
- cooked rice
- black beans cooked with onion and soya mince
- mashed avocado
- vegan sour cream
I used brown rice but if you have only white rice that will do the job as well. For the black bean filling, you can add more vegetables such as chopped mushrooms, carrots and tomatoes. The vegan sour cream can be homemade or shop bought. If you want to prepare sour cream inexpensively check out this recipe!
How can I make the burrito wraps?
First thing you need to do is cook the rice and leave to cool down completely before wrapping in the tortilla. When the rice was cooking, I started cooking the black bean filling, which also has to be cooled before wrapping. I left the cooked rice and black bean filling to cool for about 20 minutes by an open window while I was preparing the vegan sour cream and the mashed avocado. When all of the filling (rice, black bean filling, mashed avocado and sour cream) are ready to be wrapped, place a tortilla on a plate, put about 1-2 tbsp of rice, 2 tbsp of the black bean filling, 2 tsp of the mashed avocado and 1 tbsp of the sour cream and wrap! Please see the pictures in the instructions☺
step by step
- cook the rice
- make the black bean filling
- cool the rice and black bean
- prepare the mashed avocado and vegan sour cream
- wrap the filling with the tortillas to make 6 burritos!
You can adjust the amount of each filling to wrap to suit your liking. For example, if you prefer to put less rice but more of other fillings please do so! Also, please feel free to add different filling such as vegan cheese, roasted veggies and sweetcorn.
Easy Vegan Burrito
Ingredients
- 90 g uncooked brown rice white rice works fine as well
- 1 tbsp oil for frying
- 1 medium onion chopped finely
- 1 can black beans 235g (drained)
- cumin
- 20 g soy mince hydrated
- paprika
- garlic puree fresh garlic is ok too
- 1 tbsp tomato puree
- 1/2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large avocado
- 6 tortilla bread
- 180 g *vegan sour cream homemade or shop bought
Instructions
- Cook the rice according to the instructions at the back of the package. **When it's done, leave to cool.
- Heat the oil in a frying pan and cook the onion until soft and slightly caramelised. Add in the black beans, soy mince, cumin and paprika and cook for a couple of minutes on a lower medium heat.
- Add in the tomato puree, soy sauce, salt and black pepper and continue cooking for a minute. ***Take off the heat, transfer to a ceramic bowl and leave to cool.
- In a bowl, mash the avocado with a folk. Prepare the vegan sour cream in a separate bowl.
- Now you have a bowl of mashed avocado, vegan sour cream, cooked rice and black bean filling. Let's wrap！
- Place a tortilla on a flat plate and put 1-2 tbsp of the rice, 2 tbsp of the black bean filling, 2 tsp of the mashed avocado and 1-2 tbsp of the sour cream. Leave enough space around the fillings for easy wrapping.
- Preheat the oven to gas mark 7 (220°C). Now, Start wrapping. Fold over (1), then (2) and (3) and roll to the end. If necessary spread some sour cream around the edge of the end to seal the opening firmly.
- Repeat the step to make 5 more wraps. Wrap them in foil and put on a baking tray, Bake for about 15 minutes, don't forget to turn over halfway through the baking. The purpose of baking is to make the burritos crispy on the outside and warm up the filling inside the wraps.
- When they come out from the oven, remove the foil and cut into half to serve. Serve with the remaining sour cream or mashed avocado or other dipping sauce of your choice.
- Store leftovers in an airtight container in the fridge until next day. Heat up in the oven or non-stick frying pan in foil.
