Weeknight Vegan Burritos

Hey there, plant-based food lovers! Are you looking for a quick, satisfying meal that's perfect for busy weeknights? Look no further than these delicious Weeknight Burritos. Packed with flavor and ready in no time, these burritos are about to become your new favorite!

Why you'll love this recipe..

• It's ready in about 20 minutes
• It's completely customizable to your taste
• It's packed with plant-based protein and fiber
• It's perfect for meal prep

Speaking of meal prepping, these burritos are perfect! Make a big batch of filling on Sunday, and you can quickly assemble fresh burritos throughout the week. You can even wrap them in lettuce for a lower carb option. For plan ahead meals, these freeze for up to 3 months. Just reheat in the microwave or oven when you're ready to eat.

These Weeknight Burritos are a testament to how delicious and satisfying plant-based eating can be. They're quick enough for a busy weeknight, but tasty enough to satisfy those weekend cravings too. The combination of hearty beans, flavorful rice, and fresh toppings creates a perfect balance of textures and tastes.

So next time you're wondering what to make for dinner, remember these burritos. They're a sure to please everyone at the table while keeping your meal prep simple and stress-free. Enjoy!

Ingredients

For the filling:

• 1 tablespoon olive or avocado oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 15 oz (425 g) can black beans, rinsed and drained
• 1 cup (185 g) cooked rice or other grains
• 1 cup (150 g) frozen corn
• 1 large tomato, diced
• 2 teaspoon chili powder
• 1 teaspoon cumin
• Salt to taste

For the wrap:

• 4 tortillas (large size for burritos)
• 1 avocado, sliced or diced
• 1 cup (120 g) vegan shredded cheese (nacho flavor is best)
• 1 cup (50 g) lettuce, chopped
• Salsa or hot sauce
• Vegan sour cream
• Cilantro, chopped
• Marinated jalapeno

Instructions

Prepare the filling:

1. Heat a large non-stick pan over medium-high heat and add the oil.
2. Once hot, add the diced onion and sauté for 5-7 minutes until translucent and slightly browned.
3. Add minced garlic, a pinch of salt, chili powder, and cumin. Stir constantly and cook for another minute until fragrant.
4. Add diced tomatoes, frozen corn, black beans, and cooked rice. Stir well to combine.
5. Cook for 5 minutes, stirring occasionally. If the mixture seems too dry, add a splash of water. You're aiming for a moist consistency that's not too saucy.
6. Once done, remove from heat and set aside.

Assemble your burritos:

1. Lay a tortilla on a flat surface.
2. Spoon a generous amount of the bean mixture onto the bottom half of the tortilla, leaving the edges free.
3. Add your toppings: sliced avocado, vegan cheese, chopped lettuce, salsa or hot sauce, vegan sour cream, chopped cilantro, marinated jalapeño and any other ingredients you may want to include.

Wrap it up:

1. Fold the sides of the tortilla over the filling.
2. Fold the bottom over the filling.
3. Roll tightly towards the top to seal all the ingredients inside.
4. Optional: For a crispy exterior, heat a pan with a little non-stick spray and cook the wrapped burrito on each side until golden brown.

Serve and Enjoy!

Tips and Variations

• Grain options: Swap rice for quinoa, barley, or bulgur for different textures and flavors.
• Bean varieties: Try pinto beans or refried beans instead of black beans.
• Spice it up: Add a diced jalapeño to the filling or use a spicier chili powder for extra heat.
• Veggie boost: Sauté some bell peppers or zucchini with the onions for added nutrition.
• Low carb: replace tortilla with lettuce for a healthy wrap.