Try this tasty healthy meatless dinner idea, it’s a super easy vegan burrito recipe!
Super Easy Meatless Burrito
I seriously made this meal in like 30 minutes. And it’s good. It’s simple, it’s cheap, it’s flavorful and if you’re not actually vegan, but simply trying to reduce your meat consumption like myself, you might like adding some cheese to yours. That’s what some of my family did. I did keep my burrito dairy-free and vegan. I didn’t however keep it gluten-free, which I found I can tolerate if I don’t overdo it. Also, with my history of insulin resistance, I can’t really overdo it because…well insulin resistance just waiting to get out. So I had to keep my portion sizes small anyway and I had 1/2 of it with some salad. Cue the violins. It was delicious!
Meatless Burrito Ingredients
I kept this pretty simple, working with the things I already had at home, because it was cold and I did not want to get out to go to a grocery store. Here’s what we need
- canned black beans
- coriander, basil, cumin, crushed red pepper flakes, chili powder
- red bell pepper
- olive oil
- lime or lemon juice
- salt and pepper
- garlic cashew sauce
- cooked rice or quinoa
- lettuce or cabbage
- tortillas or any other type of thin bread
- optional: some cheese (you can also use vegan cheese if you’d like)
How To Make A Meatless Burrito
- Prepare the Beans: I cooked the canned beans with olive oil, spices, some thinly chopped tomato, garlic, bell pepper and carrots. This step takes like 10 minutes max.
- In the meantime, you can make the cashews sauce, mash the avocado with 1 glove of garlic, some lime juice and salt, then make a simple salsa with whatever you have at home. Which in my case was olive oil, tomatoes, garlic, chili powder and basil. I simply blended everything and it was really good. You’re very welcome to make this part more authentic if you have more ingredients and a favorite recipe.
- Then it’s time to arrange: Place the beans in the middle of a tortilla, then add the rice, lettuce, avocado sauce, salsa and the cashew sauce. For anyone who’s not dairy-free, this is where you can add some cheese.
- Wrap like a burrito and toast on both sides in a pan or on the grill (make sure to add some oil for the cooking).
- Slice in the middle and enjoy!
When it comes to wrapping something in bread, the sky is the limit. Here are some things I’d like to add to my burrito next time:
- pickled jalapenos (I am obsessed)
- pitted and chopped olives
- green onions
- cilantro or dill (definitely would make with different herbs here!)
You can also make this gluten-free if you’d like by using gluten-free tortillas.
Also, as I mentioned a few times, feel free to add cheese if you’re not dairy-free or if you are – use vegan cheese!
Now here’s the printable recipe for you!
For The Beans
- 1 tomato, thinly chopped
- 1 1/2 cup black beans, canned, rinsed and drained
- 1 tsp coriander
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tbsp crushed pepper flakes
- 2 tbsp chopped basil
- 1 carrot, chopped
- 1/3 cup red bell pepper, chopped
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tomato
- 1 tsp olive oil
- some chili powder
- 1/4 cup basil leaves
- 2 cloves garlic
- 1 tsp lime juice
- 1 avocado
- 1/2 cup rice, cooked
- 1 cup lettuce, chopped
- garlic cashew sauce
- 3 flour tortillas
- salt and pepper to taste
- Add olive oil and the chopped tomato to a pan. Cook for 2-3 minutes at medium high and mash the tomato gently with a spatula while stirring, so that the tomatoes let sine juice out. Stir in the cumin, coriander, crushed pepper flakes and 2 cloves garlic. Add the beans, bell pepper and carrot and stir everything to combine. Cover for 3-4 minutes, add in the one more garlic clove and basil and cook for 2-3 more minutes.
- Prepare the cashew sauce as shown here (see notes*).
- Avocado sauce: Mash the avocado with 1 tsp lime juice, salt and 1 clove of garlic.
- Salsa: Blend the tomatoes, chili powder, 1 clove of garlic, basil, 1tsp olive oil and some salt.
- Assemble: Place the beans in the middle of a tortilla, then add the rice, lettuce, avocado sauce, salsa and cashew sauce. Feel free to add some cheese, use vegan cheese for a dairy-free and vegan burrito.
- Wrap like a burrito and toast on both sides in a heated pan until golden brown. Wrap in parchment paper or tin foil and slice in the middle. Enjoy!
If you haven't soaked the cashews, you can also soak them for 10 minutes in hot water and then blend. Another non-vegan option would be to use yogurt instead of cashews (you won't need to add lemon for this option, just salt and garlic).
Amount Per Serving: Calories: 514Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 944mgCarbohydrates: 71gFiber: 18gSugar: 4gProtein: 16g