Adding some cumin to the spices gives it an extra “taco-ey” flavor. Also is there any way you could substitute chicken for whatever beans are? Don’t you add any, or was it omitted from the recipe for another reason? Vegan Burrito is stuffed with a black bean + corn sofrito mix, rice (or quinoa), guacamole and crisp shredded lettuce for a deliciously healthy Tex-Mex style lunch or dinner! Just double checking before making recipe… I drain the beans and corn? At Namely Marly we love celebrating life, creativity, healthy living and energetic days! All the non vegans who have tried it here said yummy as well! Sauté potatoes and diced onion on medium heat until tender. Here’s what I do. Thanks for sharing! First, my hubby’s name is Shawn. Hash browns are basically diced or shredded potatoes that are cookies in a skillet with oil. Thanks! (not all vegans) Easy to make and will definitely be making recipe again!! In this recipe, onion, bell pepper, tomato, green chili and flavorful spices are made into a sofrito and combined with black beans and corn for a delicious vegan burrito filling that’s rolled in a tortilla with rice, lettuce, avocado, and whatever other condiments you like. Cook for about 5 minutes until heated through. Thank you for making this lovely post. Thanks, Patty! There’s a lot to love about this Vegetarian Bean Burrito recipe. That said, you could totally make all the burritos and then freeze them. I changed the instructions to “cook”. It’s a tasty breakfast (or any time of the day) meal! They are great in everything including the cookies. Sounds delicious! The flavor was great, though I may up it next time and even add in some cayenne for a little spice. I was wondering what beans are and why you used them. But I know you know that by now. Made with simple ingredients and full of flavor, this quick and easy vegan burrito recipe is one that everyone will love! I gave it away to two friends and we still had enough for two more meals. Add vegetable oil to a large skillet or pot. For this recipe we prefer the diced potato pieces. Made your recipe tonight and the only change was I picked a small Jalapeño from my garden and added it with the onion (hey, we’re Californians). Rave reviews from the family! For a different kind of vegan burrito, be sure to try this Vegan Breakfast Burrito! Taste for seasoning. Thanks, again! Inspired by my Black Bean + Quinoa Freezer Burritos, which is just as delicious, I’ve changed it up slightly adding a grain on the side and lots of extra condiments in the filling. Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista. Alternatively, you can use regular brown rice, just be sure to increase the cook times. So tasty and healthy. That’s the thing when you’ve made something over and over for years, it feels more like art and science. We buy this in bags in the freezer section of the grocery store. We love serving this with some of our favorite Vegan Guacamole. He makes his famous burrito vegan mix. Do you freeze just the mixture or place them in tortillas and then freeze? SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). We hope you dig this Crispy Black Bean Burrito recipe as much as we do. In addition there’s rice, potatoes, and good things like seasonings and salsa. Great question! It’s such a great staple to have and a great idea for a delicious, healthy, easy meal. Here are few of my favorite options: If you try this easy burrito recipe or have a question, please let me know! Black Bean + Corn Sofrito: In a large pan or pot, heat oil/water over medium heat, add onion and bell pepper, saute for 5 minutes. I’m curious why you don’t mention adding any salt in this recipe. Very good point, Betty! I would do that by putting them on a tray, placing the tray in the freezer, and then transferring frozen burritos to a freezer bag. I made them with smaller tortillas so I ended up with 17 burritos! So good! You may be wondering, what? Then we use the mixture to make burritos or taco salads. These hearty vegan burritos are savory, filling and can be easily changed up keeping them versatile and fresh. There is no right way, just whatever makes you happy! And beans are basically the fruit of a plant. Change up the black bean + corn sofrito filling, using, Top your vegan burrito with a delicious creamy condiment such as this. We have dozens more Easy Vegan Recipes that you can make in 30 minutes or less! You may remember me from the peanut butter cheese vegan cookie recipe. Served in a crispy burrito shell and topped with guacamole! Feeling like a deconstructed burrito, try this amazingly, easy Chipotle style Vegan Burrito Bowl instead! (Note – The full printable recipe is at the bottom of this post). I mean, you could stop by our house on a Thursday afternoon and there’s about a 99% chance there’s a batch of this vegan bean burrito recipe in the fridge. Reduce heat and cook for 10-15 mins. And now my friends, you’re ready to enjoy! Then we use it to make the burritos by dishing it into a tortilla. Alternatively you could wrap individual burritos in foil and place them in a freezer bag. This is delicious. What we do is make up the black beans, potato mixture. Sorry if I missed it above. Top your vegan burrito with a delicious creamy condiment such as this Cashew Sour Cream, Cilantro-Lime Cashew Cream, Chipotle Tahini Dressing, or Cumin-Lime Tahini Dressing. Store: Leftovers can be stored in a covered container, wrapped in foil or baggies and kept in the refrigerator for up to 6 days. Drain the cans of bean and corn and add them to the cooked rice and potatoes. I mean, at least 10 years. Add vegetable oil to a large skillet or pot. Serve with guacamole and chips for a festive vegan Mexican dinner. Fold each of the end pieces up towards the center, holding the flaps down, roll the edge closest to you up and over, and continue to roll the burrito away from you to completely close it. I add 4oz of vegan cream cheese when I want it extra creamy. We freeze this mostly by putting the contents in the freezer — usually in 2 containers. Made these black bean burritos for our family of six and everyone loved them !! I hope that help! Then we’ll place one of those containers in the fridge to let it thaw for a day (or you can thaw it out on the counter or use the microwave’s thaw settings). Or how about some of my favorite Vegan 7 Layer Dip? Alternatively, you could wrap freshly prepared burritos in foil or waxed paper and then freeze in a freezer bag. Veggie Burritos are loaded with black beans, brown rice, potatoes, corn, and the seasonings to make it just right! And i gotta say, keep up the good work! Roll them out into burritos. Can’t wait to try! Cook instant rice according to instructions. Meet Marly ›. 1b4a89186a48f0b6ef29a836570dd83a4854b410d50377d54e,,, Vegan Carrot Cake Recipe with Vegan Frosting. Learn more about TSV →, ABOUT     I am in love with this recipe!! Makes a great gift for your favorite vegan!Click below: Crispy Black Bean Burrito with Potatoes and Rice. Within a day or so we’re in the kitchen and he’s making another batch of the best vegan burrito recipes. Yum thanks a bunch. You’ll love the simple ingredients in healthy vegetarian burrito recipes.Veggie Burritos are loaded with black beans, brown rice, potatoes, corn, and the seasonings to make it just right! * Percent Daily Values are based on a 2000 calorie diet. Here are the steps to make it, beginning with the vegetarian burrito filling. So we’ve developed some tips and tricks to make them best! This vegetable burrito recipe calls for instant brown rice, to keep things simple So, cook instant rice according to instructions. Love you, Well, beans are a delicious plant-based source of protein, fiber and a whole host of other nutrients.