Vegan Rice and Black Bean Burrito Recipe

This rice and bean burrito has the perfect combination of amazing texture and flavor. It’s easy to make and you’d never know it was vegan!

This recipe was originally published on 1/28/16

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Have you ever grilled a burrito? It’s a game changer! This easy meal is on the repeat around here.

We are burrito people. As in, anything goes. When dinner is coming and we don’t know what to make, burritos it is! And when we discovered grilling them for that ultimate texture, they happened more than they didn’t.

Grilling not only gives you great texture, it also seals the seam so that the kids will eat them without complaints that they are falling apart. You. Are. Welcome.

Ingredients

•  Tortillas 
• Cooked brown rice
• Cooked black beans
• Avocado 
• Salsa Crema 
• Corn
• Chopped cilantro

How to Make a Rice and Bean Burrito

These bean and rice burritos are too easy to make! Gather all your fillings and follow these steps:

1. Place just enough filling so that it take up the center of the tortilla and doesn’t spread over to the edges.
2. Fold sides of the tortilla in.
3. Close up the ends and tightly roll the burrito closed.
4. Grill the burritos.
5. Garnish and enjoy!

How to make salsa crema

A good sauce is always important. I love sauces and think they finish off a meal perfectly! Many of the vegan sauces I make use a non dairy milk, and often I love to use the Silk brand. It really puts the creamy in my creamy sauces.

This salsa crema pairs perfectly with the rice and beans, and is easy to make as well. Just put the following ingredients in a blender and blend!

• Unsweetened cashew milk
• Salsa
• Raw cashews 
• Lemon juice 

Filling suggestions

The best thing about burritos is that you can really fill them with anything. They are so customizable, and it’s easy to make everyone happy with one dinner. Which then makes mom happy!

Here are some of our favorite fillings, other than the recipe here:

• grilled or roasted veggies
• make a giant salad and serve it burrito style
• Simple Mexican Rice
• Cilantro Lime Rice
• riced cauliflower (instead of rice)
• vegan taco meat
• vegan carnitas
• if you want to mix it up, fill it with other types of flavors like this pizza burrito
• I love using unique veggies and mixing flavors like this fall inspired burrito with roasted butternut squash
• vegan breakfast burrito fillings are always a hit

If you want to mix things up from the vegan salsa cream sauce, here are some more tasty sauce options:

• spicy cilantro cream sauce
• creamy sriracha sauce
• cilantro lime sauce
• mango habanero cream sauce
• smoky taco cream

Tips and tricks

As easy as these burritos are, a few extra helpful hints will come in handy:

• Make sure the tortillas are soft before filling. If they’re not, warm them in the microwave for about 30 seconds.
• Do not overfill the burritos, it will make them difficult to fold.
• Salt the filling to taste, your other ingredients may already be salty enough.
• Grill seam side down so that it seals the burrito shut
•  If the tortilla is sticking then it needs to cook longer. Check periodically being careful not to burn it.
• If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
• If you are not using a high speed blender to make the sauce you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
• You will have some leftover sauce, but it holds great in the fridge and is perfect as a dip, spread or a dressing. You could also mix some in with the rice and beans.
• To prepare in advance make the Salsa Crema, and cook rice and beans.
• For the easiest dinner, use canned beans and precooked rice!

Tips for freezing burritos

Make extra burritos and freezing them is a great way to have grab and go meals. Here is how I freeze them to keep them best:

1. Make the burrito
2. Wrap it with parchment paper
3. Wrap with tin foil
4. Put them in a plastic sealable freezer bag or wrap with plastic wrap

When you are ready to eat, unwrap the frozen burrito, then wrap it in a damp paper towel and heat in the microwave. Or you can unwrap it and put it in the tin foil and heat it in the oven.

Common Questions

More Vegan Mexican Recipes

You just can’t go wrong with Mexican food. It’s so delicious, easy to make, easy to customize, and it keeps the whole family happy! Try these other plant based recipes:

• Mexican Street Corn Salad
• Coleslaw with Cilantro Lime Dressing
• Vegan Pozole Verde
• Birria Tacos with Jackfruit
• Crispy Potato Tacos

Vegan Rice and Black Bean Burrito Recipe

Sophia DeSantis

This rice and bean burrito has the perfect combination of amazing texture and flavor. It's easy to make and you'd never know it was vegan!

4.93 from 13 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Mexican

Servings 2

Calories 439 kcal

Equipment

• blender (optional for sauce)

Ingredients

 

US CustomaryMetric

 

1x2x3x

For Burritos:

• 2 tortillas , gluten-free if needed
• 3/4 cup cooked brown rice
• 3/4 cup cooked black beans , drained and rinsed
• 1/2 an avocado , sliced
• sea salt , to taste (depends on salt in your beans)
• 1/2 cup Salsa Crema , use more if preferred (see recipe below)
• corn and chopped cilantro for garnish (optional)

For Salsa Crema:

• 3/4 cup unsweetened cashew milk (I used the Silk Brand)
• 3/4 cup your favorite salsa
• 1 cup raw cashews (see note)
• 1 tablespoon lemon juice (optional for added tang and to cut sweetness, depending on salsa used)

Instructions

 

For Burritos:

• Combine rice and beans in a bowl. Add salt to taste.
• Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
• Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.
• Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
• Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it. If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
• Flip burrito to the other side and brown again, about 5 minutes.
• Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top. Garnish with corn and chopped cilantro if desired. Devour!
• Serve!

For Salsa Crema:

• Put all ingredients in a blender and blend until smooth. Set aside.

Notes

• Salsa Crema makes 2 cups.
• If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
• You will have some leftover sauce, but it holds great in the fridge and is perfect as a dip, spread or a dressing. You could also mix some in with the rice and beans.
• To make this super fast, I use canned beans and precooked rice.

Tips to prep ahead: 

• Make Salsa Crema, and cook rice and beans if not using pre-cooked.

Baby/toddler food idea:

• Feed baby rice, beans and avocado in a bowl, topped with sauce. Make sure to mash beans and avocado a bit. You can feed younger baby pureed avocado and/or beans.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 439kcalCarbohydrates: 57gProtein: 13gFat: 18gSaturated Fat: 2gCholesterol: 0mgSodium: 544mgPotassium: 731mgFiber: 12gSugar: 3gVitamin A: 190IUVitamin C: 6.2mgCalcium: 77mgIron: 3.9mg

Nutrition and metric information should be considered an estimate.

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