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Vegan Burrito

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch Dinner Mexican
Vegan Burrito
Ingredients
  • 8 large tortillas
  • 2 tablespoons olive oil (30 ml)
  • 16 ounces mushrooms, sliced (454 grams)
  • 2 cups cooked black beans (340 grams)
  • 2 cups cooked rice (370 grams)
  • 2 cups chopped bell peppers (240 grams)
  • 1 cup corn kernels (170 grams)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lime juice (30 ml)
  • 1 cup salsa (240 ml)
Instructions
1
Heat olive oil in a large skillet over medium heat for 1-2 minutes. Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
2
Stir in the black beans, cooked rice, chopped bell peppers, and corn. Add cumin, chili powder, salt, and black pepper. Cook for 3-5 minutes until well combined.
3
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
4
Warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.
5
To assemble the burritos, place a generous amount of the mushroom and vegetable mixture down the center of each tortilla. Top each with salsa.
6
Fold in the sides of the tortilla and then roll tightly from bottom to top to form a burrito.
7
Serve immediately, or wrap in foil and keep warm until ready to eat.