Vegan Avocado and Black Bean Burritos
A delicious, plant-based burrito packed with black beans, avocado, and fresh veggies, wrapped in a warm tortilla.
Ingredients
For the Black Bean Filling:
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
For the Burritos:
- 2 ripe avocados mashed
- 4 large tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup corn kernels
- ¼ cup chopped cilantro
- ½ lime juiced
- ¼ cup vegan sour cream optional
Instructions
Prepare the Black Beans:
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic until softened.
- Add black beans, cumin, paprika, chili powder, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
- Mash some of the beans for a thicker texture.
Assemble the Burritos:
- Warm tortillas in a dry pan for 30 seconds per side.
- Spread mashed avocado evenly onto each tortilla.
- Add black bean mixture, lettuce, tomatoes, corn, and cilantro.
- Drizzle lime juice and optional vegan sour cream.
- Fold in the sides and roll tightly.
- Slice in half and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 11g
Vitamins & Minerals (Per Serving)
- Folate: 30%
- Iron: 18%
- Magnesium: 20%
- Vitamin C: 25%
- Potassium: 22%
Additional Notes & Tips
- Want it spicy? Add jalapeños or hot sauce.
- Gluten-free? Use corn tortillas.
- Extra flavor? Roast the corn for a smoky taste.
- Make ahead? Wrap burritos in foil and refrigerate for up to 2 days.