Plant-Based Black Bean Burrito
This Plant-Based Black Bean Burrito makes a perfect lunch or light bite. Packed with veggie nutrition and full of flavour, this is a tasty wrap for vegans and Mexican food lovers alike.If you want to swap other beans or rice varieties in to keep things interesting, this recipe has endless variations. It's hard not to love mexican food. It is such a healthy and wholesome option, packed with healthy ingredients.
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Ingredients
- 500 g mushrooms
- 2 garlic cloves
- 1/2 tsp organic thyme
- 1 tsp organic paprika
- 200 g organic brown rice (cooked)
- 200 g organic black turtle beans (cooked)
- 1 cos lettuce
- 4 spring onions
- 100 g cherry tomatoes
- 2 avocado
- 1 tsp organic jalapeños
- 1 lime
- 2 tbsp plant-based yoghurt
- 50 g plant-based cheese grated
- 4 large tortilla wraps
- 1 tbsp organic extra virgin olive oil
- natural fine sea salt
- organic cracked black pepper
Instructions
- Roughly chop the mushrooms and add to a large frying pan with the olive oil.
- Fry on a medium to high heat for 5 minutes stirring regularly.
- Finely chop the garlic and add to the mushrooms along with the thyme and paprika.
- Turn down the heat and cook for a further 5 minutes.
- Add the brown rice and black beans and season generously with salt and pepper.
- Cook for a final 5 minutes then set aside.
- Shred the cos lettuce, finely chop the spring onion and roughly chop the tomato and avocado.
- To assemble the burritos, firstly warm the tortillas in a dry frying pan.
- Place a large portion on the mushroom, rice and beans on the centre of the tortilla.
- Top with the lettuce, spring onion and tomato and avocado.
- Add some of the jalapeños, grated cheese, plant-based yoghurt and a squeeze of lime juice.
- Fold the side of the tortilla over the filling then carefully roll up from the bottom.
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Such a tasty burrito!