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Vegan Burritos

Vegan Burritos is a traditional American recipe for a classic vegetarian and vegan wrap of chipotle black beans, rice and hazelnuts in tortillas. The full recipe is presented here and I hope you enjoy this classic American version of: Vegan Burritos.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Bean RecipesUSA Recipes

I love both burritos and their Levantine equivalents, shawarma. More importantly, my wife also enjoys both. I’ve made these burritos many times and they always go down well. Admittedly, I made them because they were easy and tasty. Only when I wrote the ingredients down did I notice that they were not only vegetarian, but vegan too boot.

Originally, the term 'burrito' was a local name for a taco. In modern usage, however, the burrito has come to mean a dish consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The modern usage comes from Ciudad Juárez.

Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

The word burrito means 'little donkey' in Spanish, the diminutive form of burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a large burden.

Ingredients:

4 large or 8 small tortilla wraps
2 generous handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve

For the chipotle black beans:
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste or chipotle paste 2
400g (16 oz) tin chopped tomatoes
400g (16 oz) tin black beans, drained
1 bunch coriander (cilantro), chopped

For the lime and red onion rice:
250g (1 ¼ cups) wholegrain rice, cooked and drained
Juice of 1 lime
½ red onion, very finely chopped
50g (1/4 cup) hazelnuts, roughly chopped

Method:

For the beans, heat the oil in a pan and fry the garlic for 1 minute, then stir in the chipotle paste. Add the tomatoes, then stir and bring to a simmer. Season with salt then continue simmering until thick (about 20 minutes). At this point add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.

If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.

Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.