Enjoy our tasty Vegan Burritos recipe, made with fiber-packed and nutty black rice blended with earthy lentils, creamy chickpeas, crunchy corn, and saltiness from green olives.
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❤️ Why you'll love this recipe
- The black rice is perfectly seasoned with a zesty spice blend that you can adjust to your liking.
- My easy make-ahead breakfast burritos have been a huge hit so I thought let me share another family favorite.
- These vegan burritos are a perfect recipe for meal prepping. Make ahead and use them throughout the week for lunch.
🥘 Ingredients
- black rice
- lentils
- chickpeas
- tomato
- green olives
- corn
- onion
- fresh garlic
- cumin powder
- cayenne pepper
- salt and black pepper, to taste
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🍽 Equipment
- cutting board
- cast iron pan
- knife
- wooden spoon
📋 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Heat a nonstick skillet over medium heat, add oil and cook garlic and onion until tender. Add spices and let heat for 10 seconds to bring out the flavors
- Add tomatoes and agave syrup. Stir and cook until tender about 1 minute.
- Add remaining ingredients.
- Mix together well and cook for about 3 minutes. Remove from heat.
- Warm the wraps and fill them with the black bean and cheese mixture.
- The burritos can be served immediately or eaten cold.
Storage
Leftovers can be stored in the refrigerator in an airtight covered container for up to 5 days.
Freezing instructions: The vegan burritos can be frozen for up to 3 months. Use either a food safer or wrap the burrito in plastic wrap and aluminum foil and place them in freezer-safe bags.
They can be cooked frozen and wrapped in aluminum foil in a 350°F oven until warmed.
💭 Expert Tips
Expert Tip: Prepare the filling ahead of time and make the burritos as needed. The filling lasts for up to 5 days when properly stored in the refrigerator. a few days in the fridge.
- Cook the rice according to the package instructions.
- The recipe uses corn. Besides canned or frozen corn. Leftover grilled corn on the cob works so well in this recipe.
Frequently Asked Questions
Burritos consist of rice and for this recipe, we use black rice, chickpeas, red peppers, and olives for a little saltiness.
You can get creative and add your favorite rice or quinoa and veggies.
Mushrooms, broccoli, zucchini, any veggie you love can be sauteed and added to these burritos.
Variations
These are delicious vegan burritos with many possibilities. Once you are comfortable with the recipe, branch out and try some other flavors.
- White or brown rice can be used to make these burritos.
- Lentils are delicious but black beans, pinto beans, or vegan refried beans would also make delicious burrito filling.
- Depending on the season, any fresh herbs would be a great addition.
- Check the ingredients on the tortillas to ensure they are vegan.
- Vegetarians can add cheese such as feta or smoked gouda.
- Vegan taco crumbles can be added for extra flavor.
- Red onion, green onion, or shallots can all be added.
Serving Suggestions
Instant Pot Hummus would be a great topping for these vegan burritos.
Pice de Gallo or Guacamole would both be great sides to serve alongside the burritos.
If you are in the mood for soup with your burrito, butternut squash soup is a keeper.
Hot Sauce, lime wedges, and vegan sour cream all make great toppings.
Similar recipes
Air Fryer Tofu is a great vegan recipe served over rice.
Instant Pot Lentil Stew is a hearty soup that can be served over mashed potatoes or rice.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Vegan Burritos with Black Rice and Lentils
Equipment
Ingredients
Instructions
- Heat a large skillet, over medium heat, add olive oil.
- Once the oil is warm, add onion to the pan, saute for 2-3 minutes until onions soften. Add in garlic and stir for another few seconds.
- Stir in cumin, cayenne, black pepper, and salt. Saute for about 10 seconds to blend and bring out the flavors of the spices.
- Add the diced tomatoes and agave syrup. Saute until tender, about 1 minute.
- Stir in the cooked rice, lentils, chickpeas, corn, and green olives. Cook and stir occasionally for another 3 minutes to heat through and blend flavors. Add salt and pepper, if desired.
- Taste the filling, reseason if needed.
- Place the vegan cheese on each wrap.
- Distribute the filling equally to the center of each tortilla. Fold up tortillas and serve.
