Vegan Burritos, made with fiber-packed and nutty black rice blended with earthy lentils, creamy chickpeas, crunchy corn, and saltiness from green olives. Everything is perfectly seasoned with a zippy spice blend that you can adjust your liking. These meatless wraps are topped with your favorite vegan cheese for a hearty lunch or dinner.
Vegan Burritos
My easy make-ahead breakfast burritos have been a huge hit so I thought let me share another family favorite. Welcome to another easy lunch or light dinner, Vegan Burritos made with black rice and a plethora of other wonderful ingredients to give you a hearty wrap that is sure to please everyone’s appetite. A perfect sandwich to make ahead and use throughout the week for lunch.
Ingredients
- black rice, cooked
- lentils
- chickpeas
- tomato
- green olives
- corn
- onion, chopped
- fresh garlic
- cumin powder
- cayenne pepper
Not shown in the photo above:
- wraps/large tortillas:
- vegan cheese
- agave syrup
- olive oil
Step by step instructions
- Heat a nonstick skillet over medium heat, add oil and cook garlic and onion until tender. Add spices and let cook 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 your wraps and fill with cheese and black rice mix. Can be served immediately or eaten cold.
Tips and FAQs
- Cook the black rice according to their instructions.
- Feel free to use leftover white or brown rice.
- The recipe uses corn. Feel free to use leftover grilled corn or roasted corn works too.
- Make the wraps the same day of eating otherwise the wraps may get soggy. However, the filling lasts a few days in the fridge in a covered container.
- If gluten-free, be sure to check the tortilla to use a gluten-free wrap.
Variations
- Rice: Substitute any of your favorite rice including brown or white for the black rice.
- Lentils/Chickpeas: Feel free to use any of your favorite beans/legumes in these vegan burritos.
- Tomatoes/Corn: Zucchini, carrots, peppers, or celery are all great ideas.
- Onions: Shallots or green onions are delish as well.
- Any fresh herbs would be a great addition to the wraps.
Having a luncheon or party and want variety, make a platter of Roast Beef Tortilla Rollups, Tuna Stuffed Avocados, or Pork, Sun-Dried Tomato Sandwich.
Some other favorites are these Mediterranean Collard Green Wraps or these yummy Chickpea Shawarma Wraps.
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- non-stick skillet: These All-Clad pans are in my collection and we love them.
- silicon utensils: A great set to use with non-stick pans to prevent scratches.
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Vegan Burritos with Black Rice and Lentils
Equipment Needed:
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon cumin powder
- 1 Tablespoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ⅓ cup tomatoes, chopped Note 2
- ½ Tablespoon agave syrup
- 1 cup black rice, cooked Note 1
- ¼ cup lentils, washed and drained Note 3
- ¼ cup chickpeas, washed and drained Note 3
- ¼ cup corn Note 4
- 12 green olives Note 5
- 4 tortilla wraps Note 6
- 4 slices vegan cheese
Instructions
- Heat a skillet, over medium, add olive oil to warm pan.
- Add in onion and 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.
- 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.
Notes
Nutrition
I have been meaning to do meatless Mondays, and never know what to do for lunch. This looks perfect, thank you for this recipe! Bookmarked for tomorrow 🙂
Enjoy the burritos, They are easy and delish!
That sideview of the burritos is absolutely mouthwatering. I think it was the one that made me want to try these! Great choice of the ingredients.
Awesome Dionne. Enjoy them.
I love your vegan burrito recipe! It’s loaded with delicious flavors and is so filling. My little one even tried some and loved it! I can’t wait to make this burrito again.
Excellent Luci. Yes, my kids also love these burritos. I’m so glad you enjoyed them.
My kids love rice burrito! This recipe would be perfect for him! Yum!
Rika, my kids love burritos too. So good.
These absolutely loaded with flavour! Perfect for meatless Monday!
Thank you, Chris. We love these burritos
I used brown rice as I didn’t have any black rice in the pantry and loved the burrito. I have black rice on the grocery list for next trip so I can make these with the rice
Wonderful, glad you were able to use the brown rice. It’s great to be use variety.
Yum we made these and followed your directions and loved them. Even our son who loves meat said they were awesome. I will be making these again for school and work
I’m so glad you love the burritos. These are a favorite for us too.