Vegan Burritos with Black Rice and Lentils

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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

1. 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.
2. Add tomatoes and agave syrup. Stir and cook until tender about 1 minute.
3. Add remaining ingredients.
4. Mix together well and cook for about 3 minutes.  Remove from heat.
5. 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

Vegan Burritos, a hearty lunch or dinner made with nutty black rice, lentils and veggies.

5 from 2 votes

Print Pin Rate

Course: lunch

Cuisine: American, Tex-Mex

Keyword: beef burrito bowl, rice and bean burrito, vegan burrito

Prep Time: 10 minutes

Cook Time: 15 minutes

0 minutes

Servings: 4 wraps

Calories: 1503kcal

Author: Eileen Kelly

Equipment Needed:

Ingredients

• 1 Tablespoon olive oil
• 2 Tablespoons onion, chopped
• 2 cloves garlic, minced
• 1 Tablespoon cumin powder
• 1 Tablespoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/3 cup tomatoes, chopped Note 2
• 1/2 Tablespoon agave syrup
• 1 cup black rice, cooked Note 1
• 1/4 cup lentils, washed and drained Note 3
• 1/4 cup chickpeas, washed and drained Note 3
• 1/4 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

Note 1: Use pre-cooked black rice. Any of your favorite rice flavors can be used or use leftover rice. 

Note 2: 1 small tomato should work well. 

Note 3: The recipe is using canned lentils and chickpeas. 

Note 4: Use fresh, frozen, or canned corn. Leftover corn can be used. 

Note 5: The olives can be kept whole or chopped. 

Note 6: Use your favorite wrap. Gluten-free, be sure to use a gluten-free wrap. 

Nutrition

Serving: 1wrap | Calories: 1503kcal | Carbohydrates: 256g | Protein: 37g | Fat: 39g | Saturated Fat: 6g | Sodium: 2297mg | Potassium: 1340mg | Fiber: 22g | Sugar: 22g | Vitamin A: 2540IU | Vitamin C: 17mg | Calcium: 306mg | Iron: 15mg

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