Vegan Burritos with Black Rice and Lentils

A veggie wrap filled with black rice, olives, tomatoes, and corn.

5 from 7 votes

Vegan Burritos with Black Rice and Lentils

Vegan Burritos, a hearty lunch or dinner made with nutty black rice, lentils, and veggies. A great recipe to make ahead. Freezer-friendly.

Course lunch

Cuisine American, Tex-Mex

Keyword burritos, vegan burrito, vegan burrito recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings burritos

Calories 1503kcal

Author Eileen Kelly

Equipment

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Cast Iron Skillet
Measuring Spoons and Cups

Ingredients

1 Tablespoon olive oil
2 Tablespoons yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
1 Tablespoon ground cumin
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 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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

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 vegan tortillas. Gluten-free, be sure to use gluten-free tortillas.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition