Best Vegan Burrito Recipe Even Non-Vegans Will Enjoy!
In the midst of preparing my first camping trip of the year, I started looking online for the best vegan burrito recipe to prepare these babies ahead of time and freeze. I wasn’t entirely happy with the recipes I came across, so I mixed and matched a few recipes here and there, and came up with my own.
A Few Variations on Traditional Burrito Recipes
If I am going to be eating burritos on a trip, especially when on the move, I want the burrito to be by itself a complete meal. I don’t want to start carrying side-dishes, and I especially don’t want to be hungry an hour after eating. Hiking hungry is not fun.
So this burrito recipe is a bit different from other burrito recipes you may find online, as I have eliminated the tomatoes and added rice.
When you eat a burrito immediately after it’s rolled, it doesn’t matter if the filling was a bit wet (because of the tomatoes, for example), as the moisture will not have enough time to make the tortilla soggy. However, if the burrito is to be consumed later that day, or frozen assembled and then thawed over a long period of time, the texture of the tortilla will become sticky. Nobody likes a sticky tortilla!
I decided to add brown rice to the recipe to make the burritos more filling and nutritious. Rice and beans always go well together, don’t they?
Best Vegan Burritos for Trips
I’ve prepared burritos for various trips, as the filling, in addition to keeping hungry tummies full, is neatly enclosed in a tortilla, which has the following advantages when on the road or while hiking:
- eating it is not messy, hands are kept clean
- eating it requires no utensils
- beyond the plastic wrap or aluminum wrapper, there is very little trash to deal with once the burritos are gone!
For my camping trip, I had planned to have the burritos for lunch while on a day-long hike. I froze my burritos ahead of time and brought them frozen in the cooler, knowing that they would thaw overnight and the following morning, keeping the content cool but ready-to-eat at lunch. I’ve adapted this recipe so it can be frozen once rolled into the tortilla. You can also make the burrito filling ahead of time, freeze it, then warm it for assembly at a later time.
How to Wrap a Burrito Like a Pro!
What use is this best vegan burrito recipe if you cannot assemble the final product! Wrapping a burrito takes a bit of practice, but the technique is pretty simple! I found this little online video that walks you through the steps better than any text could explain.
The step that really helped with my burrito wrapping was to warm the tortilla. I often tried to roll wraps or burritos using cold or room-temperature pitas or tortillas, which makes them very fragile, brittle, and more likely to tear.
Best Vegan Burrito Recipe
- 1 tbsp olive oil
- 1 small onion, diced
- 1 cup sweet red pepper, diced (about 1/2 of a large pepper)
- 1 jalapeno pepper, seeds removed and finely diced
- 1 cup shredded carrot (about one large carrot)
- 1 cup fresh or frozen corn kernels (thaw the frozen corn before using in the recipe)
- 1 can of black beans, drained and rinsed under cold water
- 2 cups cooked brown rice
- 2 tbsp chilli powder
- 1 tsp cumin powder
- 1/4 tsp cayenne pepper (optional, if you like a bit of heat)
- salt and pepper to taste
- 2 tbsp roughly chopped cilantro
- 1 cup shredded vegan cheese (optional)
- 4-5 large tortillas
- In a large pan over medium heat, warm the olive oil.
- Add the onion and cook until translucid, for about 4-5 minutes, stirring it around the pan every now and then to even the cooking.
- Add the sweet and jalapeno peppers to the pan, and cook for another minute.
- Add the shredded carrot, the corn, the black beans, and the rice, and cook for another 2 minutes.
- Season the dish with the chilli powder, cumin powder, cayenne pepper (if using) salt and pepper, making sure to stir the burrito filling as to get the spices all around. If the filling is getting a little bit dry at this point, you can add 1/4 to 1/3 cup of water to prevent the mix from burning.
- Remove from the heat, and stir in the cilantro.
- Warm the tortilla, either in another pan or a few seconds in the microwave at high.
- Place the tortilla on a flat surface and add some filling to make a thick line, as close to the middle of the tortilla as possible. Sprinkle some vegan cheese on the top of the filling, if using.
- Fold one side of the tortilla over the filling, then sqeeze the filling and tuck in the edge of the tortilla slightly.
- Fold over what will become the bottom of the burrito.
- Roll the covered filling until you have created a cylindrical shape. Voilà!
If you are going to freeze these amazing vegan burritos to take on a trip, as I did, I recommend also closing carefully the top part of the burrito before wrapping the entire thing in plastic wrap.