Description
These Black Bean Burritos with Rainbow Veggies whip up in 20-minutes, are hearty, healthy and so delicious!
Ingredients
Units
Scale
- 1 29–oz can black beans, drained and rinsed (or 3 cups fresh cooked black beans)
- 1/2 of a yellow onion, chopped
- 5 small cloves garlic, minced (or sub 1/2 tsp garlic powder)
- 1/2 of a jalapeño, mostly deseeded and minced
- 1/4 cup broccoli, chopped (or sub zucchini)
Spices
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp rosemary
- 1 tsp oregano
- 1/4–1/2 tsp salt (to taste)
- 1/4 tsp black pepper
For Serving
- Tortillas
- Lettuce, thinly sliced
- Tomatoes, chopped
- Red cabbage, roughly chopped
- Avocado, sliced or mashed
- Onion, finely chopped
- Cilantro, finely chopped
- Lime or lime juice
- vegan sour cream or vegan aioli
Instructions
- In medium-sized pot with lid, sauté onions in a drizzle of oil or water on medium heat until softened. Stir in garlic, jalapeño, and broccoli and cover with a lid and cook for several minutes.
- Stir in black beans and everything under “Spices”. When beans start to bubble, reduce heat to low.
- Meanwhile, prep all veggies used for serving.
- Heat tortillas one at a time on a skillet on medium heat until they begin to golden, flipping halfway through. Spoon beans into tortilla and fill with all the rainbow veggies; topping with a squeeze of lime and an optional dollop of vegan sour cream or aioli. Enjoy!
Notes
After eating, remember to refrigerate leftover beans right away! Beans (and rice) are very prone to bacteria that causes food-borne illness if left out at room temperature for more than 2 hours.
Beans keep in a well-sealed container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: wraps
- Method: stovetop
- Cuisine: Mexican