Vegan Black Bean Burritos | Up Beet Kitchen

Hands up if you love burritos! These vegan black bean burritos are brimming with spicy black beans, cilantro lime brown rice, purple cabbage slaw, roasted sweet potatoes, and avocado crema, all wrapped up in a flour tortilla.

There is hunger, and then there is hanger that only a big veggie burrito can satisfy. I tend to find myself in the latter camp fairly often, so I take my hanger-satisfying recipe development responsibilities quite seriously. I mean, it’s personal, guys.

Black Bean Burritos to the rescue! These babies are perfect for a savoury breakfast, lunch, or dinner, and pair extraordinarily well with an ice cold craft beer. Not that I would know anything about that. But if you’re not into beer, they would go just as well with your favourite kombucha or even a margarita! I mean, if you can’t go to Mexico, you might as well bring it to your plate!

Burritos are also the perfect lazy person’s meal. Rarely can you wrap your entire meal up in a tortilla and call it a day, but with these, you can- all your nutritional bases are covered thanks to the black beans, rice (perfect complete protein combo!), colourful sweet potato and cabbage, and avocado crema!

HOW TO MAKE VEGAN BLACK BEAN BURRITOS:

Step 1: Cook brown rice.

Step 2: Roast sweet potatoes.

Step 3: Season black beans with spices, salt, and lime juice.

Step 4: Make a simple cabbage slaw.

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Step 5: Make avocado crema in your food processor.

Step 5: Pile the fillings high on a large flour tortilla and wrap.

Step 6: Inhale.

These burritos are quite easy to prepare. The most time-consuming step is cooking the brown rice, but while it is cooking, you can prepare the remaining components, then season the cooked brown rice with lime juice and cilantro right before serving.

If you love tacos/wraps/burritos/hanger-satisfying meals as much as I do, check out these recipes:

Barbecue Pulled Tofu Tacos
Berbere Lentil Tacos
Smoky Barbecue Black Bean Burgers

Let me know what you think about these burritos in the comments, and if you make them, post a photo on Instagram and tag me #upbeetkitchen and @upbeet.kitchen!

Vegan Black Bean Burritos with Avocado Crema

Healthy vegan burritos made with spicy black beans, cilantro lime brown rice, avocado crema, roasted sweet potatoes, and purple cabbage slaw.

Cilantro Lime Brown Rice

1 cup long grain brown rice, rinsed and drained
1 ¾ cups filtered water
¼ teaspoon fine sea salt
2 tablespoon freshly squeezed lime juice
⅓ cup chopped cilantro

Roasted Sweet Potato

2 medium sweet potatoes
1 tablespoon extra virgin olive oil
¼ teaspoon fine sea salt
Freshly ground black pepper

Spicy Black Beans

3 cups cooked black beans (or 2 15-oz cans, drained and rinsed)
2 teaspoon cumin
1 teaspoon chili powder
⅛ teaspoon cayenne
½-1 teaspoon sea salt, to taste
Freshly ground black pepper
2 tablespoon freshly squeezed lime juice

Purple Cabbage Slaw

1 small head purple cabbage, finely shredded using the grater on a food processor or by hand
2 carrots, peeled and grated or julienned
1 cup cilantro, finely chopped
2 green onions, chopped
¼ cup extra virgin olive oil
¼ cup freshly squeezed lime juice
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
2 cloves garlic, minced
Freshly ground black pepper, to taste

Avocado Crema

2 medium ripe avocados, pitted and flesh scooped out
¼ cup freshly squeezed lime juice
2 cloves garlic
½ teaspoon fine sea salt
½ cup cilantro, stems removed

Assembly:

6 large flour tortillas (organic if possible)
Hot sauce

Cook the brown rice: Place the brown rice and water in a medium saucepan and bring to a boil over high heat. Turn down heat to low, cover, and cook for 45 minutes, or until all water has been absorbed. Remove from heat and set aside for 10 minutes, then fluff with a fork and mix in the lime juice and cilantro.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Peel and chop the sweet potato into ½-inch cubes and place on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Lightly toss to combine. Roast for 30 minutes, or until fork-tender and crispy around the edges.
Place the black beans in a medium bowl and add cumin, chili powder, cayenne, salt, pepper, and lime juice. Stir to combine.
Make the purple cabbage slaw: Combine shredded cabbage, carrots, cilantro, and green onion in a large bowl. Combine the olive oil, lime juice, maple syrup, Dijon mustard, salt, pepper, and garlic in a medium jar. Screw on the lid and shake, then pour over the vegetables and toss.
Make the avocado crema: Place the avocado, lime juice, garlic, cilantro, and salt in a food processor fitted with the 'S' blade and blend until smooth.
Assembly: Warm the tortillas if desired. Divide fillings evenly between 6 tortillas, top with hot sauce, and wrap. (You will likely have leftover slaw and potentially extra rice, too, depending on how full you like your burrito.) Serve with alcoholic or non-alcoholic libation of choice.

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