• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Burgers, Sandwiches, and Wraps Recipes

    Vegan Black Bean Burritos

    Published: Jun 20, 2019 Last Modified: Jun 21, 2019 by Allison

    58 shares
    • Share
    • Tweet
    vegan black bean burritos

    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!

    vegan black bean burritos

    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.

    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!

    black bean burritos with avocado crema

    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
    1. 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.

    2. 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.

    3. Place the black beans in a medium bowl and add cumin, chili powder, cayenne, salt, pepper, and lime juice. Stir to combine.

    4. 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.

    5. 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.

    6. 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.

    Pin this!

    Vegan black bean burritos

    Related

    « What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals
    Three Fun Track Workouts for All Levels + Tips for Making Track More Enjoyable »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

    1. Angela@eatlivehappy

      June 21, 2019 at 1:08 am

      Looks delicious! And healthy.

      Reply
      • Allison

        June 21, 2019 at 1:58 pm

        Thank you so much, Angela!

        Reply
    2. Jessica

      July 12, 2020 at 11:03 pm

      These were really good! I especially liked the cabbage slaw. I will be making them again. Thanks!

      Reply
      • Allison

        July 13, 2020 at 1:25 am

        Thank you so much, Jessica! I appreciate you coming back to leave a comment. 🙂

        Reply
    3. S.R

      October 22, 2020 at 7:52 pm

      Really yummy. Everyone at work was jealous of my lunch. Also simple to make with great flavor.

      Reply
      • Allison

        October 22, 2020 at 8:49 pm

        Thank you so much- I’m really happy you enjoyed. 🙂 Thanks for coming back to leave a comment!

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...