Easy Vegan Burritos

These Easy Vegan Burritos are flavorful, hearty, and are the perfect comfort food! Plus, no one will miss the meat and dairy!

Tips and Variations:

• You can make these so many different ways like adding, shredded lettuce, guac, veggie meat, or whatever veggies you have left in the fridge.
• Don’t overstuff the burritos!!  It is very tempting to stuff them but the burritos will only end up tearing and falling apart, making it difficult to eat. The burritos wraps may vary so start with one, roll it up, and adjust according to that.
• Feel free to freeze these, but don’t add fresh ingredients like tomatoes, shredded lettuce or pico de gallo as those don’t freeze well.
• Can be frozen for up to a month– wrap in plastic wrap, then place in a freezer-safe container. To reheat: Can be done in toaster oven, microwave or on the stovetop.

How to Make Easy Vegan Burritos:

Listed below are all the ingredients you will need:

• 4 wraps

Filling:

• 4 vegan sliced cheese
• ¼ cup lentils, washed and drained
• ¼ cup chickpea, washed and drained
• ⅓ cup tomato, chopped
• ¼ cup corn
• ⅛ cup onion, chopped
• 1 cup black rice, cooked
• 1 tablespoon cumin powder
• ½ tablespoon agave syrup
• 1 tablespoon cayenne pepper
• 1 tablespoon olive oil
• 12 green olive
• 1 garlic clove, chopped

Step 1: 

In a nonstick pan over medium heat, add oil and cook garlic and onions until tender. Then add spices and allow it to cook for about 10 seconds to bring out the flavors.

Next, add tomatoes, agave syrup, stir and cook until tender, about 1 minute:

Step 2: 

Add the vegan cheese, lentils, chickpea, corn, black rice, and mix until well combined and cook for about 3 minutes then remove from heat:

Serve immediately or eaten cold.

Looking for more plant-based recipes? Try these:

• Collard Wraps
• Curried Chickpea Wraps
• Chickpea Buddha Bowl
• Tofu Scramble Recipe – Filipino Style

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Easy Vegan Burritos

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Keyword: easy vegan burrito

Servings: 4 burritos

Author: Lainey

Ingredients

• ▢ 4 wraps

Filling:

• ▢ 4 vegan sliced cheese
• ▢ ¼ cup lentils washed and drained
• ▢ ¼ cup chickpea washed and drained
• ▢ ⅓ cup tomato chopped
• ▢ ¼ cup corn
• ▢ ⅛ cup onion chopped
• ▢ 1 cup black rice cooked
• ▢ 1 tablespoon cumin powder
• ▢ ½ tablespoon agave syrup
• ▢ 1 tablespoon cayenne pepper
• ▢ 1 tablespoon olive oil
• ▢ 12 green olive
• ▢ 1 garlic clove chopped

Instructions

• ▢
  In a nonstick pan over medium heat, add oil and cook garlic and onions until tender. Then add spices and allow it to cook for about 10 seconds to bring out the flavors.
• ▢
  Next, add tomatoes, agave syrup, stir and cook until tender, about 1 minute.  Add the vegan cheese, lentils, chickpea, corn, black rice, and mix until well combined and cook for about 3 minutes then remove from heat.
• ▢
  Warm your wraps and fill with the filling.
• ▢
  Can be served immediately or eaten cold.

Notes

• Can be stored in the fridge for up to 2 days.  Can be frozen up to 1 month in the freezer.

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