Black Rice Burritos

Forget store-bought salsa for a while. These easy Black Rice Burritos are flavorful and hearty - the perfect comfort food! Packed with a rich bean mixture, it's a wholesome twist on the classic. You can even top them with pico de gallo. Plus, no one will miss the meat and dairy. It's easy to make and delicious!

If you love this, try my easy Okra recipe, or crispy Kangkong next for more plant-based food!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• FAQs
• Black Rice Burritos

Why You’ll Love This Recipe

This recipe is vegan, dairy-free, and beginner-friendly. This makes it perfect for anyone trying to eat more plants without losing the taste.

It’s filled with fiber-rich black rice and chickpeas that keep you full longer and support healthy digestion. The balance of creamy vegan cheese, hearty beans, and fresh veggies makes each bite satisfying and flavorful.

Plus, it’s a great way to use up leftovers in your fridge! You can boil some beans in a saucepan and toss in your favorite spices. Then wrap it up with warm tortillas. It's easy to mix and match your favorite fillings without overcomplicating the prep.

Ingredients

Listed below are all the ingredients you will need:

• Wraps
• Vegan cheese
• Lentils
• Chickpeas
• Tomato
• Corn
• Onion
• Black rice
• Cumin powder
• Agave syrup
• Cayenne pepper
• Olive oil
• Green olives
• Garlic

See the recipe card for quantities.

Instructions

Make the Filling

1. In a nonstick pan over medium heat, add olive oil and sauté garlic and onions until tender.

2. Add cumin powder and cayenne pepper. Cook for about 10 seconds to release their aroma.

3. Add tomatoes and agave syrup. Stir and cook for about 1 minute until tomatoes soften.

4. Add vegan sliced cheese, lentils, chickpeas, corn, and black rice. Mix until everything is well combined and cook for about 3 minutes.

5. Stir in the green olives and remove from heat.

Assemble the Burritos

6. Warm the wraps in a dry pan or microwave.

7. Fill each wrap with a generous scoop of the filling.

8. Roll tightly into burritos.

Serve

9. Serve warm or enjoy cold.

Substitutions & Variations

• Ingredient Swap
  Use quinoa or brown rice instead of black rice for a different texture. Or try veggie meat or tofu for extra protein.
  For a sweet crunch, add corn cut fresh from the cob.
  
• Variation
  For a much fresher bite, add shredded lettuce, guacamole, or whatever veggies you have left in the fridge!
  Sprinkle a bit of fresh cilantro and chili powder for a boost of flavor.
  
• Mistake to Avoid
  It’s tempting, but don't overstuff the burritos! Too much filling makes them tear apart when rolling. It doesn't work even when you wrap them in aluminum foil.
  
• Storage Tips
  • These ingredients freeze well for up to 1 month. Just wrap each burrito in plastic wrap and store in a freezer-safe container.
  • For fresh storage, keep the wet ingredients like tomato and onion separate from the wraps and fillings. They’ll stay good in the fridge for 2–3 days.

FAQs

You Might Also Like:

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

Recipes for Every Moment

Need a hearty, healthy lunch? These Black Rice Burritos are filling, flavorful, and perfect for grab-and-go meals!