Burrito with Refried Beans and Corn (Vegan)

Sharon Palmer

I always say that people make plant-based eating too complicated! It can be just as easy as this Burrito with Refried Beans and Corn: whole grain tortillas filled with six ingredients and a side of prepared salsa. This simple burrito—which relies upon frozen and canned ingredients—can be prepared in about 15 minutes for a busy weeknight, weekend brunch, or healthy work lunch.

 

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Burrito with Refried Beans and Corn (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 2 servings 1x
Scale

Ingredients

  • 2 8-inch (43 g each) whole wheat tortillas
  • 2/3 cups prepared vegetarian refried beans (black or pinto)
  • 1/2 cup frozen corn
  • 1/2 cups shredded cabbage
  • 4 cherry tomatoes, halved
  • ½ avocado, sliced thinly
  • 2 sprigs cilantro
  • 1/4 cup prepared, mild salsa

Instructions

  1. Warm tortillas.
  2. Heat refried beans.
  3. Heat corn.
  4. To Prepare Each Burrito: Place one tortilla on flat surface, spread 1/3 cup refried beans over the center, top with 1/4 cup corn, 1/4 cup cabbage, 2 cherry tomatoes (halved), 2 slices avocado, and 1 sprig cilantro. Roll burrito. Slice in half.
  5. Serve with 2 tablespoons salsa on the side.

Nutrition

  • Serving Size: 1 serving
  • Calories: 324
  • Sugar: 6 g
  • Sodium: 1027 mg
  • Fat: 10.5 g
  • Saturated Fat: 3 g
  • Carbohydrates: 51 g
  • Fiber: 10.5 g
  • Protein: 11 g

For other Latin-themed, plant-based recipes, check out:

Spicy Lentil Tacos
Spicy Cauliflower Cilantro Salad
Burrito with Refried Beans and Corn

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