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Get this super easy Vegan Burrito with Refried Beans and Corn on the table in just 10 minutes.
Ingredients
Scale
- 2 8-inch (43 g each) whole wheat tortillas
- 2/3 cups prepared vegetarian refried beans, black bean or pinto (check out my recipe for homemade refried beans here)
- 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
Toppings: (optional)
- Green onions, sliced
- Cilantro, sliced
- Radishes, sliced
- Black olives, sliced
- Jalapeños, sliced
- Plant-based cashew cheese
- Plant-based sour cream
Instructions
- Warm tortillas.
- Heat refried beans.
- Heat corn.
- 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.
- Serve each burrito with salsa (1 burrito + 2 tablespoons salsa per serving)
- May garnish with additional toppings, as desired (i.e., green onions, cilantro, radishes, black olives, jalapeños, cashew cheese, and vegan sour cream)
Notes
To make this recipe gluten-free use gluten-free tortillas, such as corn.
Use these storage containers for meal prep or to take away these burritos to go.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: Entree
- Cuisine: Mexican, American
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
