Vegan Burrito Recipe
Flour tortilla with yellow rice, black beans, plantains, fresh avocado, pico de gallo, lettuce & hot sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla
Yellow Rice
Black Beans
Plantains
Fresh Ingredients
Method
Prepare Yellow Rice
- 1
Cook the Rice
In a medium saucepan, combine the long-grain rice, vegetable broth, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.
Prepare Black Beans
- 2
Heat the Beans
In a small saucepan, drain and rinse the canned black beans. Add them to the saucepan and stir in cumin, garlic powder, and salt to taste. Heat over medium-low heat for about 5-7 minutes, stirring occasionally until warmed through.
Fry Plantains
- 3
Cook Plantains
Peel and slice the ripe plantains into ½-inch thick slices. In a skillet, heat vegetable oil over medium heat. Fry the plantain slices for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Assemble Burritos
- 4
Build the Burrito
Warm the flour tortillas in a dry skillet for about 15 seconds on each side. On each tortilla, layer a scoop of yellow rice, a portion of black beans, fried plantains, slices of avocado, shredded lettuce, and pico de gallo. Drizzle with hot sauce as desired.
- 5
Wrap it Up
Fold in the sides of the tortilla and then roll it up from the bottom to the top to enclose the filling. Repeat with the remaining tortillas.
