1️⃣ Heat olive oil in a pan over medium heat.
2️⃣ Sauté onion and garlic for 2-3 minutes until softened.
3️⃣ Add chili powder, cumin, smoked paprika, salt, and pepper, stir for 30 seconds.
4️⃣ Add black beans, tomatoes, tomato paste, and vegetable broth, stirring well.
5️⃣ Simmer for 5-7 minutes, mashing some beans for a thicker texture.
6️⃣ Stir in lime juice and remove from heat.
2. Assemble the Burritos 🌯
1️⃣ Warm the tortillas in a dry skillet for a few seconds to soften.
2️⃣ Spread mashed avocado onto each tortilla.
3️⃣ Add a scoop of bean filling, followed by lettuce, corn, tomatoes, cilantro, and vegan cheese.
4️⃣ Fold in the sides, then roll up tightly into a burrito.
🔥 For a Crispy Burrito: Lightly pan-fry the wrapped burritos in a dry skillet for 2 minutes per side until golden.
3. Serve & Enjoy!
✔ Slice burritos in half and serve with salsa, guacamole, or vegan sour cream.
✔ Pair with rice, roasted veggies, or tortilla chips for a full meal.
Serving & Storage Tips
📌 Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.
📌 To freeze, wrap burritos tightly in foil and store for up to 2 months.
📌 Reheat in a skillet or oven at 350°F (175°C) for 10 minutes.
Variations & Add-Ins
🌱 Protein Boost? Add tofu crumbles or tempeh to the filling.
🌽 Extra Crunch? Toss in bell peppers or red onions.
🔥 Spicy? Add jalapeños or hot sauce.
🥔 Heartier? Include roasted sweet potatoes.
Why You’ll Love This Vegan Bean Burrito
✔ Hearty, satisfying, and packed with protein & fiber 🥙
✔ Completely plant-based & gluten-free adaptable 🌱
✔ Quick, easy, and meal-prep friendly ⏳
✔ Endless ways to customize with your favorite toppings! 🎨
💡 Try this easy burrito recipe today – it’s a plant-based meal you’ll love! 🌯🔥
📢 What’s your favorite burrito filling? Share in the comments! ⬇💬
