Easy Vegan Bean Burritos

These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can be two burritos per person; or one burrito for a lighter meal with other accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you’ll enjoy more easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky.

Easy Vegan Bean Burritos

These easy burritos, filled with beans and vegan cheese, are delicious and filling.

5 from 1 vote

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Course: Bean main dish

Cuisine: Mexican

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 to 6

Author: Veg Kitchen

Ingredients

Filling

• 1 tablespoons olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1/2 medium green bell pepper finely diced
• 3 cups well-cooked pinto beans from about 1 cup raw, or two 15- to 16-ounce cans, drained and rinsed
• 1 to 2 small fresh hot chile peppers seeded and minced, or one 4-ounce can chopped mild green chiles
• 2 to 4 tablespoons minced fresh cilantro to taste
• 1 teaspoon ground cumin
• Salt to taste
• Cooking liquid from the beans or water, as needed

Remaining ingredients

• 8 burrito-size 10- to 12-inch flour tortillas
• 1 cup firmly packed cheddar-style non-dairy cheese
• Salsa as desired
• Shredded lettuce for garnish
• Black olives for garnish

Instructions

• Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent.
• Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden.
• Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes.
• With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes.
• Spoon some the bean mixture onto the centers of each flour tortilla. Sprinkle with some grated cheese, if desired, and top with a spoonful or so of salsa. Fold two sides over the filling, then roll up snugly.
• Arrange 2 burritos on each dinner plate. Garnish with shredded lettuce and black olives. Pass around extra salsa. Serve at once.

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• Find more of VegKitchen’s Vegan Dinner Recipes and more Burritos, Enchiladas, And Tortilla Dishes.
• Find lots more tortilla recipes in A Southwestern Supper.