the best basic burrito recipe (vegan, dairy free, oil free option, gluten free option)
I could easily eat Mexican food most days of the week. That and my favorite Indian curry. I love how effortless it feels, how easily it adapts to a plant-based diet and that leftovers go a long way.
This basic burrito recipe is one of my go-to’s and is inspired by a recipe I found on Whole Foods years ago. One of the things I hope you will love about it is that once you have the basic flavor profile down, you can easily tweak it to your preferences…a little more garlic here, less tomato there, more spice, more lime).
Once the basic burrito mix is assembled, here’s how I put it together…
1) Grab your favorite tortillas (gluten free if needed) and spread on a generous layer of hummus – red pepper is best. The hummus is what makes vegan burritos “survive” without the cheese. If you need to keep things oil-free, use oil-free tortillas and oil-free hummus.
2) Add a few slices of avocado and mash well. This also helps round out the creaminess and moisture usually provided by dairy cheese. If you can’t stand avocado, you can use just a little and mix it in well with the hummus and your taste buds won’t be any wiser. Trust me. I’ve tested this on my avocado-averse family members.
3) Scoop on the rice.
4) Then add the bean mixture.
5) Accessorize with jalapeno peppers and chili flakes if you like a lot of heat. #bringiton, I say!
6) Now you’re ready to roll it up and put it in the oven. Usually, I just secure it with a toothpick, but you can wrap it in parchment paper if you are planning this for a take-it-with-you meal.
Easy to prepare, customizable and leftovers that go a long way are why this is my basic burrito recipe. Fresh flavors, oven toasted tortillas and creamy plant-based sub-ins for dairy cheese come together to make this weeknight favorite.
- 3 cups black beans, canned or cooked according to package directions
- 2 medium tomatoes, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 limes, freshly squeezed
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp cumin
- 3/4 tsp salt
- dashes pepper
- 1/4 cup veggie stock
- 1.5 cups brown rice
- red pepper hummus
- jalapeno peppers (optional)
- red chili flakes (optional)
If you don't have a rice cooker and need the rice ready in a hurry because you forgot to make it earlier (like I often do!), bring a pot of water to a boil, add the rice and cook it as you would pasta - over high heat and with the lid off. Set the timer for 23 minutes. In the meantime, you can prep your burrito filling...
Add all the basic burrito filling ingredients to a mixing bowl, stir until thoroughly combined and adjust seasonings to your taste.
To assemble the burritos, spread a generous helping of hummus on the tortilla and add a few pieces of avocado - give the avocado a mash. Spoon on the rice, then the bean mixture and "accessorize" with the jalapeno peppers and chili flakes if desired.
Secure burritos with a toothpick or wrap in parchment paper and place on a baking sheet. Bake in a 350 degree F oven for about 15 minutes or until the tortillas are lightly browned on the edges.
These burritos keep well as leftovers and can be reheated by wrapping in tin foil and placing in a 350 degree F for about 20 minutes or until heated through. Oven re-heating may not top the microwave in speed, but it keeps your tortilla crisp like it was meant to be.
If you have family members who promise you they can’t survive without meat and will launch a revolt if you serve them only veggies, I give you permission to cook up some meat and add it to the burritos for the sake of keeping the peace.
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- Though I prefer homemade tortillas, life is just too busy. So I save my sanity and buy my tortillas from Trader Joes – the chile ones are my favorite. If you need gluten-free tortillas, you can try these. For oil-free tortillas, try the Food for Life brand which can be found in most health food stores.
- My favorite brand of store-bought hummus is Sabra. Roasted red pepper is my preferred flavor, especially for Mexican recipes (and even looks a little like cheese).
- I prefer the unsalted veggie stock by Kitchen Basics if I don’t have my own on hand. If you can’t find it in your local grocery store, you can get it here.
- My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind.