This is one of my favourite meals to make for dinner. My whole family loves it and we keep saying it’s better than going out to our favourite burrito restaurant. It’s so full of flavour and incredible texture. I’m always so sad when I get to the end of eating this burrito! It’s such a delicious recipe that it’ll make you want to eat 3 in a row. (Though one is plenty filling enough!)
This recipe has a bit of prep to do so I would recommend making it on a Sunday afternoon and keeping the leftovers for dinners throughout the week. It makes about 10-12 burritos, so for a family of 4 that’s almost 3 full dinners.
The secret sauce has to be the cilantro sauce. Since going dairy free, I’ve been missing cheese like crazy. But when a vegan recipe includes a crazy delicious sauce like this one, I dare say I don’t even miss the cheese when I eat these burritos! (I’m not even lying)
And to top it all off, the Spanish rice has such a delicious flavour and a texture that ressembles grated cheddar cheese, that it could fool someone into thinking there was actual cheese in this burrito. But no! This is a completely vegan recipe.
Enough talking about it, here’s the recipe. Make it and I dare you not to fall in love with it. It’s at the top of our family dinner recipe binder – and you’ll soon find out why.
How to Make MY EPIC VEGAN BURRITO RECIPE
Step 1:
Make your pickled red onions ahead of time. They’re best when they’ve been sitting in the pickling liquid for at least 4 hours, so I recommend making this the day before.
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
Thinly slice the red onions and add to a large mason jar. Set aside.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions.
Cover and store in fridge.
Step 2:
Next, make your lime cilantro garlic sauce.
1.5 cups cilantro, (1.5 bunches)
2 cloves garlic (minced)
1/4 cup lime juice (2 limes, fresh squeezed)
1 jalapeño, (seeded)
3 TBSP olive oil
1/2 cup vegan sour cream (I use Earth’s Own Dairy-Free Sour Cream)
Combine all ingredients and blend until it’s a smooth, creamy green sauce. I use a hand blender but you can use a high-powered blender. Cover and set aside in the fridge while you continue prepping the next part of the burrito recipe.
Step 3:
Make your homemade taco seasoning. This recipe makes more than you’ll need, but it’s great to keep in your pantry for quick taco or burrito meals in the future.
3 tablespoon chili powder
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon dried oregano
3 teaspoon ground cumin
3 teaspoon smoked paprika
3 teaspoon sea salt
2 teaspoon black pepper
Combine together in a container. Cover and store in your spice drawer or pantry.
Step 4:
About 1 hour before you’re planning on eating dinner, start cooking your Spanish rice.
Heat 1.5 TBSP of olive oil in large frying pan over medium heat.
Add 1.5 cups white rice and cook, stirring until golden brown, about 5 minutes.
When rice is brown, add 1 TBSP of vegetable bouillon paste, 4 TBSP tomato paste, 1 TBSP chipotle pepper sauce (La Costeña Diced Chipotle Peppers), 2 minced garlic cloves, and half a cup of water. Stir until dissolved, then add 3 cups of water.
Stir and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving.
Step 5:
While your rice is simmering for 40 minutes, start cutting your vegetables for the black bean filling.
1 yellow onion, sliced in long strips
1 yellow bell pepper, cubed
1 red bell pepper, cubed
Fry the onions in olive oil until tender and sweet. Add bell peppers. Cook until softened. Add 2 cans of black beans (540 mL / 19 oz per can) and 4 TBSP of your homemade taco seasoning. Stir and cook until flavours combine.
Step 6:
Once your Spanish rice and bean veggie mixture are done cooking, you’re ready to eat!
Assemble your burritos like this:
put a tortilla on a plate
spread the guacamole
add the Spanish rice and bean veggie mixture
add salsa, pickled red onions, lettuce and the cilantro lime sauce
Wrap, eat and enjoy!
Epic Vegan Burrito
Ingredients
Cilantro Sauce
- 1.5 cups cilantro loosely packed
- 2 cloves garlic grated
- 1/4 cup lime juice 2 limes, freshly squeezed
- 1 jalapeño seeded
- 3 TBSP olive oil
- 1/2 cup vegan sour cream
Spanish Rice
- 1.5 tablespoons olive oil
- 1.5 cups white rice
- 1 TBSP Better Than Bouillon Seasoned Vegetable Base
- 3.5 cups water
- 4 TBSP tomato paste
- 2 garlic cloves minced
- 1 TBSP chipotle pepper sauce
Black Bean Veggie Mix
- 1 yellow onion sliced in long strips
- 1 yellow bell pepper cubed
- 1 red bell pepper cubed
- 2 cans of black beans can sized 540 ml / 19 oz
- 4 TBSP homemade taco seasoning see recipe below
Pickled Red Onions
- 2 small red onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup white sugar
- 2 tablespoons sea salt
Taco Seasoning
- 3 tablespoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried oregano
- 3 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 3 teaspoon sea salt
- 2 teaspoon black pepper
Burrito Assembling Ingredients
- Tortillas
- Guacamole
- Iceberg lettuce
- Salsa
Instructions
- Make your pickled red onions ahead of time. They’re best when they’ve been sitting in the pickling liquid for at least 4 hours, so I recommend making this the day before. Thinly slice the red onions and add to a large mason jar. Set aside.Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions.Cover and store in fridge.
- Next, make your lime cilantro garlic sauce. Combine all ingredients and blend until it’s a smooth, creamy green sauce using a hand blender. Cover and set aside in the fridge while you continue prepping the next part of the burrito recipe.
- Make your homemade taco seasoning. Mix all taco spices together and store in a sealed container. Set aside. This recipe makes more than you’ll need, but keep the extras for a later time.
- Start cooking your Spanish rice. Heat olive oil in large frying pan over medium heat.Add the dry white rice and cook, stirring until golden brown, about 5 minutes.When rice is brown, add 1 TBSP of vegetable bouillon paste, 4 TBSP tomato paste, 1 TBSP chipotle pepper sauce (La Costeña Diced Chipotle Peppers), 2 minced garlic cloves, and half a cup of water. Stir until dissolved, then add 3 more cups of water.Stir and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving.
- While your rice is simmering, cut your vegetables for the black bean filling. Fry the onions in olive oil on medium heat until tender and sweet. Add bell peppers. Cook until softened. Drain the water out of 2 cans of black beans and add to the veggies. Sprinkle 4 TBSP of your homemade taco seasoning on the black beans and veggies. Stir and cook until flavours combine.
- Once your Spanish rice and bean veggie mixture are done cooking, you’re ready to assemble your burritos.On a tortilla, spread a bit of guacamole.Add the Spanish rice and bean veggie mixture.Add salsa, pickled red onions, lettuce and the cilantro lime sauce.Wrap, eat and enjoy!