Description
Quick vegan bean burrito with stovetop pinto beans, onion, tomato, vegan cheese, and your favorite toppings. Wrap one up for a quick weeknight meal!
Ingredients
Bean Burrito
- 2 tsp avocado oil
- ½ white onion, diced
- ½ tsp garlic powder
- 1 15.-oz can pinto beans, drained and rinsed
- 1 bell pepper, diced
- 1 Roma tomato, diced
- ½ cup filtered water or vegetable broth
- 2–3 tsp chili powder
- 1/2 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp Himalayan sea salt
- Burrito tortillas (I used Siete Grain-Free Burrito Tortillas)
For Serving
- sliced avocado
- salsa
- squeezed lime
- hot sauce
- cilantro
Instructions
- Add the avocado oil to a medium-size skillet over medium heat. Once it’s warm, add the onion and sauté for about 3 to 5 minutes, or until translucent and fragrant. Add in the garlic powder and sauté another 2 minutes.
- Add all of the remaining ingredients (pinto beans, bell pepper, tomato, filtered water, chili powder, cumin, pepper, and salt) and mix well to combine. Bring the bean mixture to a low boil over medium high heat, then reduce the heat to a simmer and cook for 8 to 10 minutes. The beans are done when the broth is cooked off and the veggies are tender.
- Preheat a large pan over high heat. One the pan is warm, add the burrito tortilla and heat for 15-30 seconds on each side. The tortillas are ready when they’re warm and pliable.
- Fill the burritos with ½ the bean filling and add additional toppings. Serve immediately.
- Store the leftover bean burrito filling in an airtight container in the refrigerator for 2 to 3 days. Reheat and reassemble burritos before serving. If the leftover filling is too dry, add a splash of water before reheating in the microwave or on the stovetop.