Spicy Vegan Black Bean and Pepper Burrito with Cilantro Lime Sauce

Craving the bold flavors of a Tex-Mex burrito but want to keep it plant-based? This vegan wrap delivers all the satisfying textures and tastes you love-without the meat. Fluffy tomato-scallion rice, Southwest-spiced black beans with green pepper, fresh pico de gallo and a creamy dairy-free cilantro sauce come together in a warm flour tortilla.

Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner or a healthy lunch. The combination of zesty lime, smoky spices and cool sauce makes every bite irresistible. Plus, it’s completely vegan and packed with protein and fiber!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Halve, core and thinly slice the green pepper into strips. Drain and rinse the black beans. Roughly chop the cilantro. Finely dice the tomato. Quarter the lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring constantly, until fragrant and translucent, about 30-60 seconds. Stir in the rice and half the tomato paste (use all for 4 servings). Cook, stirring, until the rice is evenly coated, 30-60 seconds. Add 1 cup water (2 cups for 4 servings), the veggie stock concentrate, 1 teaspoon Southwest Spice Blend (2 teaspoons for 4) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.
3. While the rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper strips and cook, stirring, until softened, about 5-6 minutes. Season with salt and pepper. Add the black beans, Tex-Mex paste, remaining Southwest Spice Blend and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring, until the filling is combined and thickened, 2-3 minutes.
4. In a small bowl, combine the vegan mayo, chopped cilantro and a pinch of salt and pepper. Add water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. In another small bowl, combine the diced tomato, scallion greens and a squeeze of lime juice. Season with salt and pepper to make the pico de gallo.
5. Fluff the cooked rice with a fork. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Lay the tortillas on a clean work surface. Divide the rice, bean and pepper filling and pico de gallo among the tortillas, placing them across the bottom third. Drizzle with the cilantro sauce. Fold the bottom edge of each tortilla over the filling, then fold in the left and right sides. Roll up tightly to form wraps.
6. Slice each wrap diagonally in half and arrange on plates. Serve with any remaining rice, beans, pico de gallo and cilantro sauce on the side, along with lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust cooking time and water accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the rice and bean filling in a pan or microwave and assemble fresh.

Is this recipe spicy?

It has a mild to moderate heat from the Southwest spice blend. You can adjust the spice level by adding more or less of the blend.