Spicy Vegan Black Bean and Pepper Burrito with Cilantro Lime Sauce

Craving the bold flavors of a burrito but want to keep it plant-based? This vegan black bean and pepper wrap delivers all the satisfying textures and tastes of a classic Tex-Mex meal, without any meat. Fluffy jasmine rice cooked with tomato and scallions pairs perfectly with Southwest-spiced black beans and tender green pepper strips.

Fresh pico de gallo and a creamy dairy-free cilantro sauce add brightness and a cooling finish. Roll everything into warm flour tortillas for a handheld feast that’s ready in just 30 minutes. Serve with extra sauce for dipping and a squeeze of lime-it’s fresh, healthy and utterly delicious.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Halve the green pepper lengthwise, remove seeds and slice into thin strips. Drain and rinse the black beans. Roughly chop the cilantro. Finely dice the tomato. Cut the lime into wedges.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook, stirring, 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 servings) 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 ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until the filling is combined and thickened, 2-3 minutes. Remove from heat.
4. In a small bowl, whisk together 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 the fillings across the bottom third. Drizzle with as much cilantro sauce as you like. 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 in half diagonally. Divide between plates and serve with any remaining bean filling, rice, pico de gallo, extra sauce for dipping and lime wedges on the side.

Recipe Tips

FAQ

Can I make this burrito ahead of time?

Yes, you can prepare the rice, bean filling, pico de gallo and sauce up to 2 days in advance. Assemble and wrap the burritos just before serving to keep the tortillas from getting soggy.

What can I use instead of vegan mayo?

You can substitute with plain vegan yogurt or a store-bought vegan sour cream. Adjust water to reach the desired drizzling consistency.

Is this recipe spicy?

It has a mild to medium heat from the Southwest spice blend. For less heat, reduce the spice blend or omit it and use a milder seasoning like cumin and paprika.