Ingredients
Scale
1 can black beans, drained and rinsed
1 can sweet corn, drained and rinsed
1 teaspoon paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon ground cumin
2 teaspoons fresh lime juice
2 green onions, chopped
1/2 cup fresh cilantro, chopped
Salt, to taste
Black pepper, to taste
1 cup guacamole (homemade or store-bought)
1 cup salsa (homemade or store-bought)
3/4 cup vegan sour cream
1/2 cup vegan shredded cheese
3 cups shredded lettuce
3 cups cooked brown rice (seasoned with salt and 1 tsp cumin)
6 large flour tortillas (use gluten-free if needed)
Instructions
- Drain and rinse the black beans and sweet corn. In a medium bowl, combine them with the paprika, smoked paprika, cumin, lime juice, salt, and pepper.
- Add the chopped green onions and fresh cilantro to the bean mixture. Stir until everything is well combined.
- Lay a tortilla flat. In the center, add a portion of the seasoned brown rice.
- Top the rice with the bean and corn salad, followed by salsa, lettuce, vegan cheese, vegan sour cream, and guacamole.
- Fold the sides of the tortilla inward, then tightly roll it up from the bottom. Wrap in foil if desired. Cut in half to serve.
Notes
- For a crispier burrito, lightly toast the rolled burrito in a dry skillet for 1-2 minutes per side after assembling.
- All components can be prepped ahead for easy assembly during the week.
- Adjust spice levels by increasing or decreasing the smoked paprika and cumin.
- Prep Time: 20 min
- Category: Main Course
- Method: No-Cook Assembly
- Cuisine: Mexican-Inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 443 kcal
- Sugar: 8 g
- Sodium: 648 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg