These vegan black bean burritos with mango salsa and guac are packed with nutrients and are simple enough for weeknights.
In many ways, burritos are the perfect food. Firstly, a burrito is an entire, albeit compactly-formatted, meal – complete with all the macronutrients you need (protein, carbs, fat), as well as a variety of satisfying textures and flavors – all in itself. Secondly, it’s handheld, and there’s just something so primally attractive about a food you can eat sans utensils.
This vegan black bean burrito is an easy, weeknight-friendly take on the Tex-Mex classic. It’s got hearty brown rice, protein-rich black beans, creamy guacamole, and a bright and tangy mango salsa.
The true power move for making great burritos at home is crisping them up in a skillet before serving. This extra step seals the burrito seam, making it less messy to eat, as well as adds a toasty flavor, which is always welcome.
Vegan Black Bean Burrito Fillings
Brown rice cooked in mushroom broth is the foundation of this meal. Cooking rice in broth instead of water infuses it with a savory taste and makes it a little more special.
Next are the black beans. I prefer to cook them from scratch, but you can definitely use canned beans as well. You can also sub them out for pinto, or upgrade this recipe with herby homemade refried beans instead.
Guacamole adds the creamy richness to this vegan black bean burrito, as well as acts as the glue that holds all the other elements together.
The mango salsa is the cherry on top. It’s a super simple, zingy condiment that adds an element of surprise and creates a balance of sweet and savory flavors. Much to my chagrin, I can’t handle spicy food, so I don’t add jalapeños to salsa. But if you like things hot, go ahead and add some diced jalapeño to this.
Be sure to use ripe mangoes here, since unripe mangoes don’t have much flavor. I’ve found that most supermarkets carry unripe mangoes (much like avocados), which is perfectly fine. Just leave them out on the counter for a few days and they will ripen over time.Print
Vegan Black Bean Burritos with Mango Salsa
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegan
These vegan black bean burritos with mango salsa and guac are packed with nutrients and are simple enough for weeknight dinners.
For the Burritos
- 2 cups store-bought mushroom or vegetable broth, or homemade broth
- 1 cup brown rice
- One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
- 4 burrito tortillas
- A few teaspoons cooking oil
For the Salsa and Guacamole
- 1 large ripe mango, peeled and cut into small dice
- 1 small red onion, finely diced, divided
- 3 tablespoons minced cilantro, divided
- 3 tablespoons fresh lime juice (from about 2 limes), divided
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 ripe avocados, pitted and peeled
- In a small pot, bring the broth to a boil. (If your broth is unsalted, season it with a 1/4 teaspoon salt. If it has salt added, do not season it.) Add the rice, cover tightly with a lid, and cook over low heat until all the broth is absorbed and there are small air bubbles on the surface of the rice, about 20 minutes. Let stand covered until you’re ready to assemble the burritos.
- Meanwhile, make the mango salsa. In a medium bowl, combine the mango with 1/4 cup diced onion, 1 tablespoon cilantro, and 1 tablespoon lime juice. Season to taste with salt and pepper.
- Make the guacamole. Place the avocados in a shallow bowl and mash with a fork until smooth. Stir in about 2 tablespoons of the diced onion, 1 tablespoon cilantro, and the remaining 2 tablespoons lime juice. Season to taste with salt.
- To assemble the burritos, lay a tortilla on a flat surface and spread about 1/3 cup rice in the middle, leaving a 2-inch border. Then pile about 1/3 cup beans on top, followed by a few dollops of the guac, and the mango salsa. Fold the bottom edge of the tortilla over the fillings, tuck in the sides, and roll up tightly.
- Heat a tiny bit of oil in a small non-stick skillet over medium-low heat. Place the burrito seam-side down in the skillet and toast for 1-2 minutes, until lightly brown, then flip and toast the other side.
- Repeat with the remaining ingredients. Serve immediately.
- Serving Size: 1 burrito
- Calories: 590
Keywords: vegan burrito, black beans, brown rice, mango, guacamole
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