Written by Chelsea Thompson | 12/17/20
A Vegan burrito that is delicious, healthy, filling, and all types of Tasty! Stuffed with pinto beans, chickpeas,rice, vegetables, with avocado and tomatoes.
These Tasty chickpea and pinto vegan burritos are everything. They have so much flavor and texture going on, one bite will bring joy to anyone.
When we transitioned to veganism we would always order burritos from chipotle. They had a great vegan selection to choose from. After a while the taste became bland. We decided to create these flavorful and delicious homemade burritos.
HOW TO MAKE THIS HEALTHY VEGAN BURRITO
To complete this dish it will require some work. It may not be the fastest thing you’ve ever made. There are a few components involved, some things will be optional, but the more components you add, the more delicious your burritos will be!
My daughter was involved with helping me prep making this process easier to create these great burritos. It will be perfect if you can get someone else involved to help you prep. This part is not difficult, it’s just a lot of steps involved.
You will be making some chili with hearty vegetables and beans. Brown rice seasoned with herbs, butter, and salt. Sliced cherry tomatoes and avocados for topping with a side of Vegan ranch and Crispy onions for a crunch.
You don’t have to make everything, you can use ready made items that you can purchase from the store or you can omit some. The true flavor of this dish comes from the tasteful chili. Making this chili is simple but has a variety of steps. I recommend delegating these tasks to individuals that are willing to lend a helping hand. My daughter and I put on some music to enhance this preparing process which we enjoyed. I appreciated that we were able to spend glorious time together making this wonderful dish. You can get this done with just you doing it all but it will take a little longer. When other people participate it’s always more fun.Teamwork makes the dream work!
HOW TO ROLL THIS SCRUMPTIOUS BURRITO
You want to place your Organic sprouted whole wheat wrap on a flat surface. Then you will place the filling onto the center of the wrap top with your favorite toppings, fold in the sides and then roll it up!
Often people need a visual, so at the bottom of the article, there is a video showing you how to wrap the burrito. It may take a little time to get it right but eventually, you will get the hang of it. Here are my top three tips for the perfect wrapping technique.
1. DON’T overfill your wrap, leave some space to be able to seal it completely
2. Make sure to place all your toppings before sealing ( once you wrap your perfect burrito you don’t want to unwrap. This is a common mistake so try to avoid it)
3. It’s better to fold away from you ( with the filling nearest to you)
HOW TO STORE YOUR VEGAN FILLINGS
You can make up more filling than you’ll eat right away and keep the remaining in the fridge and have them for another day that week.
You will store them in an airtight container and place in the fridge. All you have to do is add your filling to your wrap( Don’t forget your toppings)and wrap your burrito tight. Then BOOM! You have burritos for another day. We did this and had leftover burritos for lunch the next day. Awesome thing about it was we had chili the first night, burritos the next night and burritos for lunch the Afternoon after that! All in one meal that we created from this recipe.I wouldn’t keep them for longer than that though.
CAN I FREEZE THEM?
Yes, I would place in a Freezer safe container though. Make sure to seal tight and label it when you place it in the freezer. They should be fine. When you’re ready to eat them let the chili thaw complete and warm up on a pot on the stove till desired temperature. Get your wraps and topping and wrap that burrito like you are wrapping a baby in a blanket.
THIS MAKES A BIG BATCH
This recipe makes a big batch of burritos fillings, Chili servings for 6, plus 15 Burritos( Dinner & lunch) . These will be the ideal recipes for a large family or meal prep for a couple of days.
I know you are going to love these Vegan burritos, they are
Hearty
Healthy
Flavorful
Delicious
Versatile
Filling
Make sure to store leftovers in an airtight container when storing leftovers in the fridge. See notes above to get more information on storage and freezing instructions.
More delicious vegan recipes
1.Vegan Rice & Peas with cabbage & Pancakes
7.Vegan 3 Dinners we ate this week
Let us know in the comments what you think about this Ultimate burrito recipe. Please feel free to rate the recipe as well. It’s super helpful.
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Vegan Burrito
Equipment
- Grill
- frying pan
Ingredients
- 1 onion chopped
- 1 ribs celery chopped
- 2 tbsp garlic minced
- 2 large Carrots chopped
- 2 15 oz pinto beans drained
- 2 15 oz Chickpeas drained
- 1 zucchini chopped
- 1 15 oz bag butternut squah Bag
- 1/2 pound Asparagus chopped
- 10 cherry tomatos
- 1 large Tomatoes chopped
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 Tbsp complete seasoning
- 1 tsp Paprika for color
- 4 1/2 cups broth Just to cover your ingredients
- salt & pepper to taste
- 1 tbsp olive oil
Instructions
- Heat a Large pot and add your oil on Meduim high
- Add your onions, celery, and garlic saute' for 1-2 mins until its translucent
- Add carrots and cook uncovered for 2 minutes stirring occasionally
- Add in pinto and chickpeas mix until its well incorporated. Cover and cook for 4 minutes on meduim low stirring occasionally.
- Add the rest of your vegetables ( zucchini, squash, tomato, asparagus,) Mix well
- Its time to add in your seasonings and mix until incoroporated
- Add your broth ;Fill only to cover your chili . Bring to boil and simmer for 30-40 minutes covered.
- Once done adjust seasoning to your liking and let sit off burner for 10 -15 minutes
Video
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