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Filling Vegan Burrito
This tasty burrito is packed with rice, beans and veggies and healthy fats to keep your belly full and happy!
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Prep Time 20-30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Burrito Filling
  • 2 cups cooked brown rice
  • 2 medium sweet potatoes
  • 3 cloves garlic
  • 1/2 chopped red onion
  • 1/2 chopped red pepper
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 large block tempeh
  • 1 packet taco seasoning or to taste
  • 1 cup water for sauteeing
  • 4 large whole wheat tortillas
  • 1/4 cup salsa optional
Toppings
  • 1 diced avocado optional
  • 1 diced tomato optional
  • 1 sweet potato optional
  • 1 lime optional
  • 1/4 cup salsa optional
  • 1 tbsp avocado sauce see recipe in recipe notes below
Prep Time 20-30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Burrito Filling
  • 2 cups cooked brown rice
  • 2 medium sweet potatoes
  • 3 cloves garlic
  • 1/2 chopped red onion
  • 1/2 chopped red pepper
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes
  • 1 large block tempeh
  • 1 packet taco seasoning or to taste
  • 1 cup water for sauteeing
  • 4 large whole wheat tortillas
  • 1/4 cup salsa optional
Toppings
  • 1 diced avocado optional
  • 1 diced tomato optional
  • 1 sweet potato optional
  • 1 lime optional
  • 1/4 cup salsa optional
  • 1 tbsp avocado sauce see recipe in recipe notes below
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make 2 cups of brown rice. You can also make this ahead of time and reheat later or eat it cold. Peel, then chop, the sweet potatoes into 3 large pieces and boil until soft. Set aside for burrito topping.
  2. While the rice and sweet potatoes are cooking, begin making the burrito filling. Heat a large skillet on medium, and add a few teaspoons of the water to the skillet. Next add the garlic and onion and sauté until soft.
  3. Add in a tablespoon of the taco seasoning to start bringing out a bit of the flavors. You may need to add a bit more water at this point. Next, add in the red pepper and saute until it starts to get soft, then add the corn, black beans and diced tomatoes to the skillet. Add the rest of the taco seasoning. You can also either use fire roasted tomatoes, or add in some salsa to the skillet to bring up the flavor and spiciness.
  4. While this is simmering, break the tempeh into small pieces. You can either chop it, or grate it on a cheese grater. Add this to the skillet and continue to sauté on low to let the flavors meld together. Add more water if needed to keep it sautéing nicely. and the flavors building. Check for taste and add
  5. A few minutes before the filling is ready, heat the tortillas in a small skillet and set on plates.
  6. Once the filling is done, put rice, the taco filling, any toppings you like in the tortilla. Eat and enjoy!
Recipe Notes