This Bean and Corn burrito is filling, hearty, flavourful and very kind of delicious! Burritos is one of my all time favourite quick meals. I love the simple and healthy ingredients and that lovely avocado sauce just makes everything so much better!
These delicious vegan bean and corn vegan burritos are everything. They have so much flavor and texture going on, it’s just like happiness in your mouth (and tummy).
How to make bean and corn burritos?
Now here you can really get creative in the kitchen and use your imagination. You can swap the ingredients and adjust the recipe as you like, but here I make my favourite simple ingredient version of bean and corn burrito.
Rice salad. First you should cook some rice and cool it down a little bit. Mix the beans and corn together with some veggies and herbs and cover it in some lemon juice and olive oil.
Second thing is avocado sauce. You can prepare this while the rice is cooking. Put avocados, garlic, herbs and lemon juice with spices and blend it in a food processor. Sometimes I add a splash of water if I want it to be more like a sauce consistency.
Third step is just to build your burrito. Get the tortilla, spread some avocado sauce and rice salad mixture. Wrap everything and cut in half. There you have super delicous vegan burrito. Sometimes I like to heat it up on a hot pan, but it really is not necesary.
How to roll a burrito?
I think so many people are struggling when rolling a wrap. Basically you want to place the filling in the center of the tortilla and then fold in the sides and then roll it up!
I did find this 23 second video on youtube that is really just a super simple way to demonstrate how to do it. I don’t think this is a vegan burrito that they’re rolling, but we’ll just pretend that’s vegan cheese on it.
You would also like:
Bean and Corn Burrito
- 6 tortillas
- 1 cup rice
- 1 can corn
- 1 can red kidney beans
- ½ red bell pepper
- 1 handful parsley
- 1 lemon juice
- 2 tbsp olive oil
- 1 tsp each salt and cumin
- ⅓ tsp chili flakes
- 2 small avocados
- 1 clove garlic
- 1 handful parsley
- ½ lemon juice
- ½ tsp salt
- ½ tsp black pepper
- Cook the rice first and let it cool down.
- Add the rest of the salad ingredients and mix very well.
- Add avocado, garlic, parsley, lemon juice and spices to the food processor and blend until creamy. Add splash of water if you want more runny consistency.
- Spread the sauce on the tortilla, add some rice mixture and roll the burrito.
- You can heat it up on a hot dry pan, cut in half and enjoy!