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Rice and Bean Burritos

Prep Time:

10 Minutes

Cook Time:

35 Minutes


3 Servings




Burrito Filling

  • 1 cups cooked beans (black beans or pinto)

  • ½ cup rice

  • ½  cup salsa

  • ¼ bunch cilantro

  • 1 cup vegetable broth

  • ½ package of white mushrooms

  • ½ sweet bell pepper

  • 1 cooking onion

  • 1 tsp chili powder

  • ½ tsp cumin

  • ¼ tsp cayenne

  • Salt, to taste

  • 1 Tbsp water or olive oil


  • 3 - 5 flour or corn tortillas

  • Lettuce

  • vegan cheese

  • Avocado

  • (toppings of your choice)


  1. Add all rice & bean ingredients to a medium pot, bring to a boil, cover, and let simmer for 20 - 30 minutes. Turn off the heat and let stand for 5 minutes before fluffing with a fork.

  2. Start by slicing your onion and bell pepper into long strips.Add a splash of water or oil to a pan and cook the onion over medium heat, until translucent.

  3. Next, add the diced bell peppers and cook for an additional 3-5 minutes.Once the pan is “dry”, add in all of the dry spices and toast in the pan for 1 minute.

  4. Finally, slice your mushrooms and add them to the pan with a splash of water, and let them cook down until dark brown and small, stirring the Vegetables occasionally. Set aside until the rice and beans are ready.

  5. Assemble your burritos by arranging the rice & beans, cooked veggies, and garnishes of your choosing inside and wrapping tightly in the tortilla.

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