Description
Tender burritos filled with black beans, brown rice, corn, and vegetables, then baked under enchilada sauce and melty vegan cheese for a cozy, satisfying dinner.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup corn kernels
- 1/4 cup salsa
- 6 large flour tortillas
- 2 cups vegan enchilada sauce, divided
- 1 cup vegan shredded cheddar-style cheese
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, sliced, optional for serving
Instructions
- Preheat the oven to 375°F. Spoon about 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, red bell pepper, and zucchini, and cook for 5 to 6 minutes until softened.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Add the black beans, cooked brown rice, corn, and salsa. Cook for 2 to 3 minutes, stirring, until warmed through and combined.
- Divide the filling evenly among the tortillas. Roll each tortilla into a burrito and place seam-side down in the prepared baking dish.
- Pour the remaining 1 1/2 cups enchilada sauce over the burritos and sprinkle the vegan shredded cheese on top.
- Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted.
- Let rest for 5 minutes, then top with chopped cilantro and serve with avocado slices if desired.
Notes
- Warm the tortillas briefly before rolling to help prevent cracking.
- Taste the filling before assembling so you can adjust the seasoning if needed.
- Store leftovers in the refrigerator for up to 4 days.
- For extra heat, add diced jalapeño or a pinch of cayenne to the filling.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 6g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan burritos, smothered burritos, enchilada sauce burritos, black bean burritos, baked vegan dinner