Vegan Lunch Recipe: Burritos with Spanish Rice and Black Beans

Burritos with Spanish Rice and Black Beans

By Susan Voisin,

About once a week, my family eats burritos for dinner. This vegan recipe makes a great burrito filling or side dish and doesn’t take much longer than heating up a can of beans. This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeno peppers and chipotle powder.

Ingredients, Serves 8

1 medium onion, chopped
1 green or yellow pepper, stemmed, seeded and chopped
½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste)
2 cloves garlic, minced
4 cups cooked brown rice
1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
1½ cup black beans (or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other pure, mild chili powder)
½ teaspoon chipotle chili powder (or more, to taste)
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste


Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste.

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