Smothered Bean and Rice Wet Burritos (Vegan)
Smothered bean and rice wet burritos (vegan) with seasoned beans, cilantro lime rice, and creamy jalapeño sauce. Warm, saucy, and cozy!
Ingredients
- 1 recipe creamy jalapeño sauce divided for the bean mixture and smothering
- 1 recipe cilantro lime rice
- 1 tablespoon olive oil or water for oil-free
- ½ onion diced
- 1 bell pepper diced, optional
- 1 jalapeño diced and deseeded, optional
- 4 cloves garlic minced
- (2) cans pinto or black beans drained
- ½ cup water plus up to ½ cup more if needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cayenne optional
- ½ teaspoon sea salt or to taste
- 8 burrito-size flour tortillas
- ⅓ cup vegan sour cream 2 teaspoons per tortilla, or more to taste, store-bought works
Instructions
- Start by making the creamy jalapeño sauce and the cilantro lime rice. I like to simmer the rice while the jalapeno sauce cooks to keep things moving.
- Heat olive oil (or water) in a large skillet. Sauté the onion, bell pepper, and jalapeño with a pinch of salt for about 5 minutes, until soft. Stir occasionally to prevent burning. Add the garlic and cook for 1 additional minute, then stir in the beans, ¾ cup of the creamy jalapeño sauce, water, and all spices. Let everything simmer for 8-10 minutes, stirring occasionally.
- Warm each tortilla in a large skillet over medium-high heat for 10-15 seconds per side until pliable (or wrap in a damp paper towel and microwave for 20 seconds). Place a tortilla on a cutting board or plate, then spread 2 teaspoons of vegan sour cream in the center of it. Then top the sour cream with ¼ cup of cilantro lime rice and ¼ cup of the prepared bean filling.
- To fold the burrito, fold the right and left edges of the tortilla inwards towards the middle over the fillings. Then, fold the bottom edge upwards over the fillings, tucking it tightly underneath them as you roll. Continue rolling away from you until the burrito is completely sealed. Repeat these steps for the remaining tortillas.
- Place the burritos seam-side down in a cast-iron skillet (or baking dish), lightly oil the tops (or skip for oil-free), and bake at 375°F for 15-20 minutes until the edges are lightly crisp.
- Pour about 2 ½ cups of creamy jalapeño sauce over the burritos and bake for 5 more minutes, or broil for 2-3 minutes until bubbling and glossy.
Notes
- Adjust the heat by blending an extra jalapeño into the sauce, adding chipotle in adobo to the beans, or topping with homemade pickled jalapeños and carrots. Keep it mild by removing jalapeño seeds and membranes when making the jalapeño sauce.
- Don’t overfill the burritos: ¼ cup rice + ¼ cup beans works well, though depending on tortilla size, you may use closer to ⅓ cup and get fewer burritos.
- My favorite way to bake them is in a cast-iron pan, though this recipe works just as well whenever I use a baking dish.
- For a quicker option, use store-bought vegan sour cream, premade rice, and store-bought enchilada sauce
- Serve with shredded lettuce, homemade pico de gallo, cilantro, simple guacamole, avocado slices, and any remaining creamy jalapeño sauce.
Nutrition
Calories: 399kcal | Carbohydrates: 60g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 1260mg | Potassium: 594mg | Fiber: 9g | Sugar: 7g | Vitamin A: 736IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 4mg
