Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegan Burritos Recipe
Vegan burritos prove way better than commercial chain versions while being easy to make and absolutely delicious for superior plant-based dining experiences. These homemade vegan options demonstrate how plant-based preparations can exceed restaurant quality while providing complete nutrition and satisfying flavors. The easy preparation makes these accessible for regular meal rotation while the superior taste proves that vegan doesn't mean compromising on flavor or satisfaction.
Way better than Moe’s®! These vegan burritos are easy to make and delicious!
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
6
Yield:
6 burritos
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Ingredients
2 ¼ cups water
1 cup uncooked brown rice
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
3 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chopped fresh basil
1 pinch garlic powder, or to taste
1 pinch salt and ground black pepper to taste
1 pinch seasoned salt, or to taste
2 tablespoons olive oil
2 large red potatoes, cubed
1 green bell pepper, chopped
1 medium onion, chopped
1 clove garlic, minced, or to taste
1 (15 ounce) can black beans, rinsed and drained
6 flour tortillas
1 cup fresh spinach, or to taste
1 cup chopped romaine lettuce, or to taste
¼ cup salsa, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.
Cook’s Note:
Cook rice according to package instructions, omitting about 1/8 to 1/4 cup of the water. I find it’s best to measure the diced tomatoes with green chile peppers in a measuring cup to figure out how much water to omit when cooking the rice.
Nutrition Facts (per serving)
| 495 | Calories |
| 10g | Fat |
| 89g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 495 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 2g | 9% |
| Sodium 841mg | 37% |
| Total Carbohydrate 89g | 32% |
| Dietary Fiber 12g | 41% |
| Total Sugars 3g | |
| Protein 15g | 29% |
| Vitamin C 36mg | 40% |
| Calcium 108mg | 8% |
| Iron 6mg | 33% |
| Potassium 1153mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
