Nora Cooks · by Nora★ 4.9 (89)
Vegan Burritos
NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 30%
CARBS 90G61% OF CAL
11G FIBER7G SUGAR73G OTHER
FAT 19G30% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan burritos filled with seasoned black beans, brown rice, corn, kale, and fresh toppings. Hearty and deeply flavored, these can be made stovetop or in an Instant Pot.
mainmexicanbeans🥘 pressure cooker🍲 stockpot⚡ microwavegluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped small
- 3 cloves garlic, minced
- (1) 15-ounce can black beans, drained and rinsed
- 1 1/2 cups uncooked short grain brown rice
- 1 1/2 cups corn (frozen, fresh or canned)
- 1 cup finely chopped kale
- 12 oz medium style salsa
- 2 cups water
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or more to taste
- 8 burrito sized flour tortillas (*use gluten free if needed)
- 2-3 cups chopped lettuce
- Vegan Sour Cream
- vegan cheese shreds
- chopped avocado or guacamole
- chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices
- hot sauce
At a glance
PER SERVING · TIME 65M
CAL 29%·PRO 30%
CARBS 90G61% OF CAL
11G FIBER7G SUGAR73G OTHER
FAT 19G30% OF CAL
7G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1137mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 193mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.