Description
These Cheesy Smothered Vegan Black Bean Burritos are the ultimate plant-based comfort food, delivering all the satisfaction of a Tex-Mex dinner without the dairy. Packed with seasoned rice, hearty black beans, and crisp red peppers, these burritos are baked in a rich, homemade red sauce and topped with melted vegan Cheddar. Wholesome, flavorful, and easy to assemble, this “wet burrito” dish is perfect for a cozy weeknight meal that everyone vegan or not will devour.
Ingredients
The Quick Enchilada Sauce
- 1 1/2 cups tomato sauce (plain canned)
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano (crushed in your hands)
The Burritos & Filling
- 3 gluten-free tortillas (brown rice tortillas recommended) or standard flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup black beans (spicy or regular), rinsed and drained
- 1/2 cup red bell pepper, chopped
- Salt and black pepper, to taste
- 1/2 cup vegan Cheddar cheese, grated
Optional Toppings
- Chopped tomatoes
- Kalamata olives
- Pickled peppers and onions
- Fresh cilantro
Instructions
Prep
Preheat oven to 350°F (175°C). Have a small baking dish ready (approx. 9×7 inches).
Make the Sauce
In a small saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, onion powder, and crushed Mexican oregano.
Simmer
Bring to a boil, then reduce heat and simmer for 5 minutes to let flavors meld.
Mix Filling
In a mixing bowl, combine the cooked rice, black beans, and chopped red pepper. Taste and season with salt and pepper as needed.
Roll Burritos
Tip: Warm your tortillas slightly first to prevent cracking. Place 1/3 of the filling onto a tortilla. Fold the sides in and roll tight. Repeat for the other two.
Assemble
Pour about 1/2 cup of the sauce into the bottom of the baking dish. Place the burritos in the dish, seam-side down. Pour the remaining sauce over the top, ensuring the tortillas are well coated.
Bake
Sprinkle the grated vegan Cheddar over the top. Cook: Bake for 10 minutes.
Melt
If the vegan cheese isn’t fully melted, broil for 1–2 minutes at 450°F (watch closely to prevent burning!).
Serve
Garnish with chopped tomatoes, olives, and pickled peppers. Serve hot.
Notes
Tortilla Tips: Gluten-free tortillas (especially brown rice ones) can be stiff. Wrap them in a damp paper towel and microwave for 10–20 seconds to make them pliable before rolling.
Sauce Coverage: Be generous when pouring the sauce over the burritos. The tortillas absorb liquid as they bake; covering them well prevents dry, crunchy edges.
Cheese Melting: Vegan cheese often requires direct heat to melt properly. Don’t be afraid to use the broiler at the end, but keep a close eye on it.
Protein Boost: For an even heartier meal, crumble in some cooked tofu or vegan meat crumbles into the rice and bean mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner / Vegan
- Method: Baking
- Cuisine: Tex-Mex Plant-Based
Nutrition
- Serving Size: 1 Burrito
- Calories: 360
- Sugar: 6g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan bean burritos, wet burrito recipe, dairy free enchiladas, black bean recipes, plant based dinner, gluten free mexican food, smothered burritos