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Vegan Burritos

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"Way better than Moe's®! These vegan burritos are easy to make and delicious!"
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1 h 25 m servings 495
Original recipe yields 6 servings (6 burritos)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
  7. Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
  8. 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; 9.7 89.3 14.6 0 841 Full nutrition

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