Moms have to do so much. We spend all our time looking after our kids, keeping the house together, and working to support the family. There just doesn’t seem to be time to cook, especially cook something that has a life.
We get fed up with the same things over and over again. As vegan, those choices seem minimal if we’re sometimes honest. The little time we have is spent making something quick and easy, but we fall into the trap of being boring with our food.
Well, it’s time to make some changes. When you’re on the run and feel like you have time, it is possible to add variety. You can still have food like burritos without all the meat, and they don’t take hours to cook or prepare.
Here are nine extremely easy vegan burrito recipes that all moms on the run need to try out right now.
Red Rice, Lime, and Black Bean Burritos
Let’s start with one that is simple and will taste similar to burritos you may have had in the past. The rice mixed with the black beans can give you a slightly similar texture to mince if you’ve eaten it in the past.
Ingredients for the Rice:
- 2tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 cup of vegetable broth
- 1 cup of tomatoes, chopped
- ¼ cup of water
- 1 cup of rice
Ingredients for the Beans:
- 2tbsp lime juice
- 1 garlic clove, crushed
- 1tsp of salt and black pepper
- 3/4tsp chili powder
- 2tsp cumin
- 2 cans of black beans, drained and rinsed
- Ingredients for the toppings:
- Cilantro, chopped
- Carrot, grated
Method:
- Fry the onion and garlic in some of the oil for 10 minutes
- Add the rice, water, broth and tomatoes, cooking for 10-15 minutes covered
- To make the bean mixture, fry all the ingredients together and then mash in the pan and cook for another 8 minutes or so
- To each tortilla wrap, add some rice and then the beans and top with some cilantro and carrot
- You can top with salsa before rolling up and enjoy!
You’ll get four burritos out of this recipe. If you do have any leftover, you can pop the filling in an airtight container, and it will last for a couple of days.
Garden Veggie Burritos
These burritos are perfect for freezing. You can make them up and wrap them in foil, before putting them in the freezer. When you’re on the go, you just have to grab and heat it up straight from frozen if you want – or you can defrost and heat up later.
Ingredients:
- 1tbsp oil
- 2 garlic cloves, crushed
- 1 courgette, quartered and sliced
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 tomato, chopped
- ½ cup of corn kernels
- 2 cups brown rice/quinoa, cooked
- 1tbsp lime juice
- Salt and pepper, for seasoning
- 1 cup of pepper jack vegan cheese, grated
- Ingredients for the jalapeño pesto:
- 1 cup of cilantro leaves
- ¼ cup of walnuts, chopped
- ¼ cup of oil
- 1tbsp lime juice
- 1 garlic clove
- 1 jalapeño pepper, chopped – or as much as you like
- Salt and pepper for seasoning
Method:
- Start with pesto by combining everything into a blender and pulsing until chopped finely; set aside
- For the burrito filling by heating the oil in a pan and cooking the garlic for 30 seconds
- Add in the bell peppers and courgette, cooking for another 5 minutes
- Add in the corn and tomatoes, stirring and cooking for another 2 minutes
- Remove from the heat and add the pesto
- Mix the rice with the lime juice in a bowl and season
- Divide the rice across the tortilla raps and top with black beans, the veggies, and then vegan cheese
- Wrap up your burritos and wrap in plastic wrap and foil to freeze
You don’t need to freeze if you don’t want. This is just a suggestion for those who need something extremely quickly on a night when they’ve finished with the family and work.
Quinoa and Black Bean Burritos
This is another recipe that you can freeze for later use. You can get vegan cheese for this recipe or just leave it out completely.
Ingredients:
- 2tbsp oil of choice
- 1 onion, chopped
- 4 garlic cloves, crushed
- Jalapeño pepper, to taste
- 1 red bell pepper, chopped
- 1 courgette, chopped
- 1 cup of corn kernels
- 1 tomato, chopped
- 1 cup of quinoa, cooked
- 2 cups of black beans, cooked
- 1tbsp cumin, ground
- 1tsp paprika, chili powder, and salt
- Half a bunch of cilantro, chopped
- 1 cup of jalapeño vegan cheese, grated
Method:
- Heat the oil in your skillet and fry the onions for about 7 minutes, until soft
- Add in the garlic and jalapeños and cook for another 2 minutes
- Add in the bell pepper and courgette, cooking for another 10 minutes, until soft and browning
- Add in the corn and tomatoes, cooking for another 3 minutes
- Add in the black beans, quinoa, seasoning and spices, stirring to combine
- Stir in the cilantro and take off the heat
- Divide your filling between 6 tortilla wraps and sprinkle with your cheese if you’re using it
To store in the freezer, wrap in plastic wrap and then foil. You don’t need to freeze if you don’t want to, but it’s an option for busy moms.
Summer Vegetable Burritos with Black Beans
Want burritos that have the taste of summer? It’s time to use the right vegetables for that. These are excellent for the summer months, when everything is in season and the cost is down. You can do it all in one pot, keeping the washing up to a minimum for the kids after dinner!
You can add some chipotle chili to the mix if you want, but it’s not necessary. The same applies to vegan feta. The two just give the burritos that extra zing.
Ingredients:
- 2tsp oil of choice
- 2 bell peppers, colour of choice, chopped
- 1 bunch of green onions, chopped
- Salt and pepper to taste
- 1 cup of corn kernels
- 1 summer squash, chopped
- 2tsp cumin, ground
- 1tsp chipotle chilli powder
- 1tsp garlic, crushed
- 1 can of black beans, drained and rinsed
- 1 cup of cherry tomatoes, halved
- 6oz of vegan feta, crumbled
Method:
- Fry the peppers and whites of the spring onions in a pan on a medium heat
- Season with salt and pepper
- Add in the corn, squash, garlic, and spices and fry for another 5 minutes
- Add the tomatoes and black beans, cooking until the moisture evaporates
- Stir in the greens of the spring onions and vegan cheese if using
- Fill 8 tortilla wraps and roll up!
This is one of those recipes that is best served right away. You can sprinkle with cherry tomatoes, greens of the spring onions, and some vegan cheese on the outside of the burritos if you’d like.
Thai Green Curry Burritos
Everyone is so used to the traditional Mexican burritos that we forget about all the other fillings that we can use. Well, what about Thai green curry? This is usually eaten with rice but you can add it to a wrap instead. The family will love it and guests will never realise that you’re making something vegan friendly until you give them the recipe!
Ingredients for the Rice:
- 3 oz cilantro leaves
- 3 garlic cloves
- 1 Serrano chili, seeded and halved
- 1 cup of vegetable broth
- 2 1/3 cups of water
- 1tbsp oil of choice
- 1 onion, chopped
- 2 cups of rice of choice
- Salt to taste
Ingredients for the Burritos:
- 1 block of tofu, pressed and cubed
- 2tbsp oil of choice
- 3tbsp green curry paste
- 3 garlic cloves, crushed
- 1tsp ginger, grated
- 14oz coconut milk
- 2tbsp soy sauce
- 2tbsp brown sugar
- 1 aubergine, cubed
- 1/2lb snow peas, chopped
- Salt and pepper to taste
Method:
- Make the rice by combining the first set of ingredients up to the vegetable broth in a blender and processing until smooth; set aside
- Fry the onions in the oil for about 3 minutes and then add the rice and salt, cooking for about 2 minutes
- Add in the cilantro mixture and bring to the boil, before lowering to a simmer
- Cover and cook the rice until it is tender and the liquid evaporates
- Meanwhile, preheat the oven to 425F and line a baking sheet with parchment paper
- Place the tofu cubes on the sheet and roast for 25 minutes
- Make the filling by heating the oil in a pan and adding in the curry paste, ginger, and garlic, cooking for 30 seconds
- Ad in the milk, soy sauce, and sugar, simmering
- Add in the aubergine and snow peas, simmering for 10-15 minutes
- Season with the salt and pepper and add in the tofu
- Heat up your tortilla wraps and then spoon in the fillings
It’s time to enjoy! You can add a yoghurt dip on the side if you’d like to help ease some of the spice.
Black Bean, Kale, and Butternut Squash Burritos
How about adding some squash to the mix? I know there’s already been one squash recipe, but this is for the fall when butternut squashes are in season. This recipe also calls for kale, adding more nutritional value to your on-the-go burritos.
Ingredients:
- 1 butternut squash, peeled and cubed
- 2 1/2tbsp oil of choice
- 1 1/2tsp cumin, ground
- 1/2tsp salt, paprika, and chili powder
- Pinch of cinnamon and cayenne pepper
- Bunch of kale, chopped
- 1 can of black beans, rinsed and drained
- 1 bunch of spring onions, sliced
- Vegan cheese of choice, grated
- Salsa for the topping
Method:
- Preheat the oven to 400F and line a baking sheet with foil or parchment paper
- Place the squash on the baking sheet and drizzle with the oil, spices, pepper, and salt and combine fully
- Bake the squash for 20 minutes, stirring halfway through, before allowing to cool for 5 minutes
- Mash the squash and set to one side
- In a skillet, cook the kale for 1-2 minutes and then add the black beans, warming for a minute
- Take 6 burritos and add the fillings, topping with the cheese and some spring onions
- Fold the burritos and serve with the salsa
These are excellent served right away. They can be placed in the freezer if you desire.
Collard Green Burritos with an Almond Dipping Sauce
This vegan option is packing a bunch of nutrients with every single bite. If you are allergic to nuts, you can skip the sauce or replace the almond butter with another vegan alternative.
Ingredients for the Filling:
- 8 collard greens
- 2 cups of quinoa, cooked
- 1 cup of beets, grated
- 1 cup of carrots, grated
- 1 cup of edamame, cooked
- 1 avocado, chopped
- A couple of handfuls of cabbage, chopped
- Ingredients for the sauce:
- ¼ cup of almond butter
- ¼ cup of lime juice
- Handful of cilantro, chopped finely
- 1 garlic clove, crushed
- 1/4tsp red pepper flakes
- 1tbsp honey
- 2tbsp tamari
- 1tbsp ginger, grated
- ¼ cup of water for diluting the sauce if necessary
Method:
- Chop the collard green stems, so they are the same thickness as the leaves
- Combine all the burrito ingredients except the collards together in a bowl
- Combine all the sauce ingredients together in a blender
- Scoop the filling into your collard leaves and drizzle with a bit of sauce
Your collards are the burrito, so this is also a tortilla-free option. If you want to add the tortilla, you can, but it will just add extra unnecessary calories. Put the rest of the dipping sauce in a bowl for dipping your burritos into it.
Kale and Black Bean Burrito in a Bowl
Who said that your burrito needed a wrap? The recipe above shows that it isn’t a necessity. But the next two recipes on the list go a little further. These are burritos in a bowl. Okay, so you’ll need to sit and eat them, but they’re so much easier to take to work for your lunch. They also take a little time to cook when you get in.
Ingredients for the Rice:
- 1 cup of brown rice
- 1/2tsp salt
- Ingredients for the marinade:
- 1 bunch of kale, chopped
- ¼ cup of lime juice
- 2tbsp oil of choice
- ½ jalapeño, chopped (or to taste)
- 1/2tsp cumin
- Pinch of salt
- Ingredients for the avocado salsa:
- 1 avocado, sliced into chunks
- ½ cup of salsa verde
- ½ cup of cilantro leaves
- Juice of 1 lime
Ingredients for the Beans:
- 2 cans of black beans, drained and rinsed
- 1 shallot, chopped
- 3 garlic cloves, crushed
- 1/4tsp chili powder and cayenne pepper
Method:
- Cook the rice according to packet instructions and then drain, returning to the pot
- Cover the rice and allow it to steam in the pot for 10 minutes before fluffing with a fork and adding the salt
- For the kale, whisk the lime juice, oil, jalapeño, cumin, and salt together and then add the kale and coat completely
- Put all the salsa ingredients into a blender and process to combine fully
- Warm your black beans in a pan
- Fry the shallot and garlic in the oil and then add the chili, pepper, and beans, cooking for 5-7 minutes
Serve with the bed of rice, the beans and then the kale on top with the avocado salsa to finish. You can garnish with some cherry tomatoes and hot sauce if you desire.
Vegan and Gluten Free Burrito in a Bowl
This popular burrito bowl is perfect for those who want to go vegan, gluten free, refined sugar-free, soy free, and nut free! It’s super filling, and the kids will constantly ask for seconds.
Ingredients for the Burrito:
- 1 cup of rice of choice (rice doesn’t contain gluten!)
- 1tbsp coconut oil/vegan butter
- Salsa, spring onions, cherry tomatoes for garnishing
- Ingredients for the beans:
- 2tbsp oil of choice
- 1 cup of sweet onion, chopped
- 4 garlic cloves, crushed
- 1 cup of tomatoes, chopped
- 1tsp chili powder, garlic powder, oregano
- 1/4tsp cayenne pepper
- 1/2tsp salt
- 2 1/2tbsp tomato paste
- 1 can of black beans, rinsed and drained
- ½ cup of cilantro stemmed and chopped
- Ingredients for the sauce
- 1 garlic clove
- 1 avocado, stone removed
- 1tbsp lime juice
- 1tbsp water
- 1/4tsp salt
Method:
- Make the rice by cooking in 2 cups of water with the oil/butter for about 20 minutes, until water absorbed – timing will depend on the type of rice
- Make the beans with the oil in a skillet and fry the onion and garlic for 5-6 minutes
- Add the chopped tomatoes, spices, and salt, cooking for another 5 minutes
- Stir in the tomato paste and the black beans, cooking until thoroughly heated
- Stir in the cilantro and leave on a low heat until everything else is ready
- Make the sauce by crushing the garlic into a blender and then adding everything else, blending until smooth
Lay the rice as a bed in the bowls and top with the beans and then the salsa and avocado sauce.
Make Burritos the Easy Way at Home
There’s no need to follow the same recipes over and over again because you’re a vegan. Your kids don’t have to feel like they’re missing out. With the above nine recipes you’ll have something new to try on a regular basis to give them a taste of the world.
