These Smothered Vegan Burritos are filled with spicy black beans and rice, then smothered in a homemade enchilada sauce.
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"My family LOVED these! I will definitely be making them again!" - Marcia"
What is a smothered burrito? A smothered burrito, wet burrito, or enchilada-style burrito is a burrito covered in sauce. So no eating with your hands or taking it on the go.
I was inspired to make these Smothered Vegan Burritos after making my Vegan Enchilada Tortilla Pizza and another recipe using enchilada sauce. What can I say, I was on an enchilada kick.
Instead of buying corn tortillas for enchiladas, I thought some wet burritos using large tortillas were in order. I already had brown rice tortillas and I had just made rice for another recipe.
Anytime I can do batch working, I am all over it.
Normally I don't fill my burritos with rice since there are plenty of carbs with the tortilla, but since I had made some for another recipe, I figured why not.
Many people eat burritos with beans and rice, especially in the U.S.
In Mexico, they eat burritos with meat and beans, whereas burritos in the U.S. are usually loaded with a bunch of ingredients. Instead of loading these vegan burritos up, I added a few ingredients as garnish.
Another recipe to try is my Vegan Jackfruit Burritos.
Jump to:
❤️ Why You'll Love Them
- They're rich and comforting.
- They're a great way to use leftover rice.
- You can customize them to your liking.
🧾 Ingredients
- Tomato sauce: Adds tomato flavor. You could also use store-bought enchilada sauce, in which case you won't need vegetable broth and spices.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of salt.
- Chili powder, cumin, garlic powder, onion powder, and Mexican oregano: Add Mexican flavor to the enchilada sauce.
- Vegan cheddar: I used Daiya vegan cheddar because it melts better than some vegan cheeses. I also like Follow Your Heart vegan cheddar.
- Black beans: When I originally published this recipe I used spicy black beans, but when I updated it I used regular black beans. Both work just fine. Pinto beans or refried beans would also be good.
- Salt and pepper: Enhances flavors and add flavor. I like to use sea salt.
- Red bell pepper: Adds a sweet crunchy flavor. You could use any bell pepper or leave it out. Guacamole or sliced avocado would also be good. (Add to the top of burritos after baking.)
- Cooked rice: I like to make rice in the slow cooker the day before to make things easier, then freeze any extra. You could also use Spanish rice or quinoa.
- Tortillas: I've used both brown rice tortillas and cassava flour tortillas. The cassava are more pliable.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add tomato sauce, vegetable broth, and spices to a saucepan.
Step 2: Bring to a boil, then reduce to a simmer.
Step 3: Add rice, black beans, chopped red pepper, and salt and pepper to a mixing bowl. Stir to combine.
Step 4: Spread mixture on a tortilla. Fold in sides.
Step 5: Tightly roll burrito away from you.
Step 6: Pour ½ cup of the sauce mixture into a baking dish.
Step 7: Place the burritos in the baking dish on top of the sauce.
Step 8: Pour the rest of the sauce on top of the burritos.
Step 9: Sprinkle grated vegan cheddar on top of the burritos.
Step 10: Bake until coked through.
💭 Tips
- Heat tortillas on the stovetop to make them more pliable.
- Don't overfill the tortillas - it makes them hard to roll and they won't stay together.
- To roll a burrito, place the filling just below the center of tortilla, leaving room on the sides. Fold sides over, then the bottom. Pull filling in towards you as you roll to get a tight burrito.
- These Smothered Vegan Burritos are pretty mild. To add more spice you could add pickled peppers and onions to the filling in addition to the garnish, or add more spice to the enchilada sauce.
- Many vegan cheeses don't melt very easily. The finer you grate he cheese, the more it will melt. After baking the burritos, broil for a few minutes to melt the vegan cheese.
Other Mexican-Inspired Recipes
If you tried this Smothered Vegan Burritos Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
These wet burritos are loaded with flavor.
📋 Recipe
Smothered Vegan Burritos
Ingredients
Enchilada Sauce
- 1 ½ cups tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano, crushed in your hands
- ½ cup low sodium vegetable broth
Burritos
- 1 cup cooked rice - follow directions on package
- 1 cup spicy black beans or regular black beans
- ½ cup chopped red pepper
- Salt and pepper
- 3 gluten free tortillas - I used brown rice
- ½ cup vegan cheddar cheese, grated
Toppings (optional)
- Chopped tomatoes
- Chopped kalamata olives
- Pickled Peppers and Onions
Instructions
- Preheat oven to 350°F.
Enchilada Sauce
- Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Burritos
- Mix rice, black beans, and red pepper. Add salt and pepper as needed.
- Place ⅓ of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll. Repeat with the other two tortillas.
- Pour about ½ cup of enchilada sauce into a baking dish. My dish was 9 ½" x 7 ½". Place burritos in the dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350°F for 10 minutes, and broil for a few minutes at 450°F if the vegan cheese isn't melted yet.
- Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
izzi says
Fast and easy dinner. Sauteed a bit of onion with the peppers before adding rice and beans. Also used pintos, as that is what I had on hand. Came out great! Saving the recipe to Yummly.
Willow Moon says
Thanks Izzi, I’m so glad you liked it!
Jan says
Oh wow this was good! Thanks for the recipe!
Willow Moon says
Thanks Jan!
Marcia says
My family LOVED these! I will definitely be making them again!
Willow Moon says
Thanks Marcia!