Smothered Vegan Burritos
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Smothered Vegan Burritos

These Smothered Vegan Burritos are filled with spicy black beans and rice, then smothered in a homemade enchilada sauce. 
Course Main Course
Cuisine vegan, gluten free
Keyword smothered burritos, vegan burritos, wet burritos
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3
Calories 345kcal
Author Willow Moon

Ingredients

Enchilada Sauce

  • 1 1/2 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
  • 1/2 cup low sodium vegetable broth

Burritos

  • 1 cup cooked rice - follow directions on package
  • 1 cup spicy black beans or regular black beans
  • 1/2 cup chopped red pepper
  • Salt and pepper
  • 3 gluten free tortillas - I used brown rice
  • 1/2 cup vegan cheddar cheese, grated

Instructions

  • Preheat oven to 350°.
  • 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 1/3 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 1/2 cup of enchilada sauce into a baking dish. My dish was 9 1/2" x 7 1/2". Place burritos in dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350° for 10 minutes, and broil for a few minutes at 450° if vegan cheese isn't melted yet.
  • Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.

Nutrition

Calories: 345kcal | Carbohydrates: 59g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1206mg | Potassium: 762mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1590IU | Vitamin C: 40.3mg | Calcium: 99mg | Iron: 4.7mg