Vegan Burrito (Gluten Free)
This easy Vegan Burrito (gluten free) is loaded with bold Mexican flavors and hearty, satisfying ingredients. Perfect for meal prep, lunch on-the-go, or a quick weeknight dinner everyone will love: no meat or dairy needed!
Ingredients
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 cup corn cold or thawed if frozen
- 1 fresh poblano pepper chopped
- 1 cup cherry tomatoes halved
- 1 cup black beans rinsed
- 1 ½ cups white rice
- 2 large gluten-free tortillas
- For the Lime Olive Oil Vinaigrette
- Juice of 1 lime
- 2 tbsp olive oil
- Salt + pepper to taste
Instructions
- In a skillet over medium heat, warm olive oil.
- Add sliced zucchini and bell pepper, sprinkle with taco seasoning, and sauté for 5–7 minutes until tender. Set aside.
- Cook rice according to package directions.
- Whisk lime juice, olive oil, salt, and pepper in a small bowl.
- Lay out each tortilla. Add a scoop of white rice, black beans, corn, tomatoes, poblano, and the sautéed veggies.
- Roll tightly into burritos.
- Place each one on a panini press or skillet.
- Press until golden, crisp, and heated through—about 4–5 minutes.
Notes
- Warm tortillas before rolling to prevent tearing.
- Sauté veggies until just tender for best texture.
- Use leftover rice to speed things up.
- Adjust seasoning to taste: add chili for extra heat.
- Press burritos in a skillet or panini press for a crispy finish.
- Great for meal prep. Store unpressed burritos in the fridge or freezer.