Smoky Chipotle Vegan Burrito
Chipotle peppers in adobo sauce give this burrito its defining smoky heat, balanced by seasoned black beans, roasted corn, and guacamole wrapped in a flour tortilla. The filling takes about 25 minutes to prepare and holds up well for meal prep, making it a practical choice for lunches or dinners throughout the week. Everything can be assembled ahead and refrigerated until needed.
Equipment
- Large skillet
- Mixing bowls
- Cutting board
- Chef's knife
- Blender or food processor (for sauce or guacamole)
- Aluminum foil (for wrapping burritos, optional)
Ingredients
For the Burrito:
- 1 tablespoon extra virgin olive oil preferably cold-pressed for best flavor
- 1 medium yellow onion, diced fresh, organic if possible
- 3 cloves garlic, minced freshly minced for full aroma
- 1 teaspoon ground cumin toasted cumin recommended for depth
- 1 teaspoon smoked paprika adds smoky richness
- 1 can black beans (15 oz), drained and rinsed low sodium preferred
- 1 cup frozen corn kernels thawed; or use fresh sweet corn in season
- 2 tablespoons chopped chipotle peppers in adobo sauce adjust to preferred heat level
- 1 tablespoon fresh lime juice from about half a lime
- 4 large flour tortillas (burrito-size) look for soft, vegan-certified varieties
For the Avocado Guacamole:
- 2 large ripe avocados hass variety recommended
- 1 small tomato, finely diced heirloom or Roma
- 1 tablespoon red onion, diced adds a sharp, sweet crunch
- 1 tablespoon fresh cilantro, chopped optional for brightness
- 1 teaspoon fresh lime juice for acidity
- ¼ teaspoon sea salt adjust to taste
For Optional Toppings:
- ½ cup shredded romaine lettuce adds fresh crunch
- ¼ cup diced fresh tomatoes for brightness
- ¼ cup vegan sour cream or plain vegan yogurt coconut-based or cashew-based
Instructions
- Heat olive oil in a large skillet over medium heat (about 350°F / 175°C). Sauté the diced onion for 4–5 minutes, or until translucent and golden. Add the minced garlic and stir for another 30 seconds until fragrant.
- Add cumin and smoked paprika. Stir to toast the spices slightly (about 30 seconds) to release their aroma.
- Add black beans, corn, and chopped chipotle peppers in adobo. Stir and let cook for 5–6 minutes until heated through. Season with lime juice and a pinch of sea salt, then set aside.
- In a mixing bowl, mash the avocados lightly with a fork. Add diced tomato, red onion, cilantro, lime juice, and a pinch of sea salt. Stir until just combined. Keep it chunky for texture.
- Warm tortillas in a dry skillet over medium heat for 15–30 seconds on each side, or until flexible and lightly browned. This prevents tearing during rolling.
- To Assemble: Spread 2 tablespoons of guacamole onto each tortilla. Spoon about 3/4 cup of the black bean-chipotle filling in a line down the center. Top with shredded lettuce, diced tomatoes, and vegan sour cream (if using).
- Fold in the sides and roll tightly into a burrito. Optionally, wrap in foil to hold shape and keep warm.
Notes
- For a gluten-free version, use large gluten-free wraps or collard greens blanched briefly in boiling water.
- You can prepare the bean filling and guacamole a day ahead for faster assembly.
- Roasting the corn on a hot skillet or grill adds a layer of smoky flavor.
Nutrition
Calories: 465kcalCarbohydrates: 55gProtein: 12gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 534mgPotassium: 971mgFiber: 16gSugar: 7gVitamin A: 1211IUVitamin C: 20mgCalcium: 97mgIron: 4mg
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