Vegan Smothered Bean Burritos! Looking to switch up your burrito game? We’ve got your covered with these irresistible smothered burritos that is sure to make your taste buds tingle and your belly happy!
Healthy, filling, and easy, these Vegan Smothered Bean Burritos are loaded with seasoned beans and rice, bathed in an aromatic red sauce, and topped with all your favorites. These simple and easy burritos will have the whole family running to the table.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, and no highly processed ingredients.
Hi there, Ameera here!
Yes, yes, and yes!!! These Smothered Burritos are the bomb-diggity; we devoured them.
Also known as “Wet Burritos,” these tasty bundles of seasoned beans and rice are drenched in an aromatic sauce and baked to perfection.
Topped with your favorite cooling fixes like: tomatoes, lettuce, guac, salsa and more, this Mexican inspired plant-based burrito is sure to have you doing a happy dance too!
Burrito lovers, you gotta give this one a try!
Tips for Success:
- Flavor Profile: These Smothered Burritos are a delicious Mexican dish is full of Southwestern flavor and deliciousness.
- Amount of Enchilada Sauce: This recipe creates a moderate amount of sauce. It is lightly saucy. In other words, there is about 2 Tablespoons of sauce per burrito after baking. We had family members who wanted their burrito really “smothered” in sauce while others felt the amount of sauce was perfect with the added toppings. If you feel that your family is going to want a lot of enchilada sauce or if you do not plan to use any toppings, then we suggest 1.5 times the sauce (or even doubling it).
- Enchilada Sauce: We used our Enchilada Sauce. Feel free to use your favorite enchilada sauce recipe or store-bought enchilada sauce. 3 cups = 24 oz. Be sure to select a mild enchilada sauce, if purchasing store bought sauce. Of course, if you love things really spicy, feel free to purchase hot enchilada sauce.
- Beans: You can pretty much use just about any bean you enjoy in this recipe. We suggest sticking to black beans, pinto beans, or kidney beans. You can mix and match or use all of one kind if you wish.
- Chopped Green Chiles: Chopped green chiles also known as hatch chiles, be sure to select a mild one. If you want more heat, select the hot ones.
- Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Tahini: The tahini acts as a tempering agent to take the bite out of the enchilada sauce. Since we do not use oil, the tahini helps in this manner. You can leave it out with the understanding that this will influence the overall flavor. Feel free to substitute with other nut or seed butters.
- Number of Tortillas: The number of tortillas that you will need is largely dependent upon the size of the tortillas. We used 6 Food for Life Ezekiel 4:9 Sprouted Whole Grain Tortillas. These tortillas are approx. 8 ½ to 9 inches in diameter.
- Selection of Tortillas: Selecting a great tortilla is important. You need tortillas that are large enough to make a burrito and can be easily rolled and will hold their integrity. Some tortillas are simply too fragile to use in this recipe. We used Food for Life Ezekiel Sprouted Whole Grain tortillas.
- Gluten Free or Not Gluten Free: The tortillas selected will determine if the dish is gluten free or not. Select a gluten free tortilla if you want the dish to be gluten free. All other ingredients are gluten free.
Leftovers and Freezing:
Leftovers will generally keep for 4 to 5 days in the refrigerator. Store in a covered container.
These smothered burritos freeze well.
- Burrito-Sized Tortillas: We used Food for Life Ezekiel 4:9 Sprouted Whole Grain Tortillas. Feel free to use your favorite large tortillas.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- 2 medium-sized stock pots
- Large baking dish
If you try these delicious burritos, we would love to know if you enjoy them as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Healthy, filling, and easy, these Vegan Smothered Bean Burritos are loaded with seasoned beans and rice, bathed in an aromatic red sauce, and topped with all your favorites.
- 1 – [ 15 oz. can ] black beans, drained and rinsed *
- 1 – [ 15 oz. can ] pinto beans, drained and rinsed *
- 2 ½ cups cooked and refrigerated brown rice *
- 1 – [ 4 oz. can ] chopped green chiles, undrained (mild or hot)
Filling Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon regular chili powder *
- pinch to ½ teaspoon sea salt (+/-) *
- 3 cups Enchilada Sauce *
- ¼ cup nutritional yeast
- ½ cup low-sodium vegetable broth
- 1 Tablespoon tahini *
Sauce Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons chili powder
- 6 – 8 ½ to 9 inch tortillas *
- Vegan Sour Cream
- Shredded lettuce
- Chopped tomatoes
- Chopped red or green onions
- Jalapeños (fresh or pickled)
- Avocado chunks
- Preheat the oven to 350 F.
- In a medium-sized stock pot, add all the Filling Ingredients and Filling Spice/Herb Ingredients, mix well and heat over medium heat until heated through, about 3 to 5 minutes. Remove from the stove, set aside.
- Take a potato masher (or fork) and mash until the bean/rice mixture is somewhat cohesive, about 10 mashes with a twisting motion. Do not create mush. (See notes)
- In another medium-sized stock pot, add all the Sauce Ingredients and Sauce Spice/Herb Ingredients, mix well and heat over medium heat until heated through. Remove from the stove, set aside.
- Place a small amount of enchilada sauce on the bottom of the baking pan, spread it over the bottom. This will help prevent the burritos from sticking to the bottom of the baking pan.
- Place a burrito-sized tortilla on a cutting board (or flat surface) and place 2/3 cup of the bean/rice filling in the center. Create a log with the filling with your fingers. Fold in the right side and left side over top of the filling. Then using your fingers to hold the filling inside, roll up the tortilla and place the burrito seam side down in a baking pan. Repeat until all the tortillas and filling are rolled into burritos and placed in the baking pan.
- Pour all the remaining enchilada sauce evenly over top of the burritos. Place in a preheated 350 F oven uncovered and bake for 20 minutes.
- Top with your favorites accompaniments. Some ideas: shredded lettuce, chopped tomatoes, chopped red/green onions, jalapenos (fresh or pickled), vegan sour cream, avocadoes and/or salsa.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 6 (6 burritos)
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.