Create the ultimate Mexican fiesta with this vegan lentil black bean burrito recipe! This lentil black bean burrito recipe is drizzled with vegan cheese sauce and avocado lime cream sauce. Black bean burritos never tasted so good!
Since becoming plant-based, Mexican food is one of my favorite cuisines to transform into vegan delicacies. In fact, the best vegan lentil black bean burrito I have ever eaten, other than in my home, was in Newport Beach, California. Of course, I have tried to replicate the infamous California burrito many times to no avail. But, after many attempts, and I finally mastered the best vegan lentil black bean burrito recipe ever!
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Throughout my quest for the ultimate burrito, the key was simplicity. Although I mastered the filling, my problem was with the sauce and flavor combination.
Once I mastered the combination, the rest was a breeze. The sauce combined using my vegan nacho cheese sauce, avocado cilantro lime dressing, and simple Sriracha.
Recipes Using Vegan Nacho Cheese Sauce
Although I love savory food, I managed to maintain my health by not using any oil and making my cheese sauce from potatoes and carrots. Without a doubt, this is the best vegan nacho cheese sauce for a variety of recipes.
Burrito Ingredients
First, I used my favorite vegetable chopper to chop the vegetables using a small blade. It’s a great time saver in the kitchen.
- Garlic: I prefer fresh garlic cloves whenever possible.
- White Onion: White onion sweetens beautifully when sauteed.
- Red Bell Pepper: Red bell pepper is sweet and vibrantly red in this burrito filling.
- Jalapeno: Add the jalapeno if you like it hot, or leave it out if you don’t like spicy food.
- Cooked Brown or Green Lentils: I love Trader Joe’s steamed brown lentils.
- Black Beans: I used canned organic black beans. Make sure you rinse them thoroughly before adding them to the filling.
- Vegan Chili Seasoning Packet: Instead of taco seasoning, I used Whole Foods Organic Chili Seasoning packet for a bold flavor.
- Organic Fire-Roasted Tomatoes: Fire-roasted tomatoes are canned tomatoes that are fire-roasted over an open flame to accentuate their flavor. They taste sweet and subtly smoky right out of the can instead of bitter and acidic like most standard canned tomatoes
Burrito Ingredient Substitutions
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
- Use red onion or yellow onion instead of white onions.
- Choose green pepper as an alternative to red bell pepper.
- Serrano peppers are an alternative to jalapeno peppers and are a little less spicy.
- Try canned lentils instead of cooking lentils or using steamed ones.
- Pinto beans are an excellent substitute for black beans.
- Taco seasoning works as well with a more mild flavor.
- Diced fresh or canned tomatoes replace fire-roasted tomatoes in recipes.
How to Make the Ultimate Burrito
Once the vegetables are diced small, saute them first BEFORE adding any of the other ingredients.
- Step 1: Once the vegetables are diced small, saute them first BEFORE adding any of the other ingredients.
- Step 2: The lentil burrito must be cooked in stages or steps to get thick and delicious to make a hearty and tasty filling.
- Step 4: After the garlic, onions, and jalapenos are cooked, add the cooked lentils (or alternative meat of choice).
- Step 5: Then add the tomatoes and chili seasoning.
- Step 6: Add the black beans (pr pinto beans) and heat them together.
- Step 7: As the moisture from the vegetable dissipates, the mixture will become thicker. Then, remove the heat.
Cooking Options
- For a crunchy exterior, try using a Cuisinart Panini Maker.
- Or, grill your burrito on the stovetop in a pan or on an outdoor grill. Depending on your choice of cooking method, it takes approximately 10 minutes on each side if you plan to use a skillet, heat to medium-low, and often check, as the stovetop method is quicker.
- For the quickest, most efficient cooking option, air fry the burrito by preheating the air fryer to 325 degrees, and cook it for 6 minutes!
A crunchy burrito is perfect for maintaining the burrito structure while assuring it doesn’t get soggy. No one likes a soggy burrito.
Filling and Rolling Lentil Burritos
- Step 1: Lay the tortilla on a flat surface.
- Step 2: Place the filling in the middle.
- Step 3: Then, tuck in the top and roll tightly, keeping the filling inside the tortilla.
- Step 4: Next, drizzle with some additional cheese sauce; it’s made of veggies, after all.
Avocado Lime Sauce Ingredients
- Avocado: Avocado provides the creaminess to this delicious avocado lime sauce
- Cilantro: Cilantro has a unique fresh taste. For some, however, cilantro tastes like soap. If you are one of those people, swap this ingredient for basil or parsley.
- Lime Juice: I prefer fresh lime juice whenever possible.
- Water: Water thins the sauce so it is easily drizzled over the lentil black bean burrito.
Pico De Gallo Ingredients
- Grape Tomatoes: Grape tomatoes contain fewer seeds than other tomatoes. I find this helps keep the burrito from getting soggy.
- Red Onion: Red onion has a sharp but sweet flavor.
- Lime Juice: Again, fresh is always best.
- Cilantro: Cilantro provides a fresh green flavor. Or, replace it with basil or parsley if you don’t like cilantro.
- Jalapeno: When working with jalapenos, always wear gloves and remove the seeds and the vein, which hold all the spiciness.
Since the presentation is important, I put the avocado dressing and the vegan cheese sauce into squeeze bottles to drizzle the sauces over the top of the cooked burritos.
Then, if you like it spicy, drizzle a little Sriracha sauce if you dare.
My husband LOVED this lentil black bean burrito recipe. He said nothing during dinner because he ate diligently without a word. All I heard was, “Oh my God, this is good.”
The way to convince a carnivore to eat healthily and ditch the meat is to feed him great vegan food! My former meat-eating husband is now a happy vegan.
Recipe FAQs
Generally, vegan burritos are pretty healthy because they’re filled with beans, rice, and veggies. Of course, the nutritional value will depend on the ingredients you add. One that will up the calorie count is vegan sour cream and which vegan cheese you choose.
The large tortillas used for burritos and quesadillas are made of wheat flour, either white or whole grain. Wheat tortillas traditionally contain lard or tallow, but practically all commercially-made tortillas are now vegan, thanks to growing concern about unhealthy fats.
A bean burrito could be the healthiest thing on the menu if they’re the whole variety. The fiber in beans lowers cholesterol and helps make you feel full.
Tips
- Warming a tortilla helps it stretch to make folding easier.
- If you prefer a crunch wrap instead of a burrito, check out this vegan crunch wrap recipe.
- Serve with mango salsa.
- Add vegan sour cream for an added creamy bonus.
- When cooking the burrito in a pan or the panini press, start with the fold side down to seal the burrito shut.
- Do not add the drizzled vegan cheese sauce and avocado cilantro cream until right before serving.
- If you’re looking for a great oil-free tortilla, I like this oil-free tortilla recipe.
- Warm the cheese sauce before adding it to the squeeze bottle.
- Try Mexican rice or Mexican chopped salad on the side.
- If you want to skip the tortilla, throw the ingredients in a bowl on top of your favorite greens.
- And remember the guacamole.
Enjoy this vegan lentil black bean burrito recipe loaded with veggies and topped with vegan cheese sauce and avocado cilantro cream.
Other Great Vegan Mexican Recipes
If you love this vegan lentil black bean burrito recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
The Best Ultimate Vegan Lentil Black Bean Burrito
Create the ultimate Mexican fiesta with this vegan lentil black bean burrito! This lentil black bean burrito recipe is drizzled in vegan cheese sauce and avocado lime cream sauce. Black bean burritos never tasted so good!
Instructions
Burrito Filling:
Sauté garlic and diced onions until translucent.
Add diced red pepper.
Add cooked lentils or an alternative meat choice.
Add black beans or pinto beans.
Cook over medium heat.
Add chili packet and tomatoes.
Reduce heat to simmer until all fluid from tomatoes has dissipated.
It will thicken as the fluid cooks off.
Avocado Cream Sauce:
In a single blender cup, add avocado, lime, cilantro, and water.
Blend until smooth.
Transfer to a plastic squeeze bottle.
Place in a refrigerator until you use it.
Vegan Cheese Sauce
Reheat the vegan cheese sauce in a small space pan on low, and frequently stir to avoid sticking.
When heated through, place contents in a glass dressing dispenser to drizzle.
Pico De Gallo:
Slice tomatoes, diced red onions, and chop cilantro.
Remove the seeds and the vein from the jalapeno and dice.
Put all ingredients in a bowl and toss in lime juice.
Refrigerate.
Preheat panini maker to medium.
Assembling and Grilling the Burrito:
Lay each tortilla on a flat surface.
Place a large scoop of burrito filling in the center of the wrap.
Drizzle with vegan nacho cheese sauce.
Fold the short side first and roll the burrito, holding the filling inside the burrito.
Panini Maker
Cook for 10 minutes or until the burrito is toasted.
Remove the burrito from the panini maker.
Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
Top with Pico de Gallo or mango salsa.
Skillet
Heat a skillet to medium-low heat.
Lay the burrito folded side down and cook for 5 minutes.
Turn the burrito over and cook another 5 minutes.
Remove the burrito from the pan.
Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
Air Fryer
Preheat the air fryer to 325 degrees
Place burritos in a single layer in the air fryer pan.
Cook for 6 minutes.
Remove the burritos from the pan.
If batch cooking, keep the cooked burritos warm in a 325-degree oven while cooking the remaining burritos.
Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
Notes
- Warming a tortilla helps it stretch to make folding easier.
- If you prefer a crunch wrap instead of a burrito, check out this vegan crunch wrap recipe.
- Add vegan sour cream for an added creamy bonus.
- When cooking the burrito in a pan or in the panini press, start with the fold side down to seal the burrito shut.
- Do not add the drizzled vegan cheese sauce and avocado cilantro cream until right before serving.
- Warm the cheese sauce before adding it to the squeeze bottle.
- Try Mexican rice or Mexican chopped salad on the side.
Nutrition
Calories: 575kcalCarbohydrates: 78gProtein: 23gFat: 2gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 388mgPotassium: 1317mgFiber: 23gSugar: 14gVitamin A: 2621IUVitamin C: 81mgCalcium: 209mgIron: 8mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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