This mushroom burrito is a super quick 8-10 mins recipe and makes 4-5 burritos! They’re tasty, filling, vegan/vegetarian and high in protein!
Mushroom burritos are perfect for breakfast, lunch or even meal prep!
It’s also budget-friendly, meal prep friendly and even freezer friendly! Easy to make and easy to whip out whenever you’re craving a burrito!
Recipe for Mushroom Burrito
This mushroom burrito recipe is easy yet super delicious! The combination of black beans and rice can keep you full for hours!
All you need is some rice (ideally leftover rice so it’s quick to make), a can of beans and a few other ingredients.
You can have different add-ons based on your likings, such as vegan cheese or other vegetables.
I love eating this with a side of salsa (mixed with cilantro – yum!) and vegan sour cream (or vegan plain coconut yogurt, which tastes like vegan sour cream!).
This recipe will only take you less than 10 minutes of active cooking time to make, and can be customized to your liking!
Ingredients
- Burrito wraps / tortillas
- Mushrooms
- Onion
- Oil
- Black beans
- Cumin
- Onion Powder
- Garlic Powder
- Chili Powder
- Salsa
Add ons: - Cilantro
- Salsa
- Guacamole
- Vegan sour cream
- Vegan cheese
To make the recipe gluten-free, simply use gluten-free burrito wraps or tortillas.
How To Make Mushroom Burrito (Vegan)
1. To make your mushroom burrito, start by making sure you have cooked rice (I used leftover jasmine rice). Next, prepare the onions and mushrooms, by slicing the onions thinly and finely chopping the mushrooms. Meanwhile, heat up a non-stick pan with oil, and add the onions to saute.
2. After sauteing the onions, add in the mushrooms and let them sweat for a bit, allowing the two to cook for 2-3 minutes.
3. Add in the rice and black beans and mix well.
4. Throw in the spices (cumin, onion powder, garlic powder and chilli powder) and salsa, mix well and cook together for about 2 minutes. Feel free to add salt and pepper as you prefer. You can also add peppers or whatever you want to the mix.
5. Mix in cilantro (optional) and turn off the heat.
6. Prepare the burrito by placing the tortilla on a flat surface, and adding the mixture horizontally down the center.
7. Wrap the burrito, starting from the side and then folding the bottom on top of the rice and bean mixture and rolling.
8. Feel free to enjoy right away or toast it on a pan briefly. These can also be kept in the fridge for up to 4-5 days or freezer for a month. Just wrap them individually in parchment paper!
Eat alone or serve with a side of salsa, guacamole and/or vegan sour cream.
Mushroom Burrito
Equipment
- Frying Pan
- Spatula
- Knife
Ingredients
- 4-5 Burrito Wraps or Tortillas
- 2 cups Mushrooms finely chopped
- 1/2 Onion sliced thinly
- 1 tbsp Oil
- 2 cups Cooked Rice
- 1 can Black beans drained and rinsed
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1/4 cup Salsa
- 1/2 cup cilantro optional
Instructions
- To make your mushroom burrito, start by making sure you have cooked rice (I used leftover jasmine rice). Next, prepare the onions and mushrooms, by slicing the onions thinly and finely chopping the mushrooms. Meanwhile, heat up a non-stick pan with oil, and add the onions to saute.
- After sauteing the onions, add in the mushrooms and let them sweat for a bit, allowing the two to cook for 2-3 minutes.
- Add in the rice and black beans and mix well.
- Throw in the spices (cumin, onion powder, garlic powder and chilli powder) and salsa, mix well and cook together for about 2 minutes. Feel free to add salt and pepper as you prefer. You can also add peppers or whatever you want to the mix.
- Mix in cilantro (optional) and turn off the heat.
- Prepare the burrito by placing the tortilla on a flat surface, and adding the mixture horizontally down the center.
- Wrap the burrito, starting from the side and then folding the bottom on top of the rice and bean mixture and rolling.
- 8. Feel free to enjoy right away or toast it on a pan briefly. These can also be kept in the fridge for up to 4-5 days or freezer for a month. Just wrap them individually in parchment paper!
- Eat alone or serve with a side of salsa, guacamole and/or vegan sour cream.
Nutrition
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Delicious and quick! Thanks, Rose!
Amazing recipe as always!
Delicious and easy. We made these for dinner tonight and added a bell pepper we had in the fridge. Made six stuffed burritos. Enough left over for breakfast or lunch tomorrow.
I love how simple and healthy this is yet very delicious. Ate this everyday for breakfast for a week. Mixed in spinach for extra veg. Fantastic.
This was delicious. I added jalapeño from the garden and green pepper. Soo filling and good!! Thank you