Smothered Vegan Rice & Bean Burritos
with Zucchini, Pico de Gallo & Lime Mayo
- Wheat
- Soy
We didn’t think a burrito could get any better until we rolled these up, seared them, and smothered in tangy red enchilada sauce! These plant-based burritos are packed with earthy black beans, Mexican-style spiced rice, garlicky zucchini, and juicy homemade pico de gallo. Drizzle with tangy vegan lime mayo and hot sauce to make every bite a perfect bite.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Zucchini
¾ cup
Jasmine Rice
½ teaspoon
Cumin
1 clove
Garlic
1 unit
Black Beans
2 tablespoon
Vegan Mayonnaise
1 unit
Tomato
2 unit
Lime
2 unit
Scallions
1 teaspoon
Hot Sauce
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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In a small pot, combine rice, 1¼ cups water, ½ cup enchilada sauce, ½ tsp salt, and a drizzle of oil (2¼ cups water, 1 cup enchilada sauce, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
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Keep covered off heat for at least 5 minutes. (You’ll use the rice in Step 5.)
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While rice cooks, wash and dry produce.
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Quarter limes. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic.
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In a small bowl, whisk together mayonnaise and juice from two lime wedges (four wedges for 4 servings).
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In a separate small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper.
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Turn off heat; transfer to a plate. Wipe out pan.
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Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add beans and their liquid, half the cumin, and ½ tsp salt (all the cumin and 1 tsp salt for 4 servings). Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, 2-3 minutes. Taste and season with salt and pepper if desired.
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Turn off heat; transfer to a third small bowl. Wash out pan.
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Wrap tortillas in damp paper towels. Microwave until pliable, 30 seconds.
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Lay tortillas on a clean work surface and place ⅓ cup rice in a line on the bottom third of each tortilla. Top with ⅓ cup beans, 1 TBSP pico de gallo (draining first), and as much zucchini as you like. TIP: Save leftover rice, beans, and zucchini for serving.
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Fold bottom of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
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Heat a drizzle of oil in pan used for beans over medium heat. Add burritos, seam sides down; cook until lightly browned and crispy, 1-2 minutes per side (be sure to flip carefully to keep all that deliciousness intact!).
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Place remaining enchilada sauce in a fourth small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.
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Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much hot sauce as you like.
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Serve with remaining rice, remaining beans, remaining zucchini, and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, though some found it bland; adding extra seasoning or hot sauce boosted flavor 🌶️.
- Ease of prep: While tasty, several noted it was time-consuming with many steps and dishes to wash.
- Suggestions: Consider adding cheese for extra richness; some preferred different veggies like mushrooms instead of zucchini.
- Portions: Generous servings; many had leftovers, with one customer getting three meals from it.
- Texture: A few found it too liquidy to roll easily; others suggested pre-cooked rice for easier prep.
Reviews from our home cooks
I'm not a good burrito maker but I did okay with my first one since I followed the directions and didn't overstuff it. I really like the enchilada sauce in the rice. I've never tried that.
This was a very good burrito. Will definitely be ordering again. Only thing I did not like was the lime juice mixed into mayo. Plan to leave that off next time
Might be our favorite meal! Restaurant-quality with generous portions and big flavors! Hope this is in the menu again soon.
The portions are large. I had leftovers. Really good as long as you don't overcook the zucchini
Another hit! Really tasty veggies and did love the fact it was vegan. I definitely want to order this again.
Please include one more tomato in this meal in the future. It needed more pico.
Fantastic but mushrooms would go much better than zucchini. Zucchini was a little off putting.
Very good but so many prep steps for my tiny kitchen. Also had a ton of dishes to wash afterwards.
Delicious but too many steps- precooked rice and canned refried beans would have made this easier and dirty fewer dishes.
I would've liked even more lime crema. I felt like it only was enough for one serving. This meal was delicious though!!
