The Best Vegan Protein Burritos

This post, The Best Vegan Protein Burritos, is brought to you by our sponsor, Mission® Foods. The opinions expressed below are my own.

One of the first questions I get asked when people find out I'm vegan is, "Where do you get your protein?". The answer is, "everywhere!". Many people may not realize it, but many plant-based foods pack lots of protein. One of the easiest ways to add extra protein to your meals is with Mission® Protein Tortilla Wraps. Mission®’s protein wraps are not only delicious, they're an easy swap for heavier, less mindful options. Each wrap contains 7g of high-quality, plant protein and it's packed with fiber (12 grams) and low in carbs (only 3 net carbs per tortilla.)

These Vegan Protein Burritos are delicious, easy to make, and they're full of better-for-you ingredients like brown rice and black beans, all wrapped up in a high fiber Mission® Protein Tortilla Wrap. I like to make these as part of meal prep. I store the ingredients separately andthen assemble the burritos when I'm ready to eat them.

Vegan Protein Burrito

Servings: 4

Ingredients:

Mission® Protein Tortilla Wraps

1 cup brown rice (dry)

1 tablespoon olive oil

1 small red onion (diced)

1 red bell pepper (cut into slices)

3 cloves garlic (chopped)

1 15.5 oz can black beans (drained and rinsed)

1 cup Pico de Gallo salsa

1 15.5 oz can corn

1 ½ tsp cumin

Optional-1 tsp chili powder

For garnish: shredded lettuce, guacamole, and vegan sour cream

Directions:

1. Prepare the brown rice. Combine the rice with 2 cups of water in a saucepan. Bring to a boil and then cover and reduce to a simmer. Cook until all the water has evaporated. Remove from heat and fluff with a fork.

2. While the rice is cooking, prepare the burrito filling. Add olive oil and garlic to a large pan and cook the onions and peppers over medium heat until they have softened (approximately 5 minutes).

3. Add the corn and black beans (drained and rinsed) along with the Pico de Gallo and seasonings. Cook for another 3-5 minutes stirring occasionally. Remove mixture from the heat and scoop in the brown rice. Toss to combine.

4. Warm up the Mission® Protein Tortilla Wraps in the oven (300 degrees) or in a skillet (medium heat) for a few minutes. Scoop in the filling and add the garnishes

The first step is to prepare the brown rice. Combine the rice with 2 cups of water in a saucepan. Bring to a boil and then cover and reduce to a simmer. Cook until all the water has evaporated. Remove from heat and fluff with a fork.

While the rice is cooking, prepare the burrito filling. Add olive oil and garlic to a large pan and cook the onions and peppers over medium heat until they have softened (approximately 5 minutes).

Add the corn and (drained and rinsed) black beans along with the Pico de gallo and seasoning. Cook for another 3-5 minutes stirring occasionally. Remove mixture from the heat and scoop in the brown rice. Toss to combine.

Warm up the Mission® Protein Tortilla Wraps in the oven or in a skillet for a few minutes. Scoop in the filling and add your favorite fixings. My favorite garnishes for these burritos are shredded lettuce, guacamole, and a dollop of vegan sour cream.

These burritos are made great freezer meals. Add the filling to the wrap (don't add garnishes) and wrap in tin foil. They can be reheated in a microwave or oven. Once reheated, add garnishes and serve.

Looking for more recipe inspiration?

Mission® Wraps provide “Better Choices Made Easy” with a great collection of recipes to inspire better-for-you meal ideas that are great for any time of day.

This post, The Best Vegan Protein Burritos, is brought to you by our sponsor, Mission® Foods.