Get ready to wrap your taste buds around the most epic vegan burrito of your life!

Today, we’re diving into the world of Mexican cuisine, and trust me, you won’t want to miss this!. No more boring, bland burritos!

First, let’s talk about the fillings. We’re talkin’ Spanish rice, seasoned black beans, guacamole, pickled onions, and veggies. It’s a flavor fiesta in your mouth!

Now, let’s get started. Begin by prepping the fillings. Make the pickled onions first, because they taste better the longer they sit in the fridge. For the best flavor, make them a day in advance.

Next, cook the Spanish rice, season the black beans, and char the peppers. If you like, you can make all these components ahead of time. Store them in an airtight container in the fridge for up to 3 days before assembling the burritos.

When it comes to the guac, you can go all out and make a delicious guacamole with mashed avocado, garlic, lime juice, and salt. Alternatively, use store-bought guacamole to simplify your prep.

Now it’s time to fill the burritos. Place the tortillas on a flat, clean work surface. Add a layer of spinach followed by the rice, beans, peppers, guacamole, pickled onions, cilantro, and jalapeños.

Finally, fold them closed. Fold the sides of the tortillas over the filling, and then fold up the bottom flap. Tuck and roll the burritos closed.

Slice the burritos in half, if desired, and enjoy No burrito is complete without a tasty sauce for dipping. Make a delicious salsa or use your favorite store-bought salsa or hot sauce.

Leftover burritos? Wrap them tightly in foil and store them in the fridge for up to 2 days With a few adjustments, this vegan burrito recipe also freezes well. Freeze the foil-wrapped burritos for up to 3 months. Transfer frozen burritos to the fridge to thaw overnight, or defrost them in the microwave.