---
title: Smothered Vegan Rice & Bean Burritos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smothered-vegan-rice-and-bean-burritos-683d728499ef6e5f71327e60
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
tags:
  - Vegan
  - Veggie
rating: 4.5
rating_count: 129
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the taste, though some found it bland; adding extra seasoning or hot sauce boosted flavor.
  - theme: Ease of prep
    text: While tasty, several noted it was time-consuming with many steps and dishes to wash.
nutrition:
  calories: 990
  protein: 22
  fat: 29
  saturated fat: 4.5
  carbohydrates: 148
  sugar: 11
  fiber: 12
  sodium: 2170
  potassium: 850
  calcium: 170
  iron: 5.4
image: "https://images.recipes.furrysalamander.com/Burrito%20Recipes/smothered-vegan-rice-bean-burritos.avif"
---

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1¼ cups water, @mild red enchilada sauce{20%oz}, @salt{8%tsp}, and a drizzle of @cooking oil{3%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat for at least 5 minutes. (You'll use the rice in Step 5.)

While rice cooks, wash and dry produce. Quarter @lime{4%unit}. Trim and thinly slice @scallions{4%unit}, separating whites from greens; mince whites. Finely dice @tomato{2%unit}. Trim and quarter @zucchini{2%unit} lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate @garlic{2%clove}. In a #small bowl{}, whisk together @vegan mayonnaise{4%tbsp} and juice from two lime wedges (four wedges for 4 servings). In a separate #small bowl{}, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and @black pepper{}.

Heat a drizzle of oil in a #large 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. Turn off heat; transfer to a #plate{}. Wipe out pan.

Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add @black beans{2%unit} and their liquid, half the @cumin{1%tsp}, 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. Turn off heat; transfer to a third #small bowl{}. Wash out pan.

Wrap @flour tortillas{4%unit} in damp paper towels. Microwave until pliable, ~{30%seconds}. 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. 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. 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!).

Place remaining enchilada sauce in a fourth #small microwave-safe bowl{} and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.

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{2%tsp} as you like. Serve with remaining rice, remaining beans, remaining zucchini, and remaining lime wedges on the side.