Today I want to share a very nutritious and delicious dish – burrito, a vegan/fasting version.

Vegan Burrito (version 2)

Total Time 1 hour 20 minutes
Servings 6



  • 2 ripe avocadoes
  • 3-4 pcs. cherry tomatoes
  • 1/3 red onion
  • 1/3 jalapeno
  • 1 tbsp lime juice
  • 3-4 springs cilantro
  • 1/2 tsp salt
  • to taste black pepper


  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup olive oil
  • 1 cup warm water


  • 3 cups brown rice (already cooked)
  • 6 tortillas
  • 1 cup salsa
  • 1 cup guacamole
  • 150 g lettuce
  • 400 g cooked beans
  • 400 g corn kernels
  • 1/2 bunch of cilantro
  • 2 springs green onions
  • 2 tsp lime juice
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste salt & black pepper


  • Guacamole: cut the avocado, remove the pit, scoop out the inside with a spoon and put it in a bowl, sprinkle with salt, pour lime juice, and mash with a fork. Finely chop the onion, jalapeno, and coriander, and cut the tomato (only pulp, without seeds) into small cubes. Add to the avocado, season with black pepper, and mix. Guacamole is ready.
  • Tortilla: sift the flour in a large bowl, add salt and baking powder, and mix. Then add oil and warm water. Knead the dough. Divide into 8 equal parts. Cover them with a tea towel and let them rest for 15 minutes. Roll out each ball to a thickness of 2-3 mm. Cook on a hot pan on both sides, 30-60 seconds on each side.
  • Place beans and corn kernels in a bowl, add spices, finely chopped green onion and cilantro, pour lime juice, and mix well.
  • Place the tortilla on a plate. Spread the rice in the center of the tortilla, add the bean and corn mixture, then the salsa, lettuce, and guacamole.
  • Fold the sides and fold according to the technique shown in the video.
    Bon Appetit!
Course: vegan
Cuisine: Mexican
Keyword: burrito

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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