Easy Homemade Plant-Based Bean Burritos

For the tortillas (if you’re not using ready made): Combine flour, water, and salt in a bowl and knead well. Add more water or flour if needed to help make the consistency like that of bread dough. Knead on a floured surface until soft.

Divide dough into 2 even balls, then roll each ball as flat as you can on a floured surface into the shape of the tortilla. Use your hands and/or a rolling pin.

Use a nonstick skillet and heat stovetop to medium-high heat. Place tortilla in heated pan for 30 seconds to 1 minute, or until it starts to bubble and turn brown, then turn it over. Repeat until all tortillas are done from both sides. Let cool a little before filling.

For the filling:
Mix salsa, beans, and green onion and mash slightly with a fork. You don’t need to overdo it—it’s fine when some of the beans retain their texture. Season with salt, pepper, and cayenne to taste.

Fill each tortilla with half of the salsa, bean, green onion mixture as well as half of the brown rice, avocado, corn, lettuce, tomato, and bell pepper. Make sure they’re not too full so that you can still roll them.

Fold in the sides and roll into tight burritos closed on all sides. Place them seam side down into a frying pan and grill over medium-high heat for around 3–5 minutes, until brown and crispy. Flip around and grill for another 3–5 minutes. Enjoy with some more salsa, soy yogurt, or guacamole!