Chipotle & Lime Forever Vegan Burritos with Smoky Tangy Cream
Prep time
Cook time
Total time
Chipotle and lime were meant to be soul mates. The flavor combo is insanely amazing. This easy-to-throw-together burrito is meant to be eaten in silence. The flavor gods need to be thanked for this one.
Serves: 4 to 5 burritos
  • 1 cup (170 g) chopped red, yellow, and green bell pepper mix
  • ½ cup (85 g) chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
  • ½ cup (76 g) chopped red onion
  • ½ cup (118 ml) low-sodium veggie broth or drizzle of oil, for sautéing
  • 2 tablespoon (30 ml) fresh lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
Rice and Beans
  • 1 ½ cups (241 g) cooked brown rice
  • 1 cup (200 g) cooked or canned black beans, drained and rinsed
  • ¼ cup (10 g) chopped fresh cilantro
  • 1 tablespoon (15 ml) fresh lime juice
  • ¾ teaspoon sea salt
  • ½ teaspoon chipotle powder
To Serve
  1. To make the vegetables, sauté the peppers and onion in a pan over medium heat with veggie broth, lime juice, salt, and garlic powder until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
  2. To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt, and chipotle powder in a bowl and stir well.
  3. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado, and shredded cabbage.
  4. Drizzle the cream sauce or salsa over the filling ingredients.
  5. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (Step by step photos are in the book Vegan Burgers and Burritos.)
  6. You can optionally grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
Kids: This burrito can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Also, substitute spicy peppers with bell peppers.

This recipe is reprinted with permission from Vegan Burgers and Burritos by Sophia DeSantis, Page Street Publishing Co. 2017.
Recipe by Go Dairy Free at