---
title: Smothered Vegan Rice & Bean Burritos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smothered-vegan-rice-and-bean-burritos-683d728499ef6e5f71327e60
servings: 2
prep time: 10 minutes
cook time: 20 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: Portions
    text: Generous servings with many having leftovers.
image: "https://images.recipes.furrysalamander.com/smothered-vegan-rice-bean-burritos.avif"
---
In a #small pot{}, combine @jasmine rice{1%cup}, 1¼ cups water, ½ cup @mild red enchilada sauce{1%cup}, ½ tsp @salt{1%tsp}, and a drizzle of @cooking oil{2%tbsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

While rice cooks, wash and dry produce. Dice @tomato{1%unit} and mix with chopped @scallions{2%unit} and a squeeze of @lime{1%unit} for pico de gallo. Whisk @vegan mayonnaise{2%tbsp} with lime juice for lime mayo.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add @zucchini{1%unit} and @garlic{2%cloves}; cook, stirring occasionally, until zucchini is browned and softened ~{3%minutes}. Season with salt and @black pepper{1%tsp}.

Heat a drizzle of cooking oil in the same #large pan{} over medium-high heat. Add @black beans{15%oz} and their liquid, ½ tsp @cumin{1%tsp}, and ½ tsp salt. 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%minutes}. Taste and season with salt and black pepper if desired.

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

Place remaining mild red enchilada sauce in a #small bowl{} and cover with plastic wrap. Microwave until warmed through ~{60%seconds}.

Divide burritos between shallow bowls. Top with mild red enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much @hot sauce{1%tbsp} as you like.