• 2 cups black beans from your favorite store-bought brand
  • 2 cups Spanish or white rice
  • 2 cups plant-based chorizo
  • 1 cup vegan cheese
  • 1 cup pico de gallo
  • 2 avocados sliced
  • 4 cups spring mix loosely packed
  • 4-8 tbsp vegan chipotle spread available at most local grocery stores
  • 4 tbsp vegan sour cream optional
  • 4 spinach tortillas extra large


  • In a pan, add black beans, rice, chorizo, and cheese, cover, and allow to heat up and the cheese to melt.
  • Once the bean cheese chorizo rice mixture is hot, lay your tortillas out and spread the chipotle sauce and sour cream if used, then split the bean mixture between four tortillas, top with pico, avocado slices, and spring mix, roll up, and set aside for a minute.
  • Wipe any large chunks from your pan and add the burritos back with a bit of oil and brown on all four sides.
  • Remove, slice, and serve with extra salsa.