FoodRef · Recipe for Bean Burrito
Vegan Freezer Burritos
4 approve · 2 caution · 5 avoid
Standard deviation of the 11 scores. Higher = the diets disagree more.
The verdicts
Disapprove (5)
- Carnivore1.0
- Paleo1.5
- Keto1.5
- Low-FODMAP2.5
- Whole301.5
Caution (2)
- Mediterranean6.5
- Zone5.0
Approve (4)
- DASH7.8
- Vegan9.8
- Anti-Inflammatory7.2
- GLP-17.0
Ingredients
- 1 batch Instant Pot black beans
- 1 batch Instant Pot Mexican rice
- 14 soft taco size tortillas (8 inch)
- vegan cauliflower queso (optional)
- salsa or hot sauce of choice (optional)
Instructions
- Prepare the black beans and rice according to recipe instructions.
- Bring your tortillas to room temperature, or warm them slightly for even better pliability. One by one, lay down a tortilla, then spread about 1/4 cup of rice and 1/4 cup of beans on one side. If using, add a little bit of vegan queso and/or salsa.
- Fold the tortilla over the filling, then press it down on the other side and push the filling back a little bit. (See photos in the blog post for a visual aid). Fold in the sides, and then, holding in the sides, gently roll up the burrito. Proceed to fill and roll the rest of the vegan burritos.
- Eat warm, or freeze for up to a month to eat later. To freeze your vegan burritos, lay them out on a baking sheet lined with parchment paper, and stick it in the freezer. Once the burritos have frozen, you can transfer them to a bag or airtight container of your choosing.
- To reheat frozen burritos in the microwave (tested using an 1100-watt microwave), place on a microwave-safe plate and microwave for 1 minute 30 seconds. Flip over the burrito, letting it rest for 30 seconds, then microwave it for another 1 minute 15 seconds. Enjoy hot.
Diet-by-diet
High in fiber, plant-based, and low in saturated fat; sodium depends on tortilla and salsa choices but overall aligns well with DASH principles.
Beans and whole-food fillings fit Mediterranean patterns, though flour tortillas and Mexican-style flavors are less traditional and there's no olive oil, fish, or vegetables featured.
Entirely plant-based with beans, rice, tortillas, and optional vegan queso/salsa — fully vegan.
Contains no animal products; this is the opposite of a carnivore meal.
Legumes, grains, and flour tortillas are all excluded on paleo.
Very high carb (58g per burrito) from rice, beans, and tortilla — incompatible with keto.
Black beans are high-FODMAP, and tortillas plus typical salsa often contain garlic/onion, making this poorly suited.
Legumes, rice, and tortillas are all explicitly disallowed on Whole30.
Carb-heavy relative to protein (58g carbs vs 11g protein), skewing off Zone's 40/30/30 balance, though fiber is high.
Beans and fiber are anti-inflammatory positives, but refined flour tortillas and white rice are less ideal.
High fiber (10g) and moderate protein (11g) at 294 kcal supports satiety, fitting GLP-1 goals reasonably well.