Vegan Eggplant Black Bean Burrito

Vegan Eggplant Black Bean Burrito
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.1
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,162.1 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.9 g

View full nutritional breakdown of Vegan Eggplant Black Bean Burrito calories by ingredient


This is my favorite quick, easy, and healthy go to dinner! This is my favorite quick, easy, and healthy go to dinner!
Number of Servings: 6


    1 cup asparagus (sliced)
    1 cup zucchini (sliced)
    1/2 cup red bell pepper (sliced)
    1 cup mushroom (sliced)
    1 cup broccoli (bite size pieces)
    1 cup eggplant (cubed)
    1/2 teaspoon seasalt
    2 teaspoon black pepper
    2 Tablespoon soy sauce
    1 Tablespoon garlic powder
    1 cup Daiya (dairy-free) cheddar cheese style shreds
    6 Tablespoon reduced fat Vegenaise
    1 1/2 cup black beans
    6 whole grain tortillas


When I really want to treat myself I will mash up an avocado and sprinkle with seasalt & pepper to add a dollop into my burrito! Nom Nom!


After you slice & dice your asparagus, zucchini, bell pepper, mushroom, broccoli, and eggplant throw them all in a large pot filled with about an inch of boiling water to steam. (I use a stainless steel expandable steamer insert) Cover pot with a lid and let sit.

Dice up tomato and set aside

While veggies are steaming throw your black beans in a small sauce pan to heat. Sprinkle a dash of the seasalt, pepper and garlic powder into the beans to season.

When veggies are tender to your liking (about 10-15 min), pull them out of the pot and strain any excess water. Put veggies in a large bowl and sprinkle with the remaining seasalt, pepper and garlic powder. Drizzle veggies with soy sauce and stir everything together. I like to cover the bowl with the lid from the pot so the veggies stay warm and soak in the soy sauce while I get my tortillas ready.

Warm up your whole grain tortilla on a pan on the stove.

Spoon 1 tablespoon of Vegenaise onto the center of your tortilla, add 1/2 cup of veggie mixture and about 2 tablespoons of beans. Sprinkle beans and veggies with desired amount of Daiya cheddar cheese and top off with some diced tomato. Fold in sides of tortilla to lock everything in and roll tortilla to close.

Plate and ENJOY!

Makes 6 burritos (There will be some veggies left over to serve on the side or put in the fridge for leftovers)

Serves: Makes 6 burritos