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Vegan Burritos

Vegan burritos are the ultimate quick-fix meal for busy nights or lazy weekends.

They’re loaded with flavor, packed with plant-based goodness, and come together in just 30 minutes.

Wrapped in a soft tortilla and filled with seasoned beans, garlicky rice, crunchy veggies,
and creamy avocado—every bite hits the spot.

You’ll love how easy they are to make, and your family will love building their own burritos
with all their favorite toppings.

They’re hearty, healthy, freezer-friendly, and guaranteed to keep everyone at the table happy.

For Vegan Burritos

• Black Beans – You can use canned or home-cooked beans. They’re the main protein and super filling.
• Cooked Rice – Short-grain or any rice you like. It adds heartiness and soaks up all the flavor.
• Olive Oil – Used to sauté the beans with spices. Can be swapped for veggie broth for an oil-free version.
• Corn Kernels – Adds a nice pop of sweetness and texture. Use canned, fresh, or frozen.
• Romaine Lettuce – Gives the burrito some crunch and freshness.
• Tomato – Brings juiciness and a fresh bite to each wrap.
• Avocado – Mashed for that creamy, buttery texture. Also full of healthy fats.
• Fresh Cilantro – Optional, but adds a burst of herby flavor.
• Flour Tortillas – The base of your burrito. Choose gluten-free if needed.
• Vegan Sour Cream – Totally optional, but great for creaminess and tang.

For Seasoning the Beans

• Ground Cumin – Earthy and warm, this adds depth to the bean mixture.
• Dried Oregano – A touch of herbiness to complement the cumin.
• Garlic Powder – Adds a subtle garlicky flavor without the need for fresh cloves.
• Salt – Brings everything together. Adjust based on the saltiness of your beans.
• Ground Black Pepper – For a mild kick and a bit of sharpness.
• Red Pepper Flakes – Optional, but great if you like a little heat.

Vegan Burrito Recipe

A delicious, hearty burrito made with simple, plant-based ingredients. Ready in 30 minutes and perfect for meal prep.

Print Pin

Course: Main Course

Cuisine: Mexican-inspired / Tex-Mex

Keyword: Vegan Burrito Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

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Ingredients

• 1 tablespoon extra virgin olive oil (or vegetable broth for oil-free version)
• 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder (or use fresh garlic, sautéed first)
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon ground black pepper
• Dash of red pepper flakes (optional)
• 6 large flour tortillas (or gluten-free if preferred)
• 1½ cups cooked rice (short-grain recommended)
• ½ cup corn kernels (canned or cooked)
• ½ cup romaine lettuce, thinly sliced
• 1 medium tomato, chopped
• 1–2 tablespoons fresh cilantro, finely chopped
• 1 ripe avocado, mashed
• ½ batch vegan sour cream (optional)

Instructions

1. Prepare the Bean Filling:
   Heat the olive oil in a skillet over medium-high heat. Add the black beans, cumin, oregano, garlic powder, salt, pepper, and red pepper flakes. Stir and cook for 3–5 minutes, until the beans are warmed through. Set aside.
2. Assemble the Burritos:
   Place a tortilla on a flat surface. Add a portion of rice, the bean mixture, corn, romaine, tomato, cilantro, avocado, and vegan sour cream if using. Fold in the sides, then roll tightly into a burrito. Repeat with the remaining tortillas and fillings.
3. Cook the Burritos (Optional):
   For a crispy finish, heat a skillet over medium-high and cook each burrito for 2–3 minutes per side until golden. Alternatively, use an oven or griddle. Wrapping in foil is helpful if you're freezing or handling them on the go.
4. Serve and Store:
   Serve immediately with salsa, guacamole, or your favorite toppings. Store leftovers in an airtight container in the fridge (up to 1 week) or freezer (up to 1 month).

 

Reheating Instructions

• From frozen: No need to thaw. Wrap in foil and bake at 400ºF (200ºC) for 35–40 minutes. Remove foil and bake another 5–10 minutes for a crispy finish.
• Microwave: Reheat until warmed through.

Notes

• Tortilla quantity may vary depending on size.
• You can use canned or home-cooked beans.
• For less sodium, rinse canned beans and corn well, and adjust added salt.
• Substitute gluten-free tortillas if needed.
• Prep time doesn’t include cooking rice, beans, or making sour cream.

 

 

Nutrition

Calories: 363kcal | Carbohydrates: 52.2g | Protein: 10.5g | Fat: 13.4g | Saturated Fat: 3.3g | Sodium: 613mg | Fiber: 7.8g | Sugar: 3.2g

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1. How can I prevent my burritos from falling apart when rolling them?

To keep your burritos intact, avoid overfilling them. Start with a moderate amount of filling—about 1/3 cup of each main ingredient—and adjust as needed. This ensures you can fold in the sides and roll the burrito tightly without tearing the tortilla.

2. What are some quick shortcuts for assembling vegan burritos?

To save time, consider using store-bought components like pre-cooked rice, canned beans, and ready-made guacamole or salsa. These can significantly cut down on prep time while still delivering delicious results. 

3. How can I add more flavor to the burrito filling without making it too spicy?

Incorporate aromatic spices such as cumin, smoked paprika, and garlic powder to enhance flavor without adding heat. For a subtle kick, include mild chili powder or a dash of chipotle powder. Always taste and adjust the seasoning to your preference.

4. Can I make vegan burritos ahead of time for meal prep?

Yes, vegan burritos are excellent for meal prep. Assemble the burritos without ingredients that may cause sogginess, such as fresh tomatoes or lettuce. Wrap them tightly in foil or plastic wrap and store them in the refrigerator for up to 4 days. When ready to eat, reheat them in the oven or microwave and add fresh toppings as desired.

5. What are some good side dishes to serve with vegan burritos?

Complement your burritos with sides like guacamole, salsa, or a simple green salad. These additions enhance the meal with freshness and variety, making for a well-rounded dining experience. 

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