This vegan burrito is loaded with bold flavors and wholesome ingredients that come together in every bite. The combination of seasoned rice, protein-rich beans, and crisp vegetables creates a balanced and filling meal without any animal products.
It’s easy to customize based on what you have on hand, making it perfect for busy weeknights. You can keep it simple or add your favorite toppings for extra flavor and texture.
It’s also great for meal prep. Prepare the fillings in advance and assemble fresh burritos throughout the week for quick, satisfying meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large flour tortillas 1 cup cooked rice 1 cup black beans, drained and rinsed 1 cup pinto beans, drained and rinsed 1/2 cup corn kernels 1/2 cup diced tomatoes 1/2 cup shredded lettuce 1/4 cup diced red onion 1/2 cup sliced avocado 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 tablespoon olive oil Salt and black pepper to taste Fresh cilantro (optional) Lime wedges for serving
Directions
Heat olive oil in a skillet over medium heat. Add the black beans, pinto beans, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes until warmed through. Set aside.
Warm the tortillas in a dry skillet or microwave until soft and pliable.
Lay each tortilla flat and add a layer of cooked rice in the center.
Top with the seasoned beans, corn, diced tomatoes, lettuce, red onion, avocado slices, and fresh cilantro if using.
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
Serve immediately with lime wedges on the side.
Optional: For a slightly crispy exterior, place the rolled burrito seam-side down in a hot skillet and toast for 1–2 minutes on each side.
Add sautéed bell peppers and onions for extra flavor and texture.
Include cooked quinoa instead of rice for a protein boost.
Add vegan sour cream or dairy-free cheese for creaminess.
Spice it up with jalapeños or hot sauce.
Turn it into a burrito bowl by skipping the tortilla and serving everything over rice.
Storage/Reheating
Store assembled burritos tightly wrapped in foil or plastic wrap in the refrigerator for up to 3 days.
To reheat, unwrap and warm in a 350°F (175°C) oven for about 10–15 minutes, or microwave for 1–2 minutes until heated through.
For freezing, wrap burritos tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I make these burritos ahead of time?
Yes, they are excellent for meal prep and can be stored in the refrigerator or freezer.
What beans work best for vegan burritos?
Black beans and pinto beans are classic choices, but kidney beans or refried beans also work well.
Can I make this gluten-free?
Yes, simply use gluten-free tortillas.
How do I keep the burrito from getting soggy?
Allow hot ingredients to cool slightly before assembling and avoid overfilling with watery vegetables.
Can I add tofu or tempeh?
Yes, seasoned and sautéed tofu or tempeh adds extra protein and texture.
What sauces go well with a vegan burrito?
Salsa, guacamole, vegan sour cream, and chipotle sauce are all great options.
Can I grill the burrito?
Yes, grilling adds a crispy exterior and enhances the flavor.
How do I fold a burrito properly?
Fold in the sides first, then roll tightly from the bottom up to secure the filling.
Is this recipe kid-friendly?
Yes, you can adjust the spices and toppings to suit milder tastes.
Can I use brown rice instead of white rice?
Absolutely. Brown rice adds a nuttier flavor and extra fiber.
Conclusion
Vegan Burrito is a flavorful, nourishing meal that’s easy to customize and perfect for any occasion. Packed with wholesome ingredients and vibrant flavors, it’s a satisfying plant-based option you’ll want to make again and again.
This Vegan Burrito is a hearty, flavor-packed wrap filled with seasoned rice, protein-rich beans, fresh vegetables, and creamy plant-based toppings. Perfect for lunch, dinner, or meal prep, this easy vegan burrito recipe is customizable, satisfying, and ready in just 20 minutes.
Ingredients
4 large flour tortillas
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup pinto beans, drained and rinsed
1/2 cup corn kernels
1/2 cup diced tomatoes
1/2 cup shredded lettuce
1/4 cup diced red onion
1/2 cup sliced avocado
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon olive oil
Salt and black pepper to taste
Fresh cilantro (optional)
Lime wedges for serving
Instructions
Heat olive oil in a skillet over medium heat.
Add black beans, pinto beans, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes until warmed through. Remove from heat.
Warm tortillas in a dry skillet or microwave until soft and pliable.
Lay each tortilla flat and spoon cooked rice into the center.
Top with seasoned beans, corn, diced tomatoes, lettuce, red onion, avocado slices, and cilantro if using.
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
Serve immediately with lime wedges.
Optional: For a crispy exterior, place the rolled burrito seam-side down in a hot skillet and toast 1–2 minutes per side.
Notes
Let hot ingredients cool slightly before assembling to prevent sogginess.Do not overfill to ensure easy rolling.Add sautéed bell peppers and onions for extra flavor.Swap rice for quinoa for a protein boost.Add vegan sour cream, dairy-free cheese, salsa, or guacamole for extra creaminess.For burrito bowls, skip the tortilla and serve fillings over rice.Store wrapped burritos in the refrigerator for up to 3 days.Freeze tightly wrapped for up to 2 months; thaw overnight and reheat before serving.
