Description
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
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4 large flour tortillas
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1 cup cooked rice
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1 cup black beans, drained and rinsed
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1 cup pinto beans, drained and rinsed
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1/2 cup corn kernels
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1/2 cup diced tomatoes
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1/2 cup shredded lettuce
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1/4 cup diced red onion
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1/2 cup sliced avocado
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 tablespoon olive oil
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Salt and black pepper to taste
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Fresh cilantro (optional)
- Lime wedges for serving
Instructions
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Heat olive oil in a skillet over medium heat.
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Add black beans, pinto beans, cumin, chili powder, salt, and pepper. Cook for 3–5 minutes until warmed through. Remove from heat.
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Warm tortillas in a dry skillet or microwave until soft and pliable.
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Lay each tortilla flat and spoon cooked rice into the center.
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Top with seasoned beans, corn, diced tomatoes, lettuce, red onion, avocado slices, and cilantro if using.
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Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.
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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.
