Vegan Burritos

These easy homemade Vegan Burritos are basically the most flavorful version of beans and rice you've ever had, all rolled up in a large tortilla and served with homemade guac. You'll be coming back to this recipe again and again on those busy, hungry nights, or make a double batch for easy meals all week long!

So get ready — you're going to want to make these flavor-packed vegan black bean burritos on repeat! With so many vegan filling options, there's zero reason to miss burritos on your vegan diet. These veggie burritos are truly the best, with a perfect balance of crispy, crunchy, creamy, and chewy textures and Mexican flavors. The rice and beans offer lots of protein and fiber to keep you full and energized for hours, and you'll be amazed by how quickly they come together! using just a handful of simple ingredients and spices. This will be your new favorite burrito recipe in no time at all!

Why You'll Love These Vegan Burritos

• Great for meal prep. Burritos are made to be handheld, and they store really well in the fridge! Make a bunch of burritos and stash them in the fridge for a super simple, inexpensive, and healthy vegan meal all week long. They're way better (and cheaper) than fast food!
• Requires minimal ingredients. This delicious burrito recipe uses classic pantry staples like canned beans, dried rice, frozen corn, and spices, most of which you may already have on hand!
• Easy to customize. Consider this base recipe to be your starting point. Make it your own by adding more veggies, plant-based meat alternatives, and all the toppings and garnishes you'd like.

Ingredient Notes

To make these delicious Vegan Burritos, you will need the following ingredients (full measurements in recipe card below):

• avocado oil - feel free to use your favorite cooking oil, like avocado or olive oil, to saute the aromatics.
• vegetables - prep your onion, garlic, and red bell pepper to allow those to soften before adding the beans and rice. 
• seasonings - add paprika, ground cumin, chili powder, oregano, salt, and ground black pepper for lots of flavor.
• black beans - use canned beans to keep things simple. Pinto beans work great for these vegetarian burritos, too.
• brown rice - it's best to rinse and drain the uncooked rice first.
• water 
• frozen corn - add this right at the end to prevent the corn from overcooking. 
• fresh cilantro - for a burst of freshness.
• flour tortillas - choose whichever size you prefer. You can also use gluten-free tortillas if needed, or make your own flour tortillas at home. It's easier than you think!
• lettuce - either trim some iceberg lettuce at home or grab a bag of shredded lettuce from the grocery store. 
• guacamole - make your own homemade guacamole or prepackaged, if needed. You can also use regular avocado slices.

You will also need measuring cups and spoons, a medium pot or frying pan with a lid, a cutting board, and a sharp knife.

How to Make the Best Vegan Burritos

First, make the burrito filling.

1. Sauté aromatics. In a medium pot, heat oil over medium-high heat until it sizzles, about 1-2 minutes. Add onion, garlic, and bell pepper and sauté for 2-3 minutes until slightly tender.

2. Add seasoning. Add paprika, cumin, oregano, chili powder, salt, and pepper. Mix well to combine.

3. Add beans and rice. Add black beans, brown rice, and water. Give it a good stir. Bring to a boil and turn the heat down to low and cover. Simmer for 15 minutes until the rice has absorbed all the water and fully cooked.

4. Add remaining ingredients. Stir in cilantro and corn. Set aside.

Then, assemble the burrito and serve.

1. Assemble. On each tortilla wrap, add ½ cup of the filling, ⅓ cup shredded lettuce, and ⅓ cup guacamole in the centre.

2. Roll. Fold up the bottom and top, then fold one edge in, and roll up tightly to seal. Make sure all the corners are tightly sealed.

3. Heat. Optionally, heat the burritos in a skillet over the stove over medium-high heat until crispy, about 3-4 minutes on each side.

4. Serve. Slice in half and serve, or wrap each burrito tightly in aluminum foil and serve later.

How to Serve

These Vegan Burritos are delicious served on their own, deconstructed as a burrito bowl, or paired with some of my favorite vegetarian Mexican sides including:

• Mexican Street Corn (Elote)
• Pico de Gallo Chunky Salsa
• Vegetarian Tortilla Soup
• Refried Beans
• Pinto Bean Soup (Sopa Tarasca)
• Vegan Queso

For more recipes, see our collection of 25 Mexican Side Dishes.

Storing and Freezing Instructions

How to Store

Wrap leftover burritos in foil, then store them in an airtight container or bag in the fridge for 3-4 days.

How to Reheat

Place the entire burrito on a microwave-safe plate and heat for 2-3 minutes or until fully heated through. 

How to Freeze

If you want to save the burritos for later, skip the garnishes (ie. assemble without the lettuce or guacamole). Wrap the burritos with aluminum foil, then place in a freezer bag and freeze for 2-3 months. The frozen burritos will reheat faster if thawed, but you can also microwave for 2-3 minutes or until fully heated.

FAQ

More Vegan Recipes

• Cilantro Lime Rice
• Mushroom Fajitas
• Vegan Hummus Wrap
• Vegan Chickpea Tacos
• Vegetarian Chili
• Vegan Stuffed Peppers

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