Easy Vegan Burrito Recipe

Vegan Burritos

These vegan burritos have been a staple in my kitchen for years—and for good reason.
They come together quickly with simple pantry ingredients, and they’re packed with flavor.

Seasoned black beans, fluffy rice, crunchy romaine, and creamy avocado—
each bite is hearty, fresh, and totally satisfying.

They’re easy to customize with your favorite toppings,
and they reheat beautifully for lunches or busy weeknights.

Whether you’re meal prepping or feeding a crowd,
these burritos are here to make plant-based eating a breeze.

For Vegan Burritos

• Black Beans – I used cooked black beans (from scratch or canned). They’re hearty, protein-rich, and soak up the spices beautifully.
• Cooked Rice – Short-grain rice works great, but any type will do. It adds bulk and makes the burrito filling extra satisfying.
• Flour Tortillas – Use large ones to fit all your fillings. Gluten-free tortillas also work well if needed.
• Corn Kernels – Adds a pop of sweetness and texture. You can use canned, cooked, or frozen corn.
• Romaine Lettuce – For crunch and freshness. Shredded or julienned romaine works best.
• Tomato – Chopped fresh tomato adds juiciness and a bright, fresh flavor.
• Avocado – Mashed with a fork, it adds creamy richness and healthy fats.
• Cilantro – A little goes a long way for a burst of herbaceous flavor. Use fresh and finely chopped.
• Vegan Sour Cream (optional) – Adds a cool, tangy contrast to the warm, spiced filling. Totally optional but highly recommended.

For Seasoning the Beans

• Olive Oil – Used to sauté the beans and spices. You can sub with vegetable broth for an oil-free option.
• Ground Cumin – Earthy and warm, cumin gives the beans their classic burrito flavor.
• Dried Oregano – Adds a touch of herbal depth and pairs well with the cumin.
• Garlic Powder – Easy and convenient, but fresh garlic works too if you prefer.
• Salt – Enhances all the flavors. Adjust based on whether you’re using salted or unsalted beans.
• Black Pepper – For mild heat and sharpness.
• Red Pepper Flakes (optional) – Add a dash if you like a little kick in your burrito.

Vegan Burrito Recipe

This vegan burrito is made with wholesome, affordable ingredients. It's super satisfying, flavorful, and ready in under 30 minutes!

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Course: Dinner, Lunch, 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 use vegetable broth for oil-free)
• 1 (15 oz) can black beans, drained and rinsed (or 1½ cups cooked beans)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder (or sauté 1 fresh garlic clove instead)
• ¼ teaspoon salt (adjust to taste, especially if using salted beans)
• ⅛ teaspoon ground black pepper
• Dash of red pepper flakes (optional)
• 6 large flour tortillas (gluten-free if needed)
• 1½ cups cooked rice (short-grain used, but any type works)
• ½ cup corn kernels (canned or cooked)
• ½ cup julienned romaine lettuce
• 1 medium tomato, chopped
• 1–2 tablespoons chopped fresh cilantro
• 1 ripe avocado, mashed
• Vegan sour cream (optional – about ½ batch)

 

Instructions

1. Cook the Beans:
   • Heat olive oil in a skillet over medium-high heat.
   • Add black beans, cumin, oregano, garlic powder, salt, pepper, and red pepper flakes.
   • Stir and cook for 3–5 minutes, until beans are hot and well-seasoned. Set aside.
2. Assemble the Burritos:
   • Lay a tortilla flat on your work surface.
   • Add a portion of rice, seasoned beans, corn, lettuce, tomato, cilantro, avocado, and sour cream if using.
   • Fold in the sides, roll tightly into a burrito, and wrap in foil if desired.
   • Repeat for all remaining tortillas.
3. Heat the Burritos:
   • Optional but recommended: Lightly toast the wrapped burritos in a skillet over medium-high heat for 2–3 minutes per side.
   • You can also heat them in the oven or on a griddle.
4. Serve:
   • Enjoy warm with guacamole, salsa, or your favorite vegan toppings.

 

Storage Tips

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Wrap in foil and freeze for up to 1 month. No need to thaw before reheating.

To Reheat from Frozen:

• Oven: Preheat to 400ºF (200ºC). Place foil-wrapped burritos on a baking sheet and bake for 35–40 minutes. Remove foil and bake 5–10 minutes more for a crispier finish.
• Microwave: Heat wrapped in a paper towel for 2–3 minutes or until warmed through.

 

 Notes

• The number of burritos may vary depending on tortilla size.
• You can substitute other greens, grains, or beans based on what you have.
• Rinsing canned ingredients helps reduce sodium.
• Foil is optional but handy for freezing or crisping the burrito.

 

Nutrition

Calories: 363kcal | Carbohydrates: 52.2g | Protein: 10.5g | Fat: 13.4g | Saturated Fat: 3.3g | Sodium: 613mg | Fiber: 7.8g | Sugar: 3.2g | Serving: 1 burrito

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1. Can I prepare the burrito fillings ahead of time?
Absolutely! You can cook and season the beans, rice, and other fillings in advance. Store them in airtight containers in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat the fillings, assemble your burrito, and enjoy a quick meal.

2. How do I prevent my burritos from becoming soggy?
To avoid soggy burritos, ensure that any cooked fillings like beans or rice are cooled slightly before assembling. Additionally, placing a layer of lettuce or rice as a barrier between wetter ingredients (like salsa or guacamole) and the tortilla can help maintain the burrito’s integrity.

3. What’s the best way to fold a burrito so the fillings don’t spill out?
Lay your tortilla flat and place the fillings in the center, leaving space around the edges. Fold in the sides over the fillings, then roll the bottom edge over and continue rolling tightly. Wrapping the burrito in foil can also help keep it intact, especially if you’re on the go.

4. Can I freeze vegan burritos for later use?
Yes, vegan burritos freeze well. To freeze, omit ingredients that don’t freeze well, like lettuce or avocado. Wrap each burrito tightly in parchment paper, then in foil, and place them in a freezer-safe bag. They can be frozen for up to 2-3 months. When ready to eat, reheat in the microwave or oven until warmed through.

5. How can I customize my vegan burrito to add more flavor or variety?
Vegan burritos are highly customizable. You can add ingredients like sautéed bell peppers and onions, different types of beans, seasoned tofu or tempeh, various grains like quinoa, or different sauces and salsas to change up the flavor profile. Experimenting with different combinations can keep your meals exciting and flavorful.