Vegan Burrito

Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.

This vegan burrito is so affordable and tasty! It contains all-natural ingredients and it’s very easy to prepare. To make it you only need 30 minutes and lots of veggies. Hope you like it!

Although this is my favorite burrito recipe, there are so many versions out there and there are also so many simple ingredients you can use: legumes, bell pepper, onion, shredded lettuce, rice or brown rice, corn, other grains, corn or flour tortillas, or any sauce you have on hand.

Ingredient notes

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
• Black beans: any type of store-bought or homemade beans will work.
• Veggies: add any veggies you like or have on hand.
• Rice: any type of rice will do. You can also use other grains like quinoa or millet.
• Dash of red pepper flakes: omit this ingredient if you’re not into spicy food. You can also use other sauces, hot spices, or peppers like chipotle peppers.

Dietary variations

• Make it gluten-free: use corn tortillas or any other kind of gluten-free ones.
• Make it oil-free: omit the oil and use some water or vegetable stock to cook the beans and the spices.

Pro tips

• I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
• Feel free to use canned beans if they work best for you, as they won’t really change the flavor.
• Although I used garlic powder for this recipe, fresh chopped garlic will also work. Just sauté it a little bit before adding the black beans and the spices to the skillet.
• You can either use canned or frozen corn kernels.
• Add more or less salt depending on your taste and if you’re using salted or unsalted beans. You can omit it if you want to.
• To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
• Aluminum foil is not necessary, although it’s really convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time.

How to make vegan burrito

• Heat the oil in a skillet add the beans and the spices, stir, and cook over medium-high heat for 3-5 minutes, stirring occasionally. Set aside. 
• Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream. Fold in the sides and then roll it up and wrap it in foil. Repeat this step with all the remaining tortillas.
• Cook the burritos in a large skillet or pan over medium-high heat for about 2-3 minutes on each side.
• Serve your vegan burrito immediately.

How to store a vegan burrito

• Fridge: keep the leftovers in an airtight container in the fridge for up to 1 week.
• Freezer: keep it in an airtight container, a freezer bag, or a plastic wrap in the freezer for up to 1 month. Thaw overnight in the fridge (optional).
• Reheat: you can skip thawing and get started on heating them right away. You can reheat your frozen burritos in the microwave or in the oven. Preheat your oven to 400ºF or 200ºC, place the burrito (covered with aluminum foil) onto a baking sheet, and put it at the center of the oven. Then bake for 35-40 minutes. Remove the aluminum foil and bake for another 5-10 minutes.

Looking for more vegan dinner recipes?

• Vegan Tacos
• Vegan Fajitas
• Tofu Tacos
• Vegan Enchiladas
• Jackfruit Tacos

Did you make this vegan burrito recipe?

Please leave a comment and rate it below. We’d love to hear from you!

Vegan Burrito

• Author: Iosune
• Prep: 20 mins
• Cook: 10 mins
• Total: 30 mins
• 4–6 burritos 1x
• Main Dish
• Mexican
• Vegan

★★★★★ 5 from 2 reviews

Servings 4–6 burritos 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 15-ounce can of black beans (425 g), drained and rinsed, see notes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt, see notes
• 1/8 tsp ground black pepper
• Dash of red pepper flakes, optional
• 4–6 large flour tortillas, see notes
• 1 and 1/2 cups cooked rice (300 g), I used short-grain rice
• 1/2 cup corn kernels (70 g), canned or cooked
• 1/2 cup romaine (25 g), julienned
• 1 medium tomato, chopped
• 1–2 tbsp fresh cilantro, finely chopped
• 1 avocado, mashed with a fork
• 1/2 batch of vegan sour cream, optional

Instructions

1. Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir, and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
2. Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil. Repeat this step with all the remaining tortillas.
3. Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes on each side. You can also use the oven or a griddle. Aluminum foil is optional, but it’s really convenient, especially if you’re going to freeze them or it’s your first time making burritos.
4. Serve your vegan burrito immediately with guacamole, salsa, or your favorite toppings. 
5. Store the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. You can skip thawing and get started on heating them right away. You can reheat your frozen burritos in the microwave or in the oven. Preheat your oven to 400ºF or 200ºC, place the burrito (covered with aluminum foil) onto a baking sheet, and put it at the center of the oven. Then bake for 35-40 minutes. Remove the aluminum foil and bake for another 5-10 minutes.

Notes

• I cooked the black beans from scratch, so I used 1 and 1/2 cups or 250 g of cooked black beans.
• Feel free to use canned beans if they work best for you.
• Although I used garlic powder for this recipe, fresh chopped garlic will also work. Just sauté it a little bit before adding the black beans and the spices to the skillet.
• You can either use canned or frozen corn kernels.
• Add more or less salt depending on your taste and if you’re using salted or unsalted beans. You can omit it if you want to.
• Feel free to use vegetable stock instead of oil. 
• To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
• You can also use gluten-free vegan tortillas. 
• Aluminum foil is not necessary, although it’s really convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time.
• Feel free to use gluten-free tortillas if necessary.
• Cooking time does not include the time you need to cook the rice and beans, or the time you need to make the vegan sour cream.
• Nutritional info has been calculated by using 1 tbsp of cilantro and it doesn’t include the vegan sour cream.

Nutrition

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

Update Notes: This post was originally published in May of 2019, but was republished with new photos, step-by-step instructions, and tips in July of 2022.