Vegan burrito, made with black beans, rice, corn kernels, avocado, and veggies, among other ingredients. It’s delicious, super filling and so easy to make.
Making a vegan burrito is extremely easy and this is one of the recipes I prepare every single week because it’s a great way to use up leftovers.
Although this is my favorite burrito recipe, there are so many versions out there and there are also so many ingredients you can use: legumes, veggies, rice, corn, other grains, corn or flour tortillas, or any sauce you have on hand (hummus and guacamole are great).
I always buy the largest tortillas I can find at the supermarket, but it’s up to you. Depending on the size of your tortillas, you’ll need to use more or fewer tortillas to use up all the filling.
Aluminum foil is not necessary, but it’s so convenient, especially if you want to freeze your burritos or if you’re making burritos for the first time. However, I don’t use it on a daily basis.
If you’re going to freeze your burritos, I find really helpful to use foil to roll them up as it holds them together and then I can reheat them in the foil in the oven. You also need to freeze the burritos in a ziplock bag or airtight container.
To reheat the burrito, just defrost it in the fridge overnight and cook it in the oven in the foil to make it crisp and heat through. If you’re in a hurry, you can defrost the burrito in the microwave.
Alberto took some step by step pictures for you guys. Hope you find them useful and enjoy your vegan burrito!
vegan burrito ingredients
These are the ingredients you’ll need to make this vegan burrito recipe:
- 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 – Canned black beans are so convenient, but I prefer to cook them from scratch. I make them in my Instant Pot in big batches for the week and I don’t add any salt. Please use other types of beans or legumes if you want.
- Ground cumin – Feel free to add any spices you have on hand.
- Dried oregano – Any other dried herb is okay.
- Garlic powder – I find garlic powder so convenient, but fresh garlic is a good choice as well. Just saute it a little bit before adding the black beans and the spices to the skillet.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Red pepper flakes – Feel free to use cayenne powder, fresh chilies, or anything you want to make your burritos spicy. This is an optional ingredient so you can omit it if you’re not into spicy food.
- Flour tortillas – I used flour tortillas, but corn tortillas are also delicious. Depending on how big your tortillas are, you can get a different number of burritos. Large flour tortillas are the best for making burritos, though.
- Rice – I used short-grain rice, but any type will do. Cook it according to package directions.
- Corn kernels – Canned or frozen corn kernels (cook them according to package directions) are both great.
- Romaine – Feel free to use any other leafy green or veggie instead.
- Tomato – If you don’t want to use it, just add any other veggie.
- Fresh cilantro – If you don’t like cilantro, just add some chopped fresh parsley or any other fresh herb instead. You can also omit it, though.
- Vegan sour cream – This ingredient is optional. Feel free to omit it or add any other sauce instead.
how to make a vegan burrito
- 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 about 3 to 5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don’t want to use oil, just add some water or vegetable stock.
- Place a tortilla on a work surface. Add 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 (see the step by step pictures). Repeat this step with all the remaining tortillas.
- Cook the burritos in a large skillet over medium-high heat for 2 to 3 minutes each side. You can also use the oven or even a griddle.
- Serve the burritos hot. You can also keep them in the fridge for up to a week or in the freezer for up to a month. If you’re going to keep them in the fridge of the freezer, don’t cook them.
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- 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
- 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. Feel free to use water or vegetable stock instead of oil.
- 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.
- Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes 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.
- Serve them hot with hummus, guacamole, or salsa.
- Keep them in the fridge for up to 1 week or in the freezer for up to 1 month.
- 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 on 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.
- 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.
- Serving Size: 1 burrito of 6
- 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