Vegan burrito, made with natural, simple, and inexpensive ingredients. It’s delicious, super filling, and ready in less than 30 minutes.
Making a vegan burrito is extremely easy and I prepare it every single week because it’s a great way to use up leftovers. It’s so filling and satisfying!
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.
I always buy the largest tortillas I can find at the supermarket, but that’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.
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!
How to make vegan burrito – Step by step
- Heat the oil in a skillet (photo 1), add the beans and the spices (photo 2), stir and cook over medium-high heat for 3-5 minutes (photo 3), stirring occasionally. Set aside. Feel free to add some water or vegetable stock instead of oil.
- Place a tortilla on a work surface (photo 4). Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream (photo 5). Fold in the sides (photo 6) and then roll it up and wrap in foil (photo 7). Repeat this step with all the remaining tortillas.
- Cook the burritos in a large skillet (photo 8) over medium-high heat for about 2-3 minutes each side. You can also use the oven or a griddle.
- Serve them hot.
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.
- 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.
Can I freeze this vegan burrito?
If you’re going to freeze your burritos, I find it really helpful to use foil to roll them up, as it holds them together. You also need to freeze them uncooked in a ziplock bag or an airtight container. They will last for up to 1 month in the freezer.
To cook the burrito, just let it thaw in the fridge overnight and cook it in the oven in the foil to make it crisp. If you’re in a hurry, you can defrost the burrito in the microwave.
How to serve a vegan burrito
You can actually customize your vegan burritos with your favorite ingredients, such as veggies, spices, or sauces. They go very well with hummus, guacamole, or salsa.
How long will this vegan burrito last?
Make sure to keep it in an airtight container in the fridge and it will last for up to 1 week.
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Did you make this vegan burrito recipe?
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Vegan Burrito
- Prep: 20 mins
- Cook: 10 mins
- Total: 30 mins
- 4–6 burritos 1x
- Main Dish
- Mexican
- Vegan
Servings 4–6 burritos 1x
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
- 1Â 15-ounce can of black beans (425Â 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
- 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.
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 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.
Nutrition
- 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
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 2020.
I made it and it was deliciou. I will be making it again 😊
Hi Anita! I’m so glad you liked it 🙂
when you go to cook it in oven after freezing with foil, what degree F and cooking time would I use for the oven?
I tried one when it was fresh at 350F for 5mins flipped then another 5 but the corn was still cold and had to microwave it.
Thank you in advance! I’m new to vegan food so your site is the first thing I found.
Hi! It is important to let it thaw before cooking it in the oven. Then, I recommend you baking it at 180 degrees, but I’m not sure about the cooking time 🙂
I have made this recipe several times. One of my favorite quick and easy dinners! They do freeze really well.
★★★★★
Hi Jane! I’m so glad you liked it 🙂
I’m surprised you can freeze the burritos with the lettuce and tomato – they don’t come out watery with an unpleasant texture?
Hi Bryan! They’re best when fresh, but they’re okay. You can use other veggies if you want 🙂
I love most of all your recipes, but I have read several articles about the dangers of cooking with foil, surprised you suggested wrapping the burritos in foil.
Hi Irene! As you can read on the post, I don’t use foil on a daily basis, but it’s really convenient if you want to freeze the burritos or if you’re making them for the first time. You don’t have to use it 🙂 Have a nice day!