You won’t miss the meat or dairy in this vegan burrito recipe. It’s so easy to make, and the rice, bean, and veggie filling is SO flavorful and satisfying!
This burrito recipe happens to be vegan, but you don’t have to be vegan to love it. It’s easy to make, delicious and fresh, and you can even prepare it as a meal if you want to have lunch or dinner first. The hearty filling consists of Spanish riceseasoned black beans, guacamole, pickled onions, and vegetables. Bring it up with a side of salsa for dipping!
Below, I’ll walk you through how to make this vegan burrito recipe, offer tips on how to store it, and share some delicious variations. This is my favorite burrito recipe, vegan or not, and I hope you enjoy it too!
Vegan Burrito Recipe Ingredients
Here’s what you’ll need to make this vegan burrito recipe:
- Flour tortillas – Look for ones that are soft, flexible, and large enough to fit a good amount of filling. I usually use 10-inch tortillas.
- Spanish rice – You can use plain white rice o brown rice in a pinch, but I love the depth of flavor that Spanish rice adds to this recipe.
- Black beans – For plant-based protein! Season them fresh lime juice and a pinch of taco seasoning for bold, sweet flavors.
- Red bells – You quickly char them on the stove so they become sweet and smoky.
- kangko – It adds a refreshing crunch.
- Guacamole – It offers a rich and creamy contrast to the fresh vegetables in the filling. Don’t want to make guac? Avocado slices would work here too!
- Pickled red onions – For a bright pop of flavor.
- Fresh cilantro – Essential burrito, if you ask me. I love the kick of fresh flavor!
- Jalapeños – For warmth. Feel free to skip them if you are sensitive to spice.
- Extra-virgin olive oil – For seasoning beans and cooking pepper.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Vegan Burrito Variations
I love the combo of fillings in this vegan burrito recipe, but if you want to change it up, by all means, do! Here are some ideas to get you started:
- Change to rice. Fill your vegan burrito cilantro lime rice rather than Spanish rice.
- Change the beans. Creamy, cumin-spiced door beans it’s so delicious here!
- Try different vegetables. Substitute spinach for lettuce. Use corn salsa, pico de galloo roasted broccoli instead of or in addition to peppers.
- Not an avocado person? Skip the guacamole and add a piece of vegan sour cream or some shredded vegan cheese.
- Make it gluten-free. If you have a brand of large, flexible gluten-free tortillas that you like, feel free to use them instead of flour tortillas. Another great option is to leave the tortilla out entirely and turn this recipe into a vegan burrito bowl.
Let me know what variations you try!
How to Make Vegan Burritos
This vegan burrito recipe is super easy to make! Here’s how it goes:
First, prepare the fillings. Start by making pickled onions because they taste better the longer they sit in the fridge. For the best flavor, I recommend making them ahead of time.
You will also need to cook Spanish rice, season black beans, and char the peppers. If you want, you can make all these ingredients ahead of time. Store them in an airtight container in the refrigerator for up to 3 days before assembling the burritos.
When it comes to guac, you can go all out and make mine best guacamole recipe, or make a quick guacamole with mashed avocado, garlic, lime juice, and salt. Alternatively, use store-bought guacamole to simplify your preparation.
Next, fill the burritos. Place the tortillas on a flat, clean work surface. Add a layer of spinach followed by rice, beans, peppers, guacamole, pickled onions, cilantro, and jalapeños.
Finally, fold them closed. Fold the sides of the tortilla over the filling, and then fold the bottom flap. Tuck and roll burritos closed. Want more burrito-folding tips? Check out my post on how to fold a burrito!
Cut the burritos in half, if desired, and enjoy!
If you ask me, no burrito—vegan or otherwise—is complete without a delicious dipping sauce. My go-to is some kind of salsa. Do it homemade tomato salsa o salsa verde, or use your favorite store-bought salsa or hot sauce. These homemade sauces would also be great choices:
How to Store Vegan Burritos
Leftover burritos? Wrap them tightly in foil and store them in the fridge for up to 2 days!
With a few adjustments, this vegan burrito recipe also freezes:
- Skip the avocado.
- Use spinach, not lettuce or other tender greens. It will wilt when you reheat it.
Freeze foil-wrapped burritos for up to 3 months. Transfer frozen burritos to the refrigerator to thaw overnight, or defrost them in the microwave. I like to wrap them in a kitchen towel and microwave them for 1 to 2 minutes per side, or until they’re heated through. Enjoy with salsa or a squeeze of fresh lime juice for a quick and easy meal!
More Vegan Mexican Recipes
If you like this vegan burrito recipe, try one of these plant-based Mexican dishes next:
For the Peppers:
- 2 teaspoon extra-virgin olive oil
- 2 red bell pepper, stemmed, seeded, and cut into thin stipes
- Sea salt and freshly ground black pepper
Make the beans: In a medium bowl, whisk together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other parts.
Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and a few grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are tender and brown in places. Remove from heat and season to taste.
Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll is closed. Serve with salsa.