How to Make the Perfect Vegan Burritos
Mexican-American · Easy · 30 min · 4 servings
These hearty Vegan Burritos are stuffed to the brim with spiced black beans, cilantro lime rice, roasted peppers, and creamy guacamole for a completely satisfying plant-based meal. This vegan recipe is highly customizable, great for meal prep, and packed with enough protein and fiber to keep you full for hours.
Why this recipe works
This Vegan Burritos recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 4 large flour tortillas burrito size
- 2 cans black beans drained and rinsed
- 2 cups cooked white or brown rice
- 2 medium avocados mashed
- 1 cup roasted red and green bell peppers sliced
- 1 teaspoon cumin
- 0.5 cup fresh salsa
Step by step instructions
Step 1: Season the Beans
In a saucepan over medium heat combine the black beans with cumin, a pinch of chili powder, salt, and pepper and cook for 5 minutes stirring occasionally until warmed through and fragrant. Lightly mash a quarter of the beans for a creamier texture and better binding.
Step 2: Prepare the Guacamole
Mash the avocados in a bowl with a fork until you reach your desired consistency. Season with salt, lime juice, and a pinch of cumin. Stir in diced red onion and fresh cilantro if desired for a more flavorful guacamole.
Step 3: Warm the Tortillas
Warm each flour tortilla in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are much more pliable and less likely to crack when rolling.
Step 4: Assemble and Roll
Lay a warm tortilla flat and layer the rice, seasoned black beans, roasted peppers, salsa, and guacamole down the center leaving a 2-inch border on each side. Fold in the sides then roll firmly from the bottom up tucking as you go to form a tight burrito.
Step 5: Toast and Serve
For an extra crispy exterior place the rolled burritos seam-side down in a hot dry skillet for 2 minutes per side until golden and sealed. Slice in half and serve immediately with extra salsa and hot sauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- white rice → cilantro lime cauliflower rice for a low-carb grain-free burrito option
- flour tortillas → large gluten-free wraps or collard green leaves for a gluten-free and grain-free alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the burrito which makes it impossible to roll without tearing the tortilla
- Not warming the tortilla first which makes it stiff and causes it to crack during rolling
Nutrition facts
Per serving: 520 calories, 18g protein, 75g carbs, 16g fat, 14g fiber.
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