Last week, I tried a new combination of black beans, corn, and bell peppers, but what really made the flavor pop in this vegan burrito is the smoky paprika and cumin blend. Vegan burritos are the ultimate comfort food for anyone craving a hearty, flavorful, and plant-based meal. Packed with rice, beans, vegetables, and spices, these burritos are not only delicious but also filling and nutritious. The spices give it a rich, warm aroma, and the creamy avocado slices add a smooth, fresh touch that balances the flavors beautifully. This mix of textures and tastes is why I keep coming back to this recipe whenever I want a satisfying plant-based meal.

I have always loved making burritos at home because I can control every ingredient. I use fresh vegetables, canned beans for convenience, and just enough spices to make the filling lively but not overpowering. Always try to add a splash of lime or a sprinkle of cilantro at the end—it elevates the dish and makes it feel fresh and vibrant.

You can serve these vegan burritos with a side of salsa, some crunchy tortilla chips, or even a small salad. Also with guacamole or vegan sour cream for extra creaminess. They make a perfect party food or a cozy dinner, and they’re easy to pack for work or school lunches.

Its Perfect For:

• Quick weekday lunches
• Cozy dinners at home
• Meal prep for the week
• Parties and gatherings
• On-the-go snacks or picnics

Ingredients

• 4 large flour tortillas
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salsa or hot sauce, for serving
• Lime wedges (optional)

Kitchen Equipment You’ll Need

• Large skillet or frying pan
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Microwave or skillet for warming tortillas
• Small bowls for toppings
• Can opener for beans and corn

How to Make Vegan Burritos

Step 1

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 4–5 minutes until soft and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant.

Step 2

Season the vegetables: Stir in smoked paprika, cumin, chili powder, salt, and black pepper. Mix well to coat the vegetables evenly with the spices.

Step 3

Add beans and corn: Add the black beans and corn to the skillet. Stir everything together and cook for 3–5 minutes until heated through. Taste and adjust seasoning if needed.

Step 4

Warm the tortillas: While the filling is cooking, heat tortillas on a dry skillet or microwave for a few seconds until soft and pliable. This prevents them from tearing when rolling.

Step 5

Assemble the burritos: Lay a warm tortilla flat on a plate. Add a portion of rice, followed by the vegetable and bean mixture. Top with avocado slices and fresh cilantro. Drizzle a little salsa or hot sauce over the filling if desired.

Step 6

Fold the burrito: Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling completely. Make sure it is tightly wrapped so nothing spills out.

Optional crisping: For a slightly crispy burrito, heat a non-stick skillet over medium heat and place the burrito seam-side down. Cook 1–2 minutes on each side until golden brown and warm all the way through.

Step 7

Serve and enjoy: Cut the burrito in half if desired, serve with lime wedges and extra salsa on the side. These vegan burritos are perfect for lunch, dinner, or meal prep, and they stay delicious even when reheated.

Tips for the Best Vegan Burritos

• Always sauté onions and peppers first to soften them and bring out their natural sweetness before adding beans.
• Heat the tortillas briefly before assembling to make them pliable and prevent tearing while rolling.
• Use a spatula to gently fold the burrito and keep the filling inside without spilling.
• Add spices gradually, tasting as you go to avoid making the burrito too salty or too spicy.
• Keep the avocado slices or any creamy toppings separate until just before serving to avoid soggy burritos.
• For extra texture, consider roasting the vegetables lightly in the oven before mixing them with beans.
• Store leftover fillings separately from the tortilla for best results when reheating later.

Optional Ingredients

• Shredded vegan cheese
• Sautéed mushrooms
• Zucchini or squash slices
• Roasted sweet potatoes
• Pickled jalapeños
• Spinach or kale leaves

How to Serve Vegan Burritos

I like to serve my vegan burritos with a side of fresh salsa because it adds a tangy and slightly spicy flavor that complements the smoky, hearty filling perfectly. I usually place a small bowl of salsa beside the burrito on the plate, making it easy to dip each bite or drizzle over the top. A squeeze of fresh lime juice also brings out the natural flavors in the beans and vegetables.

I often add guacamole or vegan sour cream on top of the burrito to enhance the creaminess and balance the textures. I find that a small drizzle or dollop over the top not only looks appealing but also gives each bite a rich, satisfying taste. Fresh cilantro sprinkled on top adds a fragrant, herbal note that brightens up the entire dish.

I also enjoy serving vegan burritos with a side salad, such as chopped tomatoes, cucumbers, or shredded lettuce. This adds a crisp, refreshing contrast to the warm, hearty filling. Sometimes I include a few roasted tortilla chips or a small portion of black beans on the side, making it a complete, satisfying meal that’s both colorful and nutritious.

Is Vegan Burritos Healthy?

Vegan burritos are packed with plant-based protein from black beans, fiber from rice and vegetables, and healthy fats from avocado. They provide essential nutrients and can keep you full for hours without feeling heavy.

However, the nutritional value can vary depending on the fillings and toppings. Using whole-grain tortillas, limiting added oils, and choosing fresh vegetables will make them even healthier while still keeping the flavors rich and satisfying.

Variations and Substitutions

• Mexican Quinoa Burrito: Replace rice with cooked quinoa for extra protein. Add corn, black beans, and bell peppers for a colorful filling. Top with salsa and lime juice for freshness.
• Sweet Potato Burrito: Roast sweet potato cubes with paprika and cumin. Mix with black beans and corn. Wrap in a tortilla for a slightly sweet, hearty meal.
• Tofu Scramble Burrito: Crumble firm tofu and sauté with vegetables. Season with turmeric and paprika. Perfect for a vegan breakfast burrito.
• Tempeh Burrito: Pan-fry tempeh cubes with soy sauce and garlic. Combine with sautéed peppers and rice for a protein-rich filling.
• Spicy Chipotle Burrito: Add chipotle sauce to black beans and corn. Include sautéed onions and peppers for a smoky, spicy flavor.
• BBQ Vegan Burrito: Use BBQ sauce on roasted vegetables and beans. Add avocado slices and cilantro for a smoky-sweet twist.
• Cauliflower Rice Burrito: Swap rice for cauliflower rice to lower carbs. Mix with black beans, corn, and avocado for a light, fresh option.
• Vegan Breakfast Burrito: Include vegan sausage, tofu scramble, and roasted vegetables. Perfect for a filling brunch or morning meal.

How to Store, How to Reheat

Store leftover vegan burritos by wrapping them individually in plastic wrap or foil. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 2 months.

When reheating, remove any fresh toppings like avocado or salsa, then microwave for 1–2 minutes or warm in a skillet over medium heat. Add fresh toppings after heating to maintain texture and flavor. These burritos reheat well and stay flavorful, making them perfect for meal prep.

Frequently Asked Questions About Vegan Burritos

Can I use gluten-free tortillas?
Yes, gluten-free tortillas work perfectly for this recipe. Just make sure they are large enough to wrap the filling without tearing. If they are smaller, slightly overfill the filling and fold carefully to prevent spilling.

Can I make vegan burritos ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge. Assemble burritos just before serving to maintain the best texture and freshness. They also reheat nicely if wrapped tightly.

Are frozen vegetables okay to use?
Yes, frozen vegetables work well, especially when you’re short on time. Thaw them first and drain any excess water to avoid soggy burritos. Lightly sautéing them can help enhance their flavor too.

Can I add vegan cheese?
Yes, shredded vegan cheese can be added directly to the filling or sprinkled on top before rolling. It melts slightly with warm vegetables and gives a creamy, satisfying flavor. You can also try flavored vegan cheese for more taste.

Vegan Burritos Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Mexican-InspiredDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Discover the ultimate Vegan Burritos recipe! Packed with black beans, rice, veggies, and spices, these easy, flavorful burritos are perfect for lunch, dinner, or meal prep. Learn tips, variations, and how to serve them deliciously.

Ingredients

• 4 large flour tortillas

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 can black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 red bell pepper, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1/2 teaspoon chili powder (optional, for heat)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 1 avocado, sliced

• 1/4 cup fresh cilantro, chopped

• Salsa or hot sauce, for serving

• Lime wedges (optional)

Directions

• Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 4–5 minutes until soft and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant.
• Season the vegetables: Stir in smoked paprika, cumin, chili powder, salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
• Add beans and corn: Add the black beans and corn to the skillet. Stir everything together and cook for 3–5 minutes until heated through. Taste and adjust seasoning if needed.
• Warm the tortillas: While the filling is cooking, heat tortillas on a dry skillet or microwave for a few seconds until soft and pliable. This prevents them from tearing when rolling.
• Assemble the burritos: Lay a warm tortilla flat on a plate. Add a portion of rice, followed by the vegetable and bean mixture. Top with avocado slices and fresh cilantro. Drizzle a little salsa or hot sauce over the filling if desired.
• Fold the burrito: Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling completely. Make sure it is tightly wrapped so nothing spills out.
• Optional crisping: For a slightly crispy burrito, heat a non-stick skillet over medium heat and place the burrito seam-side down. Cook 1–2 minutes on each side until golden brown and warm all the way through.
• Serve and enjoy: Cut the burrito in half if desired, serve with lime wedges and extra salsa on the side. These vegan burritos are perfect for lunch, dinner, or meal prep, and they stay delicious even when reheated.