Sat. Dec 7th, 2019

Easy Vegan Recipes

Eat Vegan – Eat Well

Vegan Burrito

5 min read

Vegan Burritos

This vegan burrito is stuffed with brown rice, black beans, corn, vegan sour cream, and guacamole. Vegan burritos are the perfect comfort food. And they’re so easy to make! Make them for a simple weeknight dinner. 

six vegan burritos wrapped in aluminium foil on a wooden board with two limes and fresh cilantro in the background

I love burritos! And I guess who doesn’t, right? They make a great weeknight dinner for the whole family and they’re packed with delicious Mexican flavors. This vegan burrito is one of my favorite recipes!

Who could say no to a delicious burrito? Definitely not me. Especially if it’s this easy to make! I love buying vegan burritos or burrito bowls, but you can also easily make them at home. 

They are also super fun to make with friends. Just divide the preparation of the different ingredients for the filling between some people and you’ll be done really quickly. 

a hand holding three vegan burritos wrapped in aluminium foil

What You Need For This Vegan Burrito Recipe: 

The ingredient list might seem a bit long at first sight, but the recipe calls for very basic ingredients.

You need: 

  • soft flour tortillas (or use gluten-free ones if needed)
  • canned black beans
  • canned sweet corn 
  • smoked paprika powder
  • cumin
  • paprika powder
  • fresh lime juice
  • green onions
  • fresh cilantro
  • vegan cheese 
  • vegan sour cream
  • guacamole
  • lettuce 
  • salsa 
  • cooked brown rice

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

ingredients for burritos in small bowls on a marble countertop

ingredients for burritos in small bowls on a marble countertop

How To Make Vegan Burritos

The recipe for these vegan burritos is pretty easy. When you have all of the ingredients ready, the putting together and rolling only takes about 10-15 minutes. And it’s super simple! 

a collage of four photos that show how to make vegan burritos

a collage of four photos that show how to make vegan burritos

STEP 1: Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well. 

STEP 2: Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. 

a collage of four photos that show how to make vegan burritos

a collage of four photos that show how to make vegan burritos

STEP 3: Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy! 

three vegan burritos wrapped in aluminium foil on a wooden board with limes and cilantro in the background

three vegan burritos wrapped in aluminium foil on a wooden board with limes and cilantro in the background

Vegan Burrito – Recipe Notes

  • If you want to make the recipe even easier, you can use store-bought guacamole and salsa for your burritos. This will make the recipe much faster. 
  • For a gluten-free version, make sure to use gluten-free tortillas that are made of corn flour or make your own vegan and gluten-free tortillas with chickpea flour. 
  • You love burritos but you want your meal to have less calories? Then try a burrito bowl instead. Just skip the tortillas (one tortilla itself has around 150 calories!) and put all of the ingredients into a big bowl. Just add a bit more of shredded lettuce and you’re good to go. We make this all the time! 
  • I usually make brown rice in my Instant Pot. It’s much easier and only takes about 20 minutes (set the timer to 15 minutes on manual). Then season it with salt and ground cumin. Cooked rice doubles in weight. So you need 1.5 cups uncooked rice for the 3 cups of cooked brown rice that are required for this recipe. 

How to Store Vegan Burritos 

This recipe will make about six large burritos. If you can’t eat that many, either scale down the recipe or just take them to work the next day. They make the perfect lunch! 

Just wrap them up in aluminium foil and store them in the fridge overnight. They will still be perfect on the next day. 

However, I wouldn’t store them much longer than a day as the guacamole and the rice will go bad pretty quickly. 

Other Vegan Mexican Recipes You Might Like: 

I hope you like these vegan burritos as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

six vegan burritos wrapped in aluminium foil on a wooden board with two limes and fresh cilantro in the background

Vegan Burrito

This vegan burrito is stuffed with brown rice, black beans, corn, vegan sour cream, and guacamole. Vegan burritos are the perfect comfort food. And they’re so easy to make! Make them for a simple weeknight dinner. 

5 from 2 votes

Print Pin Rate

Prep Time: 20 mins

Servings: 7 burritos

Calories: 443kcal

Author: Sina

Ingredients

For the black beans and corn:

  • 1 can black beans
  • 1 can sweet corn
  • 1 teaspoon paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon cumin
  • 2 teaspoons fresh lime juice
  • 2 green onions, cut into rings
  • 1/2 cup freshly chopped cilantro
  • salt, to taste
  • black pepper, to taste

For the filling:

  • 1 cup guacamole (homemade or store-bought)
  • 1 cup salsa (homemade or store-bought)
  • 3/4 cup vegan sour cream
  • 1/2 cup vegan shredded cheese
  • 3 cups shredded lettuce
  • 3 cups cooked brown rice (seasoned with salt and 1 teaspoon of cumin)
  • 6 large flour tortillas (use gluten-free ones if needed)

Instructions

  • Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well. 

  • Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. 

  • Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy! 

Notes

  • If you want to make the recipe even easier, you can use store-bought guacamole and salsa for your burritos. This will make the recipe much faster. 
  • For a gluten-free version, make sure to use gluten-free tortillas that are made of corn flour or make your own vegan and gluten-free tortillas with chickpea flour. 
  • You love burritos but you want your meal to have less calories? Then try a burrito bowl instead. Just skip the tortillas and put all of the ingredients into a big bowl. Just add a bit more of shredded lettuce and you’re good to go. We make this all the time! 
  • I usually make brown rice in my Instant Pot. It’s much easier and only takes about 20 minutes (set the timer to 15 minutes on manual). Then season it with salt and ground cumin. Cooked rice doubles in weight. So you need 1.5 cups uncooked rice for the 3 cups of cooked brown rice that are required for this recipe. 

Nutrition

Calories: 443kcal | Carbohydrates: 70g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Sodium: 648mg | Potassium: 697mg | Fiber: 10g | Sugar: 8g | Vitamin A: 11.5% | Vitamin C: 11.6% | Calcium: 7.9% | Iron: 17.4%

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