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.
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.
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.
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!
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.
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!
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:
- Vegan Taquitos with Chipotle Sauce
- Sofritas
- One Pan Mexican Quinoa
- Mexican Street Corn Salad with Chipotle Dressing
- Mexican Rice Casserole
- Vegan Enchiladas
- Vegan Nacho Cheese
- 38 Drool-Worthy Vegan Mexican Recipes
I LOVE TO HEAR FROM YOU GUYS!
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 Facebook, Instagram, or Pinterest!
Sina
Vegan Burrito
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.
Diana Conklin
Super easy and really good! I’m trying to avoid meat and dairy in our meals and it can be a challenge because my husband is a real meat and potatoes kind of guy. He actually had two tonight and loved them! Big win!
Brandi
This burrito was absolutely amazing! Even my picky kids loved it and asked for more. This will definitely be our new burrito recipe.
Thank you so much for this great recipe.
Dee
This was so good! Plus, I love how filling it was. This will definitely be a staple recipe for me now.
Julie
So easy and so delicious 😋
Ganso
The best burritos I’ve ever eaten! It was such a delicious and simple combination of spices, and everything just complimented the other. I made this for my family and I, and they all had seconds lol. The only things I left out were the lime and cilantro due to personal preference. Thank you so much for sharing this recipe! It’s definitely going in my family’s recipe book!♡
Gloria J. Armstrong
I was too tired to buy tortillas so I made a burrito bowl. Minus the cilantro, I had everything else and it was delicious.
Jodi
This was so good! I love the vegetarian version but so easily adapted it by adding a separate plate of chicken for my family to add. Love the suggestions of what to add to this for lots of flavor. It was very filling and everyone enjoyed dinner tonight. Thank you!
Linda C
I feel like anyone can make a burrito with a fe basic ingredients. That said, your blend of veggies and spices made it absolutely scrumptious. This is an ‘eat on repeat’ burrito recipe for me. We loved it and so did my very omnivore mother!
Thank you
Dorothy Sasseville
This is a delicious lunch. Will definitely be having this time and time again Thanks for sharing.
everydayPhil
i was looking for something healthy and (hopefully) decent tasting for road trips. this was a fantastic find! i made three for my eight hour road trip but ate one the day before because of how great they looked.
i will be making these often. thanks much!
Christina
My husband & I absolutely love this recipe! I’ve made it a couple of times already since discovering it a few weeks ago. I even added it to my Instagram (Bitchy_hitchie) page because I had to get the word out on what people are missing.
You know you find a good recipe when you’re sharing the heck out of it lol
Lexy
Do you eat this cold or hot?
Mary Jean
Made it tonight and it was delicious! Thank you!
Courtney
Simple and delicious!
PAMELA MARIE ADELMAN
THEY ARE SO VERY GOOD AND YUMMY. MY BOYS LOVED THEM SO MUCH. WE JUST TRY THEM TODAY AT LUNCH. WE WILL HAVE THEM ALL THE TIME FOR LUNCHES.
Rita
Best vegan burrito I’ve ever tasted. I was liberal with the spices. Didn’t even need vegan cheese or sour cream. Soooo good!