Vegan Burritos are your new weeknight savior, offering a customizable, flavor-packed meal that’s surprisingly simple to whip up. This recipe breaks down how to create delicious, filling vegan burritos that will satisfy even the most discerning palates.
Key Ingredients for Vegan Burritos
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/2 cup vegetable broth
- 4 large whole wheat tortillas (or your favorite kind)
- 1 cup cooked brown rice (or other grain)
- 1 cup shredded lettuce
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- Optional toppings: avocado slices, vegan sour cream, hot sauce, pickled jalapeños
How to Make Vegan Burritos
These Vegan Burritos are incredibly easy to make, resulting in a flavor explosion that’s both satisfying and healthy. In under 30 minutes, you’ll have hearty, delicious burritos bursting with seasoned beans, fluffy rice, and crisp veggies. The secret lies in the perfectly spiced bean filling that creates a rich texture, making this a go-to weeknight meal.
Step-by-Step Instructions
- Sauté Aromatics and Spices: Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- Prepare the Bean Filling: Add the rinsed and drained black beans and kidney beans to the skillet with the onions and spices. Pour in the vegetable broth. Stir everything together, gently mashing about half of the beans with the back of a spoon to create a creamier texture.
- Simmer the Filling: Bring the bean mixture to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the flavors have melded together and the mixture has thickened. Taste and adjust seasoning if needed.
- Warm the Tortillas: While the beans are simmering, gently warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them briefly in a dry skillet over medium heat.
- Assemble the Burritos: Lay a warm tortilla flat. Spread a layer of cooked brown rice over the center of the tortilla. Spoon a generous portion of the seasoned bean filling over the rice. Top with shredded lettuce, salsa, and chopped cilantro. Add any other desired optional toppings like avocado slices or vegan sour cream.
- Roll the Burritos: To roll the burritos, fold the sides of the tortilla inwards over the filling. Then, fold up the bottom edge tightly against the filling and roll the burrito upwards, keeping it snug to enclose all the ingredients.
- Serve: Serve your delicious Vegan Burritos immediately. If desired, you can lightly grill or pan-fry the rolled burritos for a minute or two on each side until golden brown for an extra crispy exterior.
Why You’ll Love This Vegan Burritos
You’ll absolutely adore these Vegan Burritos for their incredible versatility and deeply satisfying flavor. The star of the show is the perfectly seasoned refried bean mixture, which provides a hearty, protein-rich foundation that’s far more exciting than a simple bean salad. Unlike store-bought options, making these at home saves you significant money while allowing you to control every ingredient, ensuring it’s exactly how you like it and packed with wholesome goodness. The vibrant toppings, from creamy avocado to zesty salsa and fresh cilantro, elevate each bite into a flavor fiesta, making every mouthful a delightful experience.
These are more than just a meal; they’re a canvas for your culinary creativity, easily adaptable to what you have on hand, making them a true budget-friendly champion. Think of them as your ultimate make-ahead lunch solution or a fun, interactive dinner where everyone can build their own perfect creation. So, ditch the takeout menus and gather your ingredients – these Vegan Burritos are calling your name, promising a delicious adventure that’s kind to your wallet and your taste buds!
Storing and Reheating Tips
Leftover Vegan Burritos can be stored in the refrigerator for up to 3 days. For best results, store the assembled burritos tightly wrapped in plastic wrap or aluminum foil, or place them in an airtight container. If you plan to freeze them, wrap each burrito individually and tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
To reheat, remove the burritos from their storage. If refrigerating, you can reheat them in a microwave for 1-2 minutes, flipping halfway through, until heated through. For a crispier exterior, reheat in a skillet over medium heat or in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first, or bake them in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
Final Thoughts
These Vegan Burritos are a testament to how delicious, satisfying, and easy plant-based eating can be. They’re a fantastic option for a quick weeknight dinner or a hearty lunch, and we encourage you to give them a try and customize them to your heart’s content!
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Vegan Burritos
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.1 tablespoon olive oil, 1 medium red onion, 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, Salt
- Add the rinsed and drained black beans and kidney beans to the skillet with the onions and spices. Pour in the vegetable broth. Stir everything together, gently mashing about half of the beans with the back of a spoon to create a creamier texture.1 (15-ounce) can black beans, 1 (15-ounce) can kidney beans, 1/2 cup vegetable broth
- Bring the bean mixture to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the flavors have melded together and the mixture has thickened. Taste and adjust seasoning if needed.
- While the beans are simmering, gently warm your tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them briefly in a dry skillet over medium heat.4 large whole wheat tortillas
- Lay a warm tortilla flat. Spread a layer of cooked brown rice over the center of the tortilla. Spoon a generous portion of the seasoned bean filling over the rice. Top with shredded lettuce, salsa, and chopped cilantro. Add any other desired optional toppings like avocado slices or vegan sour cream.1 cup cooked brown rice, 1 cup shredded lettuce, 1/2 cup salsa, 1/4 cup chopped fresh cilantro, avocado slices, vegan sour cream
- To roll the burritos, fold the sides of the tortilla inwards over the filling. Then, fold up the bottom edge tightly against the filling and roll the burrito upwards, keeping it snug to enclose all the ingredients.
- Serve your delicious Vegan Burritos immediately. If desired, you can lightly grill or pan-fry the rolled burritos for a minute or two on each side until golden brown for an extra crispy exterior.