This vegan burrito is a vibrant, flavor-packed meal that’s as satisfying as it is wholesome. Hearty black beans, fluffy cilantro-lime rice, and smoky roasted veggies come together in a warm tortilla, creating a perfect balance of textures. A creamy avocado-lime sauce adds a zesty finish, while a hint of spice keeps every bite exciting. Ready in just one hour, it’s a quick yet impressive dish that’s perfect for busy weeknights or casual gatherings.
Each bite delivers a symphony of flavors—savory, tangy, and slightly sweet—that will leave you craving more. The crisp freshness of shredded lettuce and juicy tomatoes contrasts beautifully with the soft, warm filling. Whether you’re vegan or just exploring plant-based meals, this burrito proves that healthy eating can be indulgent and delicious. It’s a meal that’s as nourishing for your body as it is for your taste buds.
Ingredients for Vegan Burrito
- For the Beans:
- 1½ cups cooked black beans (drained and rinsed)
- 1 tablespoon fresh lime juice
- 2 teaspoons Taco Seasoning (store-bought or homemade)
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
- For the Peppers:
- 2 teaspoons extra-virgin olive oil
- 2 red bell peppers (stemmed, seeded, and sliced into thin strips)
- Sea salt and freshly ground black pepper (to taste)
- For the Burritos:
- 6 large flour tortillas (or gluten-free tortillas as a substitute)
- Spinach or lettuce (for freshness)
- Spanish Rice or Cilantro Lime Rice (cooked and warm)
- Guacamole (store-bought or homemade)
- Pickled Red Onions (for tanginess)
- Fresh cilantro leaves (for garnish)
- Jalapeño peppers (thinly sliced, optional for spice)
- Homemade Salsa, Tomatillo Salsa, or Corn Salsa (for serving)
Step-by-Step Instructions
- Make the Beans:
- In a medium bowl, combine the black beans, lime juice, taco seasoning, olive oil, and salt.
- Stir well to coat the beans evenly. Set aside to marinate while you prepare the other components.
- Make the Peppers:
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add the sliced red bell peppers, a pinch of salt, and several grinds of black pepper.
- Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and slightly browned in places.
- Remove from heat and season to taste. Set aside.
- Assemble the Burritos:
- Lay out the flour tortillas on a clean surface.
- Layer each tortilla with spinach or lettuce, a scoop of rice, a portion of the marinated beans, the cooked peppers, guacamole, pickled red onions, cilantro leaves, and jalapeño slices (if using).
- Tuck in the sides of the tortilla and roll tightly to close.
- Serve:
- Serve the burritos immediately with your choice of salsa on the side.
- Enjoy your flavorful and hearty vegan burrito!
Spice It Up: Sauce and Topping Ideas
Take your vegan burrito to the next level with creative sauces and toppings! Try a drizzle of chipotle mayo (vegan mayo blended with chipotle peppers) for smoky heat, or add a dollop of cashew sour cream for creaminess. For a tangy twist, mix lime crema (vegan yogurt, lime juice, and garlic). Don’t forget crunchy toppings like tortilla strips or roasted corn kernels for extra texture.
Perfect Pairings: Serving Suggestions
Serve your vegan burrito with a side of Mexican street corn or a fresh mango avocado salad for a complete meal. Pair it with a refreshing watermelon agua fresca or a cold horchata for a drink that complements the flavors. For a casual gathering, set up a burrito bar with all the fillings and toppings so everyone can customize their own!
Make Ahead Magic: Storage and Reheating
These burritos are great for meal prep! Wrap them tightly in foil or parchment paper and store in the fridge for up to 3 days. To freeze, wrap in plastic wrap first, then foil, and store for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave (unwrap first) for 1-2 minutes. Pro tip: Add a sprinkle of water before reheating to keep the tortilla soft.
Mix It Up: Recipe Variations
Switch things up by using pinto beans or refried beans instead of black beans. Swap the bell peppers for zucchini or mushrooms for a different veggie twist. For a grain-free option, replace the rice with cauliflower rice or quinoa. Feeling adventurous? Add roasted sweet potatoes or grilled tofu for extra heartiness.
Quick Tips: Time-Saving Hacks
Save time by using pre-cooked rice or store-bought guacamole. Prep the beans and peppers the night before to streamline assembly. If you’re short on time, skip the pickled onions and use raw red onions instead. For a no-cook option, use pre-sliced roasted peppers from the jar. These small tweaks can shave off precious minutes without sacrificing flavor!
Vegan Burrito
Ingredients
For the Beans:
- 1½ cups cooked black beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 2 teaspoons Taco Seasoning
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon sea salt
For the Peppers:
- 2 teaspoons extra-virgin olive oil
- 2 red bell peppers, stemmed, seeded, and sliced into thin strips
- Sea salt and freshly ground black pepper
For the Burritos:
- 6 large flour tortillas
- Spinach or lettuce
- Spanish Rice, or Cilantro Lime Rice
- Guacamole
- Pickled Red Onions
- Fresh cilantro leaves
- Jalapeño peppers, thinly sliced
- Homemade Salsa, Tomatillo Salsa, or Corn Salsa, for serving
Instructions
- Make the beans: In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
- Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.
- Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.