Vegan Burrito Recipe
A hearty vegan burrito bursting with colorful veggies, black beans, and brown rice, all wrapped in a warm tortilla. So easy, so satisfying!
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Why This Vegan Burrito Deserves a Spot in Your Weekly Lineup
Nothing beats the satisfaction of biting into a burrito that's hearty, flavorful, and made entirely with plant-based ingredients. As someone who values easy prep and bold tastes, this recipe delivers both. The colorful sautéed peppers add a subtle sweetness and a pop of color, while seasoned black beans and brown rice provide a filling, protein-rich base that keeps me full for hours.
One of the best things about this burrito is how customizable it is. Sometimes I spice it up with jalapeños, or toss in some corn for sweetness. Toppings like creamy avocado and zesty salsa just round everything out, turning a simple meal into a true feast.
What I love about this burrito:
- It’s totally meal-prep friendly, so you can wrap up a couple for lunch all week.
- Perfect for using up whatever veggies you have hanging out in the fridge.
- A big squeeze of lime, plus fresh cilantro, wakes up all the flavors.
If you’re looking for an easy, fast, and healthy way to fuel your day, this vegan burrito is a clear winner. Trust me—after one bite, you’ll want these in regular rotation.
Flavor-Packed Vegan Burrito
A hearty vegan burrito filled with black beans, sautéed peppers, and brown rice, topped with avocado and salsa.
Ingredients
Instructions
- 1
In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent. Then, add the diced bell peppers and cook until tender.
- 2
Stir in the black beans, cooked brown rice, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.
- 3
Lay the tortillas flat and spoon the filling onto each tortilla. Top with avocado slices, salsa, and cilantro.
- 4
Fold in the sides of the tortilla and roll it up tightly from the bottom. Repeat with remaining tortillas.
- 5
Slice the burritos in half and serve with lime wedges on the side.
Notes
Use gluten-free tortillas for a completely gluten-free burrito.
Switch up the beans—try pinto or kidney beans for variety.
Add hot sauce for extra heat.
Nutrition Facts
Serves: 4 burritos
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Absolutely! Just use corn tortillas or any certified gluten-free tortilla instead of traditional flour tortillas.
Wrap each burrito tightly in foil or cling wrap and refrigerate for up to 3 days. Reheat in the microwave or a skillet.
Yes, assemble the burritos (without avocado), wrap tightly, and freeze for up to 2 months. Reheat in the microwave or oven.
Feel free to add corn, zucchini, mushrooms, or spinach—this recipe is very versatile.
