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
You just can’t go wrong with a plant-based burrito that’s hefty and full of delicious flavors. This recipe is perfect for those who love easy prep and bold flavors. The colorful sautéed peppers add subtle means and color to the meal. Seasoned black beans and brown rice make a satisfying and filling base, high in protein, which keeps me full for hours.
The burrito is highly customizable, and that is one of the best things about it. At times, I'll throw in jalapeños to make it spicy, or sometimes corn for sweetness. The avocado and salsa just add everything to make it a meal.
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 vegetables you have hanging out in the fridge.
- Abig 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.
