This easy vegan bean burrito is so simple and satisfying, you’ll never miss the meat. This recipe uses black beans as a base, but you can replace them with any type of canned or cooked beans. And if you don’t have brown rice in your pantry already, it’s time to get cooking!
The “easy vegan burrito” is a simple, easy to make recipe that can be made in 15 minutes. The bean burrito is nutriciously and has an amazing flavor.
If you don’t have much time but enjoy Mexican food, skip the bean chili and prepare this nutritious vegan bean burrito with only a few Ingredients instead!
It’s extremely simple to prepare and contains substantial and healthful Ingredients. Take it with you for a quick lunch and personalize it with our suggestions below!
7-day vegan meal plan for free
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Our kid-friendly bean burrito strikes the ideal blend of crunchy, soft, hot, creamy, and full, plus it’s really easy to make.
Serve it with tortilla chips and a 7-layer Mexican taco dip for a balanced and healthful lunch.
These Mexican stuffed peppers, vegan Buffalo tacos, and collard green wraps are also delicious!
Now go ahead and enjoy this protein- and fiber-rich vegan bean burrito dish, and don’t forget to rate it.
Take a look at the recipe.
- Each serving contains 25 grams of plant-based protein.
- It takes less than 10 minutes to prepare.
- Full of essential nutrients & fiber
- It’s ideal for repurposing leftovers.
- Comforting, full, and hearty
- Suitable for the whole family and ideal for meal preparation
- Exceptionally delicious and adaptable
Our vegan bean burrito recipe is one of our favorite lazy vegan dishes since it checks all the boxes.
- Brown or white rice, any cooked rice would suffice.
- Kidney or black beans are the greatest!
- Salsa is an essential ingredient in every fantastic bean burrito!
- Our favorite filling is corn, avocado, lettuce, tomato, bell pepper, and green onion.
- Any store-bought or handmade tortilla wrap will suffice; recipe follows!
Furthermore, you will just want a small dish, knife, and chopping board, as well as a non-stick pan for reheating your burritos if desired.
How to create a bean burrito that is vegan
Make the stuffing
In a small bowl, mash the beans and salsa with a fork, but don’t overdo it. Some of the beans should keep their texture!
Mix in the green onions, salt, pepper, and cayenne pepper to taste.
Fill your tortilla wrap with filling.
Divide the filling Ingredients between the two tortilla wraps. Cook the rice first, then add the bean mixture, corn, avocado, tomato, bell pepper, and lettuce.
Make sure your burritos aren’t too filled to prevent them from rolling!
Roll & heat
Fold the tortilla’s sides in, then roll it up and secure both ends. Continue with the second burrito.
In a nonstick frying pan over medium-high heat, place them seam side down close to each other.
Allow them to warm for 3-5 minutes before flipping and warming the other side for 3 minutes.
To press down your burritos in the pan, place a tiny lid on top of them!
If you wish to skip this step, reheat your tortillas in the microwave beneath moist paper towels before filling them.
Storage & serving suggestions
This bean burrito may be refrigerated for up to 2 days if covered in foil. The burrito filling may be kept separate in an airtight container for up to 5 days or frozen for up to 2 months.
Serve the burritos with tortilla chips, guacamole, fresh salsa, nacho sauce, or sour cream on the side!
Tips & FAQs
Tips for meal preparation
For a fast lunch on the run, make bigger portions of this vegan bean burrito dish. Wrap them in foil and keep them in the refrigerator for a few days.
If you don’t have tortillas on hand or want to mix things up, you may make burrito bowls out of the Ingredients.
Recipes for Vegan Bowls (25+)
Do you want to prepare vegan burritos that are rich in protein?
Increase the quantity of beans in the dish and reduce the amount of maize and other Ingredients! Filling options include seasoned tempeh, scrambled tofu, or vegan taco meat.
Use leafy greens instead of tortilla wraps and additional vegetables instead of rice to save calories in your bean burritos.
Use cornflour tortillas to make these gluten-free!
Other filling suggestions
When it comes to vegan wraps or burritos, we prefer to experiment with various combinations and use up what we have in the kitchen! Here are some ideas for you.
Tortillas made with whole wheat flour
1 cup flour, 13 cup water, and 1 teaspoon salt are all you need to make your own whole wheat tortillas at home.
In a mixing basin, combine all of the Ingredients and knead well, adding extra water or flour as required.
Knead until soft on a floured surface, then divide into two balls.
Roll them out as flat as you can on a floured board using a rolling pin. Heat a nonstick skillet over medium-high heat and place your first tortilla in it for 30 seconds to 1 minute, or until it bubbles and becomes brown, then flip it.
Remove after 30 seconds and continue with the next tortilla. Allow for some cooling time before filling!
More bean dishes that are vegan
If you enjoy our vegan bean burrito, try the following dish ideas!
- 2 tortillas, big
- 3 oz salsa (80 g)
- 12 cup kidney or black beans, cooked (80 g)
- 12 finely chopped green onions
- Salt, pepper & cayenne to taste
- 3 tablespoons cooked brown rice
- 12 sliced avocado
- 2 tablespoons corn kernels
- 2 shredded lettuce leaves
- 12 chopped fresh tomatoes
- 3 tbsp sliced red bell pepper (20 g)
- Mash the beans and salsa together with a fork in a small bowl. Don’t go overboard; some beans will keep their texture.
- Season with salt, pepper, and cayenne pepper to taste. Mix until well mixed.
- Half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato, and bell pepper go into each tortilla.
- Make sure your burritos aren’t overstuffed so you can roll them!
- Close both ends by folding in the sides and rolling it securely. Rep with the remaining burrito.
- Place them both seam side down in a frying pan and grill for 3-5 minutes until golden and crispy over medium-high heat.
- Grill for another 3 minutes after flipping using a spatula. Enjoy by cutting in half.
- Instead of flour tortillas, use leafy greens to save calories.
- You may need to use less filling per tortilla depending on the size of your tortillas in order to fold them effectively.
- Add tofu or tempeh to the stuffing for a higher protein tortilla.
- Wrapped in foil, they may be kept in the fridge for a number of days.
- This dish may easily be doubled or tripled to serve additional people!
- Simply combine all of the ingredients (except the tortillas) to create a great burrito bowl for an even easier version.
Information about nutrition:
Serving Size: 2 12 recipe size Per Serving Amount: 440 calories 13g total fat 2 g saturated fat 0g trans fat 11g of unsaturated fat 0 mg cholesterol 681 mg sodium 78g carbohydrates Fiber: 17g Sugar: 5g 27g protein
The correctness of the nutrition information is not guaranteed since it is a preliminary approximation produced automatically. Simply stick to complete plant-based meals and eat till you’re satisfied!
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Bean burrito recipe is a delicious and easy vegan meal. It is also nutriciously and very easy to make. Reference: bean burrito recipe.
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