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vegan burrito in hand

Super Easy Vegan Burritos

Learn how to make delicious simpe and easy vegan burritos with beans, rice, and flavorful toppings. Perfect for a healthy, simple plant-based meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main, Main Course
Cuisine Mexican
Servings 8 burritos

Ingredients
  

Beans & Rice Filling

  • 1 ½ cups dry rice I use white rice that cooks in 12 mins. If using brown rice, it may take longer
  • 1 package of taco seasoning or use 3 tbsp of your own homemade
  • 1 19oz can black beans, rinsed and drained
  • 1 12oz can whole kernel corn, drained

For Serving (see notes below if adding grilled veggies and ground "meat")

  • 8 large flour tortillas use GF if desired
  • 3 cups chopped romaine lettuce
  • vegan shredded cheese
  • vegan sour cream
  • guacamole
  • salsa or pico de gallo
  • hot sauce (optional)

Instructions
 

Cooking the Rice & Beans

  • In a medium saucepan, add in your rice, water, and taco seasoning. Cook the rice according to package instructions.
  • *(If adding cooked veggies and "beef" they should be prepared now. See notes below.)
  • Once the rice is cooked, add in the black beans and corn and stir to combine. Place the lid back on the pot, and allow to sit and steam for 5 mins with the heat off.

Assembling the Burritos

  • Lay each tortilla flat and spread on a generous layer of salsa, sour cream and guacamole. Next, add the rice and black bean filling (Careful not to overfill).
  • Add the rest of your toppings such as shredded cheese, hot sauce, and lettuce. (add veggies and "beef" now if adding)
  • Fold two opposite sides over the filling, and roll up into a burrito. Grill the burritos if desired for a tasty little crunch. Cut in half and enjoy!

Video

Notes

Optional Extras:
Using all the ingredients above makes a super EASY, delicious burrito. But, If you have some extra time I highly recommend adding the following below:
Grilled Veggies:
  • 1-2 tbsp cooking oil of choice
  • 3 bell peppers, sliced.
  • 2 cups mushrooms, sliced (I usually use portobello or white button mushrooms)
  • 1 onion, sliced (white, yellow or red onion will work)
  • 1 jalapeño (remove the seeds to reduce the spiciness)
  • 1 tbsp taco seasoning 
Instructions: In a cast iron skillet on medium heat, add the oil, peppers, mushrooms, onion and jalapeño. Cook for about 5-10 minutes or until the peppers are soft and slightly charred on the outside. Add in the taco seasoning, stir and cook for 30 seconds. 
Vegan Ground "Beef"
Use 1 package of vegan Mexican ground beef and heat it according to the package instructions. Alternatively, you can make your own homemade vegan ground beef using TVP. 
 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 300g | Calories: 500kcal | Carbohydrates: 70g | Protein: 25g | Fat: 15g | Saturated Fat: 3.5g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 6.5g | Sodium: 700mg | Potassium: 650mg | Fiber: 12g | Sugar: 3.5g | Vitamin A: 75IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg
Tried this recipe?Let us know how it was!