A vegan burrito is one of those meals that proves plant-based food can be just as satisfying, hearty, and crave-worthy as any classic burrito. This lunch recipe is colorful, filling, and packed with bold flavors from seasoned beans, fragrant rice, fresh vegetables, and creamy toppings. Whether you follow a vegan lifestyle or simply want a wholesome, meat-free meal, this vegan burrito recipe delivers comfort, balance, and convenience in every bite.
What makes this burrito special is its flexibility. It works beautifully as a quick weekday lunch, a make-ahead meal for busy schedules, or a relaxed dinner when you want something nourishing without spending hours in the kitchen. Each component is simple, but when combined, they create a layered, restaurant-quality burrito that feels fresh and exciting every time.
Why You’ll Love This Vegan Burrito Recipe
This vegan burrito stands out because it checks all the boxes: flavor, texture, nutrition, and ease. The filling is hearty enough to keep you full through the afternoon, yet light enough that it doesn’t feel heavy. Spanish-style rice brings warmth and depth, black beans add plant-based protein, vegetables provide freshness, and guacamole ties everything together with a creamy finish.
Another reason this recipe works so well for lunch is that most of the ingredients can be prepared ahead of time. Once the fillings are ready, assembly takes just minutes. You can enjoy it fresh, pack it to go, or even turn it into a burrito bowl if you prefer to skip the tortilla.
Ingredients for Vegan Burrito (with Measurements)
For the Seasoned Black 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, thinly sliced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For Assembling the Burritos
- 6 large flour tortillas (about 10-inch size)
- 2 cups cooked Spanish rice or cilantro lime rice
- 2 cups fresh spinach or shredded lettuce
- 1½ cups guacamole or sliced avocado
- ½ cup pickled red onions
- ¼ cup fresh cilantro leaves
- 1–2 jalapeño peppers, thinly sliced (optional)
- Salsa or hot sauce, for serving
Step-by-Step Instructions
Step 1: Prepare the Black Beans
In a medium bowl, combine the black beans, lime juice, taco seasoning, olive oil, and salt. Stir gently until the beans are evenly coated. Set aside to marinate while you prepare the rest of the ingredients. This short resting time helps the flavors absorb into the beans.
Step 2: Cook the Peppers
Heat olive oil in a large skillet over medium heat. Add the sliced red bell peppers, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the peppers are soft and lightly charred. Remove from heat and adjust seasoning if needed.
Step 3: Warm the Tortillas
Heat each tortilla briefly in a dry skillet or microwave until warm and pliable. This prevents tearing and makes folding much easier.
Step 4: Assemble the Vegan Burritos
Lay a warm tortilla flat on a clean surface. Start with a small layer of spinach or lettuce in the center. Add a scoop of rice, followed by seasoned black beans and sautéed peppers. Spoon on guacamole, sprinkle with pickled onions, cilantro, and jalapeños if using.
Step 5: Fold and Roll
Fold the sides of the tortilla inward over the filling. Then fold up the bottom edge and roll tightly to form a burrito. Repeat with the remaining tortillas.
Step 6: Serve
Serve the burritos whole or sliced in half. Pair with salsa, fresh lime wedges, or your favorite dipping sauce.
Tips for the Best Vegan Burrito
- Don’t overfill: Too much filling makes rolling difficult. Aim for balance.
- Layer smartly: Greens first help protect the tortilla from moisture.
- Meal prep friendly: Store fillings separately for the freshest results.
- Make it spicy or mild: Adjust jalapeños and salsa to your taste.
Storage and Meal Prep
These vegan burritos are excellent for meal prep. Wrap them tightly in foil and store in the refrigerator for up to 2 days. For freezing, skip the avocado and lettuce, then freeze wrapped burritos for up to 3 months. Reheat in the microwave or oven and add fresh toppings before serving.
