Why You’ll Love Vegan Burrito Recipe
-
You’ll love this recipe because it brings together bold and contrasting textures and flavours — the smoky char on the red peppers, the creamy guacamole, the fresh crunch of spinach, and the zing of lime‑seasoned beans.
-
It’s fully vegan yet hearty and filling, so you won’t feel like you’re missing out on anything.
-
It’s versatile: you can meal‑prep the components ahead of time, switch up the fillings, or even turn it into a bowl if you prefer.
-
It works for lunch or dinner, and is great for packing, freezing, or making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beans:
-
cooked black beans, drained and rinsed
-
fresh lime juice
-
taco seasoning
-
extra‑virgin olive oil
-
sea salt
For the Peppers:
-
extra‑virgin olive oil
-
red bell peppers, stemmed, seeded, and sliced into thin strips
-
sea salt and freshly ground black pepper
For the Burritos:
-
large flour tortillas
-
spinach or lettuce
-
Spanish rice (or substitute with plain white or brown rice)
-
guacamole (or avocado slices)
-
pickled red onions
-
fresh cilantro leaves
-
jalapeño peppers, thinly sliced
-
salsa or your favourite dipping sauce
Directions
-
Make the beans: In a medium bowl stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.
-
Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the sliced red bell peppers, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, for about 8 to 10 minutes, or until the peppers are soft with browned edges. Season to taste and remove from heat.
-
Prepare the remaining fillings: Cook the Spanish rice (or rice of your choice) and make or prepare the guacamole and pickled red onions ahead of time.
-
Assemble the burritos: Lay a large tortilla flat on a clean surface. Add a layer of spinach (or lettuce), then a scoop of rice, some of the seasoned beans, the charred peppers, a dollop of guacamole, a few pickled red onions, some fresh cilantro leaves and thinly sliced jalapeños.
-
Fold the burrito: Fold in the sides, then roll up the bottom flap to enclose the filling. Slice in half if desired. Serve with your choice of salsa for dipping.
Servings and timing
-
Yield: 6 burritos.
-
Prep time: ~30 minutes.
-
Cook time: ~30 minutes.
-
Total time: ~1 hour.
Variations
-
Swap the Spanish rice for cilantro‑lime rice for a fresher rice option.
-
Use pinto beans instead of black beans, seasoned with cumin for a different flavour.
-
Change up the vegetables: replace spinach with lettuce, or add corn salsa, pico de gallo, or roasted broccoli.
-
Skip the guacamole if you prefer, and use vegan sour cream or shredded vegan cheese instead.
-
If you need gluten‑free, use large gluten‑free tortillas or skip the tortilla entirely and make a burrito bowl.
Storage/Reheating
-
For fridge storage: Wrap burritos tightly in foil and store in the refrigerator for up to 2 days.
-
For freezing: Skip the avocado or guacamole (as it may change texture when frozen). Use spinach rather than more delicate greens like lettuce. Wrap each burrito in foil, then freeze for up to 3 months. To reheat, thaw overnight in the fridge or microwave from frozen. A helpful method: wrap in a kitchen towel and microwave for 1–2 minutes per side until heated through. Serve with fresh salsa or a squeeze of lime.
FAQs
What size tortillas should I use?
Use large tortillas (about 10‑inch) so you can fit a generous amount of filling and roll them easily.
Can I use brown rice instead of Spanish rice?
Yes — you can substitute plain brown rice (or white rice) if you don’t have Spanish rice. The Spanish rice adds extra flavour, but it’s not essential.
Do I have to char the red peppers?
While you don’t have to char them, cooking the red bell peppers until they have browned spots gives them a sweeter, slightly smoky flavour that elevates the burrito.
Can I make the components ahead of time?
Yes — you can prepare the beans, rice, charred peppers and pickled onions ahead of time and store them in the fridge (up to 3 days) for speedy assembly later.
Is the pickled red onion necessary?
It’s optional, but the pickled red onions add a bright, tangy pop of flavour that complements the other fillings nicely. If you don’t have them, you could use raw red onion slices.
I’m not vegan — can I add cheese or sour cream?
Absolutely. You can adapt this to your preferences. Add shredded cheese or sour cream if you like, or keep it vegan as given.
How spicy will the burrito be?
The heat level depends on the jalapeños and salsa you use. You can omit the jalapeños or use milder peppers if you prefer less spice.
Can I swap the flour tortillas for something else?
Yes — you could use corn tortillas (if large and pliable), a gluten‑free tortilla, or skip the tortilla altogether and serve the filling in a bowl.
Will this recipe freeze well?
Yes — with a few modifications (skip the avocado/guacamole, use spinach instead of delicate greens) you can wrap the burritos in foil and freeze them for up to 3 months. Thaw overnight or microwave from frozen.
Conclusion
This vegan burrito recipe offers a delicious and satisfying way to enjoy a plant‑based meal without sacrificing flavour or fullness. With its vibrant fillings and simple yet bold seasonings, it works for quick lunches, meal prep or dinner. Feel free to customise the ingredients to suit your preferences, freeze extras for later, and enjoy the convenience of a hearty, tasty burrito any time.
