Looking for a fun takeout-style recipe that you can make at home? Try this delicious and hearty vegan burrito!
The vegan burritos are filled with protein (plant based) and veggies to keep you satisfied on the go! Oh, and they are super easy to make, which makes them perfect for a weeknight dinner!
In this post we are going to share the ingredients for vegan burritos, how to make the vegan burritos, how to accurately roll a vegan burrito and some tips and tricks that come along with making vegetarian burritos!
VEGAN BURRITO RECIPE
A vegan burrito is one of my favorite quick and easy dinner or lunch ideas. These vegan burritos are filled with lots of yummy and healthy ingredients, and taste even better than the ones you have to stand in line to get!
No more waiting in line, you can use fresh ingredients at home to make delicious vegan burritos! Most of the ingredients are common enough you probably already have the ingredients in your pantry! These vegetarian burritos come together in less than 10 minutes!
WHY YOU WILL LOVE THIS VEGAN BURRITO
- Made with common, but tasty ingredients.
- Can make ahead OR freeze!
- Ready in 10 minutes, when ingredients are prepped.
- Can use store bought or pre-made ingredients to make it easier!
- Simple ingredients = big taste!
- Better than ordering out!
INGREDIENTS IN VEGAN BURRITOS
There are so many different ways to fill a vegan burrito. Typically, a burrito has some combination of beans and vegetables inside, and sometimes rice too. This section explains what ingredients to use for this bell pepper sandwich. For full measurements and specific instructions see recipe card at the bottom of the post.
Oil - Used to saute the vegetables in the burrito filling. I prefer to use avocado oil, but any oil you normally use to fry up veggies works here!
Red Onion - I love the little bit of kick that red onion adds. If you aren't a huge red onion fan, soak the diced red onion in cold water for about 5 minutes, drain water and use. The soaking of the red onion helps to take away some of the "bite" it packs!
Bell Pepper - Use whatever color you like. I like Red, but yellow, orange or green bell peppers would all be delicious in this recipe.
Corn- You can use any type of cooked corn you like. Fresh off the cob, thawed from the freezer, or from a can, rinsed. If you are wondering how to freeze corn to use it year round I can help with that too!
Cumin- A classic mexican flavor, this is a must for any burrito recipe. I like to use this cumin!
Smoked Paprika - One of my favorite spices. Smoked paprika gives a hint of spice and a lot of smoky flavor. You can adjust the amount of this spice up or down, depending on your love for it!
Oregano- Oregano adds more flavor to the already flavorful filling. Dried or fresh will work.
Tortillas - If you are gluten-free, use a gluten free tortilla. You can find delicious ones at your local Aldi's store. Try to choose larger, burrito sized ones so that these are easy to roll up.
If you have any questions about vegan burritos, please leave a comment below and I will get back to you.
Pro TIP: Check out my posts on tips for freezing corn and my recipe for pressure cooker black beans to prep some of your ingredients in advance so you'll have them on hand when a burrito craving strikes!
HOW TO MAKE VEGAN BURRITO FILLING
This section tells you a recap of how to make a pepper sandwich. For more precise steps please see the recipe card below (at the end of the post)
- Place a skillet on your stove over medium heat and add oil to the pan. Add diced onion and cook until the onion starts to soften.
- Add the bell pepper and continue to saute until softened.
- Add the corn to the skillet and mix all of the ingredients together to combine.
- Gently stir in the black beans and continue to cook for a minute to let all of the ingredients heat through.
- Add your spices to the burrito filling and stir until everything is evenly distributed.
- Warm some soft tortillas, then fill them with cooked rice and your sauteed vegan burrito filling. Roll up your burritos, then serve and enjoy!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
If you're not sure how to roll up a burrito, check out this tutorial on Youtube! Rolling your burritos can be tough and often times intimidating. But keep at it and you will be a burrito rolling expert in no time!
VARIATIONS ON VEGAN BURRITOS + Tips and Tricks
These vegan burritos are great because you can customize them to your tastes. Want to change the filling up? Use my seasoned black beans recipe for extra flavor, or saute some Beyond Meat for extra protein. Love Beyond Meat? Try our Beyond Meat Meatloaf! Or whip up a batch of Instant Pot Taco Meat (using Beyond Meat or Impossible Burger).
You can also serve with guacamole or your favorite vegan sour cream. You can make homemade guacamole or use store bought! Add salsa or taco sauce for some added kick if you prefer.
Wanting to cut some calories in this vegan burrito? Ditch the tortilla and make this a vegan burrito bowl! Just add the above vegan burrito filling on top of a bed of spinach!
Are you making these vegan burritos ahead of time but do not want to freeze them. You can roll them, wrap in foil and they can rest in the fridge for 1 day. I would not keep them in the fridge much longer than that. I have found the tortilla gets soggy with all the burrito fillings. Nobody wants a soggy vegetarian burrito!
Hot or cold? You can eat this vegan burrito exactly how you would like! I have enjoyed it both hot and cold!
Want to take the flavor level up even more? Add in some pickled jalapenos or add some red pepper flakes!
CAN YOU FREEZE VEGAN BURRITOS?
Yes! Vegan burritos are the perfect meal prep food because you can easily freeze and reheat them. They're a great handheld option for eating on-the-go, so you can make sure that you're getting a filling and nutritious meal when you don't have much time for lunch.
To freeze your vegan burritos, roll them up tightly and wrap them in aluminum foil. Freeze the burritos in a single layer on a sheet tray, seam side down, then place them in a large zip lock bag in your freezer.
Frozen burritos are best when eaten within 3 months of freezing. Be sure to add a note to the container you are freezing them in, to help keep track of the age.
If you are adding lettuce or guac to your vegan burrito, I would think twice about freezing. Lettuce (and guac) can get a little wonky when frozen, so maybe ditch the lettuce and guac from the ones you plan to freeze.
REHEATING A FROZEN VEGAN BURRITO
When you're ready to reheat your vegan burritos, you can reheat them in your microwave or oven. Here's how you do it:
- Microwave method: Remove the aluminum foil and place them in your microwave on a plate. You can wrap the vegan burritos in a damp paper towel before microwaving if you want super soft tortillas. Heat for 2-3 minutes until the center is warmed through. The burrito will be hot, so let them cool for a minute before eating.
- Oven method: Let your burritos thaw in the fridge over night. Preheat your oven and keep the vegan burritos wrapped in the aluminum foil and place them in a single layer on a baking sheet. I would do 350F for 15-20 minutes. If you are heating from completely frozen, cook at 350F for around 30 minutes.
WHAT TO SERVE WITH BURRITOS:
These vegan burritos aren't just great as a handheld snack. You can turn your burritos into a complete meal by serving side dishes with Mexican flavors. Here are a few ideas:
Vegan Sweet Corn Pudding is a beautiful side dish that goes well with Mexican dishes. If you’re looking for a gluten-free version of your grandma’s traditional corn pudding, you’ve also come to the right place! This recipe checks all the boxes for an easy, vegan, dairy free corn pudding casserole recipe. Also, it’s delicious!
Add a desert to your meal with Vegan Banana Bread. This Vegan Banana Bread is super moist and packed with flavor! Make this vegan bread for breakfast, snacks, or even dessert. We do not want to limit it to just dessert!
Air Fryer Mexican Corn on the Cob is a classic street food dish that I love to make in the summertime. You can sub in some dairy free alternatives to make the recipe vegan! If you love your air fryer as much as I do, you might like this air fryer banana chip recipe!
You can also add a simple salad of shredded lettuce, tomato, and avocado on the side just like they do at your favorite Mexican restaurant! If you are wanting to skip the wrap you could make Easy Vegan Burrito Bowls!
Have you made this recipe? Please leave a comment AND rating below! It helps other readers!
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- In a medium sized skillet, warm the oil over medium heat.
- Saute the red onion & bell pepper.
- When the onion & bell pepper are softened, add in the corn & black beans and stir to combine.
- Add the spices to the mixture and stir until thoroughly combined. Continue heating until the mixture is hot.
- Warm the tortillas, then place your desired amount of cooked rice & the black bean mixture on each tortilla.
- Roll into burritos, then serve with salsa & guacamole or your preferred garnishes.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.