These vegan black bean burritos are SO delicious and ridiculously easy-to-make. Great to use in lunch boxes and also very versatile. Makes for a high-fiber and rich-in-protein quick lunch recipe that's also completely dairy-free and vegan.
I have been making so many wraps recently. We are currently re-doing our kitchen, which is forcing us to pretty much make camping food in our children's play room. The kids are so thrilled about it. Us the grown ups, not as much. I know this definitely is a first world problem, but hello messy house and cold sandwiches.
Ok, I did make this amazing 20-minute gochujang pasta dish the other night, which was totally do-able using my mini portable stove. And also an amazing break from our sandwich stretch.
Anyway, we loved these ultra simple vegan black bean burritos so much I thought I would share the recipe here. It is easy enough to prepare in a pinch or if you have limited kitchen skills, and can be done to pack as healthy lunches-to-go too.
The black bean and rice mix is done within 10-15 minutes (yes really) and you can fill your wraps with whatever you like, such as avocado, hot sauce, veggies, etc. My recommendation for this recipe is to use already cooked store-bought rice sealed in mini portions, it will save you so much time! Or use leftover rice or other grains, whatever is the easiest.
And what I like best about these burritos is that there is so much going on in each bite: hearty beans and rice, tons of spices, sweet corn, crunchy lettuce, creamy avocado, etc. And we love adding spicy marinated jalapeño for some heat and a little tang. Such a satisfying meal!
Hope you like them too! 😀
What's to love about this recipe
- Very easy to make
- Uses a lot of pantry/freezer ingredients
- Healthy and rich-in-fiber
- Dairy-free and fully plant-based
- Great for lunch boxes
- Versatile, complete + balanced meal and very filling
Ingredients you'll need and substitutions
For the black bean rice mix
- Onion and garlic: to cook within the spices for flavor.
- Canned black beans: or use pinto or kidney beans if that's all you have.
- Frozen corn: super convenient! You can add them still frozen to the pan. When the fresh corn is in season, then use that instead. Remove the kernels from the cob using a knife and add the kernels raw to the pan to cook in there with the onions. Here is a quick video on how to remove kernels from a cob.
- Fresh tomatoes: canned tomatoes work too! In that case, simply cook the mixture a little longer to allow the extra water from the can to evaporate.
- Spices: cumin and chili powder. Can also use cajun spice, cayenne pepper, paprika, dried oregano, etc.
- Rice: cooked brown or white rice work well. You can also use other cooked grains such as quinoa, farro, barley, etc. If you want to boost the burrito qwith even more flavor, then use vegan Mexican rice.
For the wraps
- Tortilla wraps: be sure to look for burrito size wraps (about 12 inches wide) and not the taco size. I love the whole wheat burrito tortilla wraps from the brand Mario and Ricardo's.
- Avocado: adds a nice creaminess to your wrap.
- Lime juice: I like to squeeze some over the filling for a nice fresh touch and zesty flavor.
- More fresh tomatoes: some more diced tomato added to the wrap makes it more fresh.
- Jalapeños: we are obsessed with these marinated jalapeño slices! We use them over nachos, but also in sandwiches, burgers, chopped in dips, etc. These are spicy and obv optional.
What rice should I use
I highly recommend to use already cooked rice from the grocery store to save you a step. I used the cooked brown and wild rice from Minute-Rice: so easy and the rice can be added straight to the pan without having to cook any grains before hand. You can keep these little individual cups in your pantry so they are ready to-go anytime for curries, bowls, salads, etc.
Or, use frozen rice! Simply add the rice still frozen to the pan. I love this frozen cooked brown rice from the brand 365.
How to make vegan black bean burritos
Make the black bean rice filling
Warm up a large non-stick pan over medium-high heat with a little oil (optional). Then, add the onion and cook while stirring often for about 5-7 minutes or until softened and browned.
Then, add the garlic, spices and a good pinch of salt and stir well to cover the onion. Cook for about a minute (or just enough to nicely roast the spices) and then add the tomatoes, corn, cooked rice and black beans. Stir well and keep cooking for about 5 minutes or until everything is warmed up and the mixture has a nice moist consistency. Add a splash of water if necessary. Once done, remove from the heat.
Lay a tortilla wrap over a wooden board or a clean surface. You can also warm up the tortilla first in a pan, if desired.
Then, place a generous amount of the black bean and rice filling over the bottom half portion of the tortilla, leaving some space on the edges. Add some lettuce, diced tomatoes, sliced avocado and marinated jalapeño (if using).
Roll the burrito wrap
Then, roll your burrito: fold the sides of the tortilla over the filling trying to hold the filling in place at the same time. Then, fold the bottom over and roll toward the top extremity to seal the filling ingredients.
If it is the first time you roll a burrito, it might not be perfect! That's fine! It takes a little practice to get it right. The trick is to try to keep everything tight and compact while rolling. You can watch the quick video below to have a sneak peak on how I do it.
Slice the burrito in half and enjoy!
Watch how to make it
- Be sure to read above about how I used cooked rice and frozen corn to save some time.
- If you want your burrito to be crispy, then you can wipe clean the pan you used to make your bean mix, then warm up a little oil and roast your burrito until brown on each side.
- If making this burrito ahead, then I recommend to squeeze some lime juice over the avocado to slow down the browning process.
More filling ideas and serving suggestions
The best part of this burrito is about all the different stuffing ingredients you can include! The black and rice mixture is very flavorful and kinda hearty, so I like to load the wrap with some fresh and crunchy ingredients to have a good variety of textures. My favorites are avocado, crunchy romaine and spicy marinated jalapeño, but here are some more ideas:
- Fresh cilantro: add straight to the wraps or can also be included in the black bean mixture.
- Hot sauce
- Chipotle mayo sauce
- Sliced red pepper
- Mexican pickled red onions
- Black olives
- Cucumber pico de gallo
- Other greens such as spinach or arugula
- Cooked potatoes
We mostly eat it just like that especially because I like to make it to go, but these burrito wraps are amazing dipped in salsa or a vegan queso sauce. If you have an avocado cream, then don't add any sliced avocado in your wrap and spread the cream over the tortilla instead. Vegan sour cream would also be amazing to serve aside and dip the burrito in.
Also, if you like store-bought vegan cheese, then you can also add some to your burrito. Especially good if roasting the burrito in the pan since the melty cheese will help the wrap's layers to stick and hold well together. Add it over the still warm black bean mixture so it can melt a little.
To drink, serve alongside a vegan horchata, watermelon mojito mocktail, mango water or strawberry mojito mocktail. They would add a nice fresh vibe to your meal!
Storage and meal-prep tips
I like to wrap the burrito in foil when making it to-go: it helps keep all the stuffing inside and it is easier to eat that way, especially if bringing to work, with the aluminum foil preventing any leakage. Just pop the foil-covered-burrito in a mini oven for a few minutes to slightly warm it up before eating.
You can make the black bean rice mixture ahead and keep it in an air-tight container in the fridge for up to 5 days. I think it is best to roll the burrito 24 hours or less before enjoying or the avocado will oxidize and turn brown. This mixture can also be used to top grain bowls, similar to this Mexican buddha bowl.
If you want to MEAL-PREP and roll a few burritos ahead of time, then skip on the avocado and don't add the extra fresh diced tomatoes in the roll (can turn the wrap soggy). Instead, stuff your burritos with lettuce and other crunchy veggies that hold better over time, such as red pepper. You could also spread some vegan mayo for a creamy addition instead of the avocado. These individual mini guacamole cups also are amazing for an on-the-go dipping sauce, especially if bringing the burrito to work.
More black bean recipes you might like
- Black bean avocado toasts
- Swedish meatballs
- Black bean curry
- Vegan black bean brownies
- Cajun orzo skillet
Looking for more vegan sandwich ideas?
- Tofu scramble sandwich
- Balsamic tofu wraps
- Crispy buffalo "chicken" burger
- Beet & pickle creamy sandwiches
- Smoky tofu sandwiches
- Chickpea avocado sandwich
I hope you like these vegetarian bean burritos as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
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Vegan Black Bean and Rice Burritos
- 1 yellow onion - diced
- 2 cloves of garlic - crushed
- 15.5 oz black beans - rinsed and drained
- 1 cup cooked rice or other grains - I used pre-cooked store-bought rice, see notes
- 1 cup frozen corn
- 1 large tomato - diced
- 2 tsp chili powder
- 1 tsp cumin powder
- salt - to taste
For the wrap (choose your favorite)
- 1 avocado - sliced
- 1 cup crunchy lettuce - such as romaine, sliced
- 2-3 large tortillas - burrito size
- hot sauce
- cilantro - chopped
- marinated jalapeño
- Warm up a large non-stick pan over medium-high heat with a little oil (optional). Then cook the onion for about 5-7 minutes while stirring often until browned and softened.
- Add the garlic, a pinch of salt and the chili and cumin powder. Stir well to cover the onion and cook for about a minute.
- Then, add the tomatoes, corn, black beans and rice. Stir well to combine and keep cooking for about 5 minutes. You can add a splash of water if it dried out too much (you are looking for a moist consistency that's not too saucy). Once done, remove from the heat.
- To make the wrap, lay a tortilla on a clean surface. Transfer a generous amount of the bean mixture on the bottom half of the tortilla leaving the edges free. Then, add some avocado, lettuce, tomatoes, jalapeño or any other filling ingredients you want to include.
- Then, fold the sides of the tortilla over the filling and then fold the bottom over. Roll towards the top to seal the ingredients trying to keep everything tight and compact. Slice and enjoy with a side of salsa or vegan sour cream, if desired.
- I love using these pre-cooked rice individual containers of rice from Minute-Rice. They can be kept in the pantry to use with curries or salads and they have a nice 1 cup single portion size that I find convenient. Or, you can use frozen brown rice (add it still frozen to the pan!) or make a vegan Mexican rice if you have the extra time to boost the flavor.
- Other filling ingredient ideas include hot sauce, pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, avocado crema, etc.
- Feel free to crisp your burrito in a hot pan with a little oil to brown each sides.
- You can make a few burritos ahead of time, but avoid adding avocado (will brown over time) and extra juicy diced fresh tomato (can turn the wrap soggy). Instead, include vegan mayo for a creamy factor, vegan cheese or crunchy veggies such as red pepper. The bean and rice mix can be done ahead and kept in the fridge in an air-tight container for up to 5 days.
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