Mexican-Style Vegan Burrito
A warm flour tortilla stuffed with seasoned rice, spiced beans, sautéed veggies, fresh salsa, and creamy avocado sauce. Filling, nutritious, and totally plant-based.
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
Ingredients
Burrito Filling
1 cup cooked rice (white or brown)
1 cup black beans or pinto beans, drained
1 cup bell peppers, sliced
½ cup onion, sliced
½ cup corn kernels
1 tbsp olive oil
Mexican Spice Mix
1 tsp cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
Salt & black pepper
Fresh Add-Ins
1 avocado, sliced or mashed
½ cup tomato salsa or pico de gallo
Fresh cilantro
Lime wedges
Wrap
2–3 large flour tortillas
Instructions
1️⃣ Cook Veggies & Beans
Heat olive oil in a pan
Saute onion and bell peppers until soft
Add beans, corn, and spices
Cook 5–7 minutes, stirring well
2️⃣ Warm Rice
Heat cooked rice and season lightly with salt and lime juice
3️⃣ Assemble Burrito
Warm tortilla
Add rice first, then veggie-bean mixture
Top with avocado, salsa, and cilantro
4️⃣ Roll
Fold sides in and roll tightly into a burrito
5️⃣ Serve
Serve with extra salsa or vegan sour cream
Tips
Add chipotle sauce for smoky heat
Grill the burrito for a crispy outside
Add vegan cheese or cashew cream for richness
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use large corn tortillas or gluten-free wraps.
Q: Can I meal-prep?
Yes — store fillings separately and assemble fresh.
Q: Extra protein ideas?
Add tofu, tempeh, or lentil taco filling.
Nutritional Information
Calories: 480 kcal
Protein: 15 g
Carbs: 68 g
Fat: 16 g
Fiber: 12 g