This vegan burrito recipe is filled with black beans, rice, and a combination of flavorful roasted and fresh veggies.
This vegan burrito recipe is made with the most delicious and nourishing whole food plant based ingredients.
I love the easy straight-forward preparation in this veggie burrito recipe.
If you're looking to spice things up I recommend adding a drizzle of vegan chipotle sauce which can be found in my recipe for Vegetable Tacos, or a scoop of guacamole from my Easy Guacamole Recipe.
I hope you think this is the best vegan burrito like I do!
Tortillas: I used classic vegan flour tortillas in this recipe. You can use any type of tortilla that you have on hand.
Rice and Beans: You can use white or brown rice in this recipe and any type of bean that you have on hand.
I used black beans to make this a vegan black bean burrito recipe, pinto beans would also be delicious.
Roasted Vegetables: I roasted bell peppers, sweet potatoes, and red onions. I tossed them in olive oil and taco seasoning before roasting them for extra flavor.
Fresh Vegetables: The fresh veggies I used in this veggie burrito recipe are lettuce, avocado, jalapeños, cabbage, and cilantro.
Sauce and Seasoning: I used classic store-bough taco seasoning to make these vegetarian burritos. I find that it's super easy to use this premixed seasoning.
See recipe card below for quantities.
Start by washing and prepping all of your ingredients.
Then you'll toss the sweet potato, bell peppers, and red onion in olive oil and taco seasoning and next, roast them in the oven at 425 degrees for 15-20 minutes.
While the veggies are roasting you can cook the rice and heat the beans on the stove top.
If you're starting with dried beans, check out this article about how to cook beans before getting started.
Once everything has been cooked and cooled slightly, assemble all of the ingredients in the tortillas to create your vegan and vegetarian burrito.
If you're using guacamole or a chipotle sauce to make a chipotle veggie burrito, add your topping of choice before wrapping the burrito up.
Tips and Tricks
If you plan to make these plant based burritos ahead of time, store the cooked and raw ingredients in separate containers.
The prepped ingredients can be stored in the fridge in air tight containers for 3 days.
One of the things I love most about this vegetable burrito recipe is that it has a wide variety of veggies. Feel free to swap any of the original veggies for ones that you like best or veggies that you might already have on hand.
This vegan bean burrito recipe is a great way to use up extra vegetables before they go bad in the fridge too!
If you enjoyed this recipe, be sure to try these recipes next:
- 4 tortillas
- ½ cup rice cooked
- ½ cup black beans
- 1 cup lettuce
- ¼ cup sweet potato
- ¼ cup bell peppers
- ¼ cup onion
- ¼ cup red cabbage
- ½ avocado
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning
- 2 tablespoon cilantro
- Start by washing and prepping your ingredients.
- Toss the sliced sweet potatoes, onion, and bell peppers in the olive oil and taco seasoning and then roast in the oven at 425 degrees for about 15-20 minutes or until fully roasted.
- Cook the rice according to package instructions.
- Heat the beans on the stovetop and add any desired seasoning.
- Once all of the above ingredients have been cooked let them cool slightly.
- Combine all ingredients on the tortillas until evenly distributed and wrap up the burrito.
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