Easy Vegan Burrito Recipe
If you’re seeking a meal that’s equal parts vibrant, satisfying, and fuss-free, this Easy Vegan Burrito Recipe will hit every craving. Bursting with hearty black beans, zesty tomato salsa, creamy avocado, crunchy lettuce, and flavorful rice, each bite is a celebration of color and texture. Plus, everything is tucked into a toasty, golden flour tortilla! Whether you’re a seasoned vegan or just looking for a plant-powered meal, this recipe is a guaranteed crowd-pleaser—even the carnivores in your life will be asking for seconds.
Ingredients You’ll Need
This Easy Vegan Burrito Recipe makes the most out of everyday ingredients, with each component playing a starring role in delivering bold flavors and balanced nutrition. Every item has been chosen with care to complement the others, creating a comforting and colorful burrito you’ll want on repeat.
- Tomato: Adds juicy brightness and a sweet-tart freshness to the filling and salsa.
- Black beans: The heart of these burritos, bringing a creamy texture and plant-based protein.
- Coriander: Delivers earthy citrus notes that wake up the veggie filling.
- Garlic: Gives the entire dish a punch of aroma and flavor—don’t skimp!
- Cumin: Lends that classic savoriness you expect in Mexican-inspired recipes.
- Crushed pepper flakes: For heat and a lively kick (adjust to taste).
- Basil: Fresh basil adds a peppery burst and pairs beautifully with tomato.
- Carrot: Chopped carrot adds color and a gentle sweetness that balances the spices.
- Red bell pepper: Brings vibrant color and a crunchy contrast to the beans.
- Olive oil: For sautéing the veggies and infusing richness throughout.
- Salt and pepper: Essential for seasoning—taste often as you go.
- Chili powder: Used in the salsa to deepen the overall flavor profile.
- Lime juice: Brightens up the avocado sauce with tangy freshness.
- Avocado: Creates a creamy, luscious sauce that keeps every bite moist.
- Rice (cooked): Bulks up the burrito and gives a mild, comforting base.
- Lettuce (chopped): Offers crispness and a refreshing bite.
- Garlic cashew sauce: Adds silky, garlicky decadence (make ahead or store-bought).
- Flour tortillas: Large, soft wraps perfect for holding all your delicious fillings.
- Vegan cheese (optional): Sprinkle in for cheesy goodness without any dairy.
How to Make Easy Vegan Burrito Recipe
Step 1: Sauté the Veggies and Beans
Start by heating 1 tablespoon of olive oil in a pan and adding your chopped tomato. Let it cook on medium-high for about 2 to 3 minutes, gently mashing as it softens—this helps release the tomatoes’ juicy sweetness. Next, stir in the cumin, coriander, crushed pepper flakes, and two cloves of minced garlic. Add the rinsed black beans, chopped red bell pepper, and carrot, combining everything thoroughly. Cover and let it all steam together for another three to four minutes, allowing the vegetables to soften and flavors to mingle. Finish with one final clove of garlic and a sprinkle of chopped basil, cooking for a couple more minutes until the mixture is beautifully aromatic and saucy.
Step 2: Prepare the Cashew Sauce
While the beans are simmering, whip up your garlic cashew sauce (either homemade or store-bought). This creamy, tangy sauce brings everything together and adds a silken finish to your burrito. If you’re making it from scratch, blend soaked cashews with garlic, lemon juice, salt, and a splash of water until ultra-smooth. Keep it handy; you’ll want to drizzle it generously later!
Step 3: Make the Avocado Sauce
Mash one ripe avocado in a bowl with a teaspoon of lime juice, a pinch of salt, and one minced clove of garlic. This incredibly quick sauce is ultra-fresh—think guac, but even simpler. Its luscious creaminess is the secret to every good Easy Vegan Burrito Recipe.
Step 4: Whip Up Tomato Salsa
Combine one chopped tomato, a sprinkle of chili powder, one clove of garlic, a handful of basil leaves, a teaspoon of olive oil, and a pinch of salt in a blender. Pulse until you have a vibrant, chunky salsa. The chili powder brings gentle heat, while the basil keeps things bright and herby.
Step 5: Assemble the Burritos
Lay a flour tortilla flat and start layering: first the bean and veggie mixture, then a scoop of rice, a mound of fresh lettuce, a generous smear of avocado sauce, a ladle of homemade salsa, and a drizzle of garlicky cashew sauce. If you crave extra cheesiness, sprinkle on some vegan cheese. Each addition builds the flavor and texture into a true handheld feast!
Step 6: Wrap and Toast
Fold in the sides of your tortilla and roll it up snugly like a burrito—don’t worry if a little filling tries to escape, that’s the fun part! Heat a clean skillet over medium-high and toast each burrito seam-side down until the outside is golden and slightly crisp, about 1 to 2 minutes per side. Slice in half for a gorgeous cross-section, then wrap in parchment or foil for a portable lunch or dinner.
How to Serve Easy Vegan Burrito Recipe
Garnishes
For maximum flavor and a truly photo-worthy plate, sprinkle some extra chopped basil or cilantro on top. A scoop of pico de gallo, a lime wedge, or thinly sliced jalapeño makes the dish pop with freshness and color. I also love a light dusting of chili flakes or a dollop of extra cashew sauce right before serving.
Side Dishes
This Easy Vegan Burrito Recipe shines on its own, but turns dinner into a fiesta when paired with sides. Think tortilla chips with guacamole, a tangy cabbage slaw, Mexican-style street corn (elote), or a light black bean salad. For something heartier, serve alongside Mexican rice or roasted sweet potatoes for extra staying power.
Creative Ways to Present
Cut your burritos in halves or thirds and arrange them upright on a platter for party-style snacking. For a fun twist, slice them into bite-size rounds and secure with toothpicks as finger food. You could even set up a DIY burrito bar at your next get-together so everyone can build their own Easy Vegan Burrito Recipe masterpiece exactly the way they love.
Make Ahead and Storage
Storing Leftovers
If you end up with extra filling or a few assembled burritos, refrigerate them in an airtight container. The flavors only get better as they meld! I recommend keeping leafy greens and sauces separate until you’re ready to eat so nothing gets soggy.
Freezing
For meal prep magic, assemble your burritos (minus fresh lettuce and avocado sauce), wrap tightly in foil or plastic wrap, and freeze. They’ll keep well for up to three months. To serve, thaw overnight in the fridge or use the defrost function on your microwave. Add any fresh toppings just before eating to keep that perfect balance of crunch and creaminess.
Reheating
Warm leftover or thawed burritos in a skillet over medium heat, flipping until both sides are golden and crisp. You can also microwave them for 1-2 minutes (covered with a damp paper towel), but to get back that toasty exterior, a quick pass in the pan is best. Don’t forget to drizzle on more cashew sauce or salsa for that just-made flavor!
FAQs
Can I make these burritos gluten-free?
Absolutely! Simply swap the flour tortillas for your favorite gluten-free tortillas or wraps. Every other ingredient in the Easy Vegan Burrito Recipe is naturally gluten-free, so you won’t miss a thing.
What can I use instead of black beans?
You can use pinto beans, kidney beans, or even a hearty lentil blend if you prefer. Each brings its own unique taste and texture but still complements the veggie filling beautifully.
How spicy is this recipe?
It’s easy to control the heat in this Easy Vegan Burrito Recipe. Use more or less crushed pepper flakes and chili powder based on your preference or skip them entirely for a milder burrito that’s still loaded with flavor.
How do I keep burritos from getting soggy?
Let your cooked fillings cool slightly before assembling and avoid overfilling with sauces or using watery veggies. Toasting the burrito in a pan helps seal the tortilla and keeps everything snug and delicious.
Can I add other veggies or toppings?
Definitely! This Easy Vegan Burrito Recipe is incredibly flexible. Add roasted sweet potatoes, grilled corn, sautéed mushrooms, or a handful of spinach for your own personal twist. Play with what’s in season or what you have on hand.
Final Thoughts
If you’ve never made homemade burritos before, this Easy Vegan Burrito Recipe is the perfect place to start. Packed with bold flavors, rainbow veggies, and a creamy finish, it’s a meal you’ll want to share with friends and family again and again. Give it a try—you might just discover your new favorite kitchen ritual!
Print
Easy Vegan Burrito Recipe
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This Easy Vegan Burrito recipe is a flavorful and satisfying meal that’s perfect for a quick lunch or dinner. Packed with wholesome ingredients and delicious sauces, this burrito is sure to become a favorite in your household.
Ingredients
For the Bean Filling:
- 1 tomato, thinly chopped
- 1 1/2 cup black beans, canned, rinsed and drained
- 1 tsp coriander
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tbsp crushed pepper flakes
- 2 tbsp chopped basil
- 1 carrot, chopped
- 1/3 cup red bell pepper, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
For the Avocado Sauce:
- 1 avocado
- 1 tsp lime juice
- 1 clove garlic
- Salt to taste
For the Salsa:
- 1 tomato
- 1 tsp olive oil
- some chili powder
- 1/4 cup basil leaves
- 2 cloves garlic
- Salt to taste
Additional Ingredients:
- 1/2 cup cooked rice
- 1 cup lettuce, chopped
- Garlic cashew sauce
- 3 flour tortillas
- Salt and pepper to taste
Instructions
- Prepare the Bean Filling: In a pan, heat olive oil and add chopped tomato. Cook for 2-3 minutes, then add cumin, coriander, crushed pepper flakes, and 2 cloves of garlic. Stir in the beans, bell pepper, and carrot. Cover and cook for 3-4 minutes, then add another garlic clove and basil.
- Make the Cashew Sauce.
- Prepare the Avocado Sauce: Mash avocado with lime juice, garlic, and salt.
- Prepare the Salsa: Blend tomatoes, chili powder, olive oil, basil, garlic, and salt.
- Assemble: Place bean filling on a tortilla, top with rice, lettuce, avocado sauce, salsa, and cashew sauce. Add cheese if desired.
- Wrap & Toast: Roll the burrito, toast until golden brown on both sides. Slice, serve, and enjoy!
Notes
- *For the cashew sauce, refer to the separate recipe linked in the instructions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 380
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Vegan, Burrito, Easy, Quick, Healthy
