Name: Vegan Burrito Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 can black beans, drained and rinsed; 1 can sweet corn, drained and rinsed; 1 teaspoon paprika powder; 1/2 teaspoon smoked paprika powder; 1 teaspoon cumin; 2 teaspoons fresh lime juice; 2 green onions, sliced into rings; 1/2 cup freshly chopped cilantro; Salt, to taste; Black pepper, to taste; 3 cups cooked brown rice, seasoned with salt and 1 teaspoon cumin; 6 large flour tortillas (use gluten-free ones if needed); 3 cups shredded lettuce; 1 cup guacamole (homemade or store-bought); 1 cup salsa (homemade or store-bought); 3/4 cup vegan sour cream; 1/2 cup vegan shredded cheese

Jump to Recipe

Introduction

This vegan burrito is a hearty and flavorful meal packed with black beans, fresh veggies, and vibrant spices. Perfect for a quick lunch or satisfying dinner, it brings together creamy guacamole, zesty salsa, and wholesome brown rice wrapped in a warm tortilla.

The image shows six burritos wrapped in foil, standing upright on a wooden board. Each burrito is cut in half, revealing layers inside, including soft beige tortillas on the outside, a layer of cooked rice with a light brown color, black beans, yellow corn, diced red tomatoes, bright green leafy vegetables, and white sauce. The burritos are tightly packed and each filling layer is seen clearly. In the background, there are two lime halves and some leafy green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can black beans
1 can sweet corn
1 teaspoon paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon cumin
2 teaspoons fresh lime juice
2 green onions, cut into rings
1/2 cup freshly chopped cilantro
Salt, to taste
Black pepper, to taste
1 cup guacamole (homemade or store-bought)
1 cup salsa (homemade or store-bought)
3/4 cup vegan sour cream
1/2 cup vegan shredded cheese
3 cups shredded lettuce
3 cups cooked brown rice (seasoned with salt and 1 teaspoon cumin)
6 large flour tortillas (use gluten-free if needed)

Instructions

Step 1: Drain and rinse the black beans and the corn. In a medium bowl, combine them with paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and cilantro, then stir well to mix all ingredients evenly.
Step 2: Lay a tortilla flat on a plate. Place a portion of the cooked brown rice in the center of the tortilla. Top the rice with some of the bean and corn mixture, followed by salsa, shredded lettuce, vegan cheese, vegan sour cream, and guacamole. For extra heat, sprinkle with red pepper flakes if desired.
Step 3: Fold in the sides of the tortilla, then roll it up tightly to enclose the filling. Wrap the burrito in foil to hold its shape. Use a sharp knife to cut it in half. Serve immediately and enjoy!

Tips & Variations

For added protein, include cooked quinoa or vegan ground meat alternatives inside the burrito.
Try swapping brown rice for cauliflower rice to reduce carbs while keeping texture.
Use fresh homemade salsa and guacamole for the best flavor and freshness.
Warm tortillas slightly before assembling to make rolling easier and prevent cracking.
Add diced avocado or jalapeños for extra creaminess or spice.

Storage

Wrap leftover burritos in foil or airtight containers and refrigerate for up to 3 days. To reheat, unwrap and warm in a microwave or oven until heated through, then re-wrap or serve immediately. Avoid freezing as the texture of some ingredients may change.

How to Serve

The image shows several white bowls arranged on a white marbled surface, each containing different food ingredients. One large white bowl at the top center is filled with bright yellow corn, dark black beans, and green chopped herbs, with a wooden spoon resting in it. Nearby, there is a smaller white bowl holding a smooth, pale green guacamole with a spoon inside. A white bowl with a blue rim contains a rich red salsa topped with sliced green jalapenos and also has a spoon. Another white bowl with a blue rim holds fresh green lettuce leaves on the right side. A beige bowl filled with cooked light brown rice is placed at the bottom right. Scattered around are smaller white bowls, one containing shredded white cheese, another with smooth white sour cream. Two halves of a fresh green lime rest on the surface near the bottom left. A blue and white striped cloth is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this burrito gluten-free?

Yes, simply use gluten-free tortillas to keep the burrito safe for gluten-sensitive diets without changing the flavor much.

How can I make the burrito spicier?

Add chopped jalapeños, red pepper flakes, or use a hot salsa variety to increase the heat level according to your taste.