You’re going to love these quick and delicious vegan burritos! These veggie burritos are made with seasoned black beans, fresh rice, and homemade guacamole for an appetizing Chipotle copycat recipe the whole family will enjoy. Packed with protein and highly versatile!
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In the mood for a healthy burrito that is quick, flavorful, and totally easy? Look no further. These vegan burritos are perfect for camping, meal prepping, and dinner on the go. Hearty, savory, and mouthwateringly delicious, this quick veggie burrito recipe is just what you need for a healthy and wholesome lunch or dinner!
These veggie burritos are a Chipotle copycat recipe that the whole family will love. Made with fresh ingredients and filled with the flavors of guacamole, tomatoes, garlic, citrus, and red onion, they come together and for an amazing bundle of flavor.
This vegan burrito recipe is a complete protein, highly versatile, family-friendly, super easy, and 100% delicious!
Recommended Ingredients and Substitutions
For this recipe, all you need is just a handful of basic ingredients and you probably already have most of these in your pantry! If not, these ingredients are super easy to find at your local market. For the full list of ingredients, please scroll down to the recipe card.
Here is everything you need.
Ingredient Notes
- Black Beans – I used canned black beans. Dried beans will work, too. If you are using dried, measure out 3/4 cup and cook them before preparing this recipe.
- Avocado – It is important that your avocado is perfectly ripe. Look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin.
- Rice – For this recipe, I used white rice however feel free to use brown rice. Just note that brown rice will take about 2x as long to cook.
- Tomatoes – I prefer to use Roma tomatoes but any kind of tomato will work for this recipe. When choosing a ripe tomato, make sure that the tomato’s skin is glossy, it feels dense in your hand, and when pressed there is a slight give to the tomato.
- Bell Pepper – I prefer red bell peppers for their flavor but feel free to use any color of bell pepper. Just note green bell peppers are less sweet and have a slight bitterness to them.
- Oil – My default oil is olive oil for this recipe however I also recommend avocado or coconut oil.
- Spices – You will need cumin, garlic powder, paprika, salt, and red chili flakes.
Recommended Equipment
For this recipe, you will need a cutting board, saucepot, chef’s knife, and a skillet. You will also need basic kitchen utensils and mixing bowls. (<<affiliate links)
Step-By-Step Instructions
Step One – Cook the Rice
Bring the rice, along with 2 cups of water, to a boil. Cover and reduce heat to simmer until all the water has evaporated. Set aside.
Pro Tip: Feel free to use your favorite variety of rice. Just note that the cooking instructions will vary. Follow the instructions on the package for exact cooking times. For a healthier option, use brown rice. It is higher in protein and is much lower on the glycemic index.
Step Two – Sauté Veggies
Wash, slice and deseed the red bell peppers.
Heat oil in a large skillet over medium heat. Once the oil is hot, add the sliced bell peppers and sauté for ten minutes. Once the peppers are cooked all the way through and slightly shriveled, mix in the spices and black beans. Taste and adjust seasonings.
Pro Tip: Make sure to let the oil heat up before adding the bell peppers. Otherwise the oil will absorb into the peppers making them greasy and overly soft.
Cook the veggie and bean mixture for an additional five minutes, stirring occasionally. Remove the pan from the heat and stir in the cilantro.
Step Three – Make Guacamole
Next, make the guacamole. First, slice the avocados in half, remove the pit, and scoop the avocado into a large bowl. Mash the avocado until you’ve reached desired consistency. Next, add the onions, tomatoes, lime juice, and salt. Mix together. Taste and adjust seasonings.
Do not make more guacamole than you plan on using. It will quickly brown and lose it’s freshness.
Pro Tip: If you buy your avocados before they are ripe, let them sit out at room temperature for a couple of days until they are slightly soft to pressure. Once they are ready, you can stick ripe avocados in the refrigerator to allow them to last longer.
Step Four – Assemble the Burritos
Place the tortillas on a flat surface and spoon some of the rice in the center of the tortilla. Top the rice with black beans, guacamole, and chopped lettuce.
Fold the top and bottom over the filling and roll up or wrap tightly in foil and cut in half. Serve immediately.
Serving and Storing
Serving – Serve these burritos immediately for lunch or dinner. Serve with a dollop of vegan sour cream, homemade salsa, hot sauce, or more cilantro.
Storing – Store leftover burritos in the refrigerator for up to four days. To do this, simply transfer them to an airtight container. Or tightly wrap the burritos individually and freeze them for up to 3 months. When ready to serve, let them thaw at room temperature overnight before gently reheating them in the microwave or oven.
Tips and Tricks
- Finding the perfect avocado is key for good homemade guacamole. Look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin. Be careful not to get an overly ripe avocado which will be super soft to the touch.
- Make a large batch of these burritos and meal prep for a few days. Keep them in the freezer for quick grab-n-go lunches.
- Looking for a gluten-free alternative? Use gluten free tortillas or make this recipe into a burrito bowl! For a burrito bowl, omit the tortilla and serve over rice.
Frequently Asked Questions
Yes! This vegan burrito is filled with fresh and healthy ingredients that contain nutrients, fiber, and a complete protein. To make this burrito even healthier, use brown rice.
Let these ingredients be your guide for endless substitutions. You can use a variety of ingredients for vegan burritos such as quinoa, different types of beans, fresh veggies, spices, tofu, etc. The options for yummy burritos are truly limitless!
For the most part, most tortillas are suitable for vegan to eat. Always be sure to read the ingredients list to identify any animal products in the preservatives or other ingredients.
More Taco and Burrito Recipes
Make sure to check out all my burrito and taco recipes for more inspiration.
Easiest Vegan Burritos
Ingredients
Seasoned Black Beans
- 1 15 (oz) can black beans
- 1 tablespoon olive oil
- 2 small red bell pepper, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon chili flakes
- 1 teaspoon garlic powder
- ¼ cup cilantro leaves
- salt to taste
Guacamole
- 2 small avocados
- 1 Roma tomato, diced
- ½ white onion, finely chopped
- 1 fresh lime, juiced
- salt, to taste
Everything Else
- 4 large tortillas
- 1 cup uncooked rice
- 1 cup chopped lettuce
Instructions
- Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
- Seed and thinly slice the red bell peppers. In a pan heat oil over medium heat and add the bell pepper. Saute for about 10 minutes, until they become tender and slightly wilted. Add the spices (cumin, chili flakes, garlic powder, paprika and salt) and the black beans and mix together. Continue to cook for another 5 minutes, stirring often, unti the beans are heated all the way through. Remove from heat stir in the cilantro. Taste and adjust seasonings.
- To make the gucamole, slice the avocados in half, remove the pit, and scoop the avocado into a large bowl. Mash the avocado so that only a few small pieces remain. Add the remaining gucamole ingredients (tomatoes, onions, lime juice and salt) and mix together. Taste and adjust lime juice and salt if needed.
- To assemble the burritos, place tortillas on a flat surface and spoon about 1/2 cup of rice in the center of the tortilla. Top with about 1/3 cup of black beans, a scoop of guacamole, and chopped lettuce. Fold the top and bottom over the filling and roll up or wrap tightly in foil and cut in half. Serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
yanis says
Easy and fab, chapeau madame
Melyssa Braman says
I haven’t had a chance yet to try these burritos, and I am excited to! However, I would not thaw on the counter overnight. Rice is prone to a bacteria when left out at room temperature for too long.
Savannah says
These are seriously the best vegan burritos I’ve ever had!
Cheryl says
This was delicious and easy. I left the tomatoes out of the guacamole,but it was perfect without it.