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Vegan Burrito

Vegan Burrito is the ultimate plant-based wrap packed with bold spices, hearty beans, and fresh toppings. It's filling, high in plant protein, and easy to customize.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican, Vegan
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large flour tortillas
  • 1.5 cups cooked brown rice or cilantro-lime rice
  • 1 can black beans, drained and rinsed 15 oz
  • 1 cup corn kernels
  • 1 ripe avocado, sliced
  • 0.5 cup pico de gallo
  • 1 cup shredded lettuce or chopped romaine
Seasonings
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
Optional Garnish
  • Fresh cilantro Optional
Vegetarian Options
  • Shredded cheddar or Monterey Jack cheese Add before rolling
  • Sour cream Optional

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Add black beans, cumin, chili powder, smoked paprika, salt, and pepper.
  3. Cook for 3–4 minutes, lightly mashing some beans for texture.
  4. Warm tortillas in a dry skillet for 10–15 seconds per side.
Assembly
  1. Lay tortilla flat and add a layer of rice in the center.
  2. Top with seasoned beans, corn, avocado slices, lettuce, and pico de gallo.
  3. Sprinkle fresh cilantro if using.
  4. Fold bottom edge over filling, tuck sides in, and roll tightly.
Cooking
  1. Place seam-side down in a skillet and toast 1–2 minutes per side until lightly crisp.
  2. Slice in half and serve warm.

Notes

Do not overfill the tortilla. Keep a 1-inch border for easy rolling. Warm tortillas to prevent cracking. Layer wet ingredients in the center. Season beans well before assembling. Toast burrito seam-side down first. For vegan creaminess, blend avocado with lime for a quick sauce. For vegan protein boost, add roasted chickpeas or tofu.