This vegan burrito is packed with black beans, rice, and a mix of roasted and fresh vegetables for a flavorful, nourishing meal.
This recipe uses whole-food, plant-based ingredients for a satisfying and nutritious burrito. The preparation is straightforward and adaptable, making it great for weeknight dinners, meal prep, or a grab-and-go lunch.
If you want a spicier option, try a drizzle of vegan chipotle sauce or a scoop of guacamole as finishing touches.
I think this makes one of the best vegan burritos — hearty, bright, and easy to customize.
Ingredients
Tortillas: Classic flour tortillas work well, but use whatever tortillas you prefer.
Rice and beans: Use white or brown rice and any cooked beans you like. Black beans were used here, but pinto or kidney beans are great alternatives.
Roasted vegetables: Sweet potatoes, bell peppers, and red onion are tossed with olive oil and taco seasoning, then roasted for caramelized flavor.
Fresh vegetables: Lettuce, avocado, jalapeño, cabbage, and cilantro add crunch and brightness.
Seasoning: Store-bought taco seasoning is convenient and gives the roasted vegetables a classic taco-style flavor.
See the recipe card below for ingredient quantities.
Instructions
Wash and prep all ingredients before you start.
Toss sliced sweet potato, bell peppers, and red onion with olive oil and taco seasoning. Spread on a baking sheet and roast at 425°F (220°C) for 15–20 minutes, or until vegetables are tender and lightly browned.
While the vegetables roast, cook the rice according to package directions and warm the beans on the stovetop, seasoning if desired.
When the roasted vegetables are done, let everything cool slightly. Lay out a tortilla, add rice and beans, then pile on roasted and fresh vegetables and cilantro. Add guacamole or chipotle sauce if you like, then fold and roll the tortilla to form a burrito.
Tips and Tricks
To prep ahead, store cooked and fresh ingredients separately in airtight containers. This keeps the fresh components crisp and makes reheating easy.
Prepared ingredients keep in the refrigerator for up to three days.
Swap vegetables based on seasonality or what you have on hand — zucchini, corn, mushrooms, or roasted cauliflower work well. This recipe is a great way to use up extra produce.
For an extra creamy finish, add mashed avocado or a scoop of guacamole before wrapping.
If you enjoyed this burrito, try similar plant-based recipes like lentil tacos, sesame tofu salad, vegan summer rolls, or a vegan charcuterie board.
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Lentil Tacos
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Sesame Tofu Salad
-
Vegan Summer Rolls
-
Vegan Charcuterie Board
Vegan Burrito
Kelsey Riley
Ingredients
- 4 tortillas
- ½ cup cooked rice
- ½ cup black beans
- 1 cup lettuce
- ¼ cup sweet potato (roasted)
- ¼ cup bell peppers (roasted)
- ¼ cup onion (roasted)
- ¼ cup red cabbage
- ½ avocado
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 2 tablespoons cilantro
Instructions
- Wash and prep all ingredients.
- Toss sliced sweet potato, onion, and bell peppers in olive oil and taco seasoning. Roast at 425°F (220°C) for 15–20 minutes, until tender and slightly browned.
- Cook rice according to package directions.
- Warm the beans on the stovetop and season if desired.
- Let roasted vegetables, rice, and beans cool briefly.
- Assemble burritos: layer rice, beans, roasted vegetables, fresh lettuce, cabbage, avocado, and cilantro on tortillas. Add optional sauces, then fold and roll to serve.
Notes
Store cooked and raw ingredients separately to maintain texture and make reheating easier.