Vegan Black Bean Burrito Recipe

If you’re craving something hearty, flavorful, and totally satisfying, you’re going to fall in love with this Vegan Black Bean Burrito Recipe. It’s one of those dishes that feels like a warm hug but also brings a fun punch of spices and freshness. I absolutely love how quickly you can whip it up, and trust me, once you try it, your family will be begging for seconds!

this Recipe

Ingredients You’ll Need

These ingredients play well together to deliver that classic burrito vibe with a nutritious, vegan twist. I always recommend picking ripe avocados for your guacamole and fresh green onions for that subtle crunch.

• Black Beans: Canned works great here—just rinse them well to reduce sodium and get a cleaner flavor.
• Sweet Corn: Also canned or frozen—adds a pop of sweetness that balances the spices.
• Paprika and Smoked Paprika: The smoked version adds depth; if you don’t have it, regular paprika will do.
• Cumin: This spice is a game-changer for that earthy warmth everyone loves in burritos.
• Lime Juice: Freshly squeezed is best—it brightens everything up so beautifully.
• Green Onions: Adds a mild onion flavor and some freshness—don’t skip them!
• Cilantro: Freshly chopped cilantro is essential for that authentic, herbaceous lift.
• Guacamole: Whether homemade or store-bought, creamy guacamole ties all the flavors together perfectly.
• Salsa: Pick your favorite style—chunky tomato salsa or something spicy if you like a kick.
• Vegan Sour Cream: Adds creaminess without dairy, making the burrito rich and smooth.
• Vegan Shredded Cheese: I love using varieties that melt well to get that gooey texture.
• Lettuce: Shredded iceberg or romaine gives crunch without overpowering flavors.
• Brown Rice: Makes this burrito filling and nutritious; seasoning with cumin adds subtle warmth.
• Flour Tortillas: Large ones work best for wrapping, or pick gluten-free options if needed.

Variations

I love experimenting with this Vegan Black Bean Burrito Recipe and making it fit whatever mood I’m in or whatever I have on hand. Feel free to mix and match ingredients—you’ll find it’s pretty forgiving and always delicious!

• Make it Spicy: I once added a diced jalapeño and some chipotle powder—it gave such a smoky heat my guests were raving about.
• Burrito Bowl: On busy nights, I skip the tortillas and just pile everything into a bowl with extra lettuce and guac, perfect for a lighter meal.
• Different Beans: Black beans are fantastic, but pinto or kidney beans make a tasty alternative if you want to switch things up.
• Rice Swaps: Try quinoa or cauliflower rice to keep it low carb or add extra protein.

How to Make Vegan Black Bean Burrito Recipe

Step 1: Prepare the Bean and Corn Salad

Start by draining and rinsing your black beans and sweet corn—this washes off any canning liquid and keeps the texture nice and fresh. Then, in a medium bowl, combine the beans and corn with paprika, smoked paprika, cumin, fresh lime juice, salt, and pepper. Toss in the sliced green onions and chopped cilantro, stirring everything gently but thoroughly. I love doing this step first because the flavors get to mingle while you prepare other parts.

Step 2: Season the Rice

If you haven’t made the rice already, now’s the time. I usually cook brown rice in my Instant Pot because it’s hands-off and perfectly fluffy every time (15 minutes on manual works wonders). Once cooked, season the rice with salt and a teaspoon of cumin. This little trick gives it a subtle warmth and brings the whole burrito together.

Step 3: Assemble Your Burrito

Lay a tortilla flat on your plate or workspace. Spoon a generous amount of the cumin-seasoned brown rice into the center, then top with the black bean and corn salad. Add a scoop of salsa, some shredded lettuce, your favorite vegan cheese, a dollop of vegan sour cream, and a good helping of guacamole or sliced avocado. Sprinkle red pepper flakes if you like a little heat—my go-to trick when I want a bit of a kick. Now, carefully fold in the sides of the tortilla, then roll it up tightly from the bottom. I find wrapping it in foil helps keep it together, especially if you plan to eat it on the go.

Step 4: Serve and Enjoy!

Cut your burrito in half with a sharp knife for easy eating and that satisfying presentation. Ready to dig in? I promise, every bite is loaded with flavor and texture. Plus, it’s filling enough to keep you energized whether it’s lunch or dinner.

How to Serve Vegan Black Bean Burrito Recipe

Garnishes

I’m a big fan of topping these burritos with a sprinkle of fresh cilantro and maybe some sliced jalapeños if I want a little more heat. A few lime wedges on the side always brighten things up too. Sometimes I’ll add a drizzle of hot sauce or a dash of taco seasoning on the sour cream for extra flavor.

Side Dishes

Pair the burritos with some crispy tortilla chips and guacamole, or a simple side salad dressed with lime and olive oil. Roasted sweet potatoes or a fresh corn salad also complement this meal perfectly. When I want to make it a feast, I add a bowl of black bean soup alongside.

Creative Ways to Present

For a fun twist at parties, I sometimes slice the burritos into bite-sized pinwheels and serve them as finger food. Another idea: lay all the fillings on a big platter and let everyone assemble their own burritos—that always sparks joy and conversation!

Make Ahead and Storage

Storing Leftovers

I like to wrap leftover burritos tightly in foil and store them in an airtight container in the fridge. They usually keep well for up to 3 days. If you plan to save leftovers, I recommend holding off on adding fresh lettuce until serving to avoid sogginess.

Freezing

This recipe freezes beautifully! Wrap individual burritos in foil, then place them in a freezer-safe bag. When you’re ready to eat, thaw overnight in the fridge for best results. This is a lifesaver for busy weeks when you want a quick, tasty meal.

Reheating

Reheat your burrito wrapped in foil in a 350°F oven for 15-20 minutes, or until warm throughout. You can also unwrap and use a skillet over medium heat to crisp up the outside if you like that nice crunch. Microwave works in a pinch, but be sure to cover it to keep moisture in and avoid drying out the filling.

FAQs

Final Thoughts

This Vegan Black Bean Burrito Recipe is one of my go-to meals when I want something quick, wholesome, and just plain delicious. I’ve made it countless times, tweaking it here and there, and it never disappoints. Whether you’re meal prepping or feeding a crowd, it’s a crowd-pleaser packed with flavor and texture. Give it a try – I’m sure it’ll become a favorite in your kitchen too!

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