Vegan Black Bean Rice Burritos Recipe

If you’re on the hunt for a filling, flavorful, and totally satisfying meal that happens to be plant-based, then you’ve got to try this Vegan Black Bean Rice Burritos Recipe. I absolutely love how this recipe comes together quickly and packs a punch of comforting goodness with every bite. Whether you’re making lunch for yourself or feeding a hungry crowd, these burritos are the kind of food that sticks with you in the best way—and I can’t wait to share all my tips to help you nail them every time.

this Recipe

Ingredients You’ll Need

The magic of this Vegan Black Bean Rice Burritos Recipe is really in the simple yet flavorful ingredients. I recommend using good quality black beans and pre-cooked rice to make your life easier without sacrificing taste. Here’s a quick rundown of what you’ll need and why:

• Yellow Onion: Adds a sweet, caramelized base flavor when sautéed gently.
• Garlic: Just a couple of cloves give a warm, aromatic boost to the filling.
• Black Beans: The hearty star of the burrito, packed with protein and fiber.
• Cooked Rice: I love using those pre-cooked Minute Rice cups — super convenient, but any cooked grain works.
• Frozen Corn: A little sweetness and texture contrast to the savory beans.
• Tomato: Fresh diced tomato adds juiciness and balances the spices.
• Chili Powder and Cumin: These spices bring that cozy Southwest flavor we all crave.
• Salt: To bring everything together and enhance all the flavors.
• Tortillas: Choose your favorite burrito-size wrap — whole wheat, gluten-free, or classic flour.
• Avocado: Sliced for creamy goodness and richness.
• Crunchy Lettuce: Romaine or any crunchy leaf to add a fresh crunch.
• Optional Toppings: Hot sauce, chopped cilantro, marinated jalapeños—these take your burrito to the next level.

Variations

One of the reasons I keep coming back to this Vegan Black Bean Rice Burritos Recipe is how easy it is to tweak it depending on what’s in your fridge or what mood you’re in. Feel free to make it your own!

• Add Different Veggies: I once tossed in sautéed bell peppers and mushrooms for an earthy twist that my family absolutely loved.
• Spice It Up: If you like heat, adding chipotle powder or fresh jalapeños really amps up the flavor.
• Use Different Grains: Quinoa or cauliflower rice works well too if you want a gluten-free or lower-carb option.
• Make It a Bowl: Skip the tortilla, and serve the mix over a bed of greens or your favorite rice for a burrito bowl vibe.

How to Make Vegan Black Bean Rice Burritos Recipe

Step 1: Sauté the Onion and Garlic

Warm up a large non-stick pan over medium-high heat with just a touch of oil (or water for oil-free). Add the diced yellow onion and cook for about 5 to 7 minutes, stirring often so it browns lightly and gets beautifully soft. This step develops that deep, sweet flavor that really forms the base of the burrito. Once the onions are tender, toss in the crushed garlic, a pinch of salt, chili powder, and cumin. Stir everything together and cook for about a minute until fragrant, which helps the spices bloom.

Step 2: Build the Filling

Now, add the diced tomato, frozen corn, rinsed black beans, and cooked rice. Mix well to combine everything evenly. Keep cooking for about 5 minutes, stirring occasionally. If the mixture looks too dry, add a splash of water to keep it moist but not soupy. This consistency means the burrito filling will be perfectly tender and easy to roll without falling apart. When done, take the pan off the heat.

Step 3: Assemble Your Burritos

Lay a tortilla on a clean, flat surface. Spoon a generous amount of the bean and rice filling onto the bottom half of the tortilla, leaving the edges clear to make wrapping easier. Top with slices of creamy avocado, crisp lettuce, and any other toppings you love—marinated jalapeños and cilantro add a lovely fresh kick here. Fold the sides of the tortilla over the filling, then roll it up from the bottom, keeping the wrap tight and compact. Slice in half if you want, then serve immediately or crisp the burrito in a hot pan for a few minutes on each side for a crunchy finish.

How to Serve Vegan Black Bean Rice Burritos Recipe

Garnishes

I love topping these burritos with a handful of chopped fresh cilantro and a squirt of bright lime juice to add freshness after cooking. A dollop of vegan sour cream or a drizzle of chipotle sauce also brings a creamy, spicy contrast that’s unbeatable. Plus, a few slices of marinated jalapeño turn up the flavor another notch without overpowering the filling.

Side Dishes

To round out the meal, I usually serve these burritos with simple sides like fresh salsa, tortilla chips, or a crisp green salad with a zesty vinaigrette. When I’m feeling adventurous, a cup of vegan tortilla soup or some roasted sweet potatoes on the side work beautifully too.

Creative Ways to Present

For parties or a fun dinner, I like to cut the burritos into bite-sized pinwheels and arrange them on a platter with colorful salsas and guacamole in little bowls. It’s a great way to share and snack. You can also wrap them tightly in foil and serve them picnic-style, perfect for potlucks or outdoor meals.

Make Ahead and Storage

Storing Leftovers

I usually store leftover bean and rice filling in an airtight container in the fridge for up to 5 days. This way, I can whip up fresh burritos anytime without starting from scratch. Just keep the avocado and fresh toppings separate to avoid sogginess.

Freezing

This burrito filling freezes wonderfully if you want to batch cook. Freeze the filling in freezer-safe containers or bags for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave before assembling your burritos.

Reheating

I reheat leftovers on the stovetop in a non-stick pan over medium heat, stirring occasionally to warm evenly. It keeps the texture nice and prevents the rice from drying out. If you’re in a hurry, the microwave works fine—just cover the container and heat in short bursts to avoid drying the filling.

FAQs

Final Thoughts

I used to struggle finding a vegan burrito recipe that was both easy and flavorful until I discovered this Vegan Black Bean Rice Burritos Recipe. Now, it’s my go-to meal when I want something hearty and quick without sacrificing any taste. My family goes crazy for these, especially when I add our favorite hot sauce and fresh garnishes. I really hope you enjoy making this in your kitchen as much as I do—there’s something special about sinking your teeth into a homemade burrito that feels like a warm hug. Give it a try, and I’m sure it’ll become a favorite in your meal rotation too!

Vegan Black Bean Rice Burritos Recipe

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• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 burritos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

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Description

Delicious and hearty vegan black bean and rice burritos packed with seasoned black beans, rice, fresh veggies, and vibrant spices. These burritos are perfect for a quick, nutritious, and flavor-packed meal that can be customized with your favorite toppings and wraps.

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Ingredients

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For the Black Bean and Rice Filling

• 1 yellow onion, diced
• 2 cloves of garlic, crushed
• 15.5 oz black beans, rinsed and drained
• 1 cup cooked rice or other grains (pre-cooked store-bought rice recommended)
• 1 cup frozen corn
• 1 large tomato, diced
• 2 tsp chili powder
• 1 tsp cumin powder
• Salt to taste

For the Wrap and Toppings

• 1 avocado, sliced
• 1 cup crunchy lettuce such as romaine, sliced
• 2–3 large tortillas, burrito size
• Hot sauce (optional)
• Cilantro, chopped (optional)
• Marinated jalapeño (optional)

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Instructions

1. Cook the onions: Warm up a large non-stick pan over medium-high heat with a little oil (optional). Cook the diced onion for about 5-7 minutes, stirring often until browned and softened.
2. Add spices and garlic: Add the crushed garlic, a pinch of salt, chili powder, and cumin powder to the onions. Stir well to coat the onions and cook for about 1 minute to release the flavors.
3. Add remaining filling ingredients: Stir in the diced tomatoes, frozen corn, rinsed black beans, and cooked rice. Combine everything well and cook for about 5 minutes. Add a splash of water if the mixture seems dry. Aim for a moist consistency that isn’t too saucy. Remove from heat.
4. Assemble the burritos: Lay a tortilla flat on a clean surface. Spoon a generous amount of the black bean and rice mixture onto the bottom half of the tortilla, leaving the edges free. Top with sliced avocado, crunchy lettuce, tomatoes, jalapeños, cilantro, and hot sauce or any preferred fillings.
5. Wrap the burrito: Fold the sides of the tortilla over the filling, then fold the bottom over. Roll tightly towards the top to seal the ingredients inside, keeping the burrito compact. Slice in half if desired.
6. Serve and enjoy: Serve the burritos immediately with salsa or vegan sour cream on the side. Optionally, crisp the burrito in a hot pan with oil to brown each side for added texture.

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Notes

• Pre-cooked rice containers like Minute-Rice are convenient and pantry-stable, but you can also use frozen brown rice or make a flavorful vegan Mexican rice from scratch.
• Additional fillings such as pico de gallo, vegan sour cream, chipotle sauce, pickled red onions, or avocado crema add variety and extra flavor.
• To crisp burritos, lightly oil a hot pan and brown each side before serving.
• Make burritos ahead, but avoid avocado and fresh juicy tomatoes to prevent sogginess; consider adding vegan mayo, vegan cheese, or crunchy veggies instead.
• The bean and rice mixture can be prepared in advance and stored airtight in the fridge for up to 5 days.

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Nutrition

• Serving Size: 1 burrito
• Calories: 350
• Sugar: 4g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg