Easy Homemade Vegan Bean Burrito Recipe

by Alena

Looking for a delicious, filling, easy and healthy protein-rich lunch? Our homemade vegan bean burritos have become our go-to recipe for whenever we want some Mexican comfort food or have a couple of leftovers from the night before.

We’re all for easy, approachable and customizable recipes because who’s got an hour or two each day and all of the exact ingredients to make fancy meals?

That’s why we believe this is the best vegan burrito recipe.

Who doesn’t love these rich and hearty Mexican meals filled with spicy sauces, rice, corn and guacamole? It’s just the perfect balance between crunchy, soft, hot, creamy, and filling. No matter if it’s a tasty bowl, portable burrito or colorful Mexican bean dip, they are all equally awesome.

Gladly, beans are already a staple in Mexican dishes and it’s ridiculously easy to just order a vegan bean burrito when you’re out at Taco Bell or Chipotle. But how to make homemade bean burritos?

Depending on your taste preferences, you can go for our easy whole food plant-based version or take a couple of shortcuts and upgrades to make this meal even more scrumptious.

Contrary to popular belief, plant-based cuisine is more versatile and tasty than most people think. Vegans can pretty much eat everything non-vegans eat – either made from whole plant-based foods or getting it conveniently packaged in many grocery stores.

It’s a lot more than oatmeal and plain salads, let us tell you that.

So, what if your favorite meal could be made entirely from plants, be much healthier than the animal-based version you might be used to, better for the environment and cause less harm?

Plant-Based Protein Guide
ingredients for vegan burrito, such as rice, bell peppers, avocado and beans, on a table

What’s In a Vegan Burrito?

Let’s start with the basics. Making a bean burrito is a lot easier than you might think! Most of the ingredients can be bought ready-made and you just need to put all of them into your burrito. 

You have a lot of options here to modify the recipe depending on your taste preference and what you already have at home. You basically need a few different components to make this happen.

Ingredients For Our Bean Burritos

  • Rice –  brown, white, black or red
  • Beans – kidney, black, pinto, white or chickpeas
  • Sauce – salsa, hot sauce, BBQ sauce, ketchup or seasoned tomato paste
  • Filling –  corn, avocado, guacamole, lettuce, tomato, tofu, peppers, vegan cheese, cashew sour cream, cilantro, bell pepper, onion or green onion
  • Tortilla wrap – store-bought wheatflour or cornflour tortilla wraps; find our easy homemade whole wheat tortilla recipe below; for a grain-free and lower calorie version, you can use leafy greens instead (and swap the rice for more veg or beans)

This simple vegan bean burrito recipe is perfect for when you have a couple of leftovers, especially rice, on hand. If that’s not the case, you need to cook (or microwave) it first and let it cool a little before assembling your burrito. 

Like we said above, you could just freestyle with your ingredients of choice or stick to our favorite and simple version. We’ll share some delicious variations with you below.

Easy Homemade Tomato Salsa
Woman rolling bean burrito on cutting board next to small bowls with vegetables

How To Make a Vegan Burrito

Now, this recipe will prove to you that we’re not trained chefs. Meaning, basically no kitchen skills are required to make our easy and healthy bean burritos!

Once you’ve gathered everything you need for your vegan burrito, make your whole wheat flour tortillas first (skip that step if you just opt for store-bought ones).

Making Whole Wheat Flour Tortillas

Simply combine the flour, water and salt in a bowl and knead well, adjusting with more flour or water to create the consistency of bread dough. 

Now, divide into 2 balls and roll them as flat as you can on a floured surface to create the shape of the tortilla, using your hands or a rolling pin.

Place your tortilla in a non-stick skillet or pan heated over medium and let it sit for 30-60 seconds until it starts to build some bubbles and get slightly brown.

Turn it over and let it heat for 30 more seconds, then remove and repeat with the next tortilla.

If you want to make smaller tortillas, simply divide your dough into more than 2 balls.

Oil-Free Tortilla Chips
Finished vegan bean burrito cut into halves lying on plate

Assembling Your High-Protein Vegan Burrito

Mix together all of the ingredients for your filling. In our basic blueprint recipe below, we’ll use store-bought salsa, black beans and green onion for the spicy high-protein part. Slightly mash with a fork in a small bowl and season with salt, pepper and cayenne to taste.

Next, take your tortilla wrap and put your bean filling inside, top with some cooked rice, sliced or mashed avocado, corn, lettuce, tomato and bell pepper.

Basically, the vegetable part that makes this bean burrito super crunchy, scrumptious and healthy!

Fold in the sides, then roll into tight burritos. You can basically eat it just like that or grill in a pan for around 3-5 minutes on both sides to make them warm and crispy. This last part is where the magic happens for us.

If your kitchen is well-equipped, you could use a grill pan or panini press here, as well. But we’re just not as fancy and get out our humble pan for this! 

Works like a charm when you put a small lid or something similar on top of the burritos to press them down a little.

Finished vegan bean burrito on plate next to limes and yogurt

Why This is The Best Vegan Burrito Recipe

Compared to a meaty burrito filled with dairy-based sour cream and cheese, our vegan burrito is much lower in fat (especially saturated fat which can cause a whole host of health issues), higher in fiber and lower in calories.

Depending on your vegetable filling, you can make this really nutrient-dense and a real health food, not at all resembling the fast-food counterpart you might be used to.

Our vegan bean burrito recipe is full of all the goodness you’ll need to be healthy and satiated: whole grains, protein- and fiber-rich beans, whole fats and some greens. 

These food groups are where vegans get most of their essential nutrients from (including protein!) and that’s how you create a well-rounded meal that’s super satisfying.

Full Guide to Vegan Nutrients
Close up of four colorful vegan burritos filled with avocado, rice and tomatoes

This recipe has become the most popular one on our blog recently, probably due to the amazing documentary The Game Changers which showed the drastic differences high-fat animal-rich meals have on our bodies.

Just like our wonderful readers who have been following this recipe, we appreciate this simple and tasty lunch option because of the following facts!

  • 25 grams of plant-strong protein per serving
  • can be made in less than 10 minutes (convenient version)
  • full of essential, health-promoting nutrients
  • hearty, filling and comforting
  • family-friendly and great for meal prep
  • super flavorful and easily customizable
Woman holding halved bean burrito in her hand over a plate of two more burritos

Variations & Tips For The Vegan Bean Burrito

As always, we’d encourage you to not be totally dependent on our recipe but dare to freestyle a bit. Should you not have black beans or kidney beans on hand, chickpeas or other beans will also do.

Following a gluten-free diet? Use gluten-free wraps made with cornflour.

Looking for a lighter or grain-free version? Either make a tortilla bowl with just the filling on a bed of greens or use leafy greens instead of a tortilla wrap. Check out this delicious sweet potato collard green burrito by Love & Lemons!

Wanting even more protein in your bean burrito? Add some tofu or tempeh like in this recipe for a southwest tofu burrito with avocado by Healthy Happy Life.

woman with white shirt holding two bean burritos filled with avocado and tomato

Other Delicious Bean Burrito Variations

  • quinoa
  • sweet potato
  • mushrooms
  • cauliflower
  • lentils
  • jackfruit

If you want, you can make a larger batch of this vegan bean burrito recipe for a meal prep or quick lunch-to-go. Wrap them in some foil and store in the fridge for a couple of days.

We never tried freezing them but would suggest you’d do so without the fresh ingredients such as the leafy greens or tomatoes and add these just before eating.

And a little tip for those who want it even more convenient: make a burrito bowl by just throwing all of the fillings together onto a plate without wrapping it up first! 

Goes a long way when you’re really busy or tired at night. 

Best Portable Vegan Lunches
Close up of four bean burritos filled with vegetables on a plate with yogurt and tomato paste in the background

Easy Protein-Rich Vegan Recipes

Our website is the perfect place for approachable, healthy and delicious plant-based recipes like our bean burritos. Here are more options for you:

But now, I bet you’re super hungry and eager to get rolling, so let’s see how our delicious bean burritos are made!

Have you been trying our easy bean burritos? What is your favorite filling or customization? Let us know in the comments below and feel free to rate our recipe, Pin it for later and tag us on IG if you make it!

woman with white shirt holding two bean burritos filled with avocado and tomato

Vegan Bean Burritos

Yield: 2
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Easy & high protein vegan bean burritos! We love this quick and healthy Mexican veggie burrito, it's perfect for meal prep or a to-go lunch. Easily customizable, this kid-friendly wholesome comfort meal is so filling, rich in fiber and a true family favorite.



  • 1 cup whole wheat flour (120 g)
  • ⅓ cup water (80 ml)
  • 1 tsp salt


  • 3 oz salsa (80 g)
  • ½ cup kidney beans or black beans, cooked & drained (80 g)
  • ½ green onion, finely chopped
  • salt, pepper, cayenne
  • 2 tbsp brown rice, cooked
  • ½ avocado, sliced
  • 2 tsp corn kernels
  • 2 leaves lettuce, shredded
  • ½ medium fresh tomato, chopped
  • 3 tbsp red bell pepper, sliced (20 g)


For the Tortillas

  1. Combine flour, water, and salt in a bowl and knead well. Add more water or flour if needed to help make the consistency like that of bread dough. Knead on a floured surface until soft.
  2. Divide dough into 2 even balls, then roll each ball as flat as you can on a floured surface into the shape of the tortilla. Use your hands and/or a rolling pin.
  3. Use a non-stick skillet and heat your stovetop to medium-high heat. Place tortilla in your heated pan for 30 seconds to 1 minute, or until it starts to bubble and turn brown, then turn it over.
  4. Repeat until all tortillas are done from both sides. Let cool a little before filling.

For the Filling

  1. Mix together the salsa, beans, and green onion and mash slightly with a fork. You don't need to overdo it - it's fine when some of the beans retain their texture.
  2. Season the mix with salt, pepper, and cayenne to taste.
  3. Fill each tortilla with half of the salsa, bean, green onion mixture as well as half of the brown rice, avocado, corn, lettuce, tomato, and bell pepper. Make sure they're not too full so that you can still roll them.

Assemble Bean Burrito

  1. Fold in the sides and roll into tight burritos closed on all sides.
  2. Place them seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy. Flip around and grill for another 3-5 minutes. Enjoy with some more salsa, dairy-free yogurt, or guacamole!


  • You can use any type of bean that you want for the filling; our favorites are chickpeas, kidney beans and black beans.
  • Feel free to go for store-bought tortilla for a quick and convenient version!
  • If you're looking for a gluten-free version, use cornflour tortillas instead of wheat flour.
  • Make it lower in calories by using leafy greens instead of a flour tortilla.
  • Depending on the size of your tortillas, you might need to use less filling for each one so that you'll be able to fold them successfully.
  • To get a higher protein burrito, add some tofu or tempeh to the filling.
  • You can store these in the fridge for a couple of days, wrapped in some foil.
  • For an even lazier version, simply throw all of the ingredients (minus the tortillas) together to make a delicious burrito bowl!
Nutrition Information:
Yield: 3
Amount Per Serving: Calories: 339Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1180mgCarbohydrates: 60gFiber: 16gSugar: 3gProtein: 15g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

19 thoughts on “Easy Homemade Vegan Bean Burrito Recipe”

  1. One day I will learn how to wrap a burrito properly so it doesn’t fall apart! Until then I can still enjoy the flavours in this burrito with a fork!

    • haha yeah it depends on how tightly you wrap it and what size of tortillas you choose! Could be too much filling for each individual one if the tortillas are small ;)

  2. Yeah I could not wrap it either. But I managed to snarf it down. And the beans would not mash at all. I am new at this. Learning curve. Tasted great.

    • Hey Kim, sorry to hear they didn’t really hold together! Did you wrap them rather tightly? Depending on the size of your tortillas, you might need less filling to work.
      Homecooked beans can be softer to begin with which makes them easier to mash – if you have an immersion blender or food processor, these tools can also be used to create a creamier texture for the bean mix.
      Hope this helps! Feel free to browse the website for lots more tips on all things plant-based or get in touch if you need any support :)

    • Hey Stefanie,
      wir haben ganz gerne die von Alnatura gekauft aber die meisten Salsas haben nicht übermäßig viel Zucker — vor allem nicht in der Menge, die man für einen Burrito verwendet. Ich erinnere mich, dass wir auch mal eine komplett zuckerfreie hatten, wahrscheinlich aus einem Biomarkt, aber erinnere mich nicht mehr an die Marke.
      Hoffe, das hilft :)
      Viele Grüße

  3. Wow. I used the tortilla recipe here for fajitas as it is soooo hard to get tortillas with decent ingredients here (let alone ones with any whole grains). I used wholemeal spelt flour as that was what I had in, and reduced the salt to 1/3 tsp. I’ve tried many tortilla and flat bread recipe and while all have tasted good, these are the only ones that properly worked and held together. I think the trick was squares of baking paper between the tortilla and the pan so I could flip them easily and to stop them sticking (very old pan over here!). Super soft, flexible and tasty will be making again!

    • thanks, due to the fresh veggies I’d recommend eating the burritos within 2 days or so. If you like to make them in advance and store for 5 days or so, I recommend filling your burritos with only cooked ingredients :)


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