This homemade vegan bean burrito is easy to make in only 15 minutes or less! It’s such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.
If you don’t have much time on hand but truly love Mexican recipes, skip the bean chili and make this healthy vegan bean burrito with a few simple ingredients!
It’s ridiculously easy to make with hearty and nutritious components. Take it with you for a to-go lunch and customize it to your liking using our tips below!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Our kid-friendly bean burrito offers the perfect balance between crunchy, soft, hot, creamy and filling and is super approachable.
Now, enjoy this protein- and fiber-packed vegan bean burrito recipe and be sure to give it a rating.
Look at the recipe
- 25 grams of plant-based protein per serving
- Can be made in less than 10 minutes
- Full of essential nutrients & fiber
- Perfect for using up leftovers
- Hearty, filling and comforting
- Family-friendly and great for meal prep
- Super flavorful and easily customizable
Our vegan bean burrito recipe really ticks all the boxes and is one of our favorite lazy vegan recipes.
- Rice – brown or white, any cooked rice will do.
- Beans – kidney or black beans work best!
- Salsa – flavorful tomato-based sauces are a must in any good bean burrito!
- Filling – corn, avocado, lettuce, tomato, bell pepper and green onion is our favorite combo.
- Tortilla wrap – any store-bought or homemade version is fine; recipe below!
On top of that, you need pretty much no special kitchen tools at all; a small bowl, knife and chopping board and a non-stick pan for heating your burritos if wanted will do!
How to make a vegan bean burrito
Prepare the filling
Add beans and salsa to a small bowl and mash with a fork but don’t overdo it. You want some of the beans to retain their texture!
Add green onions, salt, pepper and cayenne to taste, then mix again.
Fill your tortilla wrap
Divide all components for the filling between your two tortilla wraps. Start with the cooked rice, then add the bean mixture, corn, avocado, tomato, bell pepper and lettuce.
Make sure your burritos are not overstuffed so you can still roll them!
Roll & heat
Fold in the sides of your tortilla, then roll it up and close both ends. Repeat with your second burrito.
Place them next to each other seam side down into a non-stick frying pan over medium-high heat.
Let them warm up for 3-5 minutes, then flip with a spatula and warm the other side for 3 more minutes.
You can put a small lid on top of your burritos in the pan to press them down!
If you want to skip this final step, you can warm your tortillas before filling them in the microwave under damp paper towels.
Storage & serving suggestions
This bean burrito can be stored, wrapped in foil, for up to 2 days in the fridge. You can also store the burrito filling separately in an airtight container for up to 5 days or freeze it for up to 2 months.
Tips & FAQs
Meal prep tips
Make larger batches of this vegan bean burrito recipe for a quick lunch to go. Wrap them in some foil and store them in the fridge for a couple of days.
You can also create burrito bowls out of the components if you don’t have tortillas at home or want to change things up a bit!25+ Vegan Bowls Recipes →
Would you like to make high-protein vegan burritos?
Increase the amount of beans in the recipe and use less corn or any of the other components! You can also add flavored tempeh, scrambled tofu or vegan taco meat for your filling.
To reduce the calories in your bean burritos, use leafy greens instead of tortilla wraps and replace some rice with more veggies.
Make them gluten-free by using cornflour tortillas!
Other filling ideas
We like to freestyle when it comes to vegan wraps or burritos and use up what we have in the kitchen or try different combinations! Here are some suggestions.
- Vegan cheese
- Yogurt sauce
- Baked sweet potato
- Roasted cauliflower
- Walnut taco meat
- Ketchup or hot sauce
How to make whole wheat flour tortillas
Make your own easy whole wheat tortillas at home by using 1 cup of flour, ⅓ cup water and 1 teaspoon salt.
Combine them in a bowl and knead well, adding more water or flour as needed.
Knead on a floured surface until soft, then divide into 2 balls.
Using a rolling pin, roll them as flat as you can on a floured surface. Heat a non-stick skillet over medium-high heat and put your first tortilla into your warm pan for 30 seconds to 1 minute, or until it starts to bubble and turn brown, then turn it over.
Heat for 30 seconds, then remove and repeat with the next tortilla. Let them cool for a few minutes before filling!
More vegan bean recipes
Try the following recipe ideas next if you like our vegan bean burrito!
- Edible Chickpea Cookie Dough
- Strawberry Bean Smoothie
- Chickpea Meatloaf
- Vegan Falafel Tacos
- Creamy Potato Curry
Did you make our easy bean burritos and like them? Let us know in the comments below, rate our recipe and Pin it here for later!
- 2 large tortillas
- 3 oz salsa (80 g)
- ½ cup cooked kidney or black beans (80 g)
- ½ green onion, finely chopped
- Salt, pepper & cayenne to taste
- 3 tbsp brown rice, cooked
- ½ avocado, sliced
- 2 tsp corn kernels
- 2 leaves lettuce, shredded
- ½ fresh tomato, chopped
- 3 tbsp red bell pepper, sliced (20 g)
- In a small bowl, mash beans and salsa with a fork. Don't overdo it; it’s okay when some beans retain their texture.
- Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
- Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
- Make sure your burritos are not too full so that you can still roll them!
- Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
- Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
- Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!
- Reduce the calories by using leafy greens instead of flour tortillas.
- 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.
- You can easily double or triple this recipe to feed more people!
- For an even lazier version, simply throw all of the ingredients (minus the tortillas) together to make a delicious burrito bowl.
Nutrition Information:Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 440Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 681mgCarbohydrates: 78gFiber: 17gSugar: 5gProtein: 27g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!