Easy Vegan Bean Burrito

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by Alena Schowalter
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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!

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Our kid-friendly bean burrito offers the perfect balance between crunchy, soft, hot, creamy and filling and is super approachable.

Serve it alongside some tortilla chips and a 7-layer Mexican taco dip for a nutritious and well-rounded meal.

You’ll also love these Mexican stuffed peppers, vegan Buffalo tacos and collard green wraps!

Now, enjoy this protein- and fiber-packed vegan bean burrito recipe and be sure to give it a rating.

Finished vegan bean burrito on plate next to limes and yogurt

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.

ingredients for vegan burrito, such as rice, bell peppers, avocado and beans, on a table

Ingredients needed

  • 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!

Woman rolling bean burrito on cutting board next to small bowls with vegetables

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.

Finished vegan bean burrito cut into halves lying on plate

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.

Serve the burritos on their own or with tortilla chips, guacamole, fresh salsa, nacho sauce or sour cream!

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!

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Close up of four colorful vegan burritos filled with avocado, rice and tomatoes

Dietary needs

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.

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

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!

Woman holding halved bean burrito in her hand over a plate of two more burritos

More vegan bean recipes

Try the following recipe ideas next if you like our vegan bean burrito!

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!

Easy Vegan Bean Burrito

by Alena Schowalter
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
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.
Serves 2


  • 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.
    Course: Dinner
    Cuisine: Mexican
    Nutrition Facts
    Easy Vegan Bean Burrito
    Amount per Serving
    % Daily Value*
    Saturated Fat
    Polyunsaturated Fat
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
    Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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    Portrait photo of Alena

    Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.


    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 :)

    3. Those look amazing. The sodium content seems really high though. Where is all the sodium coming from?

      • possibly the canned beans? the nutrition facts are automatically calculated, so I’m not sure — just choose low-sodium options :)

      • 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

    4. 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 :)

      • We’ve added the nutrition information at the bottom of the recipe card; it says that one burrito has around 440 calories. However, this number has automatically been calculated!

    5. Alena,
      Thank You for this. I have made them, and they are delicious.
      I need some advice. Is there any store-bought tortilla that is thicker than the usual ones I see? In the pictures they look thicker. are they home-made?
      Thanks, Leigh

      • Hi Leigh, thanks so much for the feedback! We’re happy you like the burritos :) Unfortunately, I cannot remember the brand of these tortillas — sometimes I make them from scratch at home, yes. It is written in the article how I make them!
        Best wishes,


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