Vegan Black Bean Burrito Recipe

If you’re searching for a filling, flavorful, and easy-to-make meal that’s also kind to animals and your health, this Vegan Black Bean Burrito Recipe is exactly what you need. I absolutely love how it balances those smoky spices with fresh lime and cilantro, giving you that authentic burrito goodness without any meat or dairy. Whether you’re cooking for yourself, family, or friends, you’ll find that these burritos come together so quickly and taste wonderful every time—trust me, my family goes crazy for this one!

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly to create a burrito that’s bursting with flavor and texture. Keep an eye out for fresh herbs and quality tortillas—they really make a difference in the final bite.

• Black beans: I always rinse them well to reduce sodium and improve digestion.
• Sweet corn: Adds natural sweetness and a lovely pop in every bite.
• Paprika and smoked paprika: These spices bring depth and a slight smoky note that lifts the whole dish.
• Cumin: A classic for any Mexican-inspired recipe; it warms everything up nicely.
• Fresh lime juice: Gives a fresh tang that brightens the beans and corn.
• Green onions: For a mild onion crunch that’s not overpowering.
• Cilantro: Fresh and herbaceous, it’s absolutely essential in my opinion.
• Guacamole: Homemade if you have time, or store-bought works fine too!
• Salsa: Adds a juicy, spicy contrast; I like to use a chunky one for texture.
• Vegan sour cream: This creamy element ties it all together beautifully.
• Vegan shredded cheese: Melts just enough to give that familiar burrito feeling.
• Shredded lettuce: Adds crisp freshness at the end.
• Cooked brown rice: I recommend seasoning with cumin and salt for extra flavor.
• Large flour tortillas: Use gluten-free ones if needed—look for tortillas with good flexibility so they don’t tear.

Variations

I love how versatile this Vegan Black Bean Burrito Recipe is. Over time, I’ve experimented with different fillings and spice levels, and you should definitely feel free to make it your own.

• Add avocado slices or grilled veggies: I sometimes throw in sautéed bell peppers or mushrooms when I have extra veggies in the fridge—it adds some nice earthiness.
• Swap brown rice for quinoa or cauliflower rice: For a lighter, grain-free option, I go with cauliflower rice—it’s surprisingly satisfying!
• Make a burrito bowl: When I want fewer carbs or just a quicker lunch, I skip the tortillas and pile everything into a big bowl with extra lettuce.
• Adjust spiciness: If your crowd likes things hot, sprinkle some red chili flakes or add chipotle powder to the bean mix.

How to Make Vegan Black Bean Burrito Recipe

Step 1: Prepare the Black Bean and Corn Salad

Start by draining and rinsing your canned black beans and sweet corn. I learned the hard way that rinsing helps remove excess sodium and improves the flavor. Toss them in a medium bowl and add paprika, smoked paprika, cumin, lime juice, salt, and pepper. Then fold in sliced green onions and lots of freshly chopped cilantro. Stir everything well to marry the spices with the beans. You’ll notice the aroma as soon as you mix – that’s the magic happening!

Step 2: Season the Brown Rice

I like to cook my brown rice in the Instant Pot to save time and get perfectly fluffy grains every time. After cooking, mix in salt and a teaspoon of ground cumin—this little trick adds an earthy warmth to the rice that complements the beans beautifully. Don’t skip seasoning the rice; it’s a game changer.

Step 3: Assemble Your Burrito

Lay your tortilla flat on a large plate. Start with a scoop of the seasoned rice right in the center, then add a generous helping of the black bean and corn salad. Next, layer on your salsa, shredded lettuce, vegan cheese, and a dollop of vegan sour cream. Finally, spread some guacamole right on top. If you love a bit of heat, go ahead and sprinkle some red pepper flakes here—I do this every time for that little kick!

Step 4: Wrap and Serve

Fold the sides of the tortilla inward, then roll the burrito up tightly from the bottom. Wrapping it in foil keeps everything together and makes it easy to eat on the go. I usually slice it in half with a sharp knife before serving so you can admire all the layers peeking through. Be careful when slicing to keep that neat cross-section—it looks so inviting!

How to Serve Vegan Black Bean Burrito Recipe

Garnishes

For garnishes, I keep it simple but fresh. A few extra cilantro leaves sprinkle on top, a wedge of lime on the side, and sometimes thinly sliced jalapeños for my fellow heat lovers. I also love serving these with a side of fresh pico de gallo or a drizzle of hot sauce to really bring things alive.

Side Dishes

To round out the meal, we often serve a crisp green salad or some tortilla chips with guacamole and salsa for dipping. Sometimes, I make a quick corn and black bean salad on the side to echo the burrito flavors without extra work. Roasted sweet potatoes or grilled veggies also pair perfectly if you want something warm and savory.

Creative Ways to Present

For parties or meal prep, I’ve wrapped individual burritos in foil, cut them in half, and served them standing up in a basket lined with colorful napkins—this presentation is fun and makes grabbing them easy. Another favorite: turning this into a burrito bowl with layered ingredients displayed beautifully in glass jars for a picnic or lunch on the go.

Make Ahead and Storage

Storing Leftovers

Leftover beans, rice, and toppings store beautifully in separate airtight containers in the fridge for up to 4 days. I recommend assembling the burritos fresh to avoid soggy tortillas, but if you’re in a pinch, you can make them fully assembled and keep wrapped in foil in the fridge for 1-2 days.

Freezing

I’ve had great results freezing fully wrapped burritos in foil and then placing them in a freezer bag. They keep well for up to 2 months. Just thaw overnight in the fridge, then reheat. This makes for a super convenient meal option when you want something quick yet delicious.

Reheating

To reheat, I unwrap the foil and microwave the burrito for about 1-2 minutes until warm. For a bit of crispiness, finish by popping it in a skillet for a minute on each side. This brings back some of the tortilla’s original texture and makes it taste freshly made.

FAQs

Final Thoughts

This Vegan Black Bean Burrito Recipe has been a staple in my kitchen for months now, partly because it’s easy and partly because everyone always asks for seconds. What I love most is how it’s both hearty and bright, a combo that makes it feel like a real treat without any guilt. If you’re looking to add a new favorite to your rotation, give this recipe a try. I’m confident you’ll love it as much as I do—and your friends and family will thank you too!

Print