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Made in one pot and loaded with flavor, this vegan burrito recipe is a classic meal prep recipe! Thanks to canned vegetables and beans, the ingredients come together quickly. Plus, you can make lots of them to freeze and have on hand whenever you need a quick meal.
save this recipe!Have you ever bought those freezer burritos for a quick lunch? I have. But I knew I could develop a WAY better burrito that was easy to batch-make.
The biggest issue with batching burritos is all the components—which arguably are necessary for a good burrito. Then inspiration struck! Why can’t it all be cooked together? I mean, it all gets wrapped up together anyway!
It’s not like a burrito bowl where elements are separate. It’s a burrito where everything is hidden in a tortilla, and you want each bite to have an even amount of stuff. Once you try making them this way, you’ll never look back!
Why you’ll love it
- Made in one pot, unlike many other burrito recipes that require you to make tons of components.
- Lots of protein & fiber thanks to black beans and whole grain rice. You can add a schmear of avocado for a little healthy fat, too!
- These are a meal prepper’s dream thanks to their being freezer-friendly.
Reader rating
“Makes a huge batch and I loved it with corn tortillas. Super easy as a one pot meal. I plan to make and freeze a bunch for future quick lunches!” —Natalie
Ingredients for vegan burritos
These vegan burritos might look like they have a lot of ingredients, but they all get cooked and mixed together, so cooking is a breeze! Jump to the recipe card for the full quantities.
- Olive oil: This is needed to saute everything in the pan and help the spices bloom. You can also use avocado oil.
- Fresh vegetables: You’ll need red onion, red bell pepper, and fresh garlic for the vegetables in this. A yellow onion and any color bell pepper can be substituted.
- The canned goods: To keep things simple, I use black beans for protein, corn for sweetness, and salsa to help season the whole mixture.
- Brown rice: I prefer to use brown rice here because of its better nutritional profile. Plus, you can’t tell the difference between it and white types of rice when everything is mixed together.
- Taco seasoning: Store-bought taco seasoning works great here, providing all the seasonings and salt needed! You can also use your favorite homemade recipe.
- Tortillas: I like to use low-carb tortillas from Ole, but any large burrito-sized tortilla or wraps will work.
- Additional filling ideas: Use anything you like but some of my favorites are guacamole, lettuce, pico de gallo, and vegan sour cream!
Don’t have a certain vegetable?
Burritos are super forgiving, so if you don’t have black beans, use pinto beans. If you don’t have bell peppers, use tomatoes. Just use what you have that seems the most similar.
how to make burritos that are vegan
Making these burritos only requires one pot and a little stirring. I’ll show ya! This is just an overview, though. Jump to the recipe card for the full instructions.
- Make the flavor base by sautéing the fresh vegetables with some oil.
- Add the fillings to the pan and cook until the rice is done.
- Assemble everything in tortillas and add your favorite toppings.
Sarah’s Tip
If your rice seems to have absorbed all the liquid but isn’t done, just add more water. Add 1/2 a cup at a time. If there’s still water when the rice is done cooking, cook uncovered to reduce the liquid.
how to roll a burrito
Rolling burritos takes a bit of finesse. We found the best way to do it is to place the tortilla on a piece of foil. Place the filling in the center of the tortilla, fold in the sides, and roll it up! Wrap it all in the foil to hold it all together, then cut it in half when serving.
storage
These burritos will stay in the fridge for up to 3 days, although the tortillas start to get soggy. They’re better kept in the freezer wrapped in foil. Just leave off the lettuce and write the date on the foil.
To reheat, microwave without the foil for 1 minute, flip the burrito, and microwave for another 1 minute.
why this recipe works
I used to make my vegan burritos with many fillings. While they were good, I did some testing to make them better. Here’s what makes them work and why they are better.
- Faster to make because everything goes in one pot. So, while it might take more upfront time, the time per meal is way less.
- Easier thanks to everything being cooked in one pot.
- Freezer-friendly if you leave out any fresh vegetables, which means more food for less work, which I’m all about!
what to serve with burritos
I love doing burrito night when friends come over! Here’s what I pair these vegan burritos with for a full dinner spread.
- Homemade Tortilla Chips are a must for taco or burrito night!
- Vegan Queso is another must for my vegan friends, and this recipe is extra saucy and “cheesy”!
- Fajita Veggies for a pop of color and crunch.
Of course, be sure to put out all the usual burrito condiments and garnishes—cilantro, hot sauce, vegan cheese, avocado slices, etc.
How To Make Vegan Burritos
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 15-oz can black beans, drained
- 1 15-oz can corn, drained
- 1 16-oz jar salsa
- 1 ½ cups brown rice, 270 g
- 1 1-oz packet taco seasoning
- 3 cups water
- 6 large tortillas, we used low carb tortilla wraps
- Additional filling options: guacamole, iceberg lettuce, pico de gallo, vegan sour cream
Instructions
- Flavor Base: Heat 1 Tbsp olive oil in a large saute pan or pot over medium heat. Add 1 medium red onion (diced) and 1 red bell pepper (diced). Cook for 3 to 5 minutes, or until onion is soft. Add 2 cloves garlic and continue cooking for 1 minute.
- Fillings: Add 1 15-oz can black beans (drained), 1 15-oz can corn (drained), 1 16-oz jar salsa, 1 ½ cups brown rice, 1 1-oz packet taco seasoning, and 3 cups water.
- Cook: Stir, cover, and cook at a gentle simmer until rice is fully cooked, 40 to 50 minutes.If water is all gone but rice is not done yet, add more water, ½ cup at a time. If there is still water but rice is finished, remove lid and cook uncovered to reduce the liquid.
- Assemble: Spoon filling onto your tortilla, along with your desired additional fillings (we did guacamole and lettuce). Fold the sides over then roll into burritos.We found this to be easier if you roll the burrito on top of a piece of aluminum foil. Once you roll the burrito, wrap it in foil before cutting in half. This will hold everything together, no matter your burrito rolling skills!
Notes
These burritos will keep in the fridge for up to 3 days, although the tortillas start to get soggy. They’re better kept in the freezer wrapped in foil. Just leave off the lettuce and write the date on the foil. To reheat, microwave without the foil for 1 minute, flip the burrito, and microwave for another 1 minute. Can I make the filling in a slow cooker?
Yes, with a few changes. Saute the vegetables first and then add it all to the slow cooker. You will likely need more water, so monitor it as it cooks for the first time.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
What a fun and innovative recipe! We have been starting to use tempeh in our meals and it is fun to see it used so many different ways. Delicious! Just pinned!
Thanks so much! It’s such a fun ingredient to play around with 😀
Makes a huge batch and I loved it with corn tortillas. Super easy as a one pot meal. I plan to make and freeze a bunch for future quick lunches!
My family loved this! The only thing I did differently was I cooked the rice separately. I will definitely make this again. Thank you for this delicious recipe!
I’m so happy to hear it, Teresa!
Can you freeze these then reheat them for an easy work lunch?
Yes that should work well!
Very good! I didn’t put corn in and still had enough for about 10 burritos.
So glad to hear you loved it, Amy! Happy eating!
Can this be made in the instant pot? Do you have those directions? Thank you
I haven’t tested this one in the Instant Pot so I really can’t say for sure, but I do think it would work. I just don’t have the specifics. I would love to hear how it goes if you try it out!