Made in one pot and loaded with flavor, this Vegan Burritos recipe is a classic meal prep and party recipe! The ingredients all come together quickly thanks to canned vegetables and beans. Plus, you can make lots of them to freeze and have on hand for whenever you need a quick meal!
Have you ever bought those freezer burritos just to have a quick lunch ready? I definitely have. But I knew I could come up with a WAY better burrito that was easy to batch-make.
The biggest issue with batching burritos is all the components – which arguably is 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 where 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!
- A meal prepper’s dream thanks to these being freezer friendly or being able to be used in this burrito bowl meal prep.
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!
- Olive oil: This is needed to saute everything in the pan and help the spices bloom. You can also use avocado oil.
- The fresh vegetables: For the vegetables in this, you’ll need red onion, red bell pepper, and fresh garlic. 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!
- Make the flavor base by sautéing the fresh vegetables with a little oil.
- Add the fillings to the pan and cook until the rice is done.
- Assemble everything in tortillas and with your favorite toppings.
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 the 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 in half when serving.
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.
why this recipe works
I used to make my vegan burritos with ground tempeh taco meat, vegan queso cheese, and a bunch of 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 vegetables can you put in a burrito?
Any vegetables you like can go into a burrito! I’ve seen some with kale, some with zucchini, you name it, a burrito is the perfect vessel. Just keep in mind some vegetables don’t freeze well if you plan on doing that.
Can I make this gluten-free?
Yes, just use your favorite gluten-free tortillas!
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 a bit more water so monitor it as it cooks the first time.
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.
- 10 Minute Avocado Corn Salsa makes the perfect pairing with chips and salsa to munch on.
- 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.
And of course, be sure to put out all the usual burrito condiments and garnishes – cilantro, hot sauce, vegan cheese, avocado slices…the works!
- 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
- 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!