These vegan black bean burritos are a quick, easy, and satisfying weeknight meal that will please the whole family. They are completely customizable, so everyone gets exactly what they want!
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Burritos are a simple meal that almost everyone enjoys. When you use quality, wholesome ingredients, they are pretty nutritious, too. That’s what you get with this vegan black bean burrito recipe.
Black beans are seasoned and combined with red peppers, corn, and onion to create a symphony of flavors. They are rolled up in a whole wheat tortilla with all your favorite fixings and some brown rice for extra fiber.
I enjoy these burritos with fresh diced tomatoes, pico de gallo, and a nice dollop of guacamole. Add in some shredded lettuce, kale, or spinach for more nutrients.
The best part is that everyone in your family can assemble and fancy up their burrito how they like it best, so no complaining at the dinner table. That’s a win for me every time!
💗 Why You’ll Love This Black Bean Burrito Recipe
- Simple Ingredients
- High in Protein
- Family Friendly
- Customizable (add your favorite fillings)
- Make it into a burrito bowl or wrap in a tortilla
- Super flavorful
- Quick and Easy
🥣 Ingredients and Notes
Black Beans: One can of drained and rinsed black beans. Feel free to cook dried black beans, but understand that this will take longer to prepare.
Frozen Corn: You can also use fresh if it’s in season.
Zucchini: Add some green and extra veggies to the mix.
Red Onion: Finely diced.
Red Pepper: Diced and seeded.
Spices: For the seasoning, you’ll need traditional Mexican spices such as chili powder, cumin, and salt and pepper to taste.
Whole Wheat Tortillas: I like to use whole wheat tortillas for the added fiber. Sprouted grain tortillas are also a healthy option.
Optional Fillings: This is where you can get creative and customize your burrito to your liking. I fill my burrito with brown rice to give it some extra fiber, salsa, and guacamole. You can also add chopped lettuce, tomatoes, more onions, vegan sour cream, vegan cheese, or whatever you like!
📖 Variations and Substitutions
Different Tortillas: You can also use corn tortillas for a gluten-free version or white flour tortillas if you prefer.
Different Protein Sources: Instead of black beans, you can use diced tofu or tempeh or choose a different type of bean. Pinto, refried, kidney or white beans also work nicely.
Make into Vegan Burrito Bowls: Add all of the components of this burrito to a bowl with rice, and skip the tortilla.
👩🏻🍳 How to Make Vegan Black Bean Burritos
- Heat a large skillet over medium-high heat with the olive oil. Add the diced red onion, diced red bell pepper, and diced zucchini to the skillet. Cook for about 5 minutes until they soften.
- Add the drained and rinsed black beans, frozen corn, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 5-7 minutes, or until the vegetables are cooked and the beans are heated.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds or heating them on a dry skillet for 10-15 seconds on each side.
- To assemble the burritos, spoon the bean and vegetable mixture onto the center of each tortilla. Add any desired toppings, such as brown rice, salsa, guacamole, diced tomatoes, fresh lime juice, cilantro, or vegan sour cream.
- Roll up the tortilla, tucking in the sides as you go to create a burrito shape.
- Warm on the dry skillet to create a crispy finish.
- Serve the vegan black bean burritos warm.
📝 Expert Tips
- Be mindful of how much you’re putting in your burrito. Overfilling it can make it hard to roll and eat. Aim for a balance of ingredients so you can easily wrap it up.
- Warm your tortillas before filling them. You can do this by briefly heating them in a dry skillet, in the oven, or in the microwave. Warm tortillas are more pliable and less likely to tear.
- Layering is key to a well-structured burrito. Start with a thin layer of rice (if you’re using it), followed by beans, and then your favorite toppings. If you’re using vegan cheese add that to the top as the melted cheese will help hold the burrito together.
- When rolling your burrito, fold in the sides first, then fold the bottom flap over the filling and roll it tightly. Tuck in any escaping ingredients as you go. A tight roll helps keep everything together.
- If you like, you can grill or pan-sear your burrito after rolling it. This gives it a crispy exterior and a warm, melty interior. Just make sure to use a non-stick pan and press it down gently as it cooks.
❓ FAQS
Yes, these black bean burritos are healthy! They are full of plant-protein, vegetables that contain vitamins and minerals, and are high in fiber thanks to the beans and whole wheat tortilla. To keep your burritos healthy opt for natural ingredients, and don’t stuff them with too many extra fillings that can really amp up the fat and calories. Use guacamole and sour cream sparingly. Instead use fillings like diced tomatoes, cilantro, salsa, and chopped lettuce that add texture and flavor without a lot of fat and calories.
There are a few reasons that your burrito could be falling apart. The first is that you have too many fillings, and your tortilla is not large enough to hold them all.
Don’t overstuff your burrito, and use a large tortilla to help make sure everything stays inside. Another tip is to wrap the burrito with foil to help hold everything together.
🍽 How to Serve
Serve these burritos with a small salad for extra veggies, or roasted vegetables. These also pair nicely with gazpacho for a cool and refreshing soup. Of course you can serve them on their own as they are complete meal rolled into one.
🫙 How to Store and Keep
Store the filling and the tortillas seperately. Rolling the filling with the tortilla will cause the tortilla to become soggy. Instead, transfer the filling, and the optional toppings in an airtight container. Store in the refrigerator for up to 4 days. Keep the tortillas either at room temperature in an airtight bag, or in the refrigerator to elongate its freshness.
😋 More Vegan Dinner Recipes!
🎥 Video
⚖️ Serving Size
This recipe makes 4 large burritos.
Recipe
Vegan Black Bean Burritos
Equipment
Ingredients
- 1 tbso olive oil
- ½ cup red onion diced
- ½ cup red bell peppers diced
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- ½ cup zucchini diced
- 1 teaspoon cumin
- 2 teaspoon chili powder add
- ½ tsp garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 whole wheat tortillas
Optional Fillings
- 1 cup brown rice
- ½ cup guacamole
- ¼ cup salsa
- ¼ cup vegan sour cram
- ¼ cup cilantro roughly chopped
Instructions
- Heat a large skillet over medium-high heat with the olive oil. Add the diced red onion and diced red bell peppers to the skillet. Cook for about 5 minutes until they soften.
- Add the drained and rinsed black beans, frozen corn, diced zucchini, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well to combine and cook for another 5-7 minutes, or until the vegetables are cooked and the beans are heated.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds or heating them on a dry skillet for 10-15 seconds on each side.
- To assemble the burritos, spoon the bean and vegetable mixture onto the center of each tortilla. Add any desired toppings, such as brown rice, salsa, guacamole, diced tomatoes, cilantro, or vegan sour cream.Roll up the tortilla, tucking in the sides as you go to create a burrito shape.
- Warm on the dry skillet to create a crispy finish. Serve warm.
Video
Notes
-
- Be mindful of how much you’re putting in your burrito. Overfilling it can make it hard to roll and eat. Aim for a balance of ingredients so you can easily wrap it up.
-
- Warm your tortillas before filling them. You can do this by briefly heating them in a dry skillet, in the oven, or in the microwave. Warm tortillas are more pliable and less likely to tear.
-
- Layering is key to a well-structured burrito. Start with a thin layer of rice (if you’re using it), followed by beans, and then your favorite toppings. If you’re using vegan cheese add that to the top as the melted cheese will help hold the burrito together.
-
- When rolling your burrito, fold in the sides first, then fold the bottom flap over the filling and roll it tightly. Tuck in any escaping ingredients as you go. A tight roll helps keep everything together.
-
- If you like, you can grill or pan-sear your burrito after rolling it. This gives it a crispy exterior and a warm, melty interior. Just make sure to use a non-stick pan and press it down gently as it cooks.
- Store the tortillas and the filling in separate containers. Store the filling in an airtight container in the refrigerator for up to 4 days. Store the tortillas in an airtight bag either at room temperature or in the refrigerator to elongate its freshness.
Andrea
Loving all the flavors in these quick and easy black bean burritos. They are perfect for lunch or dinner.
Kerri
These burritos were so good and my husband couldn’t even tell they were vegan!
Ali
These bean burritos were perfect for an easy lunch. My son was such a fun and my husband ate two!
Carrie Robinson
Oh yum! I am loving everything about these! 🙂 Sounds like a delicious dinner idea.
Sisley
We had vegan family over and made them these burritos. They were loved by everyone. I can’t wait to have them again.