Vegan Burrito Recipe
A hearty, plant-based burrito filled with seasoned rice, smoky beans, and fresh vegetables, all wrapped in a soft tortilla for a satisfying hand-held meal.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">4 large whole wheat tortillas (25cm diameter)</li><li class="ingredients-single-item">200g brown rice, cooked</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 can (400g) black beans, drained and rinsed</li><li class="ingredients-single-item">150g corn kernels (fresh or frozen)</li><li class="ingredients-single-item">1 tbsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp chili powder (adjust to taste)</li><li class="ingredients-single-item">1 avocado, sliced</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">30g fresh cilantro, chopped</li><li class="ingredients-single-item">200g dairy-free cheese, shredded (optional)</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">200g salsa (store-bought or homemade)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Large skillet</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. If you've prepared your rice ahead of time, warm it slightly; otherwise, cook according to package instructions, adding a pinch of salt and a squeeze of lime juice for flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this can create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced bell pepper to the skillet and cook for 2-3 minutes until slightly softened. Stir in the black beans, corn, cumin, smoked paprika, and chili powder. Cook for 5 minutes, stirring occasionally. The spices need this time to bloom properly in the oil, which develops their complex flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and stir in half of the chopped cilantro and the lime juice. Season with salt and pepper to taste. Allow the mixture to cool slightly - this prevents excess steam from making your tortillas soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Warm your tortillas slightly to make them more pliable - you can do this by placing them in the microwave between damp paper towels for 20 seconds, or briefly heating each side in a dry skillet. Flexible tortillas are less likely to tear during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To assemble each burrito, place a tortilla on a clean work surface. Spread about 1/4 cup of salsa in a line down the center, leaving a 5cm border around the edges. Add approximately 1/2 cup of rice, followed by 1/4 of the bean mixture, some avocado slices, and a sprinkle of dairy-free cheese if using.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To fold the burrito, first fold in the sides, then fold the bottom edge up over the filling. Continue rolling while tucking in the sides and keeping the filling compact. This tight rolling technique prevents the filling from falling out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the burritos seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil for browning, then bake for 15-20 minutes until golden and crisp. The baking process creates a wonderfully toasted exterior while allowing the flavors inside to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For extra crispiness, you can turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning. Remove from oven and let stand for 2-3 minutes - this resting time allows the filling to set slightly so it doesn't spill out when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm, garnished with remaining cilantro, extra salsa, and lime wedges if desired. For meal prep, let cool completely before wrapping in aluminum foil and refrigerating (up to 3 days) or freezing (up to 1 month).</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can burritos be made ahead and frozen for meal prep?
Yes! These plant-based burritos are excellent for meal prep. Allow them to cool completely after baking, then wrap individually in aluminium foil. They'll keep in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in the oven or microwave for a quick meal.
What makes a burrito crispy when baked instead of grilled?
Baking creates an evenly crispy exterior as the dry heat circulates around the entire burrito. The light brush of olive oil helps achieve golden browning, while the oven's consistent temperature ensures the tortilla becomes crisp without burning, unlike the more intense direct heat of grilling.
How can I add more protein to my plant-based burritos?
To boost protein content in your plant-based burritos, consider adding crumbled tofu, tempeh, seitan, or textured vegetable protein (TVP). You can also include higher-protein grains like quinoa instead of rice, or mix in extra beans or lentils to the filling.
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