This flavorful vegetarian burrito is stuffed with spiced black beans, cilantro-lime rice, veggies and guacamole for a delicious, high-fibre meal.
I’ve been experimenting with burritos and knew I needed a vegetarian option in the mix. I think I nailed it with this one! It’s loaded and so satisfying that meat lovers won’t even miss a thing.
Why you’ll love this recipe
- Hearty & satisfying: Packed with black beans, rice, veggies and guac, this vegetarian burrito is filling, high-fibre and won’t leave you hungry an hour later.
- Easy & weeknight-friendly: Simple ingredients, minimal prep and big flavour. A no-stress healthy dinner for busy nights when takeout feels tempting.
Ingredients and substitutions
- Flour tortillas – Whole wheat tortillas or gluten-free tortillas if needed.
- Salsa – Any jarred salsa works, or swap in pico de gallo for a fresher option.
- Cheddar cheese – Monterey Jack, Tex-Mex blend, or dairy-free shredded cheese all work well.
Spiced Black Beans
- Olive oil – Avocado oil or canola oil work too.
- Black beans – Pinto beans or kidney beans are easy swaps.
- Corn – Frozen or canned corn are great.
- Chipotles in adobo – Use chipotle powder, smoked paprika, or chili powder for less heat.
- Garlic – Fresh garlic is best, but garlic powder works in a pinch.
- Taco seasoning – Store-bought or my easy homemade seasoning.
Veggies
- Olive oil – Any neutral cooking oil works.
- Bell pepper – Any colour works, or swap with zucchini or mushrooms.
- Red onion – Yellow or white onion can be used instead.
Guacamole
- Avocado – Store-bought guacamole works if you’re short on time.
- Lime juice – Fresh is best, but bottled works too.
- Red onion – Optional, but adds great flavour.
- Cilantro – Leave it out if you’re not a fan.
Cilantro-Lime Rice
- White rice – Brown rice, jasmine rice, or quinoa all work well.
- Water – Swap with vegetable broth for extra flavour.
- Olive oil – Optional, but adds richness.
- Lime juice – Fresh lime gives the best flavour but you can use bottled if that’s what you have.
- Cilantro – Optional, but highly recommended.
How to make vegetarian burritos
Step 1: Make the rice.
Cook the rice then mix in lime and cilantro when it’s done.
Step 2: Make the quick guac.
Mix the guacamole ingredients together.
Step 3: Make the spiced beans.
Sauté the black beans, corn, chipotles and seasonings for 2-3 minutes, then set aside.
Step 4: Sauté the veggies.
Add the peppers and onions to the pan and sauté for about 5 minutes.
Step 5: Assemble burritos.
Grab a tortilla and layer the rice, beans, veg, salsa, cheese and guac then fold and roll into a burrito.
Step 6: Finish and enjoy!
Lay the folded side down in a hot skillet, toast the other side too and enjoy!
Recipe tips and variations
Here are my tips and variations to ensure your burritos turn out perfect every time:
- Warm your tortillas: Heat them in a skillet or microwave for a few seconds to make rolling easier.
- Don’t overfill: Keep the burrito fillings balanced so it’s easy to roll and won’t spill.
- Toast it: Toast the seal side down first then the other side to help lock it all in and add texture.
- Add extra veggies: More bell peppers or sautéed mushrooms or zucchini would be delicious.
- Protein boost: Add more beans or some chickpeas or tofu.
- Spice it up: Add sliced jalapeños, hot sauce, or more chipotles.
- More toppings: Try my corn salsa or refried beans.
Frequently asked questions
Can I make these vegetarian burritos ahead of time?
Yes! Assemble them, wrap tightly, and store in the fridge for up to 4 days. I recommend leaving the guac and salsa out and serving them on the side.
How do I keep burritos from getting soggy?
Layer ingredients thoughtfully and avoid adding too much of the wet fillings. If you’re eating them right away, layer the rice, beans and veggies first, then add the guac, salsa and cheese. It also helps if you toast the burritos by sealing the folded side down first then the other side too.
Can I make this recipe vegan or gluten-free?
Absolutely! Swap the cheese for a dairy-free option to make it vegan. Use gluten-free tortillas if you need to skip gluten.
Can I boost the protein in these burritos?
Yes! Each burrito is already pretty balanced with 18g of protein (and 16g of fibre!), but you can add extra beans, roasted chickpeas, or tofu. If you eat meat, then adding some grilled chicken or steak would be delicious.
What to serve with these burritos
This burrito is locked and loaded so I doubt you’ll need any sides, but here are some options:
- Guacamole, salsa, sour cream or corn salsa
- Fries or sweet potato fries tossed in my southwest or elote seasoning
- Dense bean salad or cowboy caviar
- Green salad with a light vinaigrette
Storing and reheating
Storing: Wrap assembled burritos tightly in foil or store in airtight containers in the fridge for up to 4 days. For best texture, store the guacamole separately.
Reheating: Unwrap (if wrapped in foil) and reheat burritos in a skillet over medium heat for 5–7 minutes, turning occasionally until warmed through and lightly crisp. You can also microwave for 1–2 minutes, but the tortilla will be softer.
Freezing: Wrap fully assembled burritos (skip the guacamole) tightly in foil, then place in a freezer-safe bag (I love Stasher Bags!) or container. Freeze for up to 3 months.
Defrosting and reheating: Thaw overnight in the fridge, then reheat in a skillet or oven at 350°F until hot. You can also reheat straight from frozen in the microwave for 3–4 minutes, flipping halfway through.
More fully loaded burritos
The Best Vegetarian Burrito Recipe
Ingredients
- 4 flour tortillas
- 1/2 cup salsa
- 1/2 cup cheddar cheese grated
Spiced black beans
- 1 tbsp olive oil
- 18 oz canned black beans drained and rinsed
- 1/2 cup corn
- 1 tbsp chipotles in adobo sauce finely minced
- 2 cloves garlic minced
- 1 tsp taco seasoning
Veggies
- 1 tbsp olive oil
- 1 bell pepper any colour, sliced
- 1 small red onion sliced
Guacamole
- 1 avocado
- 1 tbsp lime juice
- salt & pepper to taste
- 1 tbsp red onion finely diced
- 1 tbsp cilantro finely chopped
Cilantro-lime rice
- 1/2 cup white rice
- 3/4 cup water
- 1 tsp olive oil
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 tbsp cilantro finely chopped
Instructions
- Cook rice with water, olive oil and salt in a rice cooker or pot on the stove until liquid is absorbed.
- Meanwhile, make guacamole by mashing avocados and mixing in lime juice, red onion, cilantro and salt & pepper to taste.
- Heat olive oil in a large skillet over medium-high heat. Add black beans, corn, chipotles, garlic, and taco seasoning, sauteeing for 2-3 minutes and seasoning with salt & pepper to taste.
- Remove black beans from heat and set aside, then add more olive oil and saute bell pepper and onions in the same skillet for 5 minutes until softened, seasoning with salt & pepper to taste.
- Now you're ready to assemble your burritos. Divide cooked rice, black beans, veggies, salsa, cheese and guacamole among 4 flour tortillas, fold sides in then roll away from you.
- Toast burritos for 2 minutes in a skillet over medium heat if desired, or serve right away and enjoy!
Share With Me!
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