Easy Vegan Burrito Recipe

This vegan burrito layers seasoned rice, black beans, fresh spinach, and chunky guacamole into a large tortilla, rolled tight enough to hold together through every bite.

Building it in the right order matters as much as what goes inside: spinach goes down first as a base layer, so it acts like a liner that keeps the wetter fillings from soaking straight through the tortilla.

Warming the tortilla before filling it is what makes the tight roll possible, since a cold one cracks right where you need it to fold.

The whole thing comes together with pantry staples and whatever fresh vegetables are on hand, no specialty ingredients required.

Ingredients

For the rice and beans

• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups cooked rice
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt, to taste

For the guacamole

• 2 ripe avocados
• Juice of 1 lime
• 1/4 cup red onion, finely diced
• Salt, to taste

Assembly

• 4 large flour tortillas
• 2 cups fresh spinach
• 1 large tomato, diced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro, chopped, for garnish
• Extra salsa, for serving

Why You’ll Love This Vegan Burrito

• Every component comes together in about 20 minutes, most of it hands off while the rice and beans simmer.
• The layering order keeps the tortilla from getting soggy, so the burrito holds up even if you’re not eating it right away.
• It’s naturally vegan and can be made gluten free with a corn or gluten free tortilla.
• The filling amounts here make four generous burritos, easy to scale up for a bigger group.
• Leftover components store separately well, so you can build a fresh burrito the next day without any of it going soft.

Ingredient Notes

Canned black beans work fine here since they’re simmered briefly with the rice and spices rather than needing a long cook. Rinsing them first removes the starchy canning liquid that would otherwise thin out the seasoned rice.

Any cooked rice works, though a short grain white rice or a long grain like jasmine holds together slightly better inside the wrap than a very fluffy basmati does. Day old rice, if you have it, actually rolls a little better since it’s less sticky than fresh.

Ripe avocados are what makes or breaks the guacamole here. An avocado that’s still firm won’t mash smoothly and will leave hard chunks in an otherwise creamy spread, so give them a gentle squeeze before buying or using.

Flour tortillas are the standard choice for a burrito this size, since they’re more pliable than corn and less likely to tear when rolled tightly. Look for a larger burrito sized tortilla rather than a smaller taco sized one, since undersized tortillas won’t wrap around this much filling.

How to Make a Vegan Burrito

Heat the olive oil in a skillet over medium heat and add the black beans, cooked rice, salsa, cumin, and chili powder. Stir to combine and cook for about five minutes, just until everything is warmed through and the rice has absorbed some of the salsa. Season with salt to taste and set aside.

While the rice and beans warm, mash the avocados in a bowl with the lime juice, diced red onion, and a pinch of salt. Leave the guacamole a little chunky rather than mashing it completely smooth, since the texture holds up better once it’s rolled inside the tortilla.

Warm each tortilla briefly in a dry skillet or over a low flame until it’s pliable and slightly puffed. A cold tortilla is more likely to crack along the fold, so don’t skip this step even if it feels unnecessary.

Lay a tortilla flat and start with a layer of fresh spinach across the center, leaving a couple inches of space at each edge. This spinach layer acts as a barrier that keeps the wetter fillings, like the salsa rice and diced tomato, from soaking directly into the tortilla. Add the rice and bean mixture, followed by the guacamole, diced tomato, and sliced red onion.

Tips for Success

• Warm the tortillas before filling them so they fold without cracking.
• Put the spinach down first, closest to the tortilla, to keep sauces and salsa from soaking through.
• Don’t overfill. A generous but controlled amount of each filling rolls tighter than a burrito stuffed to the edges.
• Leave a couple inches of space at the top and bottom of the tortilla so you have room to fold in the sides.
• Toast the finished burrito seam side down for a minute if you want it to hold together better for eating on the go.

Storage

Store the rice and bean mixture and the guacamole in separate airtight containers in the fridge for up to 4 days. Guacamole browns quickly once exposed to air, so press a piece of plastic wrap directly against its surface before sealing the container. Assembled burritos are best eaten the same day, since the fillings will make the tortilla soggy if left wrapped overnight. If you want to prep ahead, wrap fully assembled burritos tightly in foil and refrigerate for up to a day, then warm them in a skillet before serving.

FAQ

Can I make this ahead for meal prep?

Yes, though it’s better to store the components separately and assemble just before eating, since a fully built burrito softens in the fridge.

Can I use brown rice instead of white?

Yes, brown rice works fine here and adds a bit more chew, though it will need a slightly longer initial cook time before it’s added to the skillet.

What can I add for extra protein?

A scoop of plain or seasoned tofu crumbles, or extra beans, both work well without changing the assembly process.