Make the BEST homemade bean burritos with this easy vegan/ plant-based recipe!
These bean burritos are omnivore approved, and they are perfect for accommodating plant-based eaters, or for anybody who wants to try out a plant-based meal. They are so yummy and hearty that everyone enjoys these!
These bean burritos are made with simple ingredients, making them an easy dinner that everyone can enjoy. Perfect for Meatless Monday, or a quick lunch or dinner, these vegan/ vegetarian bean burritos are packed with hearty beans and flavorful spices, making them a satisfying meal any day of the week.
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How to Make Bean Burritos
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make these delicious bean burritos recipe, you’ll need:
- Black beans
- Corn
- Cherry tomatoes
- Red onion
- Green bell peppers
- Cilantro
- Lime juice
- Salt and pepper
- Brown rice
- Flour tortillas
- Vegan mayo
- Apple cider vinegar
- Olive oil
- Maple syrup
- Tomato paste
- Garlic powder
- Onion powder
- Chili powder
Adding a touch of cashew cheese sauce, vegan sour cream or a drizzle of hot sauce can elevate these burritos to the next level. If you’re aiming for more variety, consider including green chiles or a sprinkle of vegan cheddar cheese for that extra melty goodness.
I used canned beans for this recipe, but of course you can use Instant Pot beans or other homemade beans. Also, this is a great way to use up leftover rice.
Cooking Bean Burritos
Bean Burritos are not just an easy meal but a delightful experience, and a budget-friendly option to add to your TexMex/ Mexican recipes. Here is how to make them!
In a medium bowl, combine the black beans, corn, tomatoes, onion, peppers, cilantro, lime juice, salt, and pepper and toss. Then mix in the cooked rice.
To make the sauce, combine all of the sauce ingredients into a medium-size mixing bowl and whisk well until a semi-thick, orange color sauce forms. Taste and add more salt and pepper if needed. You can also add a little bit of water or lime juice to thin the sauce out if desired.
To assemble the burritos, place the tortillas in a damp paper towel and warm them in the microwave for 15-20 seconds.
Then place a flour tortilla onto a flat surface and spread some of the sauce all over the tortilla, top it with some of the burrito bean and rice filling down the center of the tortilla, about ⅔ cup.
Then add a drizzle of the sauce over the filling. Fold the sides of the tortilla inward so they cover the filling then roll the end closest to you towards the other end, folding and rolling as you go.
Continue until you have rolled up the burrito then place seam side down. Keep assembling the rest of the burritos.
Heat a cast iron pan to medium heat on the stovetop and spray it with some olive oil spray to prevent sticking. Place 1-2 of the assembled burritos into the pan, seam-side down, and cook until the tortilla starts to turn golden brown, about 1-2 minutes.
Flip and cook the other side for another 1-2 minutes. Remove the burritos from the pan and place onto a plate. Brown the remaining burritos, if needed.
Then slice each one in half and serve with the remaining sauce.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Bean Burritos
Ingredients
For the burritos
- 15 ounces black beans (1 can)
- 1 cup corn
- ⅔ cup cherry tomatoes sliced
- ½ cup red onion diced
- 1 cup green bell peppers diced
- ¼ cup cilantro fresh chopped
- 1 tablespoon fresh lime juice
- Pinch salt
- Pinch black pepper
- 1.5 cups cooked brown rice
- 2-3 large flour tortillas
For the sauce
- 1 cup Vegan mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1-2 tablespoons water or lime juice to thin it out if needed
Instructions
- In a medium bowl combine the black beans, corn, tomatoes, onion, peppers, cilantro, lime juice, salt and pepper and toss. Then mix in the cooked rice.
- To make the sauce, combine all of the sauce ingredients into a medium size mixing bowl and whisk well until a semi-thick, orange color sauce forms. Taste and add more salt and pepper if needed. You can also add a little bit of water or lime juice to thin the sauce out if desired.
-
To assemble the burritos, place the tortillas in a damp paper towel and warm them in the microwave for 15-20 seconds. Then place a flour tortilla onto a flat surface and spread some of the sauce all over the tortilla, top it with some of the burrito bean and rice filling down the center of the tortilla, about ⅔ cup. Then add a drizzle of the sauce over the filling.
-
Fold the sides of the tortilla inward so they cover the filling then roll the end closest to you towards the other end, folding and rolling as you go. Continue until you have rolled up the burrito then place it seam side down. Keep assembling the rest of the burritos.
-
Heat a cast iron pan to medium heat on the stovetop and spray it with some olive oil spray to prevent sticking. Place 1-2 of the assembled burritos into the pan, seam-side down and cook until browned, about 1-2 minutes. Flip and cook the other side for another 1-2 minutes.
-
Remove the burritos from the pan and place onto a plate. Brown the remaining burritos, if needed. Then slice each one in half and serve with the remaining sauce.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Recipe includes extra sauce for on the side.
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