Easy Vegan Burritos with Black Beans (sheet-pan recipe!)
Aug 18, 2023 (Last updated Mar 24, 2026) by Hannah Sunderani
I’m so excited to share this healthy, wholesome and comforting vegan burrito recipe with you! They’re stuffed with healthy plant-based protein from black beans, and healthy veggies like cauliflower, sweet potatoes and tomatoes. If you fell in love with my Vegan Crunchwrap Supreme recipe or Black Bean Stuffed Sweet Potatoes, I know you’re going to love these fully loaded vegan burritos just as much!
They’re also quite possibly the easiest vegan burritos on the Internet. Instead of having to use multiple pans and appliances (as burrito recipes usually do), this is a sheet-pan recipe where the filling comes together fast and easy, all on one large sheet pan!
Now let me tell you how to make these hearty, crispy, savoury rice and bean vegan burritos pronto!
Ingredient Notes
Making delicious burritos at home is easy to do with just a few simple ingredients.
- Rice – I like to use white rice because it’s fluffy, quick cooking, and pairs well with the other flavours in the burrito. If desired, you can also use brown rice, Spanish rice, or cilantro lime rice.
- Beans – The source of the plant-based protein in these vegetarian burritos! I like to use black beans, but you can also use pinto beans or even refried beans.
- Veggies – My favourite combination is cauliflower, sweet potato, red onion, jalapeño, and grape tomatoes. It’s a good mix of sweet, spicy, sharp and pungent, and acidic! Additional add-ins you might enjoy include bell peppers, Yukon gold potatoes, or sweet corn!
- Tortillas – The easiest tortillas to use are flour tortillas. They’re more forgiving, less likely to tear, and crisp up beautifully! If you are gluten-free, try your favourite gluten-free tortillas, but make sure to heat them before rolling or they will tear!
How to Make Vegan Burritos
Cook the Rice
First things first, cook the white rice. I typically like to do this using a small pot on the stovetop, but you can also cook the rice in a rice cooker, Instant Pot, or purchase pre-made rice from the grocery store.
If cooking the rice on the stovetop, add 1 cup of uncooked white rice and 2 cups of water to a small pot. Bring to a simmer and cook until soft and chewy, about 15 minutes. Keep covered and set aside while you prepare the filling.
Prepare the Burrito Filling
All you need to do is line a 13×18 sheet pan with parchment paper, then spread the cauliflower, sweet potatoes, red onion, jalapeño, and tomatoes in an even layer.
Drizzle the veggies with a bit of olive oil and a sprinkle of salt, smoked paprika, chili powder, cumin, garlic powder, and black pepper. Toss the mixture together using your hands, then spread out again into a single layer.
Bake until the veggies are lightly browned and fork tender, about 25 minutes.
Remove the sheet pan from the oven, sprinkle on the cooked rice, black beans, and freshly chopped cilantro.
Finally, drizzle on a layer of salsa and mix everything to combine. Place the sheet pan back into the oven for another 5 minuets to make sure everything is warmed through.
Roll the Vegan Burritos
Now for the fun part! I like to create an assembly line of tortillas on the countertop so I can fill all 6 burritos at once. If you have limited counter space, feel welcome to do one at a time, but I highly recommend lining up the tortillas if you have the option!
To each tortilla, add on a spoonful of mashed avocado or homemade guacamole and a small handful of crisp lettuce. Then, spread the roasted filling mixture evenly between the 6 tortillas, making sure to leave a 1-inch border at the top and bottom.
Turn the tortillas so the filling runs horizontally. Fold the sides 1 or 2 inches overtop the filling. Then, pull the bottom flat up and over the tucked in sides, rolling the burrito away from you. As you roll, tuck the flaps firmly inwards to ensure all your tasty burrito fillings stay securely inside.
Place each burrito seam side down on the sheet pan. Repeat this process until all 6 burritos are rolled.
Lastly, place the burritos back in the oven for about 3 minutes or so to help crisp up the tortillas and seal them shut. Flip, then cook on the other side for about 3-5 additional minutes, then serve while hot with additional salsa and vegan sour cream. Enjoy!
Storage and Reheating Instructions
When properly refrigerated, leftover burritos will keep for up to 4 days. I recommend either wrapping each leftover burrito in aluminum foil or placing them together in a large, airtight container.
To reheat, remove any foil, if using, and place the burritos on a microwave safe plate. Heat in 30 second intervals until warmed through. Then, as an optional step, place the reheated burrito seam side down in a large skillet or frying pan to help crisp up the tortilla again. Enjoy as usual with desired toppings!
I hope you love this Vegan Burritos recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think. I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Easy Vegan Black Bean Breakfast Burritos
Ingredients
Filling:
- 1 cup uncooked white rice
- 2 cups cauliflower cut into bite sized pieces (about 1/2 medium cauliflower)
- 1 medium sweet potato , cut into cubes
- 1/2 red onion , diced into small pieces
- 1/2 jalapeño thinly sliced
- 10 grape tomatoes chopped into quarters (about 1 cup chopped)
- 1/4 cup olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/8 tsp garlic powder
- Pinch pepper
- 1 can (400 ml/14 fl oz) black beans rinsed and drained (1 1/2 cups cooked black beans if prepared from scratch)
- 1/4 cup cilantro , tightly packed and finely chopped
- 3/4 cup salsa
Burritos
- 6 10-inch flour tortillas
- 2 avocados mashed
- 1 cup iceberg lettuce thinly sliced into ribbons
For serving (optional)
- salsa
- vegan sour cream
Instructions
- Cook the rice: Add 1 cup uncooked white rice to a small pot with 2 cups of water and bring to a simmer, cook for 15 minutes or until soft and chewy. Cover and set aside.
Make the filling:
- Preheat the oven to 400F/200C and line a 13×18 pan with parchment paper.
- Add the cauliflower, sweet potatoes, onion, jalapeno, and tomatoes on the sheet pan in an even layer. Drizzle with the olive oil and sprinkle with the salt, smoked paprika, chili powder, cumin, garlic powder and pepper. Toss with your hands to combine. Place the sheet pan in the oven and cook until the veggies are lightly browned, sizzling, and fork tender, 25 minutes. Stir halfway to ensure an even bake.
- Remove the sheet pan from the oven and sprinkle with the cooked rice, black beans, and cilantro. Drizzle with the salsa and mix to combine. Place the pan back in the oven for another 5 minutes to warm up the new additions.
Prepare the burritos:
- Line up the tortillas on the countertop. Add a spoonful of mashed avocados and a small handful of lettuce in a line down the centre of each tortilla, leaving a 1-inch border at the top and bottom.
- Spread the roasted filling mixture evenly on the prepared tortillas, using about 1 heaping cup of the mixture in a line down the center. (Do not over fill – any fillings that don’t fit can be used to make a spare burrito, or can be frozen for future use). Once all the filling is used, remove the parchment paper from the sheet pan.
- To roll the burritos: turn the tortilla so the filling runs horizontally. Fold the sides 1 to 2-inches inwards overtop of the filling. Starting with the bottom flap, roll the burrito away from you, tucking the flap firmly inwards as you roll to secure all your tasty burrito fillings. Place the burrito seam side down on the sheet pan. Continue with remaining burritos.
- Put burritos back in the oven for 3 minutes to crisp the tortillas and seal them shut. Flip the burrito and cook other side for another 3-5 minutes to crisp the other side. Serve with more salsa and vegan sour cream.
Approvals
Nutrition
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So delicious and filling! I used brown rice and zucchini instead of cauliflower.
So thrilled you enjoyed the recipe Martha! And loved how you made it your own with those simple subs. 🙂