Aug 18, 2023 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!
Making delicious burritos at home is easy to do with just a few simple ingredients.
These veggie burritos are absolutely delicious as-is, but feel free to make adjustments based on your family’s favourite veggies and burrito fillings. Here are a few more popular add-ins to give you some inspiration:
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.
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.
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!
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 haven’t tested it yet, but it should work well! My advice would be to let the burritos cool completely to room temperature before wrapping tightly in foil or plastic wrap then a layer of foil. To prevent the burritos from sticking together, it is important to wrap each burrito individually before placing together in a freezer bag to prevent freezer burn.
When ready to eat, either allow the burrito to thaw overnight in the fridge before reheating, or microwave directly from frozen (with the foil removed, of course!).
Crisping them up in the oven before freezing should help prevent the frozen burritos from going soggy.
We love enjoying these delicious vegan burritos with extra salsa and vegan sour cream, but you may also love my Homemade Summer Salsa Verde or this Mango-Tomato Salsa. You can also serve these burritos wet with my Homemade Enchilada Sauce or dip into my vegan queso!
Great question! As is, these burritos do contain protein thanks to the black beans, but if you’re looking to add even more plant-based protein, you can add an extra can of beans to the mix or add in my Vegan Taco Meat. This will make more filling which means you’ll likely be able to make more than 6 burritos so adjust accordingly!
Definitely! If you are gluten-free or simply wish to skip the flour tortillas, serve the veggie filling over a bed of romaine or leafy greens with diced avocado and your favourite toppings. Enjoy alone or serve with your favourite tortilla chips on the side for dipping.
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.
Like this recipe? Save it for later! Pin it on Pinterest.