From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Quick & Easy Vegan Bean Burrito Recipe
Ditch the bland and fill your plate with flavourful, nutritious, and delicious bean burritos—read on to learn a super easy vegan bean burrito recipe!
Prep Time: 20 Mins
Total Time: 20 Mins
Servings: Adjustable
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Not in the mood to make lunch or dinner? Try the vegan bean burrito recipe for a quick and easy meal.
Filled with Mexican spices, flavourful refried beans, and creamy hummus, bean burritos are the perfect go-to idea for vegans and non-vegans alike. They take only 20 minutes to prepare, can be meal-prepped in advance, and they’re freezer-friendly, too.
The best part? Plant-based bean burritos are super-healthy and a great way to utilise leftover rice.
Join me to learn more about this exciting recipe!
Table of Contents
Why This Recipe Works
Party Hardy
My bean burrito recipe is easy to scale up for a party—or you can follow the recipe as is and use smaller tortillas to serve more burritos.
When serving a large gathering, make sure to keep the tortillas warm in the oven or a tortilla warmer. Spice things up with exciting toppings and let your friends and family make their own unique burritos. Don’t forget to keep plenty of napkins on hand!
It’s a Wrap
A bean burrito is a fulfilling and nutritious wrap. It can almost be consumed as a full-course meal—or enjoyed with side dishes like elote (Mexican-style corn) or my refreshing and healthy Mexican salad with mango.
So, whenever I’m craving a good old nostalgic meal that nourishes my body, I instantly turn to the classic vegan bean burritos. They’re so much better than the store-bought freezer burritos!
Sustainable Idea
Bean burritos are a delicious way to reuse leftover rice. All you have to do is gently reheat the rice and add a bit of spice (cumin or chilli powder) for a Mexican twist.
As a bonus, the classic rice and bean combo gives you and your loved ones a complete protein source, containing all nine essential amino acids in one handy package!
Recipe Ingredient Notes
Tortillas, preferably wholewheat, as they are higher in fibre. Look for soft and pliable options that can easily be rolled. You can also slightly warm the tortillas to make rolling easier. Tip: Use large lettuce leaves or rice paper wraps instead of wheat flour tortillas for a low-carb, calorie-light option.
Quinoa. I usually make bean burritos when I’ve got leftover rice in my fridge—it saves food from wastage and cuts down the extra prep time spent on preparing rice for the burritos.
Red onion (diced small). Look for onion with no green or mouldy spots.
Cherry tomatoes for a sweet and tangy taste. Chopped grape tomatoes will do as well; just make sure to choose plump, fleshy varieties.
Red kidney beans. You can cook them at home or go for pre-cooked store-bought varieties for added convenience. If using canned beans, rinse and drain them before adding.
Limes to give the vegan burritos a tart, citrusy punch.
Garlic (minced). Use garlic powder for a milder flavour.
Spices. Cumin for a Mexican cuisine touch, cayenne pepper powder for a spicy kick, and cocoa powder to add depth. Start with a small amount of each and adjust the quantity to taste.
Tomato paste. Make sure it's smooth and lump-free.
Agave syrup to balance the overall spicy and tangy flavours.
Chilli (diced small). Choose your chilli pepper based on your desired heat level. Jalapeños are milder, while habaneros are very hot. You can omit the chilli pepper altogether or use a hot sauce instead.
Hummus to add creaminess, protein, and a savoury flavour. It will also act as a base layer to hold the other fillings. Note: Homemade hummus, vegan guacamole, edamame spread, and store-bought versions of these all work well.
Fresh green salad or spinach for a crunchy, refreshing taste. You can also go for creamy vegan coleslaw for an exciting twist.
Fresh coriander (cilantro) will give the burrito a bright and slightly peppery touch. However, some people have a genetic predisposition that makes cilantro taste like soap. If that's the case for you, you can omit it—or replace it with fresh parsley for a similar taste.
Salt and pepper to taste.
How To Make The Vegan Bean Burrito Recipe
Prepare your quinoa according to the package instructions—or whip out that leftover rice.
Chop and dice the vegetables. Dice the onion, halve the tomatoes, and rinse the beans while the quinoa cools down.
Prepare the ‘dressing’. In a large bowl, combine the lime juice, garlic, spices, tomato paste, cocoa powder, syrup, and a pinch of salt and pepper.
Mix in the rest of the ingredients. Add the tomatoes, onions, and kidney beans to the dressing. Adjust the lime juice or vinegar if needed.
Warm up your wrap. If you haven't already, heat the tortillas in a pan for a few seconds to make them nice and pliable.
Make the burrito layers. Spread a layer of hummus or edamame spread or vegan guac on your warm tortilla. Top it with your favourite greens, the vibrant bean mixture, and a sprinkle of fresh cilantro.
Get to the grand finale. Fold in the sides of the tortilla and roll it up tightly.
Voilà—your burrito masterpiece is ready!
Variations, Ideas & Notes
Apart from tasting heavenly and helping with weight loss, the plant-based bean burritos are super customizable! Here are some ways to adapt the ingredients to your preferences and lifestyle.
No quinoa? Use cauliflower rice, brown rice, or chopped corn for a similar texture.
Not a fan of red kidney beans? Black beans, pinto beans, or chickpeas all make for delicious substitutes.
Want to add more colourful goodness? Sauteed peppers, mushrooms, or courgettes (zucchini) are tasty additions. Eat the rainbow! 🌈
Looking for an extra creamy, luxurious and flavourful touch? Add a dollop of smashed avocado to your burrito for added healthy fats.
Got spare calories to play with? Or looking to please family and friends? Add some grated vegan cheese – like a mature “cheddar” style cheese made from coconut oil – just before rolling it up.
Don’t like the potent flavour of onion? Replace it with shallots for a milder taste.
Prefer a more zesty flavour? Try adding a drizzle of my creamy coriander (cilantro) sauce.
Ran out of agave nectar or maple syrup? Feel free to add brown rice syrup or vegan dandelion honey.
Pro Tips For Quick & Easy Vegan Bean Burritos
Like all recipes, fresh herbs and spices are always preferable as they add much more taste and nutrients. They are advisable when you have them on hand; if not, use dried rather than none.
For a deeper, more complex flavour, toast your cumin powder in a dry pan over low heat for a few seconds before adding it to the dressing.
Instead of bottled lime juice, use freshly squeezed limes for the brightest, most vibrant flavour.
For an extra creamy texture in your hummus or edamame spread, blend it with a couple of tablespoons of cashew cream or plain plant-based yogurt before spreading it on your tortilla.
Add a dollop of coriander (cilantro) sauce and a sprinkle of fresh herbs on top of your sliced burrito to give your vegan bean burritos a restaurant-worthy presentation and flavour kick.
Watch our video tutorial above 👆🏼 on ‘how to fold burritos’ for mess-free bean burrito enjoyment.
Frequently Asked Questions
How to store bean burritos?
You can store both assembled and unassembled bean burritos.
For assembled burritos, wrap the burrito tightly in plastic wrap or aluminium foil. Make sure the seal is complete to prevent them from drying out or absorbing any fridge odours. Store them in the refrigerator.
For unassembled burritos, you’ll need to store the components separately.
Let the cooked quinoa cool completely. Store it in an airtight container in the refrigerator.
Drain any excess liquid from the cooked bean mixture. Let it cool completely. Store it in an airtight container in the refrigerator.
Store unopened packages of tortillas according to the "best by" date on the package. Once opened, they can be stored in an airtight container or resealable plastic bag in the refrigerator for up to a week.
Do vegan bean burritos help with weight loss?
Yes, vegan bean burritos are great for folks on a fat-loss journey. How? The recipe itself is packed with nutritious ingredients like beans, quinoa/rice, and vegetables—which are generally good for weight loss. However, portion size plays a big role. Be mindful of how much you're eating, and aim for a filling but not overloaded burrito.
Also, this recipe is a healthy option, but it's important to consider your overall diet. If you're incorporating these burritos into a calorie-controlled, balanced diet that includes plenty of fruits, vegetables, and lean protein, then they can definitely support your weight loss goals.
Can I make these vegan bean burritos gluten-free?
Yes! Use gluten-free tortillas or wrap the filling in large lettuce leaves for a low-carb option.
How long do these burritos stay fresh?
They last up to 4 days in the fridge. Wrap them in foil and reheat in a pan or microwave.
What’s a good substitute for kidney beans?
Black beans, pinto beans, or chickpeas work just as well and add variety to the flavor.
Final Words
Tantalise your taste buds with the most delicious, nutritious burritos you’ve ever had—a recipe your guests will love and flavour profiles your mind, body and soul will appreciate!
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