Vegan Burrito Recipe

This crispy black bean Vegan Burrito recipe is the best burrito in town! You’ll love the simple ingredients in healthy vegetarian burrito recipes. Veggie Burritos are loaded with black beans, brown rice, potatoes, corn, and the seasonings to make it just right! Serve with guacamole and chips for a festive vegan Mexican dinner.

Crispy Black Bean Burrito sits next to a bowl of guacamole and fresh cherry tomatoes.

If you like a tasty, inexpensive, and filling vegan dishes, you’re going to like best veggie burrito recipes. How about some delicious vegan Mexican-themed side dishes for these vegan burritos, why not add a batch of this Easy Vegan Queso? Or how about some of my favorite Vegan 7 Layer Dip? Mmmm. So good!

Do you want to know what we call this vegetarian burritos recipe? We call them Shawnchiladas. You may be wondering, what? Why?

First, my hubby’s name is Shawn. But I know you know that by now. And he makes this Crispy Black Bean Veg Burrito recipe ALL the time. I mean, you could stop by our house on a Thursday afternoon and there’s about a 99% chance there’s a batch of this vegan bean burrito recipe in the fridge.

Family comes to visit? He makes his famous burrito vegan mix. We go to visit family? Within a day or so we’re in the kitchen and he’s making another batch of the best vegan burrito recipes. That’s how much we love it.

Eventually it just became easier to call it Shawnchiladas. Even though they’re burritos, not enchiladas. And even though calling them Shawnitos would be more accurate, it just didn’t have the same shazam as Shawnchiladas.

I feel like I was holding out on you, not sharing this recipe, so it had to be done. The trick was getting down into recipe format. That’s the thing when you’ve made something over and over for years, it feels more like art and science. But we cracked the code and we’re bringing to you today!

How to Make a Black Bean Burrito

This is the easiest of the vegan vegetable burritos recipes! Here are the steps to make it, beginning with the vegetarian burrito filling.

Step One: Cook the Rice

This vegetable burrito recipe calls for instant brown rice, to keep things simple So, cook instant rice according to instructions. Alternatively, you can use regular brown rice, just be sure to increase the cook times.

Step Two: Sauté Onions and Potatoes

Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender. You want the potatoes to get a little crispy as well.

Step Three: Add Beans + Corn

Drain the cans of bean and corn and add them to the cooked rice and potatoes. Cook for about 5 minutes until heated through. Next, add spices and reduce heat and simmer for 10-15 mins.

Step Four: Serve

Add mixture to warm tortilla and garnish with salsa, veggie cheese and guacamole. Alternatively, add this to soft taco taco corn tortillas or even as a topping over salads!

Optional Step Five: Make a Crispy Burrito

Optional: Once your burrito is rolled up, reheat your skillet to medium-high and brown burritos until crispy, about 3 – 5 minutes per side.

You’ll Love Vegan Burrito Wraps

I think over the years Shawn has really perfected this vegan rice and bean burrito recipe. It used to be only black beans, but now he actually includes two different beans — black beans and pinto beans. In addition there’s rice, potatoes, and good things like seasonings and salsa.

So, if you’re into flavor, you’re going to love these burritos. If you’re into speedy, filling meals, you’re going to love this recipe. If you’re into healthy meals made quick, you’re going to love these burritos! Beans and rice and potatoes add fiber to the recipe along with healthy, complex carbs and other phytonutrients.

I think I made my point. There’s a lot to love about this Vegetarian Bean Burrito recipe.

Expert Tips

This vegan burrito recipe has been perfected over the years. I mean, at least 10 years. That’s how long we’ve been eating them. So we’ve developed some tips and tricks to make them best!

  • Shawn loves to make this recipe without a lot of fuss, however, sometimes he’ll go the extra mile and use real chopped potatoes (instead of frozen) and real brown rice (instead of instant). It takes a little extra cooking time, but it’s so worth it!
  • I think this would go perfectly with Fresh Corn Salsa
  • To make this gluten-free, simply use gluten-free tortilla
  • Sometimes I like adding a little bit of vegan taco meat to my burritos
  • Feel free to add some chopped cilantro to the rice mixture
  • Adding some cumin to the spices gives it an extra “taco-ey” flavor!

Use these ideas to make this recipe truly your own. We love serving this with some of our favorite Vegan Guacamole. To make things really interesting, our Hibiscus Margaritas add a nice touch too!

For a different kind of vegan burrito, be sure to try this Vegan Breakfast Burrito! It’s a tasty breakfast (or any time of the day) meal!

Crispy Black Bean Burrito cut in half to reveal beans and rice sits next to guacamole, fresh cherry tomatoes, and tortilla chips.

We hope you dig this Crispy Black Bean Burrito recipe as much as we do. If you make it, snap a photo and share it with us using #namelymarly on Instagram or Twitter. We LOVE seeing your creations!

Crispy Black Bean Burrito with Potatoes and Rice

Crispy Black Bean Burrito with Potatoes and Rice

This easy Crispy Black Bean Burrito recipe is made with brown rice, potatoes, corn, and salsa. Served in a crispy burrito shell and topped with guacamole!  It’s good, clean, fun-eating food that you’ll want to serve on repeat!
4.6 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Crispy Black Bean Burrito with Potatoes and Rice
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 323kcal
Author: Shawn

Ingredients

  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 2 cups frozen hash brown potatoes (diced)
  • 1 cup uncooked instant rice
  • 2 15 oz cans black beans
  • 1 15 oz can pinto beans
  • 1 15 oz can corn
  • 1 tbsp chili powder
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 10 flour tortillas

Instructions

  • Cook instant rice according to instructions.
  • Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender.
  • Drain the cans of bean and corn and then add them to the cooked rice and spices to potatoes. Reduce heat and cook for 10-15 mins.
  • Add mixture to warm tortilla and garnish with salsa, veggie cheese and guacamole.
  • Optional: Heat a skillet to medium-high and brown burritos until crispy.

Notes

You can freeze half of this batch to use for later.
If you have leftovers, you can serve as a dip with salsa and tortilla chips.
Nutrition Facts
Crispy Black Bean Burrito with Potatoes and Rice
Amount Per Serving
Calories 323 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 714mg30%
Potassium 623mg18%
Carbohydrates 56g19%
Fiber 9g36%
Sugar 2g2%
Protein 12g24%
Vitamin A 350IU7%
Vitamin C 7.3mg9%
Calcium 95mg10%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

We hope you’re loving these vegan black bean burritos!

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27 Responses to Vegan Burrito Recipe

  1. Hi there. I’m curious why you don’t mention adding any salt in this recipe. Don’t you add any, or was it omitted from the recipe for another reason?

    • Hi there. If you look at the recipe nutrition information above, you’ll see this recipe has over 700 mg of sodium. That comes from the canned beans and canned corn. In addition, if you eat these with tortilla chips, that will add more salt as well. The two most significant dietary issues leading to death in the world, according to Dr. Greger (see link at the end) are too little fruit and too much sodium. https://nutritionfacts.org/video/shaking-salt-habit/

  2. Thank you for this recipe! A family member has been told by her doctor to avoid meat and I have been struggling to find good vegetarian main dishes that will please the whole family. Made your recipe tonight and the only change was I picked a small Jalapeño from my garden and added it with the onion (hey, we’re Californians). Rave reviews from the family! Will definitely make regularly. Thanks, again!

    • I absolutely love the idea of adding a jalapeño to this recipe. First I love the flavor of jalapeños, and the nice kick they add too! So glad you liked this recipe. It’s one of our favorites too!

  3. Hi! You may remember me from the peanut butter cheese vegan cookie recipe. And i gotta say, keep up the good work! I made these bean burritos 3 times this week and I don’t regret it. Unfortunately, it is unparalleled to the the pb cheese cookie. I LOVE your 100 uses of 100 chickpeas 100! They are great in everything including the cookies. Stay Kewl Love you Marls

  4. These are so delicious and have become a staple at my house! All the non vegans who have tried it here said yummy as well! I add 4oz of vegan cream cheese when I want it extra creamy. Thanks for making vegan so YUM and easy

    • Oh, I’m so glad to hear it. And Shawn is too! I kid you not, this recipe is in our fridge almost seven days a week. Shawn mixes it up too, but we haven’t tried adding some vegan cream cheese. Sounds delicious!

    • Hey Ryan. Hash browns are basically diced or shredded potatoes that are cookies in a skillet with oil. They can be fried to make something similar to a pancake, or they can just result in cooked potato bits that you serve alongside your meal. We buy this in bags in the freezer section of the grocery store. For this recipe we prefer the diced potato pieces. I hope that help!

  5. Good afternoon! Just double checking before making recipe…..do I drain the beans and corn? Thanks! Can’t wait to try!

    • Great question Tina! Yes, drain both the corn and the beans. I added this to the recipe to make it more clear. Thanks! Hope you love this recipe…it’s one we make almost every week!

  6. Thank you for making this lovely post. I was wondering what beans are and why you used them. Also is there any way you could substitute chicken for whatever beans are? Yum thanks a bunch. Love you

    • Well, beans are a delicious plant-based source of protein, fiber and a whole host of other nutrients. This recipe calls for black beans, which is a different variety of a basic bean. And beans are basically the fruit of a plant. For more on beans go here: https://en.wikipedia.org/wiki/Phaseolus_vulgaris

      I recommend going with the beans over adding chicken to a recipe, but that’s the answer you should expect when you ask a vegan (we don’t eat meat like chicken). Hope this information is helpful.

  7. Thanks for clarifying about draining the can veggies. Made these black bean burritos for our family of six and everyone loved them !!(not all vegans) Easy to make and will definitely be making recipe again!! Thanks for sharing!

  8. I’m excited to try this but have a question about freezing. Do you freeze just the mixture or place them in tortillas and then freeze? Sorry if I missed it above.

    • Hi Lacey. Great question! We freeze this mostly by putting the contents in the freezer — usually in 2 containers. Then we’ll place one of those containers in the fridge to let it thaw for a day (or you can thaw it out on the counter or use the microwave’s thaw settings). Then we use it to make the burritos by dishing it into a tortilla. That said, you could totally make all the burritos and then freeze them. I would do that by putting them on a tray, placing the tray in the freezer, and then transferring frozen burritos to a freezer bag. Alternatively you could wrap individual burritos in foil and place them in a freezer bag. Either way, lots of options for freezing this recipe!

  9. These were great; used no-salt-added beans and corn and honestly didn’t miss it. The flavor was great, though I may up it next time and even add in some cayenne for a little spice. I made them with smaller tortillas so I ended up with 17 burritos! That means all our lunches for the upcoming week are prepped and in the freezer, so talk about a quick and cheap recipe. Thank you for sharing!
    Also, the website didn’t let me select my star rating, but it would’ve been a 5!

    • Hi Melvin! I love making these burritos and freezing them! Here’s what I do. Simply make up a batch of the filling ingredients. Roll them out into burritos. Then place the burritos on a tray and place the tray in the freezer. Wait about 45 minutes to an hour. They should be mostly frozen at this point and then transfer them to a freezer bag. Alternatively, you could wrap freshly prepared burritos in foil or waxed paper and then freeze in a freezer bag. Then to heat them, a burrito in a microwave for 1 – 2 minutes to thaw it out. We love also cooking them in a skillet to get that outside crust of the tortilla nice and crispy too!

  10. Was delicious. Made a lot – I mean a lot. I gave it away to two friends and we still had enough for two more meals. Making it again now and this time will freeze the burritos – because I love burritos and this is a great recipe.

    • Thanks, Patty! I’m so glad you loved these vegan burritos! What we do is make up the black beans, potato mixture. Then we portion it out into different containers and we keep one in the fridge and the rest in the freezer. Then we use the mixture to make burritos or taco salads. It’s great!

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