This crispy Black Bean Vegan Burrito recipe is the best burrito in town! You’ll love the simple ingredients in healthy vegetarian burrito recipes. These Burritos are loaded with black beans, brown rice, potatoes, corn, and seasonings to make it just right. Serve with guacamole and chips for a festive vegan Mexican dinner.
If you like tasty, inexpensive, and filling vegan dishes, you’re going to like these veggie burritos. For 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 any given day 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.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegetable oil
- Frozen hash brown potatoes
- Uncooked instant rice
- Black beans
- Pinto beans
- Chili powder
- Black pepper
- Garlic powder
- Flour tortillas
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 beans 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 to 15 mins.
Step Four: Serve
Add mixture to warm tortilla and garnish with salsa, veggie cheese, and guacamole. Alternatively, add this to soft 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 to 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.
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)
- 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.
More Mexican Recipes
Crispy Black Bean Burrito with Potatoes and Rice
- 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
- 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 beans and corn and then add them to the cooked rice and spices to potatoes. Reduce heat and cook for 10 to 15 mins.
- Add mixture to warm tortilla and garnish with salsa, veggie cheese and guacamole.
- Optional: Heat a skillet to medium-high and brown the wrapped burritos until crispy.
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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!