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
  • 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!

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!
4.56 from 9 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.

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

Updated by Marly · Permalink