Vegan Black Bean Burrito
This vegan black bean burrito recipe makes the best burrito in town! You’ll love the simple ingredients, from black beans, brown rice, potatoes, corn, and seasonings to make it just right.
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Serve these hearty burritos with vegan guacamole and air fryer tortilla chips for a festive, plant-based Mexican dinner.
If you like tasty, inexpensive, and filling vegan dishes, you’re going to like these vegan black bean 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!
We have the filling for these burritos in our fridge or freezer almost any day of the week. Why? Because it’s so easy, filling, and delicious!
Reader Reviews
★★★★★
SUPERSAM
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
Ingredients & Substitutions
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.
- Frozen hash brown potatoes — You can use frozen, or diced potatoes (we use russet or red potatoes).
- Uncooked instant rice — Using instant rice keeps it easy, but you can substitute slow-cooked brown rice.
- Black beans — Use either freshly cooked from dried beans or canned black beans.
- Pinto beans — We prefer canned beans to keep this simple, but cooked from dried is another great option.
- Corn — You can use canned corn, but fresh or frozen corn has a much better flavor.
- Seasoning — We’ll use chili powder, black pepper, garlic powder, cumin, and paprika.
- Flour tortillas — Use your favorite size and type of flour tortillas. We like using carb balance burritos because of the increased fiber.
What Makes This Recipe Shine?
- Using frozen hash brown potatoes makes this recipe so easy to make and the fried potatoes in the burrito add flavor and texture to every bite
- Instant brown rice means you can have healthy brown rice in your burrito while keeping it easy (instant rice is not so different nutritionally from slow-cooked brown rice. Source.)
- Browning the burrito in a skillet before serving creates a crispy tortilla shell, making your burrito irresistibly delicious
Serving Suggestions
Serve your vegan black bean burrito with some favorite Mexican toppings such as:
Storage Tips
Store the burrito filling in an airtight container in the fridge for up to 5 days. Or you can freeze the filling for up to 2 months. Transfer to the fridge overnight to thaw. Then heat and serve.
For a different kind of vegan burrito, try this Vegan Breakfast Burrito. It’s a tasty breakfast (or any time of the day) meal.
Marly’s Tips
- We like making this recipe without a lot of fuss. However, sometimes we’ll go the extra mile and use real chopped potatoes (instead of frozen) and real brown rice (instead of instant)
- To make this gluten-free, use gluten-free tortillas
- Feel free to add some chopped cilantro to the rice mixture
- Adding some cumin to the spices gives it an extra “taco-ey” flavor
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More Mexican Recipes
That’s it for this vegan black bean burrito recipe. Enjoy!
Vegan Black Bean Burrito
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, diced
- 2 cups frozen hash brown potatoes (diced)
- 1 cup uncooked instant rice
- 30 oz canned black beans
- 15 oz canned pinto beans
- 15 oz canned 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 beans and corn and then add them to the cooked rice. Add the spices and potatoes. Reduce heat and cook for 10 to 15 mins.
- Add a few spoonfuls of the mixture to the center of a warm tortilla. Garnish with salsa, veggie cheese, and guacamole.
- Then fold the tortilla burrito style (both sides up, then fold the bottom up over the sides and roll it).
- Optional: Heat a skillet to medium-high and brown the wrapped burritos until crispy.
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Notes
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.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
34 Responses to Vegan Black Bean Burrito
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I see either tomato or bell peppers in the burrito picture. Is there a missing ingredient in the recipe. What is the red chunk in the picture?
Hi Shirley. You are correct, it is tomato. We like adding fresh salsa on the burritos. That batch was homemade so it was a bit “chunkier” than usual.
Meatless Monday was a hit! My normally meat and potatoes-loving husband declared it a winner, and I loved it. It made a ton, so I will freeze some for another meal and use the rest on salads another night. We aren’t vegan, but are slowly eliminating meat from our menu, and this was perfect. It’s a great base for anything Mexican, I think I will make enchiladas with it next, or add leftover turkey next weekend. I added some Tajine spice and a squeeze of lime, as I was out of cilantro.
Hi Vickie! I’m so glad y’all loved this recipe. We have it nearly every day in our house! That’s because, like you, we freeze it and then thaw it out to add to whatever dish we’re serving. Sometimes we eat it with guac and tortilla chips. A squeeze of lime is always good!
Very yummy! I used all low sodium beans and corn. I also used olive oil instead of vegetable. I made a couple burritos and saved the rest of the mixture for salads and I even made a quesadilla with one!
Hi Brittanie. You and I are peas in a pod because I like using this over salads, too. I sometimes use in soft tacos. It’s so versatile! So glad you liked it!
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!
Can I freeze these burritos for breakfast throughout the week?
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!
Wondering how you simmer for 10-15 min with no liquid?
Very good point, Betty! I changed the instructions to “cook”.
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!
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!
I am in love with this recipe!! I haven’t even made it yet but I am so excited to give it a try, thank you for sharing.
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!
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.
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!
Hey there, I was just wondering about the hash brown potatoes, what are They?
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 helps!
Great recipe! And simple which is what this momma likes.
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!
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
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!
This is delicious. And easy. Satisfies my craving for Mexican food.
I love this recipe! It’s such a great staple to have and a great idea for a delicious, healthy, easy meal. 🙂
Love love love this!!! So tasty and healthy. Yum!!!!
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/