A vegan burrito that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream & guacamole.
Is anything more delicious than a vegan burrito? Not many things I tell you!
These delicious black bean and corn vegan burritos are everything. They have so much flavor and texture going on, it’s just like happiness in your mouth (and tummy).
When we lived in Dubai there was a burrito shop right near the skate park and Jaye is big into skateboarding.
I’m not really big into watching because I fear (and I mean really fear) for the guy’s life! It’s not good for the nerves. But I could usually be persuaded to go anyway if he said the magic words: ‘we can get some burritos after!’
That’s how much I love a good vegan burrito. And these homemade ones are just as good.
And if you love Mexican-inspired food then try our vegan quesadillas and vegan tacos too.
How To Make A Vegan Burrito
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Now I’ll be honest, it’s not the fastest thing you’ve ever made. There are a few elements involved, you don’t have to do everything, but the more elements you add, the more delicious your burritos will be!
It’s ideal if you can get someone else involved to help with the prep. There’s nothing difficult that has to happen here, but just a few moving parts.
You make some vegan sour cream, shred some lettuce, make a pico de gallo salsa, cook some rice and then mix the cooked rice with some chopped sundried tomatoes, a little fresh lime juice and some salt and pepper, make your black bean and corn mix and your guacamole.
Like I said, you don’t have to do everything, if there is something you’ve bought ready-made or something you can’t really be bothered to make, you can leave it off! But the real delighting your tastebuds comes from the full monty here.
So if you can split these tasks up between a couple of people, put some music on and pour some wine, you can have a fun time of it.
Even if there is just one of you doing all of it, you can get it all done in around an hour. But it’ll be more fun if you can get a buddy on board.
How To Roll A Burrito
You want to place the filling in the center of the tortilla and then fold in the sides and then roll it up!
A picture is worth a thousand words though so I did find this 23 second video on youtube that is really just a super simple way to demonstrate how to do it. I don’t think this is a vegan burrito that they’re rolling, but we’ll just pretend that’s vegan cheese on it.
This next video is a bit longer (but only 1 minute) and has some extra tips on getting the perfect rolling technique for rolling your burrito and I think this one IS a vegan burrito – yay! So watch that one as well and you’ll be all set.
Vegan Burritos Q&A
Yes! You can use a gluten-free tortilla for the wraps if you prefer. Everything else in this recipe is already naturally gluten-free.
You can make up more burritos than you’ll eat right away and keep the remaining burritos in the fridge and have them the next day.
Usually I would say guacamole is not a great thing to keep overnight, but wrapped up in a burrito that is then wrapped up in foil and kept in the fridge overnight, it lasts just fine. We did this and had leftover burritos for lunch the next day and they held up perfectly in the fridge overnight. I wouldn’t keep them for longer than that though.
Hmmm, if you want to freeze these, then don’t add in super fresh ingredients like shredded lettuce and pico de gallo as those don’t freeze well. You could use shredded cabbage instead of lettuce if you wanted to as that does freeze well. Wrap them in foil before freezing and then place into an airtight container or freezer bag.
When you’re ready to eat them let them thaw in the fridge for 24 hours and then reheat in the oven at 350°F (180°C) for 30-40 minutes until warmed through.
This Makes A Big Batch
This does make a big batch of burritos, 8 large vegan burritos. So either make this when you have enough people who will eat them over a day or two at the most, or scale the recipe down.
Add Vegan Taco Meat
And oh my I almost forgot, another thing that would be awesome in these vegan burritos is some vegan taco meat (oh man that stuff is good!). So if you’re inspired to make these even more ‘fully loaded’ then adding some vegan taco meat to these is an awesome plan.
More Delicious Vegan Mexican Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Burrito
Ingredients
For the Black Beans and Corn:
For the Sundried Tomato Basmati Rice:
- 3 cups Cooked Basmati Rice*
- 12 Sundried Tomatoes Chopped
- 1 Tbsp Lime Juice Freshly Squeezed
- Salt and Pepper To Taste
For the Pico De Gallo Salsa:
- 1 Recipe Pico De Gallo Salsa as per linked recipe
For the Vegan Sour Cream:
- 1 Recipe Vegan Sour Cream as per linked recipe
For the Guacamole:
- 2 Medium Avocados
- 1 Tbsp Lime Juice Freshly Squeezed
- Salt and Pepper To Taste
For Assembling/Serving:
- 8 Large Soft Flour Tortillas or use gluten-free if preferred
- 3 cups Shredded Lettuce
Instructions
- Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
- Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
- Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
- Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
- Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
- Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
- Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
- Serve. Cut the burritos in half and serve.
Notes
- We used basmati rice but brown rice would also work great here. Basmati is really quick to cook so that made our decision for us! Add 1 cup of uncooked basmati rice (200g) plus 1 and ½ cups of water to a pot, bring to the boil, cover and simmer until the water has been absorbed. This equals almost exactly 3 cups of cooked basmati rice.
- Nutritional information is for 1 burrito (of 8) with an even share of everything in it, rice, beans and corn, lettuce, pico de gallo, vegan sour cream and guacamole.
Best burrito I’ve ever had. Seriously
Thanks so much Rich!
I have made these quite a few times now. So delicious. The flavor combo of the rice with the sun dried tomatoes makes it. My husband even enjoys them. I make a batch on Sunday and we eat them for lunch all week!! I do cheat with regular sour cream and store bought pico. Thanks for the great recipe.
So happy to hear that Lori! Thanks for the awesome review. 🙂
This is so bomb, I made it yesterday and while eating it I was already looking forward to today because there’s leftovers. 😀
My non-vegan boyfriend was seriously impressed and rightfully so.
Wonderful! Thanks so much for sharing Dominique!
Hi sounds delicious. Will definitely try it. Can I freeze these?
Thanks
Yes, the info on freezing is in the post. 🙂
Hey so I wanted to make this recipe but I don’t have sun dried tomatoes what can I substitute this with?
Hi Melissa, you can absolutely just leave them out. 🙂
I recently became a 90%-of-the-time vegan, and have struggled to find recipes I love. This burrito recipe is hands down the best I’ve made. It was great! I used mango & peach salsa, and it was good fit for this recipe. Thank you so much for your expertise and for sharing this recipe!
So happy to hear that Roberta! Thanks so much for posting. 🙂
delicious recipe!!!
Thanks Vicky!
I love good burritos that’s built with flavor, sometimes I’m a vegan by the day, much love ❤️❤️@lovingitvegan awesome day much love
Thanks so much Shadena!
This is a cracker of a recipe! Easy to make and can be made in advance. Fun to eat as you make your own and the taste is so fresh and full of flavour. Satisfied our family of mixed dietary needs – even the meat eaters love it. Now become a poke bowl (minus the wrap) for school lunches.
Only problem is that you can’t stop so tend to over eat – a discipline issue.
Awesome Dave! So happy to hear it was a hit! Thanks for the great review. 🙂
Made these tonight—everything except the vegan sour cream ‘cause I didn’t have cashews. Also, just used diced tomatoes instead of Pico. We loved these! Oh my gosh the rice is so special! The combo of the rice/beans/corn/guacamole/lettuce…so tasty.
Thank you and looking forward to trying more of your recipes!
Awesome! Thanks Holly! 🙂
Fantastic recipe! I put some fresh chilli and red onion in the guacamole and used capsicum instead of corn (as I didn’t have any). Delicious! First time making a vegan sour cream from scratch, loved it.
Awesome! Thanks Tegan! 🙂
Delicious. Our go to burrito recipe
These were amazing! I used store bought plant based sour cream and salsa, I added some fresh tomato and coriander too. After assembling them I popped them in the oven for a few minutes before serving. My partner and I agree they were the best burritos we have ever had!
That is so awesome Carly! Thanks so much for the amazing review. 🙂
This was so delicious Im making it again tomorrow for total meat eaters! I bet they will love it. Thank you for such a great recipe!
Wonderful! Thanks so much for the awesome review. 🙂
We just had them for lunch. The best burritos I have ever made and we are not even vegetarian or vegan. 🙂 I will definitely make them again.
Fantastic! So pleased to hear that. Thanks for the wonderful review! 🙂