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three burritos on white plate

Easiest Vegan Burritos

These veggie burritos are made with seasoned black beans, fresh rice, and homemade guacamole for an appetizing Chipotle copycat recipe the whole family will enjoy. Packed with protein and highly versatile!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 burritos
Calories: 486kcal
Author: Sarah McMinn


Seasoned Black Beans

  • 1 15 (oz) can black beans
  • 1 tablespoon olive oil
  • 2 small red bell pepper, thinly sliced
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • ¼ teaspoon chili flakes
  • 1 teaspoon garlic powder
  • ¼ cup cilantro leaves
  • salt to taste


  • 2 small avocados
  • 1 Roma tomato, diced
  • ½ white onion, finely chopped
  • 1 fresh lime, juiced
  • salt, to taste

Everything Else

  • 4 large tortillas
  • 1 cup uncooked rice
  • 1 cup chopped lettuce


  • Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
  • Seed and thinly slice the red bell peppers. In a pan heat oil over medium heat and add the bell pepper. Saute for about 10 minutes, until they become tender and slightly wilted. Add the spices (cumin, chili flakes, garlic powder, paprika and salt) and the black beans and mix together. Continue to cook for another 5 minutes, stirring often, unti the beans are heated all the way through. Remove from heat stir in the cilantro. Taste and adjust seasonings.
  • To make the gucamole, slice the avocados in half, remove the pit, and scoop the avocado into a large bowl. Mash the avocado so that only a few small pieces remain. Add the remaining gucamole ingredients (tomatoes, onions, lime juice and salt) and mix together. Taste and adjust lime juice and salt if needed.
  • To assemble the burritos, place tortillas on a flat surface and spoon about ½ cup of rice in the center of the tortilla. Top with about ⅓ cup of black beans, a scoop of guacamole, and chopped lettuce. Fold the top and bottom over the filling and roll up or wrap tightly in foil and cut in half. Serve immediately.


Serving and Storing -Serve these burritos immediately for lunch or dinner. Serve with homemade salsa, a dollop of vegan sour cream, pico de gallo, hot sauce, or more cilantro. Store leftover burritos in the refrigerator for up to four days. To do this, simply transfer them to an airtight container. Or tightly wrap the burritos individually and freeze them for up to 3 months. When ready to serve, let them thaw at room temperature overnight before gently reheating them in the microwave or oven.
Make in Advance - Make a large batch of these burritos and meal prep for a few days. Keep them in the freezer for quick grab-n-go lunches.
Recipe Tips - Finding the perfect avocado is key for good homemade guacamole. Look for one that is darker in color and make sure that it is mostly firm with a little bit of give when you gently press on its skin. Be careful not to get an overly ripe avocado which will be super soft to the touch.
Variations - Looking for a gluten-free alternative? Use gluten free tortillas or make this recipe into a burrito bowl! For a burrito bowl, omit the tortilla and serve over rice.


Calories: 486kcal | Carbohydrates: 66g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 226mg | Potassium: 836mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2087IU | Vitamin C: 59mg | Calcium: 82mg | Iron: 4mg