VEGAN BURRITO

This vegan burrito is stuffed with brown rice, black beans, corn, vegan sour cream, and guacamole. Vegan burritos are the perfect comfort food. And they’re so easy to make! Make them for a simple weeknight dinner.

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.

VEGAN BURRITO

HOW TO MAKE A VEGAN BURRITO

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 VEGAN 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.

CAN I MAKE THESE VEGAN BURRITO GLUTEN-FREE?

Yes! You can use a gluten-free tortilla for the wraps if you prefer. Everything else in this recipe is already naturally gluten-free.

HOW TO STORE VEGAN BURRITO

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.

CAN I FREEZE THEM ?

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.

A vegan burrito that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream & guacamole.

Vegan burrito stuffed with rice, black beans and corn, vegan sour cream and 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.

Vegan burritos cut in half and standing upright on a wooden cutting board.

HOW TO MAKE A VEGAN BURRITO ?

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.

Step by step process photo collage of making vegan burritos.

HOW TO ROLL A VEGAN 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.

Assembling a vegan burrito.
Vegan burritos wrapped in foil.

CAN I MAKE THESE VEGAN BURRITO GLUTEN-FREE?

Yes! You can use a gluten-free tortilla for the wraps if you prefer. Everything else in this recipe is already naturally gluten-free.

HOW TO STORE VEGAN BURRITO

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.

CAN I FREEZE VEGAN BURRITOS ?

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.

Vegan burritos cut in half and standing upright on a wooden cutting board.

So I really think you are going to love these vegan burritos! They are:

  • Hearty
  • Flavorful
  • So filling
  • Every kind of delicious
  • Versatile

Keep leftover burritos wrapped and stored in the fridge overnight and enjoy the next day. See notes above for more storage and freezing instructions. 

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