Vegan Burrito Recipe

This Vegan Burrito Recipe is healthy, easy, and low cost! Plus it comes with a meal prep guide, and is done in 15 minutes start to finish!

You get to choose between rice or quinoa in the filling, and it comes with a vegan toppings guide!

Vegan Burrito Recipe

This low cost vegan recipe makes 10 servings for just about 10 dollars. Just $1 per serving!

Vegan Burrito Recipe

Vegan Burrito Ingredients

I like to use vegan cheddar shreds in this recipe, they melt a little and help hold the burritos together. But if you don’t like to use them, that’s ok! Simply skip them all together.

And I used 10 inch burritos for this recipe. You could use 8 inch to save some carbs and calories, but they will be a little harder to roll up.

Vegan Burrito Recipe

Shopping List for Veggie Burritos:

  • Olive oil spray
  • 1 yellow onion
  • 1 red bell pepper
  • 1 jalapeño chopped (seeds and ribs removed)
  • 1 cup frozen corn
  • 1 can of black beans
  • 1 cup cooked quinoa or rice
  • 2 teaspoons taco seasoning (see below for recipe or use store-bought)
  • 10 large flour tortillas (I used 10 inch)
  • 1 ½ cup vegan cheddar shreds (see notes in recipe card)
  • 1 bunch cilantro chopped (stems removed)

Homemade Taco Seasoning:

  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon Italian seasoning
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon pepper

Optional Vegan Toppings:

  • Guacamole
  • Sliced Jalapeños
  • Unsweetened Cashew Yogurt tastes like sour cream!
  • Salsa
  • Sliced green onions

How to Make a Vegan Black Bean Burrito

I love to make a big batch of these vegetable burritos and freeze them for meal prep dinners and lunches. It’s especially easy as you can make 10 servings with 1 onion, 1 bell pepper, 1 can of beans. This ensures I use up all the ingredients and don’t have leftover prep in the fridge.

Vegan Burrito Recipe

How to Make Meal Prep Burritos:

  1. Spray a large skillet with olive oil spray and heat over medium-high heat.
  2. Add in the onions, bell peppers and jalapeños. Cook for 5 minutes, until the onions start to soften.
  3. Add in the corn and beans, mix well and cook for 2-3 minutes until the corn is defrosted and the beans and corn are warmed through.
  4. Sprinkle over the taco seasoning, and add in the cooked quinoa or rice, and 2 tablespoons of water. Mix together ensuring the seasoning is well distributed.
  5. Move the taco filling to a large bowl, and spray the pan again with olive oil (no need to clean it).
  6. Lay out a tortilla on a clean dry surface. Add about 1/2 cup of the taco mixture, add 1/8 cup vegan cheese, and some cilantro. Fold in the sides of the tortilla, and then roll the burrito up.
  7. Add the burrito, seam side down in the hot pan. Cook for 2-3 minutes on each side until browned.
  8. Meanwhile, keep making and rolling up your vegan burritos, adding to the hot pan and browning.
  9. To serve, cut in half and serve with desired toppings.

Meal Prep Guide:

  1. After assembling the burritos and browning them in the hot pan, cool completely.
  2. Wrap each individually in parchment paper, and place in a gallon freezer bag or reusable freezer container.
  3. Stack the burritos in the bag or container and freeze. Will hold for 1-2 months in the freezer.
  4. To reheat, place burrito (still in the parchment paper) in the microwave and cook for 1 minute, flip and cook for an additional 1 minute.
  5. You can also defrost, heat a skillet over medium-low, spray with olive oil, and heat for 3 minutes each side until warmed through.

Vegan Burrito Recipe

You can make your own taco seasoning, or pick up some from the store. Choose what works best for you, but you may already have all the ingredients, which will save you some money.

More Vegan Meal Prep Recipes:

Vegan Burrito Recipe

Meal Prep Vegan Burritos

Audrey Johns
These vegan burritos come with a meal prep guide, toppings guide, and a homemade all-natural taco seasoning!
Plus, they are just 325 calories and take only 15 minutes to make including prep!
Special Tip: If you don't like using vegan shreds that's ok, just skip them.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Mexican
Servings 10 servings
Calories 325 kcal

Ingredients
  

  • Olive oil spray
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 jalapeño chopped (seeds and ribs removed)
  • 1 cup frozen corn
  • 1 can of black beans drained and rinsed
  • 1 cup cooked quinoa or rice
  • 2 teaspoons taco seasoning see below for recipe or use store-bought
  • 10 large flour tortillas (I used 10 inch)
  • 1 ½ cup vegan cheddar shreds
  • 1 bunch cilantro chopped (stems removed)

Homemade Taco Seasoning:

  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon Italian seasoning
  • teaspoon kosher salt
  • teaspoon pepper

Optional Vegan Toppings:

  • Guacamole
  • Sliced Jalapeños
  • Unsweetened Cashew Yogurt tastes like sour cream!
  • Salsa
  • Sliced green onions

Instructions
 

  • Spray a large skillet with olive oil spray and heat over medium-high heat.
  • Add in the onions, bell peppers and jalapeños. Cook for 5 minutes, until the onions start to soften.
  • Add in the corn and beans, mix well and cook for 2-3 minutes until the corn is defrosted and the beans and corn are warmed through.
  • Sprinkle over the taco seasoning, and add in the cooked quinoa or rice, and 2 tablespoons of water. Mix together ensuring the seasoning is well distributed.
  • Move the taco filling to a large bowl, and spray the pan again with olive oil (no need to clean it).
  • Lay out a tortilla on a clean dry surface. Add about 1/2 cup of the taco mixture, add 1/8 cup vegan cheese, and some cilantro. Fold in the sides of the tortilla, and then roll the burrito up.
  • Add the burrito, seam side down in the hot pan. Cook for 2-3 minutes on each side until browned.
  • Meanwhile, keep making and rolling up your vegan burritos, adding to the hot pan and browning.
  • To serve, cut in half and serve with desired toppings.

Meal Prep Guide:

  • After assembling the burritos and browning them in the hot pan, cool completely.
  • Wrap each individually in parchment paper, and place in a gallon freezer bag or reusable freezer container.
  • Stack the burritos in the bag or container and freeze. Will hold for 1-2 months in the freezer.
  • To reheat, place burrito (still in the parchment paper) in the microwave and cook for 1 minute, flip and cook for an additional 1 minute.
  • You can also defrost, heat a skillet over medium-low, spray with olive oil, and heat for 3 minutes each side until warmed through.
Keyword bleack bean burritos, vegan burritos

Nutrition in Recipe for Black Bean Burrito

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