Guacamole, fresh salsa, rice, beans, caramelised onions and peppers, this burrito recipe has so many amazing components. With a beautiful smoky flavour added to it. These vegan burritos are vegetarian, vegan and they are awesome for meal prep.
And yes, everything going into this burrito is homemade but fear not, because it’s all super quick and easy to make. You can make the guacamole, the rice and beans, the salsa etc. in no time.
Of course, you can buy store-bought guacamole or salsa but honestly, it’s not recommended because I don’t think it’s necessary.
And don’t forget that we’re going to give these burritos a beautiful smoky kick by adding smoky paprika. The smell, colour and flavour that spice gives is just phenomenal.
Are these burritos good for meal prep?
I mean, how could they not be right? Unless you don’t like the idea of a delicious burrito waiting for you in the near future.
However, the key to this is to wrap the burritos well (which we’ll go over in a moment). And the reason this is important, especially if you want to make these for meal prep is that a burrito that isn’t well wrapped will open up and all of your beautiful fillings will fall out and become a mess.
And the great thing is, once you have a well wrapped and sealed burrito, it will be super mobile. It’s so easy to carry around to take it to work, you can eat it on the move, leaving you free of any hassle.
What’s the best way to wrap a burrito?
Ok, so not that I want to get too technical here (because this is super easy to do), but to make this much easier, you should consider filling the burrito correctly first. And you add your filling across the middle of the tortilla, just like this:
As you can see, the filling doesn’t reach the edges of the tortilla because we are going to fold the edges over. Once those edges are folded, we fold the back of the tortilla up over the filling and then roll it up until you get that nice cylinder.
This is tough to explain so I will just let the visuals to the talking.
Now, if you’re not keeping these burritos for meal prep, then you can just serve them straight away, but if you are, I recommend this one last step. And that is to seal the tortilla with baking paper.
Firmly wrap the baking paper around the tortilla, and then use a lucky band or 2 to hold the paper in place. If you don’t have any baking paper, you can use foil.
If you don’t do this, the burrito will not stay wrapped, will come loose and then as I said before, the filling will just fall out.
Can you freeze these burritos?
Yes, you most certainly can!! However, when you defrost them, I don’t recommend using a microwave. Nor do I think you should just leave them out of the fridge to defrost. Both of these ways will make the burrito go soggy. And yes I have tested both ways.
It’s definitely a better idea to place them frozen burrito/s in a warm oven.
Notice how I said warm (and by that I mean about 100 degrees C) because we aren’t cooking anything. We’re simply just heating the burritos up to defrost them, but the airflow from the oven will prevent the tortillas form going wet and soggy.
And that is how you make amazing vegan burritos!! Do not be afraid to personalise them. For example, if you want to use meat, go right ahead. If you don’t want to blitz the salsa and use a chopped salsa instead, that is absolutely fine.
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I hope you enjoy the burrito recipe and I hope you have an incredible day!

Smoky Vegan Burrito Recipe
Healthy and super tasty vegan burritos. Filled with salsa, beans, guac, brown rice and caramelised onions and peppers. I promise you that you won't miss meat when eating this.
Ingredients
- 8 large tortillas (gluten free tortillas if you're on a gluten free diet)
Salsa:
- 4 tomatoes quartered
- 2 green chillies de-seeded and roughly chopped
- 1 lime juiced
- 1 teaspoon of smoked paprika
- ½ a red onion roughly chopped
- 1 teaspoon of ground cumin
- A bunch of coriander stalks
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- A pinch of black pepper
Guacamole:
- 3 avocados
- 2 limes juiced
- 1 tomato de-seeded and finely diced
- 1/2 teaspoon of ground cumin
- 1/2 onion peeled and finely chopped
- 1 teaspoon salt
- 1 teaspoon of smoked paprika
- A bunch of coriander chopped
Black Beans and Rice:
- 2 cups of basmati rice
- 1 tablespoon of olive oil
- 800 g of tinned black beans drained and rinsed
- 1 teaspoon of smoked paprika
- Salt and pepper for seasoning
Caramelised Onions and Peppers:
- 1 tablespoon of olive oil
- 1 red onion roughly chopped
- 2½ red peppers, core removed and flesh sliced
- 1 teaspoon smoked paprika
- A pinch of chilli flakes
- Salt and pepper for seasoning
Instructions
Salsa:
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Put all of your ingredients in a blender and blend for 2-3 minutes until smooth and well combined.
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Transfer to a pot or pan and bring to a bowl over high heat. Once the salsa is boiling, turn the heat down low an simmer the salsa for about 10 minutes stirring occasionally.
Guacamole:
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Half the avocados, remove the stones and then scoop out the flesh (keep one of the avocado stones for later).
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Put the avocado flesh and lime juice in a bowl and mash together with a fork.
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Next, add all of your other ingredients and stir through until well combined. Once your guacamole is done, add the avocado stone. This will help to keep the guacamole ripe. Wrap in cling film and leave in the fridge until ready to use.
Brown Rice and Black Beans:
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Put your rice, 3 cups of water and a generous pinch of salt in a pot.
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Bring the water to a boil, once the water is boiling, turn the heat down low and then cover the pot with a lid. Continue to simmer for 8-10 minutes.
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Meanwhile, pre-heat a pan over medium-high heat. Add your oil, then and your beans and smoked paprika. Fry the beans for a few minutes and then season with salt and pepper.
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Once the rice is cooked, turn the heat off, add the beans to your rice, stir through and then set aside.
Caramelized Onions and Peppers:
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Pre-heat a large frying pan on medium-high heat.
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Add your olive oil, then add your onions and stir them occasionally.
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After about 10-15 minutes, the onions should start to brown. At this point, add your red peppers.
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Fry in the pan for about another 5 minutes, then turn the heat down low and cover with a lid. Cook the peppers while covered for a few minutes. Then, take the lid off, add your chilli flakes and your smoked paprika, turn the heat off then set aside.
Assembly:
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Pre-heat a griddle pan, or if you don't have a griddle pan use a frying pan (if you are going to use the pan you used for the caramelised onions and peppers, make sure you clean and dry it first).
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Add your tortillas one at a time and toast for about 30 seconds to a minute on each side until slightly colored and heated through.
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Transfer the tortilla to a board, and start adding your beans, rice, peppers, gauc and salsa in which ever order you like.
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Fold in the tortilla on both sides then roll it all up nice and firmly (watch the video in this post if you are having trouble with the wrapping).
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Finally, serve your vegan burritos and eat them!
Recipe Video
Recipe Notes
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These burritos are amazing for meal prep, as long as you wrap and seal them well.
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You can freeze these burritos for a later day, but make sure that when you defrost the burrito, avoid the microwave. Using a warm oven instead.
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If you don't have any baking paper to seal the burritos, use foil.
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This recipe doesn't involve a whole lot of spice, so feel free to add extra chilli flakes or perhaps some chilli powder if you wish.
- If you're on a gluten-free diet, just use gluten-free tortillas.
If you’re a fan of this Vegan Burrito recipe, perhaps these recipes will spark your interest too!!
Pulled Teriyaki Chicken Quesadilla
Turkey and Lentil Stuffed Bell Peppers with Tomato Sauce
I don’t think I could ever go vegan … even vegetarian is a challenge as I enjoy too many animal products like eggs and cheese. 🙂
My first ‘non-meat’ tamales were amazing though and I didn’t miss the meat at all so your burritos look very appetizing. I would add roasted/grilled sweet potatot/squash too.
“Criminalised” … LOL … I see you corrected it to caramelized.
Thanks!! Yes there is no way I could give cheese & eggs too.
That sounds lovely, never had tamales before but definitely want to try them.
And yes we spell it differently here in Australia haha.
Hi NIck– We are big burrito eaters here– and this looks perfect for this time of year. My daughter and her husband always do “vegetarian January” so I’ll have to pass this recipe on to her! You are amazing. thanks!
Oh nice I hope she likes it! Thanks so much for the awesome comments.
These look delicious – will definitely try making them!
Awesome thanks!! hope you like them (:
so well presented and looks so delicious!
Thanks so much for the awesome comments! (:
Awesome!! Thanks so much. Really hope you enjoy them (:
Thank you for this lovely recipe. I know what to cook for my friends vegan 🙂
Thank you Jessica! I hope they like it (:
beautiful photography and a delcious recipe. Love the way you rolled it in the video too, i will do it this way from now on, it makes it so fat and better to bite into.
Thanks so much, and thanks for all the advice you are giving me on FBP (:
These look great!
Thank you so much!! (:
Lots of great tips here! I definitely agree it is much better to make your own guac. I like the addition of the smoky flavor too.
What a great idea! I love smoked paprika too. The flavors here sound wonderful.
These burritos look stunning and oh so delicious!
My coworker is vegan and this looks like something she will love. She likes beans and legumes over processed protein. I’ll pass it on. Thanks!
YUM! Green chilis are a must in burritos and that guacamole sounds perfect for these. I would eat these any night!
Im glad we’re on the same page!! (:
Thanks so much!! (:
Thanks! Really appreciate the comment! (:
Oh am totally with her 100%, never a good idea to rely on processed food (:
I am so happy you approve Jenni!! I’ll remember the green chilli remark you made (:
Well, I know what I am having for dinner tonight. How delicious 🙂
I was vegan for many years and still love a good vegan meal and eat them often! Your burritos look so fabulous and I am going to make them asap! Gorgeous photos, Nicolas!
Oh awesome I really hope you enjoy these burritos!!
Awesome! Im not vegan but I do have vegan meals often! And thank you so much for the lovely comment (:
I just happen to have some roasted tomatillo salsa in my refrigerator right now that I was wondering what to do with. Now I know. I think these would be amazing with that salsa. Also, did you mean to say “Criminalized onions and peppers” in the ingredients list? Because if that’s a typo I think it’s the best typo EVER and you should not only leave it, but change it in the instructions list as well. Onions and peppers so good, they’re criminal. 😂
That smoky paprika photo is something incredible – it literally made my day. Speaking about the recipe, I’ve been thinking about making burritos this weekend, so here you go – perfect timing! 🙂
Sometimes vegetarian sounds so appealing! I tend to buy these huge tortillas because I make such a mess when wrapping burritos. Love the detailed images here. Wondeful recipe!.
Haha!!! if you make these burritos I hope you like them Rebecca and yes that is a typo. Thank you so much for pointing it out! caramelized was the word I attempted to go for lol.
I am so happy you approve Danielle and if you make this recipe, I hope you enjoy it!!
Thank you so much for the lovely comment Paula!!
This looks Incredibly delicious. I have to make this soon for my family!
If you do! I really hope you enjoy them!!
These look so hearty and satisfying! I love a good meatless meal once and while and these def fit the bill!
Thanks Tammy I am so glad you like it!!
These vegan burritos will make a great lunch this week. I love that I can make them on Sunday and have them ready to eat for the rest of the week.
Love this burrito recipe! The fact that it is vegan, that it can be frozen and eaten later. Thanks for the tips on folding the burritos and how to defrost them for frozen. For me (and for others I suspect), this is the really important part! Who wants to have soggy burritos after all!
I am very inspired to make these burritos for my husband’s lunch boxes for the week! But I feel like I should add some cheese and cheat them into not being vegan. I just love some stringy melted cheese to pair with the Smokey tones of the filling.
What a great burrito recipe! With all the great flavors you added here, I wouldn’t miss meat at all! I will surely give this recipe a try. It sounds like a perfect portable lunch!
Oh thanks so much I really hope you like the recipe!!
That is absolutely fine!! Go for it Eva!!
Right!? Thanks so much Saima! I really appreciate that!!
I am so happy you like it Kelly!!
Yum, these burritos look so delicious! I love that they’re vegan, but you could easily make them with meat and they’d still be fabulous.
Those look awesome ! Ive never heard of a vegan burrito before but now I know I need one 🙂
You could absolutely make them with meat! Can make them with whatever you like! (:
There were definitely amazing with the salsa and quac! (:
This recipe sounds delicious and I really appreciate your step-by-step instructions on how to roll the burrito! Thanks so much for sharing :)!
My pleasure!! Thank you for commenting!