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Smoky Vegan Burrito Recipe

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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.

A eye level photo of burritos cut in half, exposing the filling.

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.

An overhead photo of black beans and rice, sauteed red onions and peppers, salsa and guacamole in separate bowls.

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.

A close up photo of smokey paprika on a spoon.

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.

2 well wrapped burritos on a wooden board.

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:

A photo of all guacamole, salsa, rice, beans, red peppers and red onions in the middle of a tortilla.

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.

A photo of a vegan burrito being wrapped up.

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.

A step by step series of photos showing how to seal a burrito by using baking paper and a couple of lucky bands.

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.

A photo of a frozen burrito on a plate, going in a microwave to defrost.

It’s definitely a better idea to place them frozen burrito/s in a warm oven.

A frozen burrito on a metal tray, going in an oven to defrost.

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. 

A photo of fresh salsa being spooned over a burrito on a board.

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.

If you make this recipe, I ask that you leave a star rating in the recipe box down below. Also, you can use #blogtastic.food on Instagram to show me your results if you cook a recipe of mine. You can also subscribe to this blog to receive a weekly recipe post and to receive an E-book featuring 10 amazing recipes.

I hope you enjoy the burrito recipe and I hope you have an incredible day!

A photo of 2 vegan burritos that are cut in half and served in a wooden board.
5 from 2 votes
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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.

Course Main Course
Cuisine Mexican
Keyword black bean burritos, healthy Burritos, Vegan Burritos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 burritos
Calories 822 kcal
Author Nicolas

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:

  1. Put all of your ingredients in a blender and blend for 2-3 minutes until smooth and well combined.

  2. 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:

  1. Half the avocados, remove the stones and then scoop out the flesh (keep one of the avocado stones for later).
  2. Put the avocado flesh and lime juice in a bowl and mash together with a fork.
  3. 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:

  1. Put your rice, 3 cups of water and a generous pinch of salt in a pot.

  2. 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.

  3. 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.

  4. 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:

  1. Pre-heat a large frying pan on medium-high heat.
  2. Add your olive oil, then add your onions and stir them occasionally.

  3. After about 10-15 minutes, the onions should start to brown. At this point, add your red peppers.

  4. 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:

  1. 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).

  2. 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.
  3. Transfer the tortilla to a board, and start adding your beans, rice, peppers, gauc and salsa in which ever order you like.
  4. 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).
  5. Finally, serve your vegan burritos and eat them!

Recipe Video

Recipe Notes

  • These burritos are amazing for meal prep, as long as you wrap and seal them well.

  • 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.

  • If you don't have any baking paper to seal the burritos, use foil.

  • 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.
Nutrition Facts
Smoky Vegan Burrito Recipe
Amount Per Serving
Calories 822 Calories from Fat 208
% Daily Value*
Fat 23.1g36%
Saturated Fat 4.5g28%
Sodium 619mg27%
Potassium 2532mg72%
Carbohydrates 130.2g43%
Fiber 25.5g106%
Sugar 9.7g11%
Protein 30.3g61%
Calcium 150mg15%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re a fan of this Vegan Burrito recipe, perhaps these recipes will spark your interest too!!

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Turkey and Lentil Stuffed Bell Peppers with Tomato Sauce 

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Spinach and Ricotta Rolled Savory Crepes 

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Reader Interactions

Comments

  1. A_Boleyn

    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.

  2. Nicolas

    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.

  3. Rhonda Sittig

    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!

  12. UpperSpoon

    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.

  17. andreamammac

    What a great idea! I love smoked paprika too. The flavors here sound wonderful.

  19. Tina

    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!

  20. Jenni

    YUM! Green chilis are a must in burritos and that guacamole sounds perfect for these. I would eat these any night!

  27. Laineey

    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!

  30. Rebecca Blackwell

    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. 😂

  31. Danielle

    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! 🙂

  32. Paula Montenegro

    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!.

  33. Nicolas

    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.

  36. Mama Maggie's Kitchen

    This looks Incredibly delicious. I have to make this soon for my family!

  38. Tammy

    These look so hearty and satisfying! I love a good meatless meal once and while and these def fit the bill!

  41. Saima

    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!

  42. Eva

    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.

  43. happykitchenrocksElena

    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!

  48. Karyl Henry

    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.

  52. Daniela

    This recipe sounds delicious and I really appreciate your step-by-step instructions on how to roll the burrito! Thanks so much for sharing :)!

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