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

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


  • 8 large tortillas (gluten free tortillas if you're on a gluten free diet)


  • 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


  • 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
  • red peppers, core removed and flesh sliced
  • 1 teaspoon smoked paprika
  • A pinch of chilli flakes
  • Salt and pepper for seasoning



  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.


  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.


  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.