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Vegan Black Bean and Rice Burritos

Name: Vegan Black Bean and Rice Burritos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tortillas (, gluten-free if needed); 3/4 cup cooked brown rice; 3/4 cup cooked black beans (, drained and rinsed); 1/2 an avocado (, sliced); sea salt (, to taste (depends on salt in your beans)); 1/2 cup Salsa Crema (, use more if preferred (see recipe below)); corn and chopped cilantro for garnish ((optional)); 3/4 cup unsweetened cashew milk ((I used the Silk Brand)); 3/4 cup your favorite salsa; 1 cup raw cashews ((see note)); 1 tablespoon lemon juice ((optional for added tang and to cut sweetness, depending on salsa used))

By Sophia DeSantis, Reviewed by Anjali Shah on February 2, 2025

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I’m all about a good shortcut meal! My Vegan Black Bean and Rice Burritos recipe come together in just 30 minutes. They’re hearty, packed with flavor, and extra delicious with a dip in creamy salsa crema. A quick grill gives them that golden, crispy finish that makes every bite so good.

Vegan grilled burritos cut in half and sitting on a blue plate

I love a good burrito, but finding one that’s hearty, satisfying, and completely plant-based isn’t always easy. That’s why I’m obsessed with this vegan black bean and rice burrito! It’s packed with protein, fiber, and bold Mexican flavors, much like my healthy vegetarian burrito bowl.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Mexican Recipes!

📋 Recipe Card

I remember the first time I made this burrito, my kids grabbed them so fast I barely got a bite. One taste, and they were hooked. Now, it’s their most requested meal – something about the mix of rice, beans, and creamy avocado just works. No leftovers, no complaints, just happy, full bellies every time.

👩🏽‍🍳 Why I Love This Recipe

Burritos have always been my go-to when I need a quick, satisfying meal, but once I discovered grilling them, there was no turning back. Grilling does more than just make them taste amazing, it seals the seam perfectly, which means no messy spills and no complaints from the kids about burritos falling apart. They can actually pick them up and eat without a fork, and that alone is a win!

That little step makes such a difference, it seals everything in and gives the outside a light crunch while keeping the inside warm and melty. And let’s talk about the salsa crema. This sauce takes it to a whole new level, adding the perfect tangy, creamy kick that makes every bite even better. It’s the kind of meal that tastes like it took a lot of effort, but really, it comes together in just 30 minutes.

My rice and bean burrito is for everyone, including me, when I need a quick, no-fuss meal that actually fills me up. It’s one my favorite for lunch, or even a grab-and-go bite when I’m running out the door. Every time I make it, I know I’m in for something hearty, and packed with real, feel-good ingredients. Don’t believe me? Make one yourself, and you’ll see what I mean. 😉

🥘 Ingredients

Got a few basic ingredients in your kitchen? Then you’re already halfway to making my vegan black bean and rice burritos recipe.

Tortillas: the perfect wrap for all the delicious fillings. I love using soft, warm tortillas that crisp up beautifully when grilled.

Cooked brown rice: hearty and filling, brown rice adds great texture. It soaks up all the flavors and makes every bite extra satisfying.

Canned black beans : a quick and easy protein boost. I just drain, rinse, and they’re ready to go.

Avocado: creamy, rich, and a must-have in my burritos. It adds that perfect buttery texture that ties everything together.

Salsa Crema: my secret weapon for flavor! It’s creamy, tangy, and takes these burritos to the next level.

Corn: a little sweetness and crunch in every bite. I love adding it for extra texture and flavor.

Chopped cilantro: fresh, bright, and full of flavor. I sprinkle it on top for the perfect finishing touch.

🔪 How To Make

My bean and rice burritos come together so fast, 30 minutes and I am ready to dig in! I just grab all my fillings, and follow these simple steps.

Fill it up: I place just the right amount of filling in the center of the tortilla, making sure it stays neat and doesn’t spill over the edges. This way, it rolls up perfectly without any messy surprises.

Open tortilla with avocado, beans and rice on a wooden table

Fold it in: I tuck in the sides of the tortilla nice and snug. This keeps all the fillings wrapped up tight and ready for the perfect burrito roll.

Hands folding the sides of a tortilla with burrito fillings inward

Roll it up: I fold in the edges and roll the burrito nice and tight, making sure everything stays tucked inside.

Hands rolling up a tortilla into a burrito on a wooden table

Grill: I place the burrito seam-side down in a hot pan and let it crisp up until golden brown. A few minutes on each side gives it that perfect crunch while sealing everything inside!

Blend the salsa crema: I toss all the ingredients into a blender and let it do the work. In seconds, I have a smooth, creamy sauce that takes these burritos to the next level.

A glass pitcher filled with a light pink sauce on a wooden table

Serve: I drizzle on some salsa crema and sprinkle fresh cilantro on top. It’s the perfect finishing touch for a burrito that’s packed with flavor.

A close up of grilled burritos cut in half and drizzled with pink creamy sauce

💭 Expert Tips

My #1 Secret Tip for making the best burritos every time is to grill them seam-side down first. The first time I made these, I skipped this step, and let’s just say things got messy fast! Now, I always let the heat seal the burrito shut before flipping, it locks everything inside, gives that perfect golden crust, and makes every bite even better.

Other Tips To Keep In Mind:

Warm the tortillas: I always make sure my tortillas are soft before filling. If they’re stiff, a quick 30 seconds in the microwave makes them perfectly pliable.
Don’t overfill: Less is more when rolling a burrito. Overstuffing makes it tricky to fold and can lead to a messy spill.
Let it cook if it sticks: If the tortilla sticks to the pan, I know it needs more time. I wait until it naturally releases before flipping.
Burnt it? No problem! If I accidentally overdo it, I just scrape off the burnt layer with a serrated knife, good as new.
Blending tip: If I’m not using a high-speed blender, I soak the cashews overnight or grind them into a fine powder for a smooth sauce.
Shortcut tip: When I need dinner fast, I use canned beans and pre-cooked rice,it’s just as delicious with half the effort.

📖 Variations

I love how simple and satisfying these Vegan Black Bean and Rice Burritos are, perfect for any meal! For a fun twist, try these variations:

Sweet & Smoky: I swap some of the black beans for roasted sweet potatoes to add a little sweetness. A dash of smoked paprika and cumin makes it even more flavorful.

Spicy: I blend chipotle peppers in adobo into the Salsa Crema for a bold, smoky heat. If I want it extra spicy, I throw in some pickled jalapeños or a drizzle of hot sauce.

Mexican: Instead of plain rice, I use my vegan Mexican rice for extra flavor. The tomato-infused, seasoned rice makes the burrito even more delicious.

🍽 Serving Suggestions

What’s better than a hearty, flavor-packed burrito? I love serving these vegan black bean and rice burritos with these meals:

Guacamole & Chips: I love scooping up every bite with creamy, zesty healthy guacamole and crunchy tortilla chips. It’s the perfect dip to go with my burrito.

Fresh Pico de Gallo: I always add extra flavor with my pineapple Pico de Gallo for a fresh, sweet, and tangy twist. It’s the perfect balance to the savory burrito filling.

Mexican-Inspired Sides: pairing my burritos with corn fries, Mexican street-style, or chipotle corn salsa adds the perfect smoky, zesty kick.

🧊 Storage Directions

Refrigeration: I store leftover burritos in an airtight container in the fridge for up to 4 days. They stay fresh and reheat easily for a quick meal.

Freezing: I make extra burritos and freeze them for grab-and-go meals. I wrap each one in parchment paper, then tin foil, and store them in a sealed freezer bag to keep them fresh.

Reheating: When I’m ready to eat, I unwrap the frozen burrito, wrap it in a damp paper towel, and heat it in the microwave. For a crispier texture, I unwrap it, place it back in tin foil, and heat it in the oven.

❓Recipe FAQs

Is a bean burrito healthy?

Burritos can be as healthy or indulgent as I make them, it all comes down to what I put inside. I love using them as a fun way to pack in extra greens and veggies, especially for the kids. I’ve found that they’re much more open to trying new veggies when they’re wrapped up in a burrito with flavors they already love.

Can I make this gluten-free?

Yes! I just use gluten-free tortillas and make sure my salsa is gluten-free.

How do I keep my burritos from falling apart?

I always warm the tortilla first so it’s soft and easy to roll, and I make sure not to overfill it. Rolling it tightly and grilling it seam-side down helps seal everything inside for the perfect burrito.

🥣 More Mexican Recipes!

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