Vegan Black Bean Burrito

This vegan black bean burrito recipe makes the best burrito in town! You’ll love the simple ingredients, from black beans, brown rice, potatoes, corn, and seasonings to make it just right. Serve with vegan guacamole and air fryer tortilla chips for a festive plant-based Mexican dinner.

A crispy black bean burrito sits next to a bowl of guacamole and fresh cherry tomatoes.

If you like tasty, inexpensive, and filling vegan dishes, you’re going to like these vegan black bean burritos. For some delicious vegan Mexican-themed side dishes for these vegan burritos, why not add a batch of this Easy Vegan Queso? Or how about some of my favorite Vegan 7 Layer Dip? Mmmm. So good!

We have the filling for these burritos in our fridge or freezer almost any day of the week. Why? Because it’s so easy, filling, and delicious!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Frozen hash brown potatoes — You can use frozen, or diced potatoes (we use russet or red potatoes).
  • Uncooked instant rice — Using instant rice keeps it easy, but you can substitute slow-cooked brown rice.
  • Black beans — Use either freshly cooked from dried beans or canned black beans.
  • Pinto beans — We prefer canned beans to keep this simple, but cooked from dried is another great option.
  • Corn — You can use canned corn, but fresh or frozen corn has a much better flavor.
  • Seasoning — We’ll use chili powder, black pepper, garlic powder, cumin, and paprika.
  • Flour tortillas — Use your favorite size and type of flour tortillas. We like using carb balance burritos because of the increased fiber.

Why This Recipe is a Winner

  • Using frozen hash brown potatoes makes this recipe so easy to make and the fried potatoes in the burrito add flavor and texture to every bite
  • Instant brown rice means you can have healthy brown rice in your burrito while keeping it easy (instant rice is not so different nutritionally from slow-cooked brown rice. Source.)
  • Browning the burrito in a skillet before serving creates a crispy tortilla shell, making your burrito irresistibly delicious

Reader Reviews

These are so delicious and have become a staple at my house! All the non vegans who have tried it here said yummy as well! I add 4oz of vegan cream cheese when I want it extra creamy. Thanks for making vegan so YUM and easy


Serving Suggestions

Serve your vegan black bean burrito with some favorite Mexican toppings such as:

Storage Tips

Store the burrito filling in an airtight container in the fridge for up to 5 days. Or you can freeze the filling for up to 2 months. Transfer to the fridge overnight to thaw. Then heat and serve.

For a different kind of vegan burrito, try this Vegan Breakfast Burrito. It’s a tasty breakfast (or any time of the day) meal.

Marly’s Tips

  • We like making this recipe without a lot of fuss. However, sometimes we’ll go the extra mile and use real chopped potatoes (instead of frozen) and real brown rice (instead of instant)
  • To make this gluten-free, use gluten-free tortillas
  • Feel free to add some chopped cilantro to the rice mixture
  • Adding some cumin to the spices gives it an extra “taco-ey” flavor
A vegan black bean burrito is cut in half to reveal beans and rice. It sits next to guacamole, fresh cherry tomatoes, and tortilla chips.

More Mexican Recipes

That’s it for this vegan black bean burrito recipe. Enjoy!

Close up of a Crispy Black Bean Burrito cut open showing black beans, pinto beans, tomato, corn and diced potatoes

Vegan Black Bean Burrito

This easy vegan black bean burrito recipe is made with brown rice, potatoes, corn, and salsa. Served in a crispy burrito shell and topped with guacamole.  It's good, clean, plant-based food that you'll want to serve on repeat!
4.90 from 19 votes
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 323kcal


  • 2 tbsp vegetable oil
  • 1 small onion, diced
  • 2 cups frozen hash brown potatoes (diced)
  • 1 cup uncooked instant rice
  • 30 oz canned black beans
  • 15 oz canned pinto beans
  • 15 oz canned corn
  • 1 tbsp chili powder
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 10 flour tortillas


  • Cook instant rice according to instructions.
  • Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender.
    A skillet holds hash browns being cooked.
  • Drain the cans of beans and corn and then add them to the cooked rice. Add the spices and potatoes. Reduce heat and cook for 10 to 15 mins.
  • Add a few spoonfuls of the mixture to the center of a warm tortilla. Garnish with salsa, veggie cheese, and guacamole.
  • Then fold the tortilla burrito style (both sides up, then fold the bottom up over the sides and roll it).
  • Optional: Heat a skillet to medium-high and brown the wrapped burritos until crispy.

(The products above contain sponsored links to products we use and recommend)


You can freeze half of this batch to use for later.
If you have leftovers, you can serve as a dip with salsa and tortilla chips.
Calories: 323kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Sodium: 714mg | Potassium: 623mg | Fiber: 9g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 7.3mg | Calcium: 95mg | Iron: 4.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.

34 Responses to Vegan Black Bean Burrito

  1. Avatar thumbnail image for MarlyShirley Reply

    I see either tomato or bell peppers in the burrito picture. Is there a missing ingredient in the recipe. What is the red chunk in the picture?

    • Avatar thumbnail image for MarlyMarly

      Hi Shirley. You are correct, it is tomato. We like adding fresh salsa on the burritos. That batch was homemade so it was a bit “chunkier” than usual.

  2. Avatar thumbnail image for MarlyVickie Reply

    5 stars
    Meatless Monday was a hit! My normally meat and potatoes-loving husband declared it a winner, and I loved it. It made a ton, so I will freeze some for another meal and use the rest on salads another night. We aren’t vegan, but are slowly eliminating meat from our menu, and this was perfect. It’s a great base for anything Mexican, I think I will make enchiladas with it next, or add leftover turkey next weekend. I added some Tajine spice and a squeeze of lime, as I was out of cilantro.

    • Avatar thumbnail image for MarlyMarly

      Hi Vickie! I’m so glad y’all loved this recipe. We have it nearly every day in our house! That’s because, like you, we freeze it and then thaw it out to add to whatever dish we’re serving. Sometimes we eat it with guac and tortilla chips. A squeeze of lime is always good!

  3. Avatar thumbnail image for MarlyBrittanie Reply

    5 stars
    Very yummy! I used all low sodium beans and corn. I also used olive oil instead of vegetable. I made a couple burritos and saved the rest of the mixture for salads and I even made a quesadilla with one!

    • Avatar thumbnail image for MarlyMarly

      Hi Brittanie. You and I are peas in a pod because I like using this over salads, too. I sometimes use in soft tacos. It’s so versatile! So glad you liked it!

  4. Avatar thumbnail image for MarlyPatty Reply

    5 stars
    Was delicious. Made a lot – I mean a lot. I gave it away to two friends and we still had enough for two more meals. Making it again now and this time will freeze the burritos – because I love burritos and this is a great recipe.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Patty! I’m so glad you loved these vegan burritos! What we do is make up the black beans, potato mixture. Then we portion it out into different containers and we keep one in the fridge and the rest in the freezer. Then we use the mixture to make burritos or taco salads. It’s great!

  5. Avatar thumbnail image for MarlyMelvin Reply

    5 stars
    Can I freeze these burritos for breakfast throughout the week?

    • Avatar thumbnail image for MarlyMarly

      Hi Melvin! I love making these burritos and freezing them! Here’s what I do. Simply make up a batch of the filling ingredients. Roll them out into burritos. Then place the burritos on a tray and place the tray in the freezer. Wait about 45 minutes to an hour. They should be mostly frozen at this point and then transfer them to a freezer bag. Alternatively, you could wrap freshly prepared burritos in foil or waxed paper and then freeze in a freezer bag. Then to heat them, a burrito in a microwave for 1 – 2 minutes to thaw it out. We love also cooking them in a skillet to get that outside crust of the tortilla nice and crispy too!

  6. Avatar thumbnail image for MarlyBetty Reply

    Wondering how you simmer for 10-15 min with no liquid?

    • Avatar thumbnail image for MarlyMarly

      Very good point, Betty! I changed the instructions to “cook”.

  7. Avatar thumbnail image for MarlyVictoria Reply

    5 stars
    These were great; used no-salt-added beans and corn and honestly didn’t miss it. The flavor was great, though I may up it next time and even add in some cayenne for a little spice. I made them with smaller tortillas so I ended up with 17 burritos! That means all our lunches for the upcoming week are prepped and in the freezer, so talk about a quick and cheap recipe. Thank you for sharing!
    Also, the website didn’t let me select my star rating, but it would’ve been a 5!

  8. Avatar thumbnail image for MarlyLacey Reply

    I’m excited to try this but have a question about freezing. Do you freeze just the mixture or place them in tortillas and then freeze? Sorry if I missed it above.

    • Avatar thumbnail image for MarlyMarly

      Hi Lacey. Great question! We freeze this mostly by putting the contents in the freezer — usually in 2 containers. Then we’ll place one of those containers in the fridge to let it thaw for a day (or you can thaw it out on the counter or use the microwave’s thaw settings). Then we use it to make the burritos by dishing it into a tortilla. That said, you could totally make all the burritos and then freeze them. I would do that by putting them on a tray, placing the tray in the freezer, and then transferring frozen burritos to a freezer bag. Alternatively you could wrap individual burritos in foil and place them in a freezer bag. Either way, lots of options for freezing this recipe!

  9. Avatar thumbnail image for MarlySarah Reply

    5 stars
    I am in love with this recipe!! I haven’t even made it yet but I am so excited to give it a try, thank you for sharing.

  10. Avatar thumbnail image for MarlyTina W. Reply

    Thanks for clarifying about draining the can veggies. Made these black bean burritos for our family of six and everyone loved them !!(not all vegans) Easy to make and will definitely be making recipe again!! Thanks for sharing!

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