Flavor-Packed Vegan Burrito Recipe for Meal Prep

Try this tasty, healthy meatless dinner idea — a super easy vegan burrito you can make in about 30 minutes.

Super Easy Meatless Burrito

This burrito is quick, inexpensive and full of flavor. It’s naturally vegan and dairy-free, although you can add cheese if you’re not avoiding dairy. I kept mine vegan and enjoyed half with a salad to control portion size. The combination of well-seasoned beans, fresh salsa and creamy avocado makes it satisfying while still being light.

Meatless Burrito Ingredients

I kept the ingredient list simple and used what I had on hand. This recipe is flexible — swap or add ingredients to suit your taste.

canned black beans
carrot, chopped
tomato (for cooking and salsa)
spices: coriander, cumin, crushed red pepper flakes, chili powder
red bell pepper, chopped
olive oil
garlic
avocado
lime or lemon juice
salt and pepper
garlic cashew sauce (or substitute)
cooked rice or quinoa
lettuce or cabbage, shredded
tortillas or other thin flatbread
optional: cheese or vegan cheese

How To Make A Meatless Burrito

Prepare the beans: Heat olive oil in a pan, add chopped tomato and cook 2–3 minutes, mashing the tomato so it releases juices. Add cumin, coriander, crushed red pepper flakes and two cloves minced garlic. Stir in drained black beans, chopped bell pepper and chopped carrot. Cover and cook 3–4 minutes, then add one more garlic clove and chopped basil and cook 2–3 minutes more.
Make the sauces while the beans cook:
– Cashew sauce: blend soaked cashews with garlic, lemon or lime and salt to taste (or use a prepared garlic cashew sauce).
– Avocado sauce: mash avocado with 1 tsp lime juice, 1 clove minced garlic and salt.
– Salsa: blend tomatoes, chili powder, 1 clove garlic, basil, 1 tsp olive oil and salt for a quick fresh salsa.

Assemble: Place a portion of the beans in the center of a tortilla. Top with cooked rice or quinoa, lettuce or cabbage, avocado sauce, salsa and cashew sauce. Add cheese or vegan cheese if desired.
Wrap the tortilla like a burrito and toast it on both sides in a skillet or on a grill with a little oil until golden brown.
Slice in half and serve warm.

More Options

This burrito is very adaptable. Try adding any of these to change the flavor and texture:

pickled jalapeños for heat
pitted and chopped olives for brininess
green onions for brightness
fresh herbs like cilantro or dill

You can make the recipe gluten-free by using gluten-free tortillas. If you’re not dairy-free, adding a little cheese or a tangy yogurt-based sauce also works well; for a vegan option, use plant-based cheese or stick with the cashew sauce.

Printable recipe and nutrition information are provided below for convenience.

Yield: 3

Easy Vegan Burrito Recipe

This is a super tasty healthy meatless dinner idea: a super easy vegan burrito recipe with whatever you have!

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Ingredients

For The Beans

1 tomato, thinly chopped
1 1/2 cup black beans, canned, rinsed and drained
1 tsp coriander
3 cloves garlic, minced
1 tsp cumin
1 tbsp crushed pepper flakes
2 tbsp chopped basil
1 carrot, chopped
1/3 cup red bell pepper, chopped
1 tbsp olive oil
salt and pepper to taste

Additionally

1 tomato
1 tsp olive oil
some chili powder
1/4 cup basil leaves
2 cloves garlic
1 tsp lime juice
1 avocado
1/2 cup rice, cooked
1 cup lettuce, chopped
garlic cashew sauce
3 flour tortillas
salt and pepper to taste

Instructions

Add olive oil and the chopped tomato to a pan. Cook 2–3 minutes at medium-high, mashing the tomato so it releases juice. Stir in cumin, coriander, crushed pepper flakes and 2 cloves garlic. Add the beans, bell pepper and carrot, stir to combine. Cover for 3–4 minutes, add one more garlic clove and basil, and cook 2–3 more minutes.
Prepare the cashew sauce (blend soaked cashews with garlic, lemon or lime juice and salt) or use a prepared garlic cashew sauce.
Avocado sauce: Mash the avocado with 1 tsp lime juice, salt and 1 clove garlic.
Salsa: Blend tomatoes, chili powder, 1 clove garlic, basil, 1 tsp olive oil and salt.
Assemble: Place beans in the center of a tortilla, then add rice, lettuce, avocado sauce, salsa and cashew sauce. Add cheese or vegan cheese if desired.
Wrap the tortilla and toast both sides in a heated pan until golden. Wrap in parchment or foil and slice in half. Enjoy.

Notes

If you haven’t soaked the cashews, soak them for 10 minutes in hot water before blending. As a non-vegan alternative, plain yogurt can replace cashews — omit lemon in that case and season with salt and garlic.

Nutrition Information

Yield

Serving Size

1

Amount Per Serving
Calories 514
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Unsaturated Fat 16g
Cholesterol 0mg
Sodium 944mg
Carbohydrates 71g
Fiber 18g
Sugar 4g
Protein 16g