how to make Vegan Burrito Recipe – The Best Plant-Based Wrap You’ll Ever Try
A flavorful and hearty plant-based burrito filled with seasoned beans, rice, avocado, and fresh toppings, wrapped in a soft tortilla for the perfect healthy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-5 burritos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 3 cups cooked white basmati rice
- 1 recipe pico de gallo
- 1 recipe vegan taco meat
- 1 can refried black beans
- 1–2 ripe avocados
- 3 cups shredded iceberg lettuce
- 8–10 large flour tortillas (regular or gluten-free)
- ⅓ cup vegan mayonnaise
- 1 tablespoon pickled jalapeño juice
- 1 tablespoon sauce from canned chipotle peppers in adobo
Instructions
- Cook rice or use leftover rice if available.
- Prepare pico de gallo and store it in the fridge to let flavors blend.
- Cook vegan taco meat using your preferred recipe.
- Mix vegan mayonnaise, jalapeño juice, and chipotle sauce to create chipotle mayo.
- Slice iceberg lettuce and avocados, and warm refried beans.
- Lay a tortilla flat, spread ¼ cup beans, then add ⅓ cup taco meat, ¼ cup rice, pico de gallo, avocado slices, chipotle mayo, and shredded lettuce.
- Fold both sides inward and roll tightly from the bottom up.
- Slice burrito in half and serve with salsa or hot sauce.
Notes
- Warm tortillas slightly before wrapping to prevent tearing.
- Store leftovers in foil and freeze for up to 1 month.
- Reheat frozen burritos in an oven or microwave.
- Customize with gluten-free tortillas or low-carb wraps as needed.
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://deliceflash.com/vegan-burrito-recipe/