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    Home ▸ Vegan Main Dishes

    Vegan Rice and Black Bean Burrito Recipe

    Last modified: October 5, 2022. Originally posted: June 21, 2021 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Overlay text on rice and bean burritos with a photo of a cut in half burrito on a blue plate
    A close up of grilled burritos cut in half and drizzled with pink creamy sauce
    Photo collage of bean and rice burritos cut in half and an open tortilla with filling on it and overlay text

    This rice and bean burrito has the perfect combination of amazing texture and flavor. It's easy to make and you'd never know it was vegan!

    Vegan grilled burritos cut in half and sitting on a blue plate
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    This recipe was originally published on 1/28/16

    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

    Have you ever grilled a burrito? It's a game changer! This easy meal is on the repeat around here.

    We are burrito people. As in, anything goes. When dinner is coming and we don't know what to make, burritos it is! And when we discovered grilling them for that ultimate texture, they happened more than they didn't.

    Grilling not only gives you great texture, it also seals the seam so that the kids will eat them without complaints that they are falling apart. You. Are. Welcome.

    Ingredients

    •  Tortillas 
    • Cooked brown rice
    • Cooked black beans
    • Avocado 
    • Salsa Crema 
    • Corn
    • Chopped cilantro
    Beans, corn, rice, cilantro, creamy red sauce and half an avocado on a wooden table

    How to Make a Rice and Bean Burrito

    These bean and rice burritos are too easy to make! Gather all your fillings and follow these steps:

    1. Place just enough filling so that it take up the center of the tortilla and doesn't spread over to the edges.Open tortilla with avocado, beans and rice on a wooden table
    2. Fold sides of the tortilla in.Hands folding the sides of a tortilla with burrito fillings inward
    3. Close up the ends and tightly roll the burrito closed.Hands rolling up a tortilla into a burrito on a wooden table
    4. Grill the burritos.Pan with two burritos grilling on it
    5. Garnish and enjoy!A close up of grilled burritos cut in half and drizzled with pink creamy sauce

    How to make salsa crema

    A good sauce is always important. I love sauces and think they finish off a meal perfectly! Many of the vegan sauces I make use a non dairy milk, and often I love to use the Silk brand. It really puts the creamy in my creamy sauces.

    This salsa crema pairs perfectly with the rice and beans, and is easy to make as well. Just put the following ingredients in a blender and blend!

    • Unsweetened cashew milk
    • Salsa
    • Raw cashews 
    • Lemon juice 
    A glass pitcher filled with a light pink sauce on a wooden table

    Filling suggestions

    The best thing about burritos is that you can really fill them with anything. They are so customizable, and it's easy to make everyone happy with one dinner. Which then makes mom happy!

    Here are some of our favorite fillings, other than the recipe here:

    • grilled or roasted veggies
    • make a giant salad and serve it burrito style
    • Simple Mexican Rice
    • Cilantro Lime Rice
    • riced cauliflower (instead of rice)
    • vegan taco meat
    • vegan carnitas
    • if you want to mix it up, fill it with other types of flavors like this pizza burrito
    • I love using unique veggies and mixing flavors like this fall inspired burrito with roasted butternut squash
    • vegan breakfast burrito fillings are always a hit

    If you want to mix things up from the vegan salsa cream sauce, here are some more tasty sauce options:

    • spicy cilantro cream sauce
    • creamy sriracha sauce
    • cilantro lime sauce
    • mango habanero cream sauce
    • smoky taco cream

    Tips and tricks

    As easy as these burritos are, a few extra helpful hints will come in handy:

    • Make sure the tortillas are soft before filling. If they're not, warm them in the microwave for about 30 seconds.
    • Do not overfill the burritos, it will make them difficult to fold.
    • Salt the filling to taste, your other ingredients may already be salty enough.
    • Grill seam side down so that it seals the burrito shut
    •  If the tortilla is sticking then it needs to cook longer. Check periodically being careful not to burn it.
    • If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
    • If you are not using a high speed blender to make the sauce you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
    • You will have some leftover sauce, but it holds great in the fridge and is perfect as a dip, spread or a dressing. You could also mix some in with the rice and beans.
    • To prepare in advance make the Salsa Crema, and cook rice and beans.
    • For the easiest dinner, use canned beans and precooked rice!

    Tips for freezing burritos

    Make extra burritos and freezing them is a great way to have grab and go meals. Here is how I freeze them to keep them best:

    1. Make the burrito
    2. Wrap it with parchment paper
    3. Wrap with tin foil
    4. Put them in a plastic sealable freezer bag or wrap with plastic wrap

    When you are ready to eat, unwrap the frozen burrito, then wrap it in a damp paper towel and heat in the microwave. Or you can unwrap it and put it in the tin foil and heat it in the oven.

    Common Questions

    Is a bean burrito healthy?

    Burritos can be as healthy, or unhealthy, as their ingredients. They key is what you put inside. They are a great way to get in greens and extra veggies in a fun way. Kids tend to be more open when veggies are served in a burrito. Mixing new veggies with ones they like is a good way to ease them in.

    Can you freeze a burrito?

    You sure can! Just make the burritos, let them cool, wrap tightly, and freeze! See more details above.

    Can you make burritos ahead of time?

    Yes you can! The best way to is make and freeze them. You can also prepare the individual ingredients in advance and then assemble when you're ready to eat.

    More Vegan Mexican Recipes

    You just can't go wrong with Mexican food. It's so delicious, easy to make, easy to customize, and it keeps the whole family happy! Try these other plant based recipes:

    • Mexican Street Corn Salad
    • Coleslaw with Cilantro Lime Dressing
    • Vegan Pozole Verde
    • Birria Tacos with Jackfruit
    • Crispy Potato Tacos
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    Vegan grilled burritos cut in half and sitting on a blue plate

    Vegan Rice and Black Bean Burrito Recipe

    Sophia DeSantis
    This rice and bean burrito has the perfect combination of amazing texture and flavor. It's easy to make and you'd never know it was vegan!
    4.93 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Mexican
    Servings 2
    Calories 439 kcal

    Equipment

    • blender (optional for sauce)

    Ingredients
     
     

    For Burritos:

    • 2 tortillas , gluten-free if needed
    • ¾ cup cooked brown rice
    • ¾ cup cooked black beans , drained and rinsed
    • ½ an avocado , sliced
    • sea salt , to taste (depends on salt in your beans)
    • ½ cup Salsa Crema , use more if preferred (see recipe below)
    • corn and chopped cilantro for garnish (optional)

    For Salsa Crema:

    • ¾ cup unsweetened cashew milk (I used the Silk Brand)
    • ¾ 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)

    Instructions
     

    For Burritos:

    • Combine rice and beans in a bowl. Add salt to taste.
    • Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
    • Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.
    • Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
    • Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it. If you accidentally burn it, don’t worry, it is easy to use a serrated knife to scrape off the burned surface.
    • Flip burrito to the other side and brown again, about 5 minutes.
    • Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top. Garnish with corn and chopped cilantro if desired. Devour!
    • Serve!

    For Salsa Crema:

    • Put all ingredients in a blender and blend until smooth. Set aside.

    Notes

    • Salsa Crema makes 2 cups.
    • If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
    • You will have some leftover sauce, but it holds great in the fridge and is perfect as a dip, spread or a dressing. You could also mix some in with the rice and beans.
    • To make this super fast, I use canned beans and precooked rice.
    Tips to prep ahead: 
    • Make Salsa Crema, and cook rice and beans if not using pre-cooked.
    Baby/toddler food idea:
    • Feed baby rice, beans and avocado in a bowl, topped with sauce. Make sure to mash beans and avocado a bit. You can feed younger baby pureed avocado and/or beans.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 439kcalCarbohydrates: 57gProtein: 13gFat: 18gSaturated Fat: 2gCholesterol: 0mgSodium: 544mgPotassium: 731mgFiber: 12gSugar: 3gVitamin A: 190IUVitamin C: 6.2mgCalcium: 77mgIron: 3.9mg

    Nutrition and metric information should be considered an estimate.

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    1. Sarah

      June 23, 2021 at 6:54 am

      My family loves burritos, so we need a lot of options! I loved the flavors in these, and grilling really did help them to stick together! I used a cast iron pan to cook mine.

      Reply
    2. Jamie Hilly

      June 21, 2021 at 7:52 pm

      A year and a half ago I quit eating added sugar and a year ago I quit eating meat and animal products. There are so many good things to eat that I really never think about it.

      Reply
      • veggiesdontbite

        June 21, 2021 at 9:16 pm

        Whether you eat zero animal products or just try and cut down, there are so many options!

        Reply
    3. Lynda

      September 14, 2020 at 8:07 am

      This was so easy to make and soooo delicious! I didn’t have salsa on hand so I used pico de gallo. It was so yummy! This will definitely be one of my go-to recipes from this point on. I really enjoy it!

      Reply
      • veggiesdontbite

        September 14, 2020 at 7:52 pm

        So happy you like these as much as we do Lynda!!

        Reply
    4. Ann McLoughlin

      April 24, 2020 at 5:53 pm

      Easy, flavorful and delicious

      Reply
      • veggiesdontbite

        April 24, 2020 at 10:56 pm

        Thanks Ann! Happy you liked it!

        Reply
    5. Abia

      August 07, 2019 at 7:37 pm

      This recipe was awesome. Thank you!

      Reply
      • veggiesdontbite

        August 08, 2019 at 12:46 pm

        I'm so happy you liked it! You're welcome!

        Reply
    6. Stephanie

      June 19, 2019 at 11:39 am

      I can't wait to try this on the grill! Such fresh ingredients, and your salsa will go great with it!

      Reply
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