These vegan burritos are packed with all the ultimate ingredients. Fill them how you want and change them up every time to keep it exciting!
We love burritos and can literally eat them multiple times a week! But they can get boring, so we love making all the fillings and changing them up every time.
It’s great to prep the ingredients ahead of time which makes for easy dinner preparation! Line up the toppings and let everyone choose what they want theirs filled with. Smiles all around!
The components for a good burrito include a solid base and tasty toppings. You can easily switch out any of the ingredients to fit your preferences. The following make an excellent base:
How to Make Vegan Burritos
The hardest part of making these burritos is not eating up all the fillings before wrapping it up! Here’s what to do:
- Fill warm tortillas with ingredients of choice.
- Fold the burrito and grill.
The following make great topping options. Pick a variety and get creative!
- Guacamole or avocado
- Corn or street corn
- Diced Onion
- Red salsa
- Tomatillo Salsa
- Sour cream
- Mexican Coleslaw
- Shredded cheese or cheese sauce
- Hot sauce
- Spicy cilantro cream sauce
You can also mix up the base by using any of these:
- Crispy Potatoes
- Seasoned Black Beans and Sweet Potatoes
- Birria Jackfruit
- Jackfruit Taco Meat
- Refried Beans
- Pinto Beans
- White rice
- Cilantro Lime Rice
Tips and tricks
These suggestions should help you make the best vegan burritos:
- If you use the lentil walnut taco meat you will end up with extra. Freeze it for later or use it for meal prep!
- Soften the tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.
- To wrap the burrito, fold in the sides, then bring the bottom over the top of the ingredients and tuck around them tight as you roll the burrito closed.
- When grilling, place seam side down over medium low and grill for about 3-5 minutes until the edge is sealed. This helps make eating the burrito easier so it doesn’t fall apart, and also gives some great texture.
- To make these gluten-free, use a gluten-free tortilla. Make sure to get burrito sized.
Tips for freezing burritos
Prepare a bunch of extra burritos and save them for later! Easy ready made meals are the best. Here is how to freeze them:
- Make the burritos and let them cool.
- Wrap each one with parchment paper.
- Then wrap with tin foil.
- Put them in a plastic sealable freezer bag or wrap with plastic wrap.
When you’re 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
Whatever you want to put in them! Common fillings include rice, beans, avocado, salsa.
Yes they do! You can get one loaded with their veggies or tofu sofritas.
It depends what’s in them. Usually the greasy meat and cheese is what makes burritos unhealthy, but filling them with wholesome plant based ingredients makes them more healthy.
The possibilities are endless! Rice, beans, vegan taco meat, avocado, salsa, vegan sour cream, lettuce, onions, etc. See above for more ideas.
More Vegan Mexican Food
If you’re like us, you need Mexican food as often as possible! Try these other delicious plant based recipes:
- Loaded Guacamole
- Tortilla Chips
- Corn Tortillas
- Vegan Taquitos
- The Best Vegan Black Bean Enchiladas
- Vegan Pozole Verde Soup
- Refried Bean Burritos
Ultimate Vegan Burritos Recipe
- Warm the tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.
- Fill with ingredients of choice, we used ½ cup taco meat, ¼ cup beans and ¼ cup rice. Then topped with all the fixings.
- Fold in the sides, then bring the bottom over the top of the ingredients and tuck around them tight as you roll the burrito closed.
- Place seam side down on a heated pan over medium low and grill for about 3-5 minutes until the edge is sealed. This helps make eating the burrito easier so it doesn’t fall apart, and also gives some great texture.
- Enjoy! I like to drizzle sauce over the top sometimes too.
- My lentil walnut taco meat makes 4 cups, so you need ¼ the recipe.
- You can adapt these to be whatever you prefer with the toppings and main ingredients.
- Nutrition facts will change depending on what you add. Calculations here are for base burrito only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.