Vegan grilled burritos cut in half and sitting on a blue plate

Vegan Burritos with Black Beans, Rice and Avocado

An easy throw together dinner that tastes amazing! These vegan burritos are filled with black beans, rice and avocado then grilled to a crispy perfection.

Course Main Course
Cuisine Mexican
Keyword healthy burritos, healthy fast food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 439 kcal
Author Sophia DeSantis


For Salsa Crema:

  • 3/4 cup unsweetened cashew milk (I used the Silk Brand)
  • 3/4 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)

For Burritos:

  • 2 tortillas , gluten-free if needed
  • 3/4 cup cooked brown rice
  • 3/4 cup cooked black beans , drained and rinsed
  • 1/2 an avocado , sliced
  • sea salt , to taste (depends on salt in your beans)
  • 1/2 cup Salsa Crema , use more if preferred (see recipe above)
  • corn and chopped cilantro for garnish (optional)
US Customary - Metric


For Salsa Crema:

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

For Burritos:

  1. Combine rice and beans in a bowl. Add salt to taste.
  2. 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.

  3. Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.

  4. Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
  5. 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.
  6. Flip burrito to the other side and brown again, about 5 minutes.

  7. Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top. 

  8. Garnish with corn and chopped cilantro if desired. Devour!

Recipe Notes

Tips to prep ahead: 

Baby/toddler food idea:

Nutrition Facts
Vegan Burritos with Black Beans, Rice and Avocado
Amount Per Serving
Calories 439 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g10%
Cholesterol 0mg0%
Sodium 544mg23%
Potassium 731mg21%
Carbohydrates 57g19%
Fiber 12g48%
Sugar 3g3%
Protein 13g26%
Vitamin A 190IU4%
Vitamin C 6.2mg8%
Calcium 77mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.