The Ultimate Vegetarian Burrito

4.98 from 46 votes
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The ultimate Vegetarian Burrito recipe featuring cilantro-lime rice, chipotle-spiced black beans, sautéed peppers and onions, and a zesty avocado cream sauce. These veggie burritos are freezer-friendly and perfect for weekday meal prep.Vegetarian burrito sliced in half to see the fillings

Why You’ll Love this Vegetarian Burrito Recipe

While I was developing this recipe, I had to really rack my brain on what creates the ULTIMATE homemade veggie burrito. In my opinion, it needs to include fillings that are hearty enough to make up for the lack of meat. It also needs to have enough texture so you’re not just biting into mush.

Additionally, the burrito needs to have brightness and acidity without being watered down by tomato-based salsa or pico. And lastly, the ingredients need to be freezer-friendly! So bearing all of this in mind, I present you with the ultimate homemade vegetarian burrito recipe.

Here’s the lineup:

  • Cilantro-lime rice
  • Chipotle-spiced black beans
  • Taco-spiced fajita veggies
  • Zesty avocado cream sauce

This combination creates a wildly flavorful, satiating meal that’s 100% make-ahead friendly. Prep a batch on Sunday and enjoy them throughout the week for grab-and-go meals.

Recipe Ingredients and Substitutions:Burrito ingredients in separate bowls with blue labels

  • Rice: I use a long-grain white rice, such as Jasmine, however you can also use brown rice for extra fiber. For a lower carb alternative, use chickpea rice or cauliflower rice. 
  • Black Beans: I love the meatiness of black beans, however you can also use pinto beans here. Alternatively, store-bought or homemade refried beans are also a great call. 
  • Fajita Veggies: A mix of bell peppers, poblano pepper, and red onion create a sweet and savory veggie lineup. You can use any color bell pepper you like, however I love the sweetness of both orange and red. 
  • Spices: The fajita veggies get their zesty flavor from taco seasoning, which can either be homemade or store-bought. (My go-to brand is by Siete.) You also need ground cumin for seasoning the black beans. 
  • Adobo Sauce: From a can of chipotle peppers.
  • Avocado: You need 1/2 of a ripe avocado for the sauce. Make sure the avocado is tender to the touch so that it blends into a super-creamy sauce. 
  • Cilantro: You need 1 whole bunch of cilantro, which you’ll use for both the rice and avocado sauce. 
  • Lime: Both the zest and juice of limes are used in the rice and avocado sauce. 
  • Tortillas: I suggest buying burrito-sized tortillas to ensure they’re large enough to encompass all of the fillings. For a gluten free alternative, you can use a cassava or almond flour-based tortilla, however they are typically smaller. Just be prepared to adjust the ratio of your fillings. 

Step-by-Step Instructions:

Step 1: Blend Avocado Cream Sauce

To a food processor, add avocado, cilantro, jalapeño, garlic, lime juice, and sour cream (or Greek yogurt). Blend mixture stopping to scrap down the sides as needed, until mostly smooth. Set aside. Blended avocado cream sauce in a white bowl

Step 2: Prepare Cilantro-Lime Rice

In a small saucepan, combine dry rice with 2 cups of water and 1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 18 minutes, or until the liquid is absorbed and rice is tender.

Remove from heat and stir in 3 Tbsp. chopped fresh cilantro, 1/2 tsp. lime zest, and 1 Tbsp. fresh lime juice. Keep covered while you prepare remaining components. Cilantro-lime rice cooked in a small saucepan

Step 3: Saute Fajita Veggies

While the rice cooks, heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9 minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove from heat.Fajita veggies in a black cast iron skillet

Step 4: Prepare Chipotle Black Beans

Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce, ground cumin, and a pinch of salt. Cover with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through, until warm.Adobo sauce being mixed into a bowl of black beans

How to Fill and Roll a Burrito:

Once all of your filling ingredients are prepared and assembled, it’s time to get rolling! Here is how to properly fill and roll a burrito:

  1. Working with one burrito at a time, spread 2 Tbsp. of avocado cream sauce in a strip (running parallel to you) across the  bottom third of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don’t spill out when you roll it.
  2. Top with a heaping 1/3 cup (or scant 1/2 cup) rice, 1/3 cup black beans, and a heaping 1/3 cup fajita veggies. If you’re adding cheese, sprinkle shredded cheese overtop.
  3. To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla (closest to you) up and over the filling. Tightly roll away from you until the entire burrito is secure. 
  4. If you’d like to crisp the outside of the burrito, heat in a lightly greased skillet over medium-high heat for 2 minutes per side. 

Avocado cream and rice being added to a tortillaBlack beans and fajita veggies being added to a tortilla

What Can You Put in a Burrito Instead of Rice?

If rice feels too heavy in your burrito, here are some alternative fillings:

  • Cauliflower Rice: To make cauliflower rice, cut a medium head of cauliflower into large pieces, then shred with the large side of a box grater. Alternatively, place florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Next, heat in a greased skillet over medium-high heat until hot, and stir in salt, cilantro, lime zest and juice.
  • Chickpea Rice: I love using Banza chickpea rice for a higher protein alternative. 
  • Quinoa: For another higher protein alternative, this pseudo-seed becomes light and fluffy when cooked. 
  • Vegan Chorizo: Made with chickpeas, mushrooms, chiles, and spices, you’ll never believe how hearty it is.
  • Tofu Picadillo: A plant-based riff on the classic Cuban dish featuring a fragrant stew of aromatics, tomatoes, and warm, smoky spices.

Two veggie burritos sliced in half and served on a platter with avocado sauce

How to Freeze a Burrito:

  1. Wrap each individual burrito tightly in foil.
  2. Store wrapped burritos in a freezer-safe container or storage bag,
  3. Store for up to 3 months.

How to Reheat Frozen Burritos:

Simply microwaving the burrito will result in a soggy, unevenly heated mess. Instead, here is the best way to reheat a burrito:

  1. Unwrap the vegetarian burrito and place it on a microwave-safe plate.
  2. Microwave on the DEFROST setting for 7 minutes. Flip the burrito over, and repeat for another 7 minutes. (Since all microwaves are different, defrosting time may vary. After the two 7-minute increments, you may need another 5 minutes. Just be sure to keep it on the DEFROST setting for every round.)
  3. Place the burrito in a nonstick skillet over medium heat, and cook for about 3 minutes per side, or until it starts to slightly crisp up.

This method evenly warms the fillings while also giving you a golden, crisp tortilla. A stacked burrito on a serving platter

Recipe Variations:

  • Vegan Burritos: Swap the sour cream or Greek yogurt for a dairy-free/plant-based yogurt alternative.
  • Gluten Free Burritos: Swap the flour tortilla for a cassava or almond-flour based tortilla. 
  • Chicken Burritos: Omit the rice and instead add shredded rotisserie chicken tossed in enchilada sauce.
  • Low Carb Burritos: Omit the flour tortilla and serve all of the fillings over mixed greens or chopped romaine. Alternatively, keep the tortilla and swap the rice for cauliflower rice for a lower carb filling.

More Veggie Burrito Recipes to Try

Sweet Potato Burrito Bowls

Cauliflower Burrito Bowls with Jalapeño Ranch

Vegan Chipotle BowlsVegetarian burrito wrapped in foil and sliced in half

If you give this vegetarian burrito recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

4.98 from 46 votes

The Ultimate Vegetarian Burritos

Fully-loaded veggie burritos featuring cilantro-lime rice, chipotle-spiced black beans, sautéed peppers and onions, and a zesty avocado cream sauce. Freezer-friendly and perfect for weekday meal prep.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 6

Equipment

  • Saucepan with lid
  • Large skillet
  • Food processor

Ingredients  

Burrito Fillings

  • 1 cup uncooked white rice
  • 3/4 tsp. kosher salt, divided
  • 2 Tbsp., plus 2 tsp. extra-virgin olive oil, divided
  • 3 Tbsp. finely chopped fresh cilantro
  • 1/2 tsp. lime zest, plus 1 Tbsp. lime juice
  • 2 bell peppers (colors of choice), thinly sliced (I use orange and red)
  • 1 poblano pepper, seeds and ribs removed, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 to 2 Tbsp. taco seasoning (homemade or store-bought)* I use Siete brand
  • 1 (15-oz.) can black beans, drained and lightly rinsed
  • 2 tsp. adobo sauce (from a can of chipotle peppers)
  • 1/2 tsp. ground cumin
  • 6 burrito-size flour tortillas, warmed

Zesty Avocado Cream Sauce

  • 1/2 ripe avocado
  • 1 cup cilantro leaves
  • 1/4 cup sour cream or Greek yogurt
  • 1 small jalapeño (or 1/2 large), seed and ribs removed
  • 1 garlic clove
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. kosher salt
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Instructions 

  • Prepare Zesty Avocado Cream Sauce: To a food processor, add avocado, cilantro, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, and salt. Blend mixture, stopping to scrap down the sides as needed, until mostly smooth. Set aside.
  • Prepare Cilantro-Lime Rice: In a small saucepan, combine dry rice with 2 cups of water and 1/2 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 15 to 18 minutes, or until the liquid is absorbed and rice is tender.
    Remove from heat and stir in 2 tsp of the olive oil, chopped fresh cilantro, lime zest, and lime juice. Keep covered while you prepare remaining components.
  • Sauté Fajita Veggies: While the rice cooks, heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add bell peppers, poblano pepper, and red onion. Cook 7 to 9 minutes, stirring only occasionally, until tender. Stir in 1 Tbsp. taco seasoning and remove from heat.
  • Prepare Chipotle Black Beans: Drain and lightly rinse black beans. Shake off excess water and transfer to a bowl. Stir in adobo sauce, ground cumin, and remaining 1/4 tsp. salt. Cover with a damp paper towel and microwave for 2 minutes, stopping at 1 minute to stir through, until warm.
  • Assemble and Roll Burritos:
    Working with one burrito at a time, spread 2 Tbsp. of avocado cream sauce in a strip (running parallel to you) across the bottom third of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it.
    Top with a heaping 1/3 cup rice, 1/3 cup black beans, and a heaping 1/3 cup fajita veggies.
    To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla (closest to you) up and over the filling. Tightly roll away from you until the entire burrito is secure. If you'd like to crisp the outside of the burrito, heat in a lightly greased skillet over medium-high heat for 2 minutes per side. 
  • Enjoy immediately or follow storage instructions in notes below.

Video

Notes

*If you use homemade taco seasoning, be sure to add salt to the spice mixture or the veggies. Store-bought taco seasoning is typically already salted, however you may want to add a pinch more to the veggies.
To Store: Wrap each individual burrito tightly in foil. Place in the refrigerator for up to 3 days.
To Freeze: Store wrapped burritos in a freezer-safe container or storage bag, and freeze for up to 3 months.
To Reheat Frozen Burritos: 
  1. Unwrap the burrito and place it on a microwave-safe plate.
  2. Microwave on the DEFROST setting for 7 minutes. Flip the burrito over, and repeat for another 7 minutes. (Since all microwaves are different, defrosting time may vary. After the two 7-minute increments, you may need another 5 minutes. Just be sure to keep it on the DEFROST setting for every round.)
  3. After defrosting, place the burrito in a nonstick skillet over medium heat, and cook for about 3 minutes per side, or until it starts to slightly crisp up. (Optional, but recommended!)

Nutrition

Serving: 1burrito | Calories: 478kcal | Carbohydrates: 64g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 898mg | Fiber: 8g | Sugar: 6g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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59 Comments

  1. Maria says:

    5 stars
    This recipe has become a family favorite and I have shared it with some friends as well. Thanks!

  2. amy says:

    5 stars
    just amazing so tasty and easy to make x thank you

  3. Brad says:

    5 stars
    We loved it ALL 4 of us : ) thank you

  4. Ashley says:

    5 stars
    YUM!! This is hands down my new favorite meal prep lunch. Will make again and again.

    1. Jamie Vespa says:

      I’m so glad you enjoyed the burritos, Ashley! Thank you for taking the time to leave a review!

  5. Jelly says:

    5 stars
    Loved this. Although, I had run out of taco seasoning but I found Penzey’s Arizona Dreaming seasoning in my pantry. Wow. Better than Chipotle! Will make again!!!

    1. Jamie Vespa says:

      Woohoo! Love to hear that. SO glad they were a hit!!

    2. Bill RIES says:

      The ingredient list doesn’t mention the onion.
      And am I really putting a CUP of cilantro in the sauce?
      Admittedly, I’m a beginner cook, but that really seems like a lot to me.