Ultimate Vegan Burrito

  •  Prep Time: 15 minutes
  •  Cook Time: 20 minutes
  •  Yield: 4 burritos 1x
  • Diet: Vegan


The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.



  • 2 cups cooked Spanish Rice* or Instant Pot Spanish Rice (or 2 cups cooked rice mixed with salsa, to taste)
  • 2 large portobello mushroom caps
  • 1/2 medium red onion
  • 1 orange bell pepper
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1 avocado
  • 4 large flour tortillas or gluten-free tortillas
  • Sauce ideas (optional): Creamy Cilantro Sauce, Vegan Queso, Spicy Chipotle Sauce, Chipotle Cream, Spicy Mayo, Vegan Sour Cream, Cashew Cream


  1. Start the Spanish Rice (aka Mexican Rice).
  2. Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
  3. In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
  4. Pit the avocado. Mash it and sprinkle it with kosher salt.
  5. When the rice is done, finish it with the seasonings per that recipe. Then get ready to roll!
  6. Place the tortillas on individual plates. Spread 1/2 cup rice on each one, at the center. Top each with about a quarter of the vegetable and bean mixture, and a quarter of the avocado. (Add any optional sauce if desired.) Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up. Cut in half and serve.


*You’ll have lots of leftovers, which you can use throughout the week or make into Spanish rice and beans by adding black, pinto, or kidney beans.

otal Fat 16.4g32%Total Carbohydrate 88.6g56%Dietary Fiber 15.7gSugars 2.5g39%Protein 19.5g0%Vitamin A 3.1µg10%Vitamin C 9.4mg14%Calcium 183.3mg32%Iron 5.7mg1%Vitamin D 0.3µg22%Magnesium 90.8mg20%Potassium 958.2mg20%Vitamin B6 0.3mg1%Vitamin B12 0µg

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