25+ Delicious Friday Vegan Burrito Recipes for the Perfect Dinner

Are you tired of the same old takeout on Friday nights? Why not mix things up with a fun and satisfying plant-based meal?

Burritos are a fantastic option for a Friday night feast — they’re customizable, easy to prepare, and packed with flavors that will leave you feeling full and happy.

Whether you’re a seasoned vegan or just exploring plant-based options, we’ve got something for everyone.

From savory tempeh and roasted vegetables to creamy avocado and spicy peanut sauce, these 25+ vegan burrito recipes are perfect for spicing up your Friday evening.

Each recipe offers a different take on the classic burrito, allowing you to explore new ingredients, flavors, and textures.

25+ Delicious Friday Vegan Burrito Recipes for the Perfect Dinner

With these 25+ Friday vegan burrito recipes, you’ll never run out of exciting ideas for your end-of-week dinner.

These burritos are not only flavorful but also packed with plant-based goodness, ensuring you feel nourished while enjoying a delicious meal.

Whether you’re craving something spicy, smoky, or fresh, there’s a vegan burrito recipe here to suit your taste.

So, next time the weekend rolls around, skip the takeout and opt for a homemade, customizable vegan burrito.

With endless possibilities and so many vibrant combinations, these recipes are sure to make your Fridays even more delicious.

Spicy Chickpea & Avocado Burrito

These Spicy Chickpea & Avocado Burritos are a burst of flavor and texture. Perfect for a Friday night, they offer a balance of creamy avocado, smoky chickpeas, and crunchy fresh veggies, wrapped in a soft tortilla. This recipe is not only quick to make but also nutrient-packed, making it a crowd-pleaser for vegans and non-vegans alike.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 4 large flour tortillas
• 1/4 cup vegan sour cream (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, cumin, chili powder, salt, and pepper. Sauté for 5-7 minutes until chickpeas are golden and slightly crispy.
2. Warm the tortillas in a dry skillet or microwave.
3. Lay the tortillas flat and spread a dollop of vegan sour cream (if using).
4. Add a layer of shredded lettuce, cherry tomatoes, red onion, seasoned chickpeas, and avocado slices.
5. Fold the sides of the tortilla inward and roll tightly into a burrito.
6. Serve immediately or wrap in foil for an on-the-go meal.

These burritos are satisfying and easy to adapt to your spice preferences. Pair them with tortilla chips and salsa for a fun, Mexican-inspired meal.

Sweet Potato & Black Bean Burrito

This Sweet Potato & Black Bean Burrito combines the natural sweetness of roasted sweet potatoes with the hearty texture of black beans. It’s a warm, comforting dish that is perfect for winding down after a busy week. The flavors meld together beautifully, creating a delightful and filling burrito that will become a Friday night favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup cooked brown rice
• 1/2 cup fresh cilantro, chopped
• 4 large whole-grain tortillas
• Salsa and guacamole, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
2. In a bowl, mix black beans, cooked brown rice, and fresh cilantro.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the burritos by layering roasted sweet potatoes, the black bean mixture, and a spoonful of salsa or guacamole.
5. Fold the sides of the tortilla and roll it tightly.
6. Serve warm or grill the burrito in a skillet for a crispy exterior.

These burritos are comforting and versatile, making them an ideal way to end the week on a high note. Pair them with a tangy side salad for a complete meal.

Grilled Veggie & Hummus Burrito

Grilled Veggie & Hummus Burritos are a vibrant, healthy twist on the classic burrito. Loaded with colorful vegetables and creamy hummus, this recipe offers a Mediterranean flair that’s both light and satisfying. It’s a great way to pack your meal with nutrients while indulging in a flavorful feast.

Ingredients:

• 1 zucchini, sliced into strips
• 1 bell pepper (any color), sliced
• 1 cup sliced mushrooms
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large spinach tortillas
• 1/2 cup hummus (any flavor)
• 1/4 cup vegan feta or nutritional yeast
• 1 cup baby spinach leaves

Instructions:

1. Heat a grill pan over medium heat. Toss zucchini, bell pepper, mushrooms, and red onion with olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender and lightly charred.
2. Warm the spinach tortillas in a skillet or microwave.
3. Spread a generous layer of hummus over each tortilla.
4. Add a layer of grilled vegetables, vegan feta or nutritional yeast, and baby spinach leaves.
5. Roll the tortillas tightly into burritos.
6. Serve immediately or toast the burritos in the grill pan for extra flavor.

These burritos are perfect for those looking to enjoy fresh, wholesome ingredients in every bite. They’re light yet filling, making them a guilt-free indulgence to end the week.

Lentil & Kale Burrito

A Lentil & Kale Burrito is a hearty, protein-rich option that combines earthy lentils with nutrient-dense kale. This recipe is satisfying and wholesome, perfect for fueling your weekend adventures. The smoky spices and tangy lime bring all the flavors together beautifully.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups kale, finely chopped
• 1/2 cup salsa
• 4 large tortillas
• 1/4 cup vegan cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add lentils, smoked paprika, cumin, garlic powder, salt, and pepper. Sauté for 3-5 minutes.
2. Add chopped kale to the skillet and cook until wilted, about 2 minutes.
3. Warm the tortillas and spread a spoonful of salsa on each.
4. Layer the lentil and kale mixture, and top with vegan cheese if desired.
5. Roll the tortillas into burritos and serve warm.

This burrito is a great way to pack your meal with fiber and nutrients. Pair it with a side of tortilla chips and guacamole for a satisfying Friday night meal.

Tofu Scramble Breakfast Burrito

Start your Friday with a bang or enjoy breakfast for dinner with this Tofu Scramble Breakfast Burrito. Packed with seasoned tofu, veggies, and a touch of vegan cheese, this burrito is a protein powerhouse that’s both comforting and delicious.

Ingredients:

• 1 block (14 oz) firm tofu, crumbled
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (kala namak) or regular salt
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup vegan cheese
• 4 large tortillas
• Salsa and hot sauce, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, and salt. Stir and cook for 3-5 minutes.
2. Add diced bell pepper and onion, and cook until softened, about 3 minutes.
3. Stir in vegan cheese until melted.
4. Warm the tortillas and assemble by spreading salsa, then adding the tofu scramble mixture.
5. Roll tightly and serve immediately with hot sauce on the side.

This burrito is flavorful and energizing, perfect for starting or ending your day on a high note.

BBQ Jackfruit Burrito

This BBQ Jackfruit Burrito offers a smoky, tangy twist on your favorite burrito. With tender jackfruit, crunchy slaw, and a touch of heat, this recipe is perfect for a relaxed Friday evening.

Ingredients:

• 1 can (20 oz) young jackfruit, drained and shredded
• 1/2 cup BBQ sauce
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup vegan mayo
• 1 tsp apple cider vinegar
• 4 large tortillas
• Pickled jalapeños (optional)

Instructions:

1. Heat shredded jackfruit in a skillet over medium heat. Stir in BBQ sauce and cook for 5-7 minutes until heated through.
2. In a bowl, mix cabbage, vegan mayo, and apple cider vinegar to make a quick slaw.
3. Warm the tortillas and assemble by layering BBQ jackfruit, slaw, and pickled jalapeños (if desired).
4. Roll into burritos and serve.

This burrito is indulgent and flavorful, making it a fantastic way to kick back and celebrate the end of the week.

Mediterranean Falafel Burrito

This Mediterranean-inspired Falafel Burrito is a fusion of bold flavors and fresh ingredients. Packed with falafel, hummus, and crisp veggies, it’s a unique take on the classic burrito that’s both filling and refreshing.

Ingredients:

• 8-10 small falafel (store-bought or homemade)
• 1/2 cup hummus
• 1 cup shredded lettuce
• 1/2 cup diced cucumber
• 1/4 cup chopped tomatoes
• 1/4 cup tahini sauce
• 4 large tortillas

Instructions:

1. Warm the falafel in a skillet or oven.
2. Spread hummus over the center of each tortilla.
3. Add shredded lettuce, cucumber, tomatoes, and falafel. Drizzle with tahini sauce.
4. Roll tightly into burritos and serve.

This burrito is light, refreshing, and packed with plant-based protein, making it a wonderful way to enjoy a Mediterranean twist on a classic favorite.

Spicy Tempeh & Mango Burrito

For a vibrant and tropical twist, the Spicy Tempeh & Mango Burrito combines savory tempeh with the sweetness of ripe mango. This burrito is full of bold flavors, with a spicy kick from the tempeh and a refreshing sweetness from the fruit. It’s a perfect Friday meal to enjoy something unique and delicious.

Ingredients:

• 1 block (8 oz) tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• Salt to taste
• 1 ripe mango, diced
• 1/4 cup cilantro, chopped
• 1/2 cup shredded lettuce
• 4 large tortillas
• 2 tbsp lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh, chili powder, cumin, cayenne pepper, and salt. Cook for 5-7 minutes, stirring occasionally, until tempeh is browned and crispy.
2. While the tempeh cooks, combine diced mango with cilantro and lime juice in a bowl.
3. Warm the tortillas and assemble by layering the spiced tempeh, mango-cilantro mixture, and shredded lettuce.
4. Roll into burritos and serve immediately.

This burrito combines spicy, savory, and sweet elements, creating a dynamic and satisfying meal that’s perfect for a special end-of-week treat.

Portobello Mushroom & Spinach Burrito

The Portobello Mushroom & Spinach Burrito is a hearty, earthy option that’s both filling and full of flavor. Rich, meaty mushrooms pair beautifully with fresh spinach, creating a comforting and nutritious vegan burrito for your Friday night meal.

Ingredients:

• 2 large Portobello mushrooms, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach
• 1/4 cup vegan cream cheese
• 4 large tortillas
• 1/4 cup balsamic vinegar (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add sliced Portobello mushrooms, thyme, salt, and pepper. Cook for 5-7 minutes until mushrooms are tender and browned.
3. Add fresh spinach to the pan and cook for an additional 2 minutes until wilted.
4. Warm the tortillas and spread a layer of vegan cream cheese on each.
5. Add the mushroom-spinach mixture to the center of the tortilla and drizzle with balsamic vinegar if desired.
6. Roll the tortillas tightly into burritos and serve.

This burrito is earthy and savory, offering a wonderful, hearty alternative to traditional burrito fillings. It’s perfect for a vegan meal that’s both nutritious and delicious.

BBQ Cauliflower & Corn Burrito

The BBQ Cauliflower & Corn Burrito is a smoky, sweet, and savory dish with a satisfying crunch. Tender cauliflower paired with charred corn and BBQ sauce creates a mouthwatering combination that’s perfect for a laid-back Friday night.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup BBQ sauce
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 4 large tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
2. In a skillet, sauté corn kernels over medium heat for 3-5 minutes until slightly charred.
3. In a small bowl, toss shredded cabbage with chopped cilantro.
4. Warm the tortillas and drizzle a bit of BBQ sauce on each.
5. Layer roasted cauliflower, charred corn, and cabbage-cilantro mixture in the tortillas.
6. Roll the burritos tightly and serve.

This BBQ Cauliflower & Corn Burrito is full of smokiness and crunch, offering a satisfying, flavor-packed meal perfect for any casual Friday night.

Caramelized Onion & Butternut Squash Burrito

The Caramelized Onion & Butternut Squash Burrito is a cozy, comforting option for a Friday night. The sweetness of the butternut squash pairs beautifully with the rich caramelized onions, creating a flavorful, savory burrito that’s filling yet light.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 large onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1/2 cup fresh spinach
• 4 large tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25-30 minutes, or until tender.
2. While the squash roasts, caramelize the onions by heating a tablespoon of olive oil in a skillet over medium heat. Add onions, and cook for 10-12 minutes, stirring occasionally, until soft and golden. Add balsamic vinegar and cook for 2 more minutes.
3. Warm the tortillas and layer with caramelized onions, roasted butternut squash, and fresh spinach.
4. Roll the tortillas tightly into burritos and serve.

This burrito brings comforting flavors together in one delicious, plant-based meal. The sweet and savory elements make it perfect for a cozy Friday night dinner.

Spicy Peanut Tempeh Burrito

The Spicy Peanut Tempeh Burrito combines the nutty richness of peanut sauce with the savory goodness of tempeh. The tempeh is stir-fried and coated in a spicy-sweet peanut sauce, creating a vibrant and flavorful dish. Wrapped in a soft tortilla, this burrito makes for an indulgent yet healthy meal, perfect for a fun Friday dinner.

Ingredients:

• 1 block (8 oz) tempeh, crumbled
• 1 tbsp olive oil
• 2 tbsp peanut butter (smooth or chunky)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sriracha or chili paste
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup cilantro, chopped
• 4 large tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh and sauté for 5-7 minutes until lightly browned.
2. In a bowl, whisk together peanut butter, soy sauce, maple syrup, and sriracha to create the peanut sauce. Pour the sauce over the tempeh and stir to coat evenly. Cook for an additional 2-3 minutes.
3. Warm the tortillas and lay them flat.
4. Add a layer of shredded cabbage, carrots, and the peanut-tempeh mixture.
5. Top with fresh cilantro, roll up the tortilla tightly, and serve.

The peanut sauce adds a rich, slightly spicy flavor to the tempeh, while the fresh veggies offer crunch and balance. This is a great recipe for those who crave bold, Asian-inspired flavors.

Sweet Corn & Poblano Pepper Burrito

Sweet Corn & Poblano Pepper Burritos bring together roasted poblano peppers and sweet corn for a smoky, savory flavor. The slightly spicy poblano peppers complement the natural sweetness of the corn, creating a delicious and satisfying combination that’s perfect for a Friday night feast.

Ingredients:

• 2 poblano peppers, roasted and sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 4 large tortillas

Instructions:

1. Roast the poblano peppers by placing them under a broiler or on a grill until the skin is charred. Place in a paper bag to steam for 10 minutes, then peel off the skins and slice the peppers.
2. Heat olive oil in a skillet over medium heat. Add corn, smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes until corn is tender and slightly charred.
3. Warm the tortillas and place them on a flat surface.
4. Layer the roasted poblano peppers, spiced corn, and chopped cilantro on each tortilla.
5. Drizzle with lime juice, roll tightly into a burrito, and serve.

These burritos are bursting with smoky, sweet flavors that make them a perfect choice for a casual and flavorful meal. The roasted poblano adds depth, while the corn brings a touch of sweetness, making each bite a delightful experience.

Veggie Fried Rice Burrito

The Veggie Fried Rice Burrito is a creative twist on traditional fried rice, stuffed inside a tortilla for a portable, satisfying meal. Loaded with colorful vegetables and seasoned rice, this burrito brings all the flavors of fried rice in a fun, handheld form. It’s a perfect Friday meal that’s both easy and delicious.

Ingredients:

• 1 cup cooked rice (preferably cold)
• 1 tbsp sesame oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp sesame seeds
• 4 large tortillas
• 1/4 cup sriracha or chili sauce (optional)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add diced carrots, peas, green onions, and garlic. Stir-fry for 4-5 minutes until the vegetables are tender.
2. Add the cold rice to the skillet and stir to combine with the vegetables. Add soy sauce and sesame seeds, stirring to coat. Cook for an additional 2-3 minutes to heat through.
3. Warm the tortillas and layer them with the veggie fried rice mixture.
4. Drizzle with sriracha or chili sauce for an extra kick, if desired.
5. Roll the tortilla into a burrito and serve immediately.

This Veggie Fried Rice Burrito is a great way to repurpose leftover rice while turning it into a flavorful meal. The soy sauce and sesame oil add a savory depth, and the colorful vegetables make it a fresh, light option.

Roasted Beet & Avocado Burrito

The Roasted Beet & Avocado Burrito is a vibrant, earthy option that combines the sweetness of roasted beets with the creamy richness of avocado. This combination of textures and flavors makes for a filling and satisfying vegan burrito that’s perfect for a Friday night dinner.

Ingredients:

• 2 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup red onion, thinly sliced
• 1 tbsp balsamic vinegar
• 4 large tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
2. While the beets roast, prepare the other ingredients: slice the avocado, shred the lettuce, and thinly slice the red onion.
3. Warm the tortillas and drizzle balsamic vinegar over each.
4. Layer the roasted beets, avocado slices, shredded lettuce, and red onion on each tortilla.
5. Roll up tightly into burritos and serve immediately.

This burrito is a healthy, earthy alternative to the typical burrito, combining the richness of beets and avocado with the brightness of balsamic vinegar. It’s perfect for a light but satisfying dinner that’s full of flavor and nutrition.

Note: More recipes​ are coming soon!