25+ Delicious Holiday Vegan Burrito Recipes to Celebrate The Feast

The holidays are the perfect time to indulge in rich, flavorful meals that bring people together.

Whether you’re hosting a festive dinner, looking for a quick weeknight meal, or simply wanting to treat yourself, vegan burritos are a delicious and versatile option.

Filled with an abundance of wholesome plant-based ingredients, these burritos can be as hearty or as light as you desire, and they bring a festive flair to your table.

From sweet mango and black bean burritos to savory mushroom and walnut creations, these 25+ holiday vegan burrito recipes are designed to satisfy every palate and make your holiday season even more special.

In this collection of recipes, you’ll find a variety of unique combinations that highlight seasonal vegetables, aromatic spices, and fresh, flavorful toppings.

Whether you’re a longtime vegan or just trying to incorporate more plant-based meals into your diet, these holiday burritos will impress both vegans and non-vegans alike.

Get ready to unwrap the joy of the season with these mouthwatering, easy-to-make, and nourishing vegan burritos!

25+ Delicious Holiday Vegan Burrito Recipes to Celebrate The Feast

With so many delicious and creative vegan burrito recipes to choose from, there’s no reason not to make these festive meals a part of your holiday traditions.

Whether you’re cooking for a crowd or just treating yourself to a cozy meal, these 25+ recipes offer something for everyone—whether you prefer savory, spicy, or sweet flavors.

The beauty of vegan burritos is their versatility, making it easy to customize each recipe to fit your personal taste or dietary preferences.

This holiday season, try something new and embrace the flavors of plant-based goodness with these hearty, healthy, and scrumptious burrito recipes.

Not only will you be satisfying your taste buds, but you’ll also be creating dishes that are perfect for family gatherings, dinner parties, and any celebration.

So roll up your sleeves, get in the kitchen, and start experimenting with these festive vegan burrito recipes that will make this holiday season even more memorable.

Festive Roasted Veggie Burrito

The Festive Roasted Veggie Burrito is a delicious celebration of warm, hearty flavors perfect for holiday gatherings. Packed with roasted seasonal vegetables, a creamy cashew sauce, and fragrant spices, this burrito captures the essence of comfort food while remaining healthy and entirely plant-based.

Ingredients:

• 1 large sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup cooked quinoa
• 4 large flour tortillas
• ½ cup cashew cream (or vegan sour cream)
• ¼ cup pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, Brussels sprouts, bell pepper, and zucchini in olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, stirring halfway through.
3. Warm the tortillas in a skillet or microwave.
4. Lay a tortilla flat and spread a thin layer of cashew cream on it.
5. Add a portion of cooked quinoa and roasted vegetables to the center.
6. Roll up the tortilla tightly, tucking in the sides as you go.
7. Serve warm, garnished with pomegranate seeds for a festive touch if desired.

This burrito is a perfect balance of sweet and savory flavors, making it an ideal addition to any holiday table. The vibrant colors and wholesome ingredients will delight your taste buds and your guests!

Holiday Spiced Black Bean and Sweet Potato Burrito

This Holiday Spiced Black Bean and Sweet Potato Burrito combines earthy black beans with the natural sweetness of roasted sweet potatoes and a burst of holiday-inspired spices. Wrapped in a warm tortilla, it’s a cozy meal that satisfies your cravings for something hearty and festive.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon cumin
• 1 can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 avocado, sliced
• ½ cup salsa
• 4 large tortillas

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potato in olive oil, cinnamon, nutmeg, and cumin. Spread on a baking sheet and roast for 20-25 minutes until tender.
3. In a small pot, heat the black beans until warm.
4. Lay a tortilla flat and layer with a portion of brown rice, black beans, roasted sweet potato, avocado slices, and a dollop of salsa.
5. Roll up tightly, tucking in the sides.
6. Heat the burrito briefly on a skillet to seal and add a slight crisp to the outside.
7. Serve warm with extra salsa on the side.

The warm spices and hearty ingredients of this burrito make it a comforting and satisfying dish to share during the holiday season. Each bite brings a delightful combination of textures and flavors that will leave everyone at the table feeling merry.

Creamy Spinach and Mushroom Holiday Burrito

The Creamy Spinach and Mushroom Holiday Burrito is a sophisticated twist on the classic burrito, perfect for an elegant holiday dinner. The sautéed mushrooms and spinach are paired with a rich vegan cream sauce, creating a luxurious, plant-based treat.

Ingredients:

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 cup vegan cream cheese or coconut cream
• 1 cup cooked farro or barley
• 4 large whole-grain tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mushrooms, thyme, garlic powder, salt, and pepper. Sauté until the mushrooms release their liquid and become golden brown.
2. Add the spinach to the skillet and cook until wilted.
3. In a separate bowl, mix the vegan cream cheese or coconut cream until smooth.
4. Spread a layer of the cream sauce on each tortilla.
5. Add a portion of cooked farro or barley, followed by the mushroom and spinach mixture.
6. Roll up the tortilla tightly and heat briefly in a skillet for a crisp finish.
7. Serve warm, garnished with a sprig of fresh thyme if desired.

This creamy and savory burrito is a true holiday delight, perfect for those who love rich, comforting flavors. It’s an elegant way to enjoy a plant-based meal that feels festive and indulgent.

Winter Squash and Kale Burrito

The Winter Squash and Kale Burrito is a delightful fusion of sweet and savory flavors, offering a nourishing meal for the holidays. The tender roasted squash, paired with the hearty kale and a touch of maple syrup, creates a unique and satisfying burrito perfect for festive celebrations.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 tablespoon maple syrup
• 1 cup cooked quinoa
• 4 large tortillas
• ½ cup tahini dressing or avocado cream

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, cinnamon, garlic powder, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until tender.
3. While the squash roasts, sauté the kale in a skillet with a bit of olive oil until it wilts. Drizzle with maple syrup and stir to combine.
4. Warm the tortillas and spread a layer of tahini dressing or avocado cream on each one.
5. Add a portion of quinoa, roasted squash, and sautéed kale to the center of each tortilla.
6. Roll the tortilla tightly and serve immediately.

This burrito is the ultimate combination of comfort and nutrients, with the roasted squash offering a sweet contrast to the savory kale. The maple syrup adds a touch of sweetness, while the tahini dressing brings it all together for a festive and filling holiday meal.

Cranberry and Chickpea Holiday Burrito

The Cranberry and Chickpea Holiday Burrito is a fresh take on traditional holiday flavors. With the tartness of cranberries, the earthiness of chickpeas, and a touch of warming spices, this burrito is the perfect way to enjoy the season’s flavors in a handheld meal.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 tablespoon olive oil
• ½ teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ cup fresh or dried cranberries
• 1 tablespoon maple syrup
• 1 cup cooked rice (white or brown)
• 4 large tortillas
• ¼ cup fresh parsley, chopped

Instructions:

1. In a skillet, heat olive oil over medium heat and add the chickpeas. Cook until golden and slightly crispy, about 5-7 minutes.
2. Add the ground ginger and cinnamon to the chickpeas and stir well.
3. Stir in the cranberries and maple syrup, cooking for an additional 2-3 minutes until the cranberries begin to soften.
4. Warm the tortillas and add a portion of cooked rice to the center of each.
5. Top with the spiced chickpea and cranberry mixture, and sprinkle with fresh parsley.
6. Roll up the tortillas tightly and serve warm.

This vibrant burrito bursts with holiday flavors and offers a unique twist on the usual festive dishes. The combination of chickpeas and cranberries brings both texture and sweetness, while the cinnamon and ginger create an aromatic experience. It’s a perfect holiday meal for any occasion!

Vegan Mushroom and Walnut Burrito

The Vegan Mushroom and Walnut Burrito is a hearty and rich option for the holiday season, blending the earthy flavors of mushrooms with the satisfying crunch of walnuts. The addition of a tangy vegan yogurt sauce and fresh herbs makes this burrito a showstopper.

Ingredients:

• 2 cups mushrooms (button, portobello, or a mix), sliced
• 1 cup walnuts, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup vegan yogurt (for sauce)
• 1 tablespoon lemon juice
• 1 cup cooked brown rice
• 4 large tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 7-10 minutes.
2. Stir in the chopped walnuts, thyme, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the walnuts to toast slightly.
3. In a small bowl, mix the vegan yogurt with lemon juice and a pinch of salt for the sauce.
4. Warm the tortillas and spread a layer of yogurt sauce on each.
5. Add a portion of cooked rice, followed by the mushroom and walnut mixture.
6. Roll up the burrito and serve with a side of extra yogurt sauce.

This dish brings together rich textures and deep, savory flavors, making it a perfect plant-based choice for any holiday spread. The walnuts add a delightful crunch, while the creamy yogurt sauce provides the perfect contrast, making every bite a festive treat.

Sweet Potato, Spinach, and Avocado Burrito

The Sweet Potato, Spinach, and Avocado Burrito is a refreshing yet filling option that balances the richness of sweet potatoes and avocado with the earthiness of spinach. This vibrant, nutrient-packed burrito is perfect for those who want a lighter, but still satisfying, holiday meal.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 ripe avocado, sliced
• 1 cup cooked quinoa
• 4 large tortillas
• ¼ cup tahini or vegan sour cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potato cubes in olive oil, cumin, chili powder, salt, and pepper. Roast for 20-25 minutes until tender.
3. While the sweet potatoes roast, sauté the spinach in a pan with a little olive oil until wilted.
4. Warm the tortillas and spread a layer of tahini or vegan sour cream if desired.
5. Add a portion of quinoa, roasted sweet potatoes, sautéed spinach, and fresh avocado slices to the center.
6. Roll up the burrito and serve immediately.

This burrito brings a wonderful combination of creamy avocado, roasted sweet potato, and fresh spinach. It’s a healthy yet indulgent meal that can be enjoyed at any holiday gathering, offering comfort without compromising on nutrition.

Vegan Apple and Pecan Holiday Burrito

The Vegan Apple and Pecan Holiday Burrito is a sweet and savory treat that captures the flavors of the season. Roasted apples, toasted pecans, and a hint of cinnamon create a festive, heartwarming filling that’s perfect for a holiday meal or as a light lunch during a busy day.

Ingredients:

• 2 large apples, peeled, cored, and diced
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ cup pecans, chopped
• 1 tablespoon maple syrup
• 1 cup cooked quinoa or farro
• 4 large tortillas
• ¼ cup coconut yogurt (or any plant-based yogurt)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced apples in olive oil, cinnamon, and ground ginger. Spread them on a baking sheet and roast for 20-25 minutes until tender.
3. In a dry skillet, toast the chopped pecans over medium heat for 3-4 minutes, until golden and fragrant.
4. Warm the tortillas and spread a layer of coconut yogurt on each one.
5. Add a portion of cooked quinoa or farro, roasted apples, toasted pecans, and a drizzle of maple syrup.
6. Roll up the burritos tightly and serve warm.

This deliciously sweet and nutty burrito is perfect for those craving a light but flavorful meal. The apples add a comforting warmth, while the pecans provide a crunchy texture that complements the creamy yogurt and quinoa. It’s a festive option that combines the best of fall flavors in a handheld delight.

Spicy Jackfruit and Avocado Burrito

The Spicy Jackfruit and Avocado Burrito is a zesty, flavorful dish that brings the heat with tender jackfruit, spicy seasoning, and creamy avocado. This burrito is a fantastic choice for those who enjoy bold, vibrant flavors that are perfect for the holiday season.

Ingredients:

• 1 can young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1 cup cooked rice (white, brown, or cilantro-lime)
• 4 large tortillas
• ¼ cup salsa (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat and add the shredded jackfruit. Cook for 7-10 minutes, allowing it to crisp slightly.
2. Add the smoked paprika, chili powder, cumin, salt, and pepper to the jackfruit. Stir to coat evenly and cook for another 3-4 minutes.
3. Warm the tortillas and layer with a portion of cooked rice, followed by the spicy jackfruit and avocado slices.
4. Drizzle with salsa if desired and roll up the burrito tightly.
5. Serve immediately, garnished with fresh cilantro if desired.

This spicy and creamy burrito offers a perfect balance of heat and smoothness. The jackfruit mimics the texture of pulled pork, making it a great vegan alternative, while the avocado cools down the spiciness, creating a well-rounded, satisfying meal.

Crispy Tofu and Sautéed Veggie Burrito

The Crispy Tofu and Sautéed Veggie Burrito is a crunchy, savory option packed with protein and fresh veggies. The crispy tofu provides a satisfying bite, while the sautéed bell peppers, onions, and mushrooms bring a touch of umami and freshness, making this a well-rounded and flavorful holiday burrito.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 cup bell pepper, sliced
• 1 cup onion, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 cup cooked rice or quinoa
• 4 large tortillas

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the pressed tofu into cubes and toss with soy sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
3. In a skillet, sauté the bell peppers, onions, and mushrooms in a bit of olive oil for about 5-7 minutes until tender. Stir in balsamic vinegar and cook for an additional 2 minutes.
4. Warm the tortillas and layer with a portion of cooked rice or quinoa, crispy tofu, and sautéed veggies.
5. Roll up the burrito tightly and serve warm.

This burrito is an absolute winner for those who crave a crispy, savory, and wholesome meal. The tofu provides a satisfying texture, while the sautéed vegetables offer freshness and depth of flavor. Perfect for a festive lunch or dinner!

Caramelized Onion and Pumpkin Seed Burrito

The Caramelized Onion and Pumpkin Seed Burrito is a savory yet slightly sweet burrito that celebrates the flavors of autumn. With caramelized onions and crunchy pumpkin seeds, this burrito offers a hearty and satisfying meal that’s both nutritious and festive.

Ingredients:

• 2 medium onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme
• ½ cup roasted pumpkin seeds
• 1 cup cooked black beans
• 1 cup cooked brown rice
• 4 large tortillas
• ¼ cup vegan cream cheese or tahini sauce

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions and cook for 15-20 minutes, stirring occasionally, until they are caramelized and golden brown. Add balsamic vinegar and thyme, and cook for another 2-3 minutes.
2. Warm the tortillas and spread a layer of vegan cream cheese or tahini sauce on each one.
3. Add a portion of cooked brown rice, black beans, caramelized onions, and roasted pumpkin seeds to the center of each tortilla.
4. Roll up the burrito tightly and serve immediately.

This burrito is full of rich, comforting flavors and textures. The caramelized onions add a deep sweetness that pairs perfectly with the savory beans and rice. The crunchy pumpkin seeds elevate the dish with an added texture, making it an unforgettable holiday treat.

Mango and Black Bean Burrito

The Mango and Black Bean Burrito is a bright, tropical-inspired dish that combines the sweetness of mango with the earthy flavors of black beans. Perfect for those who want something refreshing yet filling, this burrito offers a lovely contrast of flavors and textures, making it an ideal option for holiday gatherings.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup cooked rice (white or brown)
• 1 tablespoon lime juice
• 4 large tortillas
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
2. Warm the tortillas and spread a portion of cooked rice in the center of each.
3. Add the seasoned black beans, diced mango, and a drizzle of lime juice.
4. Roll up the tortillas tightly and serve, garnished with fresh cilantro if desired.

This burrito is the perfect blend of sweet, savory, and spicy, offering a tropical twist on the classic burrito. The mango adds a juicy freshness that contrasts beautifully with the earthy beans, creating a festive and flavorful meal ideal for holiday feasts.

Vegan Cauliflower and Chickpea Curry Burrito

The Vegan Cauliflower and Chickpea Curry Burrito is a flavorful, aromatic dish that packs a punch with rich curry spices, roasted cauliflower, and protein-packed chickpeas. This hearty burrito is perfect for those who enjoy bold, savory meals with a touch of spice and warmth.

Ingredients:

• 1 small head of cauliflower, chopped into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 4 large tortillas
• ¼ cup vegan yogurt (optional, for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas in olive oil, curry powder, turmeric, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until the cauliflower is tender and golden.
3. Warm the tortillas and spread a layer of vegan yogurt (if using) on each.
4. Add a portion of cooked quinoa or rice, followed by the roasted cauliflower and chickpeas.
5. Roll up the tortillas tightly and serve warm.

This vibrant, curry-flavored burrito is full of satisfying spices and rich flavors. The roasted cauliflower provides a hearty texture, while the chickpeas add protein and earthiness, making this a perfect festive meal for the holidays.

Lentil and Spinach Holiday Burrito

The Lentil and Spinach Holiday Burrito combines wholesome lentils with nutrient-rich spinach, creating a hearty and nourishing meal that’s both satisfying and healthy. The spices add depth to the dish, while the avocado brings creaminess to balance the flavors.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon turmeric
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1 cup cooked rice or quinoa
• 4 large tortillas

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the cooked lentils, cumin, paprika, turmeric, salt, and pepper. Stir to coat and cook for 5-7 minutes, allowing the lentils to absorb the spices.
2. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
3. Warm the tortillas and layer with cooked rice or quinoa, the lentil-spinach mixture, and avocado slices.
4. Roll up the tortillas tightly and serve immediately.

This burrito is packed with protein, fiber, and essential nutrients, making it both satisfying and healthy. The earthy lentils, fresh spinach, and creamy avocado create a flavorful combination that is perfect for a hearty holiday meal.

Vegan Stuffed Bell Pepper Burrito

The Vegan Stuffed Bell Pepper Burrito brings the flavors of stuffed bell peppers into a convenient, portable burrito form. The combination of rice, beans, and roasted bell peppers makes for a filling meal, while the zesty tomato sauce and fresh herbs bring everything together beautifully.

Ingredients:

• 2 large bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 cup cooked rice (white, brown, or wild rice)
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (or ½ cup tomato sauce)
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 4 large tortillas
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the halved bell peppers with olive oil and roast on a baking sheet for 20-25 minutes, until tender.
3. In a skillet, heat the cooked rice, black beans, diced tomatoes (or tomato sauce), oregano, garlic powder, salt, and pepper. Stir until heated through, about 5 minutes.
4. Warm the tortillas and spoon a portion of the rice and bean mixture into each.
5. Top with the roasted bell pepper halves and garnish with fresh parsley.
6. Roll up the burrito tightly and serve immediately.

This burrito combines all the flavors of a classic stuffed bell pepper, but in a more convenient, on-the-go form. The roasted bell peppers add a smoky sweetness, while the rice and beans create a hearty, satisfying base. Perfect for a flavorful holiday meal!

Note: More recipes​ are coming soon!