This vibrant Chipotle Vegan Burrito is a quick, satisfying, and flavor-packed plant-based meal perfect for any day of the week.
Loaded with fiber-rich black beans, zesty cilantro-lime rice, fresh pico de gallo, and creamy avocado, it offers plant-based protein and heart-healthy fats while staying low in saturated fat.
Easy to assemble, it’s ideal for meal prep or a wholesome weeknight dinner.
Vegan Burrito with Cilantro Rice
Equipment
- 1 medium skillet
- 1 medium bowl
- 1 Rice cooker or saucepan
- 1 spoon or spatula
- 1 cutting board
- 1 knife
Ingredients
Cilantro-Lime Rice:
- 1 cup long-grain rice uncooked
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro chopped
- ½ tsp salt optional, for cooking water
Chipotle-Lime Black Beans:
- 2 cans 15 oz each black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce + 2 tbsp sauce finely chopped
- 1 –2 tbsp fresh lime juice
- Salt to taste
Pico de Gallo:
- 1½ cups tomatoes diced
- ½ cup onion finely diced
- ½ cup fresh cilantro chopped
- 1 –2 tbsp fresh lime juice
- Salt to taste
For Serving:
- 4 large tortillas 10-inch
- 1 large avocado sliced or cubed
- ½ cup vegan sour cream or vegan mayo optional, mix with hot sauce if desired
Instructions
- Prepare the Cilantro-Lime Rice: Begin by cooking 1 cup of long-grain rice according to package instructions, either in a saucepan with water and a pinch of salt or using a rice cooker for convenience. Once cooked, remove the rice from heat and let it sit covered for 2–3 minutes. Fluff the rice gently with a fork to separate the grains and prevent clumping. Immediately stir in 2 tablespoons of freshly squeezed lime juice and ½ cup of finely chopped cilantro. Taste the rice and add more salt or lime juice if desired. Keep the rice covered to retain warmth until ready to assemble the burritos.
- Heat the Chipotle-Lime Black Beans: In a medium skillet, pour in the drained and rinsed black beans (2 cans, 15 oz each). Add 1 finely chopped chipotle pepper along with 2 tablespoons of its adobo sauce for a smoky, slightly spicy flavor. Place the skillet over medium heat and stir occasionally to ensure the beans heat evenly, about 2–3 minutes. Once the beans are warm, remove from heat and stir in 1–2 tablespoons of fresh lime juice. Season with salt to taste, adjusting according to your preference. Cover the skillet to keep the beans warm and flavorful while you prepare the pico de gallo.
- Make the Fresh Pico de Gallo: In a medium mixing bowl, combine 1½ cups of finely diced tomatoes, ½ cup of diced onion, and ½ cup of chopped fresh cilantro. Drizzle in 1–2 tablespoons of fresh lime juice and sprinkle with salt to taste. Mix gently but thoroughly, ensuring the lime juice coats all the vegetables for a bright, zesty flavor. Taste the mixture and adjust lime or salt if needed. Set aside at room temperature to allow the flavors to meld while you prepare the tortillas and avocado.
- Prepare the Tortillas: Place a large 10-inch tortilla in a clean skillet over medium heat. Heat each side for about 15–20 seconds, just until soft and pliable. Avoid browning or crisping the tortillas too much, as you want them flexible for rolling without tearing. Once warmed, transfer to a flat plate and cover loosely with a clean kitchen towel to maintain softness while you assemble the burritos. Repeat with all four tortillas.
- Slice the Avocado and Prepare Toppings: Slice 1 large avocado into thin strips or cubes. If using vegan sour cream, stir in a small amount of hot sauce to create a mildly spicy cream if desired. Keep these toppings ready in separate bowls so assembly is smooth and quick.
- Assemble the Burrito: Lay a warmed tortilla flat on your work surface. Start by adding a generous layer of cilantro-lime rice in the center, leaving about 2 inches of space on the edges to prevent overflow. Next, spoon a portion of the warm chipotle-lime black beans over the rice. Follow with a hearty scoop of pico de gallo, then add a few slices or cubes of avocado. Finally, drizzle with vegan sour cream or your spicy mayo mixture if desired. Be mindful not to overfill to make folding easier.
- Fold and Roll the Burrito: Fold the left and right edges of the tortilla inward, covering the sides of the filling. Gently tuck the top flap of the tortilla under the filling, then begin rolling the burrito tightly from the bottom up, using your hands to keep the contents snug. Continue rolling until the burrito is fully sealed. If needed, press lightly on the seam to secure the wrap. Repeat this process with the remaining tortillas and fillings.
- Serve and Enjoy: Cut the burrito in half diagonally for a visually appealing presentation if desired. Serve immediately while warm, paired with extra pico de gallo, lime wedges, or a side salad for a complete meal. These burritos are perfect for a quick lunch, satisfying dinner, or easy meal prep. Leftovers can be stored for reheating without losing flavor or texture.
Notes
- For a milder flavor, reduce or omit the chipotle pepper and adobo sauce, or substitute with smoked paprika and a touch of cumin.
- Make the cilantro-lime rice ahead of time and keep it covered to stay fluffy and warm.
- Use ripe avocado for a creamy texture that complements the spicy beans perfectly.
- For extra protein, consider adding grilled tofu, tempeh, or cooked quinoa to the burrito.
- Leftover burritos can be wrapped tightly in foil and refrigerated for up to 3 days.
Chef’s Secrets for Maximum Flavor
To elevate the flavor of this vegan burrito, the key is layering and balance.
Gently fluffing the rice after cooking prevents it from becoming mushy, while fresh lime juice and chopped cilantro brighten every bite.
When cooking the black beans, allow them to simmer just long enough to absorb the smoky chipotle flavor without becoming dry.
For the pico de gallo, chopping the tomatoes and onion uniformly ensures every bite has a harmonious mix of freshness, tang, and mild heat.
Don’t skip the avocado—it provides a creamy counterpoint to the spicy beans, balancing the burrito’s overall flavor.
Serving Suggestions to Impress Guests
This burrito works well on its own or paired with light, fresh sides.
Serve with extra pico de gallo, a simple corn salad, or a tangy slaw to add crunch and brightness.
For a fun brunch or casual dinner, slice the burrito in half and arrange on a colorful platter with lime wedges.
You can also serve it with a side of plant-based yogurt dip or your favorite hot sauce for added richness and spice.
The burrito’s versatility makes it ideal for casual meals or meal-prep-ready lunches for the week.
Storage Tips for Freshness
If you plan to store leftovers, wrap each burrito individually in foil or parchment paper to maintain shape and prevent drying.
Refrigerate for up to 3 days.
When reheating, use a skillet or oven at medium heat to preserve the tortilla’s softness while warming the filling evenly.
Avoid microwaving directly in the foil.
You can also freeze the burritos for up to one month—just thaw in the refrigerator overnight before reheating.
Keep avocado and sour cream separate if preparing ahead, adding them just before serving for optimal freshness.
Frequently Asked Questions
1. Can I make this burrito gluten-free?
Yes! Simply swap regular tortillas for certified gluten-free tortillas or large corn tortillas. The filling itself is naturally gluten-free, so the substitution is seamless and keeps the flavor intact.
2. How can I make it less spicy?
Reduce or omit the chipotle pepper and adobo sauce, or replace with a combination of smoked paprika and a small pinch of cumin. You can also keep the vegan sour cream on the side to help balance heat.
3. Can I prepare this ahead of time?
Absolutely! You can cook the rice, beans, and pico de gallo ahead. Keep each component in separate airtight containers, and assemble the burritos just before serving to ensure freshness and optimal texture.
4. Can I add extra protein to the burrito?
Yes, adding grilled tofu, tempeh, or even cooked quinoa increases protein content while maintaining the plant-based profile. Simply layer it with the beans and rice before rolling.
5. How do I keep the tortilla from tearing?
Warm the tortillas briefly before filling; this makes them more pliable and easier to roll. Avoid overfilling and fold the edges gently for a secure, tear-free wrap. Covering them while rolling also helps maintain flexibility.
