Vegan Burrito (Better than Chipotle)

The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!

I do not have a Taco Bell near me or a Chipotle but we do have a great little Mexican restaurant about an hour away, and they have a great vegan burrito. They’re simple and tasty.

My husband either orders the burrito bowl or tacos and I always order the loaded veggie bean burrito, without the sour cream and cheese, and I have avocado added.

We don’t get there often so I thought I would recreate them at home.

I have to say with all honesty my vegan burritos are so much better!! The filling is meaty, fresh, crispy, creamy, perfectly seasoned and full of traditional Mexican flavours like cilantro and lime juice.

This Vegan burrito recipe will have vegetarians and meat eaters alike drooling!! That’s how good it is! And no these are not made in an instant pot! Lol!

My oldest daughter loves Mexican food and almost always phones or emails me after making this recipe, she loves it so much!

How to make The Ultimate Vegan Burrito:

There are a few different components for this recipe but they are all easy and it is so worth it! You will make these burritos again and again, Trust me!

Get your rice cooking, or feel free to use left over rice if you have it

Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry.

Make the vegan taco meat (you can easily make this a day or two before and reheat)

While taco meat is cooking, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot.

How to assemble the burritos (In this order, spread on tortilla):

• refried black beans (Amy’s brand is great!)
•  taco meat
• cooked rice
• Pico de Gallo Salsa
• some sliced avocado
• Good drizzle of chipotle mayo or vegan sour cream
• Shredded lettuce

Now to wrap the burrito, fold both sides in about half way. Then with your thumbs, fold up the bottom of the tortilla, over the filling and start rolling, tucking in as you go. Slice in half and enjoy
Serve with hot sauce and or salsa verde if you like ? For full recipe ingredients and instructions see recipe card below

Can you freeze burritos?

Yes you absolutely can. Just leave out the fresh ingredients.(I only add the taco meat, rice and beans if I am freezing them) Then wrap burritos individually in plastic wrap, place in a large freezer bag and freeze.
To reheat from frozen: defrost burrito in fridge overnight or in microwave (defrost setting). Reheat in oven or microwave. If using microwave crisp in a pan afterwards on medium heat for a few minutes on each side. Top with the fresh toppings when serving!

Ok let’s make some Vegan Burritos! They’re

super satisfying

full of protein

addicting!

easy to make

healthy

better than Chipotle

a great family dinner

easily gluten free

absolutely delicious and addicting!

kid friendly

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

Want more more tasty Vegan Mexican recipes?Check these out:  

• 10 Minute Nacho Cheese Sauce
• Tasty Tex Mex Vegan Taco Meat Recipe
• Vegan Crunchwrap Supreme (Taco Bell)
• Easy Homemade Guacamole
• Restaurant Style Salsa Recipe
• The Best Vegan Nachos Ever! (Fully Loaded)
• Best Refried Black Beans

Vegan Burrito (Better than Chipotle)

★★★★★ 5 from 3 reviews

• Author: Verna
• Prep Time: 30 Minutes
• Cook Time: 30 Minutes
• Total Time: 1 hour
• Yield: 8-10 Servings 1x
• Category: Mains, Gluten free,
• Method: Stovetop
• Cuisine: Mexican

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Description

The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!

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Scale 1x2x3x

Ingredients

• cooked rice, 3 cups or so ( I use white basmati)
• 1 Recipe Pico De Gallo 
• 1 Recipe Vegan Taco Meat
• 1 can refried black beans ( I love Amy’s) or try my recipe here
• 1–2 avocados
• Iceberg lettuce, shredded (3 cups or so)
• 8–10 large flour tortillas, regular or gluten free (I use extra large tortillas)

3 Ingredient Chipotle Mayo (easily doubled):

• 1/3 cup vegan mayonnaise ( I use Vegenaise)
• 1 tablespoon pickled jalapeño juice
• 1 tablespoon sauce from small can of Chipotle Peppers in Adobe Sauce

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Instructions

How to make the Ultimate Vegan Burrito:

There are a few different components for this recipe but they are all easy and it is so worth it! You will make these burritos again and again, Trust me!

1. Get your rice cooking, or feel free to use left over rice if you have it
2. Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry.
3. Make the vegan taco meat (you can easily make this a day or two before and reheat)
4. While taco meat is cooking, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot.

 To assemble the burritos (In this order, spread on tortilla):

1. refried black beans (approx 1/4 cup or less)
2. taco meat (approx 1/3 cup)
3. cooked rice (approx 1/4 cup)
4. Pico de Gallo Salsa (be generous it’s so good!)
5. some sliced avocado
6. Good drizzle of chipotle mayo or vegan sour cream
7. Shredded lettuce
8. To wrap the burrito, fold both sides in about half way. Then with your thumbs fold up the bottom of the tortilla, over the filling and start rolling, tucking in as you go.
   (see step by step photos above). Slice in half and enjoy
9. Serve with hot sauce and or salsa verde or super tasty as is!?

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Notes

• I use extra large flour tortillas for this recipe, if using regular size you might want to add a little less filling to make sure you don’t overstuff your burrito.
• feel free wrap tortillas in foil and warm in oven for a minute or two before wrapping or
• If you’d like the burrito crisped (after they’re filled) heat in pan on medium heat for a couple of minutes on each side then slice and enjoy!
• I use white basmati rice for this recipe. A good tip is to rinse your rice really really well before cooking! It makes all the difference. Add rice to pot or bowl fill with cold water, mix rice with your hands, drain water. Repeat 4-5 times until water runs clear. Then proceed to cook according to pkg instructions. ( 2 cups rice to 3 cups water – I love my rice cooker?)

Can you freeze burritos?

• Yes you absolutely can. Just leave out the fresh ingredients. (I only add the taco meat, rice and beans if I am freezing them) Then wrap burritos individually in plastic wrap, place in a large freezer bag and freeze.
• To reheat from frozen: defrost burrito in fridge overnight or in microwave (defrost setting). Reheat in oven or microwave. If using microwave crisp in a pan afterwards on medium heat for a few minutes on each side. Top with the fresh toppings when serving!

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