Quick Bean and Rice Burritos Recipe photo by Taste of Home
Total Time
Prep/Total Time: 25 min.
This classic vegan burrito is packed with rice and beans for a filling plant-based meal that's so easy to make.

Updated: Jan. 30, 2024

Want a hearty vegan burrito that’s ready even faster than a fast-food burrito? Whip up quick homemade burritos with help from instant rice and canned beans. This shortcut vegan recipe cuts down on cook time and animal products while still providing all the Mexican flavors you crave. Here’s how to make vegan burritos!

Vegan Burrito Ingredients

ingredients for vegan burritosTMB studio

  • Water
  • Uncooked instant brown rice
  • Olive oil
  • Green pepper
  • Chopped onion
  • Minced garlic
  • Chili powder
  • Ground cumin
  • Crushed red pepper flakes
  • Canned black beans
  • Flour tortillas
  • Salsa
  • Optional: avocado slices or guacamole, lime wedges, vegan sour cream, additional salsa


Step 1: Cook the rice

top view of rice cookingTMB studio

In a small saucepan, bring the water to a boil. Add the rice and return to a boil. Then reduce the heat, cover and simmer for 5 minutes. Remove the saucepan from the heat and let it stand covered until all the water is absorbed, about 5 minutes.

The great thing about instant rice (as its name suggests!) is that it cooks in a fraction of the time of regular rice.

Editor’s Tip: Avoid stirring while it’s cooking so it doesn’t become mushy.

Step 2: Make the burrito filling

mixing together the burrito fillingTMB studio

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers and onions, cook until tender, about 3 to 4 minutes. Add the garlic and cook for one minute longer. Then add the chili powder, cumin and red pepper flakes and stir to combine.

Stir in the beans and rice and cook until heated through, about 4 minutes. Stir in the salsa and remove from the heat.

Step 3: Fill the burritos

filling and wrapping a burrito TMB studio

Spoon about 1/2 cup of filling off-center on each tortilla. Fold the sides and ends over the filling and roll up. Serve with optional toppings as desired.

Editor’s Tip: This is how to fold a burrito so the toppings won’t spill out.

Vegan Burrito Variations

These vegan burritos are the perfect vehicle for an extra serving of veggies. Try adding sauteed corn, zucchini or mushrooms. If you’re craving more protein and texture, add some crispy tofu or tempeh. For a richer-tasting burrito, add homemade guacamole. Shredded vegan cheese also goes nicely inside a burrito.

Vegan Burrito Tips

How do you store vegan burritos?

Want to make these into a freezer meal? Wrap each burrito tightly in foil and place in a freezer-safe zip-top bag for up to three months. To eat, thaw in the fridge overnight, then unwrap and reheat in the microwave until warm, one to two minutes.

To reheat vegan burritos from frozen, place wrapped burritos on a baking sheet and heat in a 400ºF oven for 45 minutes. Then unwrap and return to the oven for another 10 minutes to crisp up.

How do you make gluten-free vegan burritos?

The great news is that all the burrito fillings (rice, beans, guacamole and salsa) are naturally gluten-free. If you have a gluten sensitivity, be sure to use wheat-free tortillas that are expressly marked “gluten-free.”

Watch how to Make Quick Bean and Rice Burritos

Quick Bean and Rice Burritos

Prep Time 25 min
Yield 8 servings.


  • 1-1/2 cups water
  • 1-1/2 cups uncooked instant brown rice
  • 1 tablespoon olive oil
  • 1 medium green pepper, diced
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 10 flour tortillas (8 inches), warmed
  • Optional: Avocado slices, lime wedges, vegan sour cream and salsa


  1. In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand until water is absorbed, about 5 minutes.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in chili powder, cumin and red pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat.
  3. Spoon about 1/2 cup filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts

1 burrito: 345 calories, 7g fat (1g saturated fat), 0 cholesterol, 544mg sodium, 61g carbohydrate (2g sugars, 6g fiber), 10g protein.

These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida