The filling for these vegan burritos is ULTRA flavorful, satisfying and easy to make. The mixture can be made on the stove top or using an Instant Pot. No one will miss the meat and dairy!
These are truly my favorite burrito recipe to make at home. The filling is anything but boring, and the ingredients are super simple and mostly pantry staples. Plus, they are freezer friendly! So make a double batch and have delicious burritos ready any time you get a burrito craving.
No one will miss the meat in these mouthwatering vegetarian burritos. Serve with the toppings of your choice, like vegan sour cream, shreddable vegan cheese (make your own or use something like daiya shreds), lettuce, chopped tomato and more.
How to make them
The burrito filling is made in 1 pot, either on the stovetop or Instant Pot. I’ve included instructions for both. Scroll to the bottom for the full recipe and/or to print.
In a pot on the stove, saute the onion, red bell pepper and garlic for a few minutes.
Now add all the other ingredients: drained and rinsed black beans, brown rice, corn, kale, salsa, water, spices and salt. Stir, then bring to a boil. Lower heat to a simmer, cover, and cook for about 45 minutes, until the rice is cooked.
Let the mixture sit in the pot for an additional 10 minutes, covered.
Instant Pot Tips
Some people have reported getting a burn message when they make this recipe in the Instant Pot. To avoid it, after you saute the onion, pepper and garlic, add a few tablespoons of water and scrape the bottom to get off any stuck pieces of vegetables.
Then add the rest of the ingredients, stir and cook for 24 minutes. I have never had trouble with a burn message, but if you do, you might just want to stick with the stovetop version.
What to serve with vegan burritos
- Instant Pot Refried Beans
- Instant Pot Spanish Rice
- Vegan Queso
- Vegan Nacho Cheese
- Restaurant Style Salsa
For the burrito filling:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped small
- 3 cloves garlic, minced
- (1) 15-ounce can black beans, drained and rinsed
- 1 1/2 cups uncooked short grain brown rice
- 1 1/2 cups corn (frozen, fresh or canned)
- 1 cup finely chopped kale
- 12 oz medium style salsa
- 2 cups water
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or more to taste
- 8 burrito sized flour tortillas *use gluten free if needed
- 2-3 cups chopped lettuce
- Vegan Sour Cream
- vegan cheese shreds
- chopped avocado or guacamole
- chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices
- hot sauce
Stove top instructions
- In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.
- Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.
To make using an Instant Pot
- Press the saute function on the Instant Pot and warm the olive oil in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.
- Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.
Assemble the burritos
- Spoon some of the mixture into the centers of the tortillas. Add whatever additional toppings you'd like such as vegan sour cream, vegan cheese shreds, lettuce, etc. Fold two sides over the filling and roll up. Enjoy!
- Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.
- The mixture also make a great burrito bowl, without a tortilla but with lots of toppings.
- Feel free to leave out a vegetable if you don't like it or don't have it on hand, such as the red bell pepper or kale. Baby spinach could also be subbed for kale.
- The kind of salsa you use will greatly affect the flavor, so use one you like! I almost always use Trader Joe's salsa authentica.
- Nutrition is an estimate only and was calculated for the bean/rice filling only. Vegan sour cream, avocado, and tortillas are not included, as the amount and brand vary greatly.
This recipe was originally posted in March 2018 and has been republished with new photos and writing March 2020. I’m always working to improve my recipes, thank you!
Made the recipe as written and it was delicious! Glad I made extra for freezing. Will make a quick and nutritious dinner during the week!
It’s fantastic you loved the recipe, and had leftovers for the week! Thanks for you fabulous feedback and review!
I was craving a burrito BIGTIME and know you’d have the perfect recipe. I was right!! Your recipes always come though Nora 🙌
I boosted the protein by adding 1 cup of Noble Plate Meatless Grounds and used a Joseph’s lavash as the wrap.
Hi Karen. I am so glad you are enjoying my recipes! You burrito sounds so good! Thanks for sharing your wonderful feedback and review!
These burritos are so delicious and satisfying! I made the instant pot version, and I love how quickly and easily everything came together. These are definitely going into my regular rotation!
Hi Coby. I’m glad you liked these so much, and that they are going on your meal rotation! Thanks for sharing your fantastic feedback!
Hi Nora! Is it possible to make this with white rice? Would that change the cook time?
Yes you can use white rice, simply only cook for 15 minutes instead of 45. Thanks, and hope you enjoy!
Made this tonight and added finely cubed sweet potato. My mom was here for dinner and doesn’t tolerate spice very well, so I subbed the salsa with a can of fire roasted tomato. LOVE this recipe any way we end up making it!!!
Thank you for you wonderful review and ideas! I’m glad you guys are loving the burritos! I love the flexibility of the recipe as well! Happy cooking!
Made this tonight and Hubby and I both loved it. He said “that’s a keeper. Don’t lose it.” Thank you for sharing this recipe with us.
That’s wonderful to hear, Barbara! I’m so glad you and your husband loved the burritos!
This recipe is perfect as written. Thank you for sharing this super easy, delicious meal. It is a go-to for my family on those nights when Mom’s too tired to cook. ? Its great left over too!
Thank you for your great feedback, Deborah! I’m so glad you love it! Easy and delicious is the best! Happy cooking!
This recipe is a winner. My picky omnivore kids gobbled them up. Looking forward to leftovers tomorrow for lunch. Thank you!
Thank you for sharing your wonderful feedback! I’m so glad you guys loved the burritos!
I have made this several times. I really enjoy it. Thank you.
This was so easy and so delicious! Very hearty and satisfying.