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!

close up of a burrito with colorful filling, wrapped in foil

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.

white pot with onion, red pepper and garlic

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.

white pot with beans, rice, corn, salsa and more

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.

white pot with vegetarian burrito mixture in it, cooked

What to serve with vegan burritos

square image of vegan burrito wrapped in foil
4.89 stars (78 ratings)

Vegan Burritos

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!
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 8 people


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

For serving:

  • 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!

Freezer burritos

  • 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.


  1. The mixture also make a great burrito bowl, without a tortilla but with lots of toppings. 
  2. 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.
  3. 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.
  4. 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.


Serving: 1of 8 serving | Calories: 245kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 734mg | Potassium: 501mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1944IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 2mg
Course: Main Course
Cuisine: Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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!


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  1. Prepared these for the first time last evening. Wow, a real hit with the husband! I did cook the rice separately the night prior. After folding the burrito, I toasted it slightly in a cast-iron skillet with vegan butter and……it was magic!! Thank you for a keeper, Nora!!

  2. How much avocado/ guacamole did you put in the recipe? Calorie counting is important for my routine, and if I add too much it can throw off my numbers. Thank you!


    1. Avocado/guacamole is not included in the nutrition estimate here, and I do not measure my own food, so you will have to take note and measure how much you put in to figure out calories. I have updated the recipe to note this, the information is for the filling only, as tortillas can vary greatly in terms of calories, as well as anything else you may put in it. Hope that helps, thank you!

  3. These are fabulous. Made in my Instant pot and they were perfect. This is the first recipe I have tried from Nora Cooks, I will not be the last.

  4. Made this last night and it got rave reviews.  Will be in my weekly rotation. Tonight leftovers will be served in bowls?

  5. i made this with leftover rice I had (hence reduced the water to half or less) and it was excellent. Thank you!

  6. This recipe is NUTS!! My boyfriend and I LOVED how flavorful it came out. I don’t like tortilla wraps so I enjoyed the filling by itself, topped with avocado slices. Easily the best burrito recipe on the internet. I also loved how I could set the instant pot to cooking mode and go about other things.

  7. I made this today in my instant pot but since their were several comments on the burn from saute first, I sauteed the onion, garlic,red peppers (and I added chopped
    zucchini ) in skillet first then transferred to instant pot. added all the remaining ingredients but added vegetable broth(same 2 cups) instead of water for more flavor. It was amazing!! Thanks so much for a great recipe!!

  8. Omg. What a life saver recipe! Made it tonight in our Instapot. It was so delicious and for a busy Mom, working from home, teaching her 5yo and doing everything else it was the perfect amount of time. Thank you Nora! 

  9. This is a go to recipe in my house with picky eaters and a husband who wants a hearty meal. I love that I can throw it in the instant pot and walk away. And it’s so healthy!!! Thank you so much!!!!

    Nora, do you have any other recipe recommendations that are similar – throw it in the instant pot and get on with my life?

    1. I just sent in a review and forgot to mark it 5 Stars. Can you fix that? The recipe deserves it! Thanks!

      1. Thanks so much!! I can’t mark it 5 stars, but you are still able to go back in and give a 5 star rating. It’s much appreciated!!

  10. I made these tonight and everyone in the house loved them! When, not if, I make them again I will cut down on the rice a bit and increase the beans. I think you could easily doubt the kale, I didn’t even notice it and it’s so good for you! Thank you for a super easy, healthy, yummy dinner!

  11. So delicious! I’ve made it every week for the last three weeks and even meat-lovers devour it.

  12. Made this for the first time tonight, and it was DELICIOUS!
    So easy in the instant pot, and will now be a regular recipe in our household.
    Added fresh diced jalapeño for kick. 

    Thank you for developing and sharing this wonderful recipe!

  13. I made this tonight after having to pause it from my rotation as I was on Whole30. I forgot how much my family enjoys it! It’s so simple, easy, healthy, and flavorful. Thank you so much for this recipe!

    Oh, also, I only had basmati rice on hand and cooked it for the same amount of time and it came out perfect.

    1. I would actually just let it sit for several minutes, covered in the Instant Pot. Letting the pressure release naturally usually helps, but I noticed if I release the pressure myself (when cooking any kind of rice in the IP) there is excess water. After you have let it sit, just stir the mixture together and it shouldn’t be too wet, it will all come together. Hope that helps!

  14. Made this in the Instant pot–subbed green pepper and spinach for the red pepper and kale. We were so impressed. Going to try to freeze a batch so we can get away from buying frozen burritos. Thank you!

  15. This was such an easy delicious recipe! Love that it can all go in the Instant Pot too! This was a HUGE hit at our house and will be permanently on our Coronavirus Stay Home Menu! Thank you for the delicious recipe

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