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. I will share with my Native american family and friends, i would like to to see how vegan food can be just as appealing as regular food.

  2. I made this with the instant pot instructions.  I was skeptical (due to the raw brown rice combined cooked bean and corn), but it was AMAZING!  So hearty, tasty and nutritious!  This recipe is a keeper, and I can’t wait to experiment with more of Nora’s recipes!

    Thanks, Nora!  

    1. Hi Susie! It sounds like you make be new to my site. If so, welcome! I’m glad you loved the burritos! Thank you for taking time to share your wonderful review and comments. Enjoy your journey through my recipes!

  3. This is such a delicious, flavoursome and hearty dish! Devoured it with some avocado, vegan cheese sauce and lettuce. Will definitely be on repeat in our household.

    1. Thank you for the great review and comments! I’m glad you loved the burritos, and thrilled they’ll be on your meal rotation!

    2. Love this recipe
      I don’t use it for burritos but as a bomb topping for my loaded sweet potato fries with avocado and extra salsa! Thanks for the recipe

  4. I do not exaggerate when I say this is the best recipe my family has ever tried, vegan or not. Both kids and my husband all love it, which is a rare occurrence! We make it in the Instant Pot and leave out the peppers and hot sauce. The avocados and sour cream are a must. It is so hearty and filling and delicious. Thanks for the awesome recipe!

    1. Hi Tracy! You are welcome! Thank YOU so much for taking time to share your great review and sincere comments. I’m thrilled that you guys love the burritos!

  5. I’m a non-vegan so it’s a bit hard for me to rave about anything vegan. My vegan kids were coming over for dinner, and Mexican was on my mind, so I found this recipe at the top of a Google search…. right where it belongs. I was highly skeptical about what I was preparing and what the outcome would be, and I followed the recipe to the letter including the vegan sour cream. I was shocked, as was everyone else, how delicious these burritos were. Best burritos ever and I did not miss the meat. Next time I’ll spice them up a bit more with some hot sauce but even the mildly spiced versions were great… do not forget the cilantro garnish because that was the crowning background flavor that really made it. I vegan-cheated and added some cheese during assembly. Since the kids ran away with leftover Care Packages, I now have to make another batch that I’ll freeze in meal-size containers. Thanks so much for sharing this recipe. This will be a staple at our home.

    1. Hi Graham! Thank you for sharing your very fun and sincere story! I’m so thrilled that everyone loved the burritos, and they were delicious for you all! I appreciate you taking time to share your wonderful review and fun comments! I’m glad the burritos will be a staple menu item in your home! Happy cooking!

  6. Made with kidney beans instead of black beans and added mushrooms. Cooked in Instant Pot but skipped the sauté part as I’m staying away from oil, and put it on for 12 mins instead of 24. Came out perfect, thanks for an awesome recipe.

    1. I’m glad you enjoyed the burritos, and they turned out great for you! Thank you for taking your time to share your wonderful review and comments!

  7. Hi Nora
    I would love to try out your vegan burrito recipe since my family we are strictly vegetarians. My son is on a gluten free,  nut free  and dairy free diet. Can I cook this in a rice cooker as I live in Singapore and always use a rice cooker to cook our rice dishes 

  8. This filling is very good, but use a rice that you are familiar with. The brand I used took about 2 hours and more liquid to cook. Dinner was late tonight but worth waiting for

  9. These were fantastic.  The only change we made was the addition of a sweet potato. The spices were perfect. Thank you for the recipe!

  10. This was my second time making these, and just like the first they were delicious! I completely forgot about adding in the kale though. We used romaine lettuce, diced tomatoes, Avocado, vegan sour cream, and vegan cheese as toppings. Excited that there was plenty leftover for us to be able to eat it for a few more meals. The pressure naturally releasing took about 20 minutes for me in my instant pot, overall still a quick and simple recipe to make any day of the week.

  11. Yummy!! and filling. I’m usually a big eater but two packed burritos fillld me up. I omitted the kale and added a bit more chili powder (maybe a bit too much) and the juice of 1/2 a lime to give it a bit more of a Mexican flair.

    1. Thanks for sharing your wonderful review! The burritos are definitely filling! I’m glad you enjoyed them!

    1. I’ve never tried it, but using couscous will change the cooking time, as it cooks for much less time than brown rice. It would probably be good though.

  12. I read all the reviews for these burritos and thought people were exaggerating and that they were too good to be true… but they’re all true! These were delicious. I’m not vegan so I made them with regular cheese and sour cream, and had them for 4 nights straight. Thank you for this receip!

  13. These are tasty and I’d make this again. I made my mix in advance and it dried up a bit– needed more salsa. Because it dried up a bit and I didn’t have extra salsa, it was missing some moisture and I wished I had something to add on top, like sour cream, salsa, or guac.

    Great recipe to serve to people who are not vegan–you do not miss the meat.

  14. First IP recipe that I follow that worked out perfectly and so delicious. This recipe will be made regularly. Perfect amount of spice, so flavorful and very filling. Thanks.

  15. Thank you for this simple, healthy and delicious recipe Nora! I recently switched to WFPB eating and am trying to come up with healthy recipes. Your site is a lucky find! I started with these yummy burritos, but I’ll be working my way through several more of your detailed recipes. Keep up the good work as new converts like me need help.

    1. Hi Kathy. Welcome to my site! I’m glad you loved the burritos, and hope you enjoy your journey through my other recipes! Let me know how it goes for you. Thank you for your great review, and happy cooking!

  16. I wasn’t able to eat it tonight, however I served to my family for Super Bowl nights.
    I ‘ll a this my husband is on his 3 one. I personally can’t wait until I make this again when I can eat. I love the simplicity of the recipe. I i had to make my own salsa( none in the house). Jesus loves you, and thank you

  17. Excellent, easy recipe. I cut back a bit on the rice (I used brown long grain) and water and doubled up on some of the veggies. Plus I added a couple of finely chopped carrots. I eat it as a bowl and top with plain vegan yogurt and mild jalapeno slices. My husband I both love it!

    I will be searching Nora Cooks for more great instant pot recipes.

  18. I follow the stovetop version (my instapot stopped sealing). I love this recipe. Just throw it all in the pot and the flavours come out amazing.

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