Vegetarian Bean and Rice Burrito

Vegetarian Bean and Rice Burrito
The Spruce
Ratings (126)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
565 Calories
6g Fat
107g Carbs
22g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like vegetarian burritos and vegan bean burritos (and who doesn't?), try making this easy vegan bean and rice burrito using leftover rice and plenty of Mexican spices. This is a quick and easy basic recipe for a vegetarian and vegan bean burrito. A simple vegetarian burrito is a perfect vegetarian dinner idea

Toss in some extra toppings such as non-dairy sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand. I'm personally not a purist when it comes to burritos: I always like mine with a bit of lettuce (preferably shredded to give it a bit of extra crunch), which some people think is heresy for a burrito, and I really think all vegetarian burritos need a little salsa, hot sauce or pico de gallo to tie it all together (this recipe recommends hot sauce, but if I had an open jar of salsa or green chiles, you can bet at least a spoonful would find it's way inside). For a little extra protein, you could always add a scrambled egg to the mix, or some leftover tofu scramble. 


  • 2 cups cooked rice (pre-cooked or leftover)
  • 2 limes (juiced)
  • 2 tablespoons fresh cilantro (chopped)
  • 1/2 onion (diced)
  • 3 to 4 cloves garlic (minced)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 (15-ounce) can black beans (or pinto beans, drained)
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon hot sauce (or to taste)
  • Optional: salt to taste

Steps to Make It

In a large bowl, toss together the fresh chopped cilantro with the leftover cooked rice and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir. 

Rice for bean burritos.
 The Spruce

In a separate large skillet, sauté the onion and garlic in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.

Sautéed garlic for burritos.
 The Spruce

Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

Sautéed beans for burritos.
 The Spruce

Spoon the cilantro lime rice and the black beans onto lightly warmed flour tortillas, and add any additional toppings you want, such as vegan cheese, salsa, avocado slices or guacamole, black olives or non-dairy sour cream.

Vegetarian bean burritos.
 The Spruce