Vegetarian Bean and Rice Burrito

Vegetarian Bean and Rice Burrito
The Spruce
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 565
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 168mg 7%
Total Carbohydrate 107g 39%
Dietary Fiber 17g 59%
Protein 22g
Calcium 192mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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. We're personally not a purist when it comes to burritos: we always like ours 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 we 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 we 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. 


Click Play to See This Recipe Come Together


  • 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

  1. Gather the ingredients.

    black bean burrito ingredients
    The Spruce 
  2. 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
  3. 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
  4. 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
  5. 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


  • Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
  • Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
  • Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
  • Take your time on the first try. It takes a little bit of practice to master burrito folding.