Name: Vegan Burritos
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 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

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

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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About Nora