What is a vegan burrito made of?

The hearty filling consists of Spanish rice, seasoned black beans, guacamole, pickled onions, and veggies . Take it over the top with a side of salsa for dipping! Below, I'll walk you through how to make this vegan burrito recipe, offer tips for how to store it, and share some tasty variations.

Are plant-based burritos healthy?

Generally speaking, a vegetable burrito can be a nutritious and healthy meal option, particularly if it is made with fresh, whole-food ingredients . To make a healthy vegetable burrito, consider using a variety of fresh vegetables, such as peppers, onions, mushrooms, and spinach.

Are El Monterey burritos vegan?

This product contains 7 ingredients that are not vegan and 12 ingredients that may not be vegan.

What are vegan wraps made of?

This simple vegan tortilla wrap is filled with chickpeas, carrots, cabbage, avocado, and a simple tahini dressing . It's easy to make but this wrap doesn't skimp on flavor!

Is Taco Bell veggie burrito vegan?

13 Veggie Build-Your-Own Cravings Box For your classic item, the Bean Burrito and Spicy Potato Soft Taco can be made vegan by removing the cheese and chipotle sauce . For your side, stick to the cinnamon twists or omit the cheese from the Cheesy Fiesta Potatoes.

Is A tortilla wrap vegan?

Are wraps vegan? Yes, tortilla wraps are completely vegan-friendly . They're made from either wheat or corn flour, vegetable oil and salt. There was a stretch of time where lard was often included for mass production purposes, but thankfully for those of us on a plant-based diet, this is no longer in practice.

A Sheet Pan Is the Key to This Easy Vegan Burritos Recipe (2024)

Dinners
Recipes
Meal Prep
Vegetarian
Easy Dinners

Save steps by using a sheet pan to make these well-stuffed burritos.

Robin Asbell

Chef Robin Asbell is an author of 11 cookbooks and a freelance writer with hundreds of articles, all focusing on plant-forward, global foods.

Learn about Simply Recipes'Editorial Process

Updated October 24, 2023

Sheet Pan Magic

The sheet pan method allows you to simplify your life. Spread the ingredients out on a pan, set a timer, and prepare to eat well.

Instead of sautéing the sweet potatoes in one pan and toasting the chickpeas and nuts in separate pans, you can mix everything up and spread it out over 2 sheet pans, simplifying the method and clean-up.

Keys To Sheet Pan Success

Use large pans. I used two 15x10 inch sheet pans with 1/2-inch rims. You can use larger pans (like half sheet pans), but if you go smaller you’ll crowd the ingredients. The key to a great sheet pan dish is making sure that all the ingredients have room to make contact with the hot surface so they roast instead of steam.

Cut your ingredients into evenly sized pieces. The sweet potatoes should be cut into 1/2-inch cubes so that they will be cooked all the way through and caramelized on the edges by the time the chickpeas and walnuts are crisp.

Don’t fear the oil. A coating of olive oil keeps the ingredients moist as they cook and keeps them from sticking to the hot pan. It also adds flavor to the vegetables and carries the spices throughout the filling.

A Sheet Pan Is the Key to This Easy Vegan Burritos Recipe (5)

Swap It Out

Sweet potatoes give this a sweet and savory base, but if you are not a fan, regular waxy potatoes like Yukon Golds or red potatoes can stand in. Winter squash, like butternut or kabocha, are also good swaps.
Jalapeños are the mildest of the chili peppers, so you can always raise your heat level by swapping in serranos or other hot chilies. For an even milder burrito, use half a red bell pepper.
White rice is probably in your pantry right now, but swapping in a whole grain will add nutty flavor and more nutrients. Swap with long grain brown rice or even quinoa or millet cooked according to package directions.
Avocado is lush and creamy in the burrito, but if you want to give it a cheesy twist, put a quarter cup or so of shredded Jack, queso fresco, or a plant-based cheese in each tortilla.
Tortillas are available made from gluten-free flours like teff, brown rice, or even cauliflower. If you are avoiding wheat, look for those. If you’re avoiding grains or carbs altogether, you can serve the filling in lettuce cups.

How to Stock a Vegan PantryREAD MORE:

How to Store and Make Ahead

Burritos are the ultimate packable meal, easy to prep and take on the go. Wrap each burrito in waxed paper or plastic wrap or pack all 6 in a gallon zip-top and store in the refrigerator. If not eating within a day, wait to add the avocado until you are ready to eat.

To reheat, either microwave each unwrapped burrito for about 4 minutes on high or wrap in foil and bake at 350°F for about 25 minutes.

To freeze vegan burritos, leave off the avocado and wrap tightly. Freeze for up to 2 months and thaw in the refrigerator overnight before reheating.

A Sheet Pan Is the Key to This Easy Vegan Burritos Recipe (6)

Oh-So-Quick Vegan Mains

Vegan Sloppy Joes
Pasta with Roasted Tomatoes and Creamy Herb Cashew Sauce
Vegan Mushroom Stroganoff
BBQ Pulled Jackfruit Tacos
Vegan Minestrone

Vegetarian Sheet Pan Burritos

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings6 servings

Yield6to 7 burritos

Ingredients

1/2 cup long grainwhite rice
3/4 cup water
3/4 teaspoon salt, divided
1/4 cup chopped fresh cilantro
1 1/4 pounds sweet potato (4 cups cubed)
1/2 cup chopped red onion (about 1/4 of a large onion)
2 large jalapeños, seeded and sliced
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup coarsely chopped walnuts
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon groundchipotle pepper
2 cups baby spinach, packed
6 to 7 (10-inch) flour tortillas
2large avocados, freshly sliced
1/2 large lime
Hot sauce, to serve

Method

Preheat the oven to 400°F.
Cook the rice:
In a small pot, bring the water to a boil, then add the rice and 1/4 teaspoon of the salt. Bring to a boil again, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes or according to package directions.
Remove from the heat, stir in the cilantro, and keep warm while the remaining ingredients cook.
Chop the sweet potatoes and toss the vegetables:
Meanwhile, cut the sweet potato into 1/2-inch cubes and place in a large bowl (if desired, you can peel the sweet potato first). Add the red onion, jalapeños, chickpeas, walnuts, olive oil, cumin, chipotle, and the remaining 1/2 teaspoon salt. Toss to coat and mix well.
Roast the vegetables and wilt the spinach:
Spread the sweet potato mixture evenly between 2 sheet pans and roast for 15 minutes. Toss the vegetables on each pan, moving the food from the outer edges of the pan to the middle. Rotate the pans and roast until the sweet potatoes can be easily pierced with a paring knife, about 15 minutes more.
Coarsely chop the spinach. Once the sweet potato mixture is done roasting, sprinkle the spinach over 1 of the hot pans. Scrape the contents of the second pan on top and stir, allowing the heat to wilt the spinach.
Warm the tortillas:
Meanwhile, lower the oven temperature to 200°F. Wrap the tortillas in foil and bake until warm and flexible, 10 to 20 minutes.
Assemble the burritos:
On each tortilla, place about 1/4 cup of cilantro rice, 3/4 cup of the sweet potato mixture, and 1/3 of a sliced avocado. Squeeze lime over the avocado.
Fold in the sides and roll up, burrito-style. Repeat with the remaining ingredients. Serve warm with hot sauce.
How to Fold a Burrito READ MORE:
To store for later, leave off the avocado. Let cool, wrap tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days.

Nutrition Facts (per serving)
712	Calories
31g	Fat
97g	Carbs
19g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	712
% Daily Value*
Total Fat 31g	39%
Saturated Fat 5g	23%
Cholesterol 0mg	0%
Sodium 950mg	41%
Total Carbohydrate 97g	35%
Dietary Fiber 20g	70%
Total Sugars 12g
Protein 19g
Vitamin C 41mg	207%
Calcium 149mg	11%
Iron 7mg	38%
Potassium 1419mg	30%
*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. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.