Vegan Mixed Bean Chilli and Rice Burritos

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Vegan Mixed Bean Chilli and Rice Burritos

These vegan bean burritos make a great cheap meal. They can be taken on the go or served alongside salad, rice or chips as a filling dinner.

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Burritos are the ultimate on-the-go meal. With plenty of rice, beans and veggies they’re a filling and flavourful feast, all handily wrapped up in a tortilla to keep your meal together in one hand!

This recipe features a wholesome mix of beans, veggies and warming spices, plus spinach for added iron. You can also add vegan cheese, avocado and salsa to really elevate this treat.

What is a burrito?

A burrito is a Mexican and Tex-Mex dish, which is made of a soft flour tortilla wrapped around various ingredients. Traditionally, these ingredients include seasoned beef mince, refried beans, lettuce, tomatoes, and sour cream. Guacamole and rice are common additions to a traditional burrito.

These days the sky’s the limit when it comes to burrito fillings, with plenty of different options available at Tex-Mex restaurants and counters. With so many choices of vegan burrito fillings to pile on, you may struggle to get your burrito wrapped up!

Fortunately, it’s common to use two tortillas to wrap up a burrito, so if you want to really cram in the fillings, lay two tortillas side-by-side with a few inches overlap, and roll them up together with all your ingredients. It may also help to steam or lightly grill your tortilla to make it more malleable and less likely to break.

What can I put in a vegan burrito?

Our recipe below is a great, affordable starting point for a vegan bean burrito, but you can add so many different things to pack in as much flavour as possible.

Melty vegan cheese is a great addition, as is creamy guacamole, vegan sour cream, or a spicy salsa.

You can also up the protein content with a vegan meat alternative like mince, chicken-style pieces, or even add a jackfruit pulled ‘pork’. These work really well if you cook them off with a Tex-Mex seasoning mix.

Pile on extra veggies with slices of grilled bell peppers, sweetcorn, roasted courgette or mushrooms. Or experiment with any other vegetables you enjoy!

Total Time: 45 minutes

Servings: 8

Total Time: 45 minutes

Servings: 8




(Servings: 8)

  • 0.125 0.125 tsp vegetable oil
  • 0.125 0.125 onion, finely diced
  • 0.25 0.25 cloves garlic, puréed
  • 0.0625 0.0625 tsp chilli powder
  • 0.125 0.125 tbsp smoked paprika
  • 0.125 0.125 tsp ground cumin
  • 0.125 0.125 x 400g tin mixed beans, drained
  • 0.125 0.125 x 400g tin chopped tomatoes
  • 30 30 ml vegetable stock
  • 21.875 21.875 g rice, cooked as per packed instructions
  • 0.25 0.25 tomatoes, chopped
  • 7.5 7.5 g spinach
  • 0.125 0.125 red onion, peeled and sliced
  • 1 1 tortilla wraps


  1. Firstly, heat the oil in a saucepan over a medium heat, then add the onion, garlic, dried chilli flakes, smoked paprika and ground cumin and cook for 2-3 minutes.
  2. Next add the beans, chopped tomatoes and vegetable stock and simmer for 15-20 minutes.
  3. To assemble the burrito take a tortilla wrap and top with spinach, rice, beans, tomato and red onion. Fold the sides in and tightly roll the wrap to make the burrito.

Nutritional information per serving (183g): Calories 209, Fat 1.9g, Saturates 0.6g, Carbohydrate 40.4g, Sugars 3.5g, Fibre 5.4g, Protein 8.9g, Salt 0.68g


Try more vegan Tex-Mex with these Sweet Potato & Black Bean Quesadillas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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