This spicy vegan burrito delivers bold Mexican flavors wrapped in a warm tortilla. It features mashed black beans seasoned with spices, fresh vegetables, and creamy vegan cheese. Perfect for a quick lunch or meal prep, these burritos come together in minutes.

I discovered my love for plant-based Mexican cuisine during a trip through Oaxaca’s markets. The vibrant spices and fresh ingredients inspired me to create this spicy vegan burrito that captures those authentic flavors. I often serve these alongside my sheet pan quesadillas for casual gatherings. The combination makes for a perfect meatless Monday feast that satisfies even the heartiest appetites.

These burritos have become my go-to solution for busy weeknights. I love how the spices mingle with the creamy beans, creating depth that reminds me of my favorite quick chili. They pair beautifully with a simple green salad or some stuffed bell peppers for a complete meal. The aroma that fills my kitchen takes me right back to those colorful Mexican markets every time.

Why This Burrito Stands Out

Bold Flavors: The spice blend creates authentic Mexican taste without meat.
Quick Preparation: Ready in under 30 minutes for busy schedules.
Meal Prep Friendly: These freeze beautifully for future quick meals.
Family Approved: Even non-vegans love these flavorful burritos.

Ingredients for Perfect Spicy Vegan Burritos

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Flour tortillas: Use large burrito-sized tortillas for easy rolling.
Black beans: Canned beans work perfectly, just rinse well.
Spice blend: Create your own or use pre-made seasoning.
Fresh vegetables: Bell peppers, onions, and tomatoes add crunch.
Vegan cheese: Choose a meltable variety for best results.
Salsa: Use your favorite heat level for dipping.
Vegan sour cream: Adds creamy contrast to the spicy filling.

Spicy Vegan Burrito

Make this delicious spicy vegan burrito with simple ingredients! Packed with flavor and plant-based protein, it’s the perfect quick lunch or dinner that’s ready in under 30 minutes.

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Prep Time 15

Cook Time 12

Total Time 27

Course Dinner, Lunch

Cuisine Mexican

Servings 2 burritos

Calories 250 kcal

Equipment

oven
baking sheets
parchment paper
medium bowl
whisk
large mixing bowl
electric mixer
spatula
wire rack

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp fine sea salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs at room temperature
1 tsp pure vanilla extract
2 cup old-fashioned rolled oats
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Set the bowl aside.
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
Beat the eggs into the butter and sugar mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Switch to a spatula and stir in the rolled oats and chocolate chips until they are evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set but still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword burrito, spicy, vegan

Creative Burrito Variations

Extra Spicy Version: Add jalapeños or hotter chili powder.
Rice Addition: Mix in cooked rice for more substance.
Different Beans: Try pinto or kidney beans instead.

Pro Tips for Perfect Burritos

Warm Tortillas: Always heat tortillas first to prevent cracking.
Bean Texture: Mash beans well for better binding.
Even Distribution: Spread fillings evenly for consistent bites.
Tight Rolling: Roll burritos firmly to keep fillings inside.

Storing Your Homemade Burritos

Store: Keep in airtight containers in refrigerator for up to 4 days.
Freeze: Wrap individually and freeze for up to 3 months.
Reheat: Bake at 350°F for 15-20 minutes until heated through.
Make-Ahead Tip: Prepare filling ahead and assemble when needed.

Frequently Asked Questions

Can I make these burritos gluten-free?

Absolutely. Use gluten-free tortillas and ensure your spices are gluten-free. The filling is naturally gluten-free, making adaptation simple.

How do I prevent burritos from getting soggy?

Let the bean mixture cool slightly before assembling. Also, avoid overloading with wet ingredients like salsa inside the burrito.

Can I use different beans in this recipe?

Yes, pinto or kidney beans work wonderfully. The key is to mash them well to create that perfect burrito texture.

What’s the best way to reheat frozen burritos?

Bake frozen burritos at 375°F for 25-30 minutes until crispy. For quicker reheating, microwave first then pan-sear for crispness.

More Mexican-Inspired Favorites

Why This Spicy Vegan Burrito Wins

With its perfect balance of spice and texture, this burrito satisfies every craving. The make-ahead convenience makes weeknight dinners effortless. I know you’ll love how these bring authentic Mexican flavors to your plant-based table.

Quick Plant-Based Meal