vegan burrito

Peruvian Burritos with Aji Verde Sauce filled with roasted sweet potato, fresh corn, peppers, quinoa and creamy black beans, then drizzled with spicy Peruvian Green Sauce. A flavor bomb! Vegan and Delicious! (Read the recipe through first before making- yes, there are several components here but this really can be made in one hour. Make several things at the same time- it can be done!)

Peruvian Burritos with Aji Verde

small-medium yam or sweet potato, diced (about 1-2 cups)

olive oil

salt and pepper

——-

dry quinoa (or sub rice)

water

——–

onion, diced

garlic, rough chopped

corn kernels,

red bell pepper, diced

poblano chili

salt

cumin

coriander

oregano

refried black beans (or see notes)

chili powder

raw cashews

garlic

-1 jalapeno

cilantro, small stems ok

lime juice

Preheat oven to 425F and gather ingredients &amp; cut veggies.

BAKE SWEET POTATOES

Dice the sweet potatoes into 1/2 inch cubes and place on a parchment-lined sheet pan. Toss with a little olive oil, and a generous five-finger pinch of salt and pepper. Spread out and bake in the middle of the oven until crispy and tender, 20-25 minutes.

COOK QUINOA: At the same time, bring quinoa, water, and pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving.

SAUTE FILLING

Also at the same time, in a large skillet, heat oil over medium-high heat. Saute onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to med, sauteeing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.

BLEND THE  Peruvian Green Sauce (AJI VERDE SAUCE)

While the veggies are sauteeing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till smooth and creamy, scraping down the sides. Add remaining garlic, chili, salt, cilantro and lime juice. Blend until relatively smooth. Scrape it into a small bowl.

WHIP THE BLACK BEANS: 

Place 1 can refried black beans into a medium pot, breaking them up with a fork.  Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. If you don&#8217;t care about it being &#8220;vegan&#8221; stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.

ASSEMBLE BURRITOS

Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans &#8220;the glue&#8221;, a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoon of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy!

Peruvian BURRITO BOWLS

Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts.  If making bowls instead of burritos, I would double the beans for 4-6 people.

So, I made this tonight for my husband and here is his EXACT response. "Mmmm. Mmmm. MMMMMM. Oh my god! This is fabulous!!!!  The flavor!!! What is it?  Thanks Sylvia, another winner❤
Suzanne

I made the bowl version of this and left out the quinoa. It was so freaking delicious!!! The sauce is amazing. I used a serrano chili for the sauce and loved how spicy it came out! This will definitely be added to the rotation. Thanks for such a flavorful and exciting recipe.

This recipe is fantastic, so many interesting and satisfying flavor combinations plus it’s gorgeous! It seems like a lot of ingredients, and it is, but like Sylvia says, ‘it can be done’ and if you enjoy the artful act of cooking this one gets an A+. I used my immersion blender for the black beans which made them really creamy and the sour cream was also a great addition. This is definitely a recipe I’ll make again. Thank you Sylvia!

I made this recipe last night and my husband and I loved it!  The flavor of the Aji sauce is amazing along with the flavor of the taco filling!  We will definitely have this recipe on repeat from now on.  Thank you for all of your amazing recipes!  I can't get enough of them!

Absolutely fantastic! An easy delicious 
And very satisfying meal!  The goat cheese addition was brilliant!  Thank you for such healthy , satisfying And beautiful  Recipes!

I was able to make this start-to-finish in just under an hour.  I used frozen corn, added cotija cheese, and made the non-vegan version of the green sauce.  It was delicious and well-received by my family.  I am trying to incorporate more meatless nights in our weekly menu and I love your website for the vegetarian recipes.  :)

Love the color in your recipes.... feast to the eyes!!!  The only thing I would do different would be to char the poblanos - adds a depth of flavor. We had these burritos with grilled shrimp.Delicious and healthy!! Thank you Sylvia!

Great recipe!  So tasty.  I used rice which was fine but I thought it made it a little too heavy on the carbs.  It also made the burrito more difficult to keep together - but it was a delicious bit of messiness!  I would try a little quinoa next time which would bind better or just go with the sweet potato and corn for carbs and omit rice/quinoa all together.  Another keeper from Sylvia!

Yummy burritos! Delicious flavors and presents beautifully.   More steps than Sylvia's usual super fast recipes, but still comes together fairly quickly.  DO NOT skip the aji verde  sauce!!!!

Definitely a keeper. Did as a bowl and I am so glad there are leftovers!

LOVED this! Next time I am going to double it so we can have it for lunch. This has replaced my other fav recipe from you, the pad thai. I love your recipes and and so happy my friend Daphne recommend you.

Amazing! The Aji Verde is my new all time favorite! Perfect dinner for anyone, vegan or not! It was a crowd pleaser.

So flavorful, healthy and filling!  These are a definite repeat

Excellent meal, one of my favorites! Lots a flavor and the family loved it. I have been using your website daily for a little over two months and lost 36 pounds to date between healthy eating and daily exercise! As a guy that ate meat every day of my life, recipes like this have transformed my life. Thank you so much!

Hi Sylvia. I just discovered your website last night, and I'm so excited to try many of your recipes. They look fab, and have stirred me out of my lockdown slothfulness. We tried these this evening and thought they were great. Very tasty, and super healthy. Just what we need. Thank you so much for sharing them.

This is my 4th making this recipe and I think it gets bette each time! The flavors are so amazing!
I had a few portobellos hanging around so put those in today after the onions had softened a bit. Very tasty!
Each time I make it it goes more quickly. 
Thank you Sylvia!

https://content.jwplatform.com/videos/6KaYzL9f.mp4

Vegan Peruvian Burritos, filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious! Video

How to make Peruvian Burritos!

Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla. Makes 4 hearty burritos

Thai Burrito Recipe

orange juice (roughly 1 orange)

Tablespoons red curry paste

sesame oil

maple syrup, honey, agave or brown sugar

rice vinegar

peanut butter (or sub almond butter!)

tofu (extra firm),

cabbage (or finely sliced)

carrots

red bell pepper, thinly sliced

avocado,

cilantro leaves basil

extra-large, whole grain tortillas, warmed until pliable.

roasted peanuts,

Make the marinade,

either blending in a blender or whisking in a bowl ( if whisking, add the peanut butter last, adding a little at a time to incorporate).

TOFU PREP

Blot the tofu gently, and cut into 6 slices (see photo), then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.

COOK RICE

The fastest way to make rice is using the pasta method. Boil 1/2 cup rice in 4-5 cups salted water, uncovered, drain when tender, using a strainer, letting stand in the strainer 5 mins. Fluff.

Prep the veggies and herbs

cut and place them on a tray or plate with the peanut sauce.

Heat the refried beans

, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm.

Tortillas

Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove,  use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm.

Assemble: 

Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly. ***I&#8217;ve found it easiest to eat with foil wrapped around the bottom half to keep these big boys all together. 

Preheat oven to 425.

So excited to try this- I know it will be good.

Another family favorite! I added rice wine vinegar to the cabbage, for acidity. Delicious! The peanut sauce was so yummy.

This looks wonderful! I was hoping for a recipe to make tonight and this is it.

Thanks Sylvia!

I made this last night and it was great! I think next time I will add a squeeze of lime to the sauce. My family has to watch our sodium so I bought a can of no <span class="tasty-link" data-tasty-link-href="https://amzn.to/3gphtxC">salt</span> black beans and used this recipe for refried black beans:https://40aprons.com/refried-black-beans/#wprm-recipe-container-10611

This was such a delight, made it for dinner.  It is so easy once I have all the ingredients made ahead. Super Yum!!!! For sure will make it again!!!!

So good. We used whole black beans and black rice for a bowl base. Just sauced up some shredded rotisserie chicken for the meat-eaters. The tofu was awesome. Doused the cabbage in lime juice. Completed with your chili peanut crunch and added a little toasted coconut. Everyone loved it, even picky teenagers.

Another favorite recipe. I absolutely love burritos and this combined that love with my other love: Thai flavors. I love everything with peanut sauce and this recipe was a huge hit! I did not have tofu on hand, so I made boneless chicken thighs instead for the protein. Also added chopped fresh jalapenos to the refried beans instead of chili paste. Loved how simple this was and can't wait to make it again.

This was insanely delicious and made Montreal feel like a much warmer place.  Thanks so much for making that happen!

Delicious! Loved by adults and teenage boys alike! They even ate the tofu without picking it out. Will definitely add to my go to meals list.

This recipe is BANGIN'!!!  So deeelish!  I'm a ginger girl, so I added a quick lil pour of The Ginger People's "Ginger Juice" to the peanut sauce.  It was great without that but the ginger was a nice touch.  I also made the Peanut Chili Crunch....ooooh my!  I've been trying to do ALL whole foods instead of processed food..This was such a welcome burst of crazy flavor.  Thank you!!

This was soooo delicious Sylvia, even my very picky partner loved it! I made his with chicken instead of tofu, and fried that up for him. I adored the tofu, so tasty and fresh with all those veggies, and that peanut sauce is divine. I have loved every single one of your recipes that I have tried so far, you are incredibly gifted! Thank you for sharing this with us, Love, Elsa

This recipe is absolutely amazing! My family loved it and I will make it often. I really loved the homemade peanut sauce. Adding the orange juice gave it zing. I love all the recipes I've tried so far. I can't wait to try this week's choices. 

We've been eating a plant-based diet for a year now and I have to say I don't miss meat. Thank you so much for creating delicious recipes and helping my family eat healthy food!

The Ulitmate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!

Chipotle Vegan Burrito with Cilantro Lime Rice

rice

lime juice (, freshly squeezed)

cilantro (, chopped)

salt ((I add it to the cooking water))

15 oz cans black beans (, rinsed and drained)

chipotle pepper in adobo sauce

tomato (, diced small (about 3 medium tomatoes_)

onion (, diced small (about 1/2 medium onion))

cilantro (, chopped finely)

tortillas (,10-inch)

avocado

sour cream (, mix with hot sauce

After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning and&nbsp;add more if needed. Cover with lid to keep warm.&nbsp;

Cilantro Lime Rice

In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout,&nbsp;about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered.&nbsp;

Chipotle &amp; Lime Black Beans

In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside.&nbsp;

Pico De Gallo

Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add the rice, beans, tomatoes, avocado and sour cream in the middle (don&#x27;t overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).

To Serve

https://embed.mediavine.com/videos/nwiblwajazjneebon91g

This vegan burrito bowl is packed with spices and flavour, but super simple to make in under 20 minutes.

Vegan Burrito Bowl

Romaine lettuce heads (shredded)

g Rice

Lime ((juice only))

g coriander

Red pepper (diced)

Black beans (canned, drained)

g sweetcorn (canned, drained)

0.5 tsp each of Paprika, cumin, cayenne and ground coriander

Mixed colour cherry tomatoes

sea salt and black pepper

0.25 Red onion

Jalapeno ( sliced)

0.5 Lime ((juice only))

Medium avocado

Put the rice in a pan with boiling water and simmer for 15 minutes until cooked.

Make the salsa by adding the chopped tomatoes, chopped jalapeno, chopped red onion, salt and pepper, lime juice and coriander to a bowl and mix well.

In a bowl, mix together the black beans, sweetcorn and all the spices. Heat a little oil in a pan and add the bean mixture. Gently cook for 3-4 minutes.

Make the guacamole by mashing the avocado in a bowl and then stirring in the coriander, salt, pepper and lime juice.

Drain the rice and then stir in the coriander and lime juice.

Build the burrito bowl up by dividing the shredded romaine lettuce between 2 bowls and then adding some rice, bean/sweetcorn mixture, salsa and guacamole. Finally, sprinkle over some chopped red pepper.

https://embed.mediavine.com/videos/mavkwrrhh84abf8pxitc

This vegan burrito bowl is packed with spices and flavour, but super simple to make and ready in under 20 minutes. We truly believe that Mexican food doesn’t have to be covered in cheese and filled with meat to be delicious and it can also be healthy too – this vegan burrito bowl certainly proves that.

A vegan burrito recipe that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream and guacamole, this is a recipe you'll return to again and again.

Vegan Burrito

Medium Onion (Chopped)

Tbsp Olive Oil

tsp Cayenne Pepper

tsp Dried Chili Flakes

tsp Ground Cumin

(425 grams) Can Black Beans (Drained)

(425 grams) Can Sweet Corn (Drained)

(60 milliliters) Water

Salt and Pepper (To Taste)

Basmati Rice*

Sundried Tomatoes (Chopped)

Tbsp Lime Juice (Freshly Squeezed)

Full Batch Pico De Gallo (as per linked recipe)

Full Batch Vegan Sour Cream (as per linked recipe)

Avocados

Large Soft Flour Tortillas (or use gluten-free if preferred)

Shredded Lettuce

Prepare your black beans and corn mix

. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.

Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.

Prepare your sundried tomato basmati rice

. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.

Prepare the salsa and sour cream. 

Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.

Prepare the guacamole

. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.

Prepare your tortillas

. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.

Assemble

. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.

Serve

Thank you for this recipe. My family and I could not be more pleased. I definitely continue to make for my family.

Very nice! I recommend it for students. Is easy to make and you can be efficient by making 5-6 of them at once and then having them as a snack for 3 days straight.

I skipped the sour cream and the taste was amazing :) Thanks for the recipe!

The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!

Vegan Burrito (Better than Chipotle)

Recipe Pico De Gallo

Recipe Vegan Taco Meat

refried black beans

avocados

Iceberg lettuce, shredded (3 cups or so)

flour

vegan mayonnaise

pickled jalapeño juice

sauce

Get your rice cooking, or feel free to use left over rice if you have it

Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry.

Make the vegan taco meat (you can easily make this a day or two before and reheat)

While taco meat is cooking, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot.

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Top 13 vegan burrito recipes from across the web

The most viewed vegan burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Burritos with Aji Verde

Thai Burrito Recipe

Chipotle Vegan Burrito with Cilantr...

Vegan Burrito Bowl

Vegan Burrito

Vegan Burrito (Better than Chipotle...

Ultimate Vegan Burrito

Chipotle Vegan Burrito with Cilantr...

Vegan Red Pozole (Pozole Rojo / Mex...

Make Ahead Super Green Vegan Quinoa...

Bean and Rice Burrito

The Ultimate Vegan Burrito (Crunchw...

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The most viewed vegan burrito recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine