These vegan burritos are packed with walnut “meat”, plant-based cheese, beans, seasoned rice, and all your favourite fixings! Wrap them up and freeze them for easy meals.

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients

I am head over heels in love with these vegan burritos. Birds are singing. The sun is shining. The tortillas are toasty and crisp and filled with vegan cheese, walnut meat, and rice. Oh yes! You can customise these burritos to your liking, but friends, please don’t skip that perfectly seasoned walnut “meat”—it’s unbelievably delicious. (You can also use it for vegan tacos!)

What Makes These Vegan Burritos the Best

There are so many ways to do burritos, from veggie-packed to vegan breakfast burritos, but this recipe is kind of like the OG Taco Bell burrito, with your classic ground beef, beans, cheese, and rice filling. Here’s why you’ll love ‘em.

  • Perfect for meal prep. These burritos are so easy to make that they’re worthy of making at least once a week for your weekly meal prep routine.
  • That vegan walnut meat. When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me kind of a vegan meat feel. I immediately ran to my walnut meat recipe. It’s one of my go to vegan “meats”—and it’s also delicious in my Asian lettuce wraps.
  • Easy to make your own. Feel free to put your own spin on this vegan burrito recipe. I share some inspiration later in this post!
Ingredients for Vegan Burritos.

Notes on Ingredients

Gather up these ingredients and start rolling those vegan burritos! Scroll down to the recipe card to find the ingredient quantities and recipe instructions. 

Walnut Meat and Bean Filling:

  • Raw walnuts – Soak these overnight or place them in boiling water for 10 minutes.
  • Oil
  • Water
  • Onion and garlic – To make the walnut meat flavourful.
  • Soy sauce – Or tamari or coconut aminos.
  • Liquid smoke – I love the smokiness this adds! If you’d rather skip it, add extra soy sauce.
  • Seasonings – Chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper.
  • Black beans

Seasoned Rice:

  • White or brown rice
  • Seasonings – Paprika, salt, and pepper
  • Tomato paste – Or tomato sauce.

To Assemble:

  • Tortillas – The biggest ones! 
  • Salsa or pico de gallo – I love this blender salsa recipe.
  • Guacamole – Here’s my go-to guacamole recipe.
  • Vegan cheese – Any kind of shredded vegan cheese you like.
  • Lettuce – Leave this out if you’re meal prepping your burritos, as it will wilt.
  • Hot sauce or diced jalapeños
  • Lime crema – Or vegan sour cream, spicy mayo or your sauce of choice and the juice of a lime.

How to Make Vegan Burritos

The full instructions for making these vegan burritos are in the recipe card below, but here’s a brief overview of the steps involved.

vegan walnut meat in pan
Make the walnut meat.
Adding fillings for vegan burritos
Assemble the burritos.
  • Process. Add the walnuts to your food processor, along with a tablespoon of oil and 2 tablespoons of water. Pulse until the walnuts are minced. (Remember, we want the texture to resemble cooked ground beef!).
  • Cook the filling. Heat the remaining oil in a pan set over medium heat. Cook the garlic and onion and once they’re softened, stir in the walnut mixture. Add the soy sauce, liquid smoke, and seasonings, followed by the beans, then cook for 5 minutes more.
  • Prep the rice. Stir the cooked rice with the tomato paste and seasonings.
  • Heat the tortillas. You can do this in a pan over medium heat or in the microwave. This makes them more pliable.
  • Assemble. Add the rice, walnut meat, lettuce, cheese, salsa, guacamole, hot sauce, and crema, in that order. Roll the burritos tightly. 
  • Optional: toast the burrito. If you’d like, you can toast the burritos in a lightly oiled pan set over medium heat. Cook first with the seam side down, then flip and cook the other side.

Tips for Success

  • Don’t overstuff the burritos. It can be tempting to load them up with ALL the things, but it will make your burritos hard to roll and even harder to eat. 
  • Finish off your burritos on the stove. This step is optional but it’s so worth it! It helps seal the burrito, it adds some crispiness to the exterior, and it melts all the cheese inside.
  • Take some shortcuts. Don’t feel like you have to make the guac and salsa from scratch—store-bought is just fine too!

Variations

  • Make them burrito bowl style. If you’re not into burrito rolling, you can add all the burrito fillings to a bowl instead. See my vegan burrito bowls for inspiration.
  • Swap out the rice. Cooked quinoa or cauliflower rice can be used instead of traditional rice.
  • Try another meat. If you have nut allergies, you can use your favourite plant-based ground beef instead of walnuts or add extra beans.
Adding fillings for vegan burritos

How to Store and Reheat

  • Refrigerator: Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer: Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat: Warm up the burritos in a 350ºF oven, the air fryer, or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.

More Vegan Meal Prep Ideas

Enjoy friends! If you make this vegan burrito recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Stacked vegan burrito on a white cutting board surrounded by lime, parsley and ingredients

Vegan Burritos

Servings: 8 burritos
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
These vegan burritos are packed with walnut “meat”, cheese, beans, seasoned rice, and all your favourite fixings. Perfect for meal prep!
5 (from 48 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

Vegan Walnut Meat

  • 1 cup raw walnuts, soaked overnight or in boiling water for 10 minutes, then drained. 120 g
  • 2 tablespoons oil, 30 ml
  • 2 tablespoons water, 30 ml
  • 1/2 medium onion, diced, about 60 g
  • 3 cloves garlic, peeled and minced, about 9 g
  • 2 tablespoons soy sauce, 30 ml
  • 1/2 teaspoon liquid smoke or just more soy sauce, 2.5 ml
  • 1/2 teaspoon chili powder, 1.5 g
  • 1 teaspoon garlic powder, 3 g
  • 1/2 teaspoon paprika, 1 g
  • 1/2 teaspoon cumin, 1 g
  • 1/2 teaspoon sea salt, 3 g
  • 1/2 teaspoon ground black pepper, 1 g
  • 1 1/2 cups cooked black beans, about 1 can, 260 g

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice, 285 g
  • about 1/4 teaspoon each of paprika, salt and pepper, 0.5 g paprika and black pepper, 1.5 g sea salt
  • 1/2 teaspoon tomato paste, or 1 tablespoon tomato sauce, 2.5 g

Vegan Burritos

  • 8 large burrito wraps, (approx. 25cm / 10-inch diameter each)
  • 1 cup salsa or pico de gallo, homemade or storebought, 240 ml
  • 1 cup guacamole, homemade or storebought, 240 ml
  • 1 1/2 cups shredded vegan cheese, 100 g
  • 2 cups lettuce, shredded or chopped or julienned
  • hot sauce or diced jalapenos
  • 1/2 cup lime crema, or vegan sour cream or spicy mayo or your sauce of choice + juice of a lime, about 30 ml

Instructions 

Vegan Walnut Meat

  • In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
  • In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Seasoned Rice

  • In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Vegan Burritos

  • Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
  • Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it's easy to remember what to add.
  • Layer them:
    Burritos
    Seasoned Rice
    Walnut Meat (or crumbled veggie burgers)
    Lettuce
    Cheese
    Salsa
    Guac
    Hot Sauce/Jalapenos
    Lime Crema
  • Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
  • Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
  • Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

Notes

  • Refrigerator: Wrap the burritos in foil and store them in the fridge for up to 4 days.
  • Freezer: Wrap the burritos in foil, then place them in an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat: Warm up the burritos in a 350ºF oven, the air fryer, or the microwave. Once the filling is warm, you can toast them in a skillet as directed in the recipe for a crispier exterior.
Calories: 504kcal, Carbohydrates: 58g, Protein: 12g, Fat: 26g, Saturated Fat: 5g, Sodium: 1191mg, Potassium: 334mg, Fiber: 9g, Sugar: 7g, Vitamin A: 349IU, Vitamin C: 5mg, Calcium: 132mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Mexican
Course: Dinner, Lunch
Author: Jessica Hylton