These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.
 
Stacked Vegan burrito on a white cutting board surrounded by lime, parsley and ingredients.
 
I am head over heels in love with these burritos. I’m talking, I could barely get through this photo shoot – head-over-heels. They are the perfect flaky, crispy consistency on the outside, and are beyond divine on the inside. They’re cheesy, “meaty”, creamy, flavour loaded and SO filling! It’s kind of blowing my mind that it took me this long to get on the burrito train but now that I’m on, I’m not getting off. 
 
These burritos are so easy to make that they’re worthy of making it at least once a week on your weekly meal prep. Burritos are really just prepared ingredients assembled deliciously, with the right flavours and consistencies to create the perfect bite. The key is to get those right flavours and consistencies. When developing this recipe, I knew that I didn’t just want a bean burrito, I wanted a burrito that also gave me a kind of vegan meat feel. I immediately ran to my walnut nut meat recipe. It’s one of my go to vegan “meats” and can be used in a multitude of ways, like here or like in my Asian Lettuce Wraps.
 
Photo of vegan meat made up of walnut meat.

Ingredients in Vegan Burritos

These Vegan Burritos are made up of tortillas, walnut meat, vegan cheese, salsa, guacamole, lettuce, seasoned black beans, seasoned rice and a creamy Lime Crema. It’s the perfect combination of simple ingredients that come together so easily and quickly. It’s pretty customisable, so if you don’t have a Lime Crema for example, you could really sub any of your favourite white sauces (even vegan mayonnaise).
 
Step by step photos on making a burrito that are also explained in instructions.

Expert Tips for Making & FAQ

If you’re not great at burrito rolling it’s okay, because these tips will help. I’ll even give you an option for if you don’t want to roll the burritos:
  • Don’t overstuff the burritos. Seriously. It can be tempting to stuff them but your burritos will only end up tearing and falling apart, making it difficult to eat. Your burrito wraps may vary so start with one, roll it up, and adjust according to that.
  • Don’t vary too much ingredient wise. Yes, burritos are customisable; but you want to keep the base flavours pretty similar to in this recipe. Otherwise you’ll end up with a seasoning that may be too overpowering.

Close up of guacamole and salsa.

  • Finish off your burritos on the stove. I recommend sealing off the burrito wrap on your stove top because it helps to keep it perfectly encased, but also provides a deliciously warm burrito with some nice and melted cheese.
  • Speaking of warm, wrap your burritos in foil. Just roll it up around the burrito. You can tear at either side, or slice it first in the centre then tear the foil at the centre to end. This keeps your burrito nice and warm and is the perfect holder for your burrito.
  • You don’t have to make everything from scratch. Don’t feel like you have to make the guac and salsa from scratch – it’ll taste incredible if you do, but you can also buy them and it’ll taste delicious too!
  • If you’re not into burrito rolling, you can also make like a burrito bowl or a salad. Check out my Taco Salad Bowl and you can cut the burrito into strips like I did there. You could also prep the ingredients, then bake the tortilla separately to keep its shape. Then load the ingredients into it and you have a burrito bowl. 
Hands holding vegan burrito that is cut in half.
 
I hope you enjoy this recipe friends! What burrito flavours would you like to see next?
 
P.S. If you don’t have walnut meat, you could easily use a veggie burger, crumble it, and add the seasonings to it. It’s all about making these vegan burritos work for you while keeping the general flavours the same. I do highly recommend the walnut meat because it tastes incredible!

Related Recipes

BBQ Chickpea Wraps with Ranch Dressing
Vegan Ranch Dressing
Crispy Cauliflower Tacos
 
Enjoy friends! If you make these Vegan Burritos, 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!
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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 a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.
5 (from 48 ratings)
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Ingredients

Vegan Walnut Meat

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

Seasoned Rice

  • 1 1/2 cups cooked white or brown rice
  • about 1/4 teaspoon each of paprika, salt and pepper
  • 1/2 teaspoon tomato paste, or 1 tablespoon tomato sauce

Vegan Burritos

  • 8 large burrito wraps
  • 1 cup salsa or pico de gallo, homemade or storebought
  • 1 cup guacamole, homemade or storebought
  • 1 1/2 cups shredded vegan cheese
  • 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

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

Tips
  • Don't overstuff the burritos. Seriously. It can be tempting to stuff them but your burritos will only end up tearing and falling apart, making it difficult to eat. Your burrito wraps may vary so start with one, roll it up, and adjust according to that.
  • Don't vary too much ingredient wise. Yes, burritos are customisable; but you want to keep the base flavours pretty similar to in this recipe . Otherwise you'll end up with a seasoning that may be too overpowering.
  • Finish off your burritos on the stove. I recommend sealing off the burrito wrap on your stove top because it helps to keep it perfectly encased, but also provides a deliciously warm burrito with some nice and melted cheese.
  • Speaking of warm, wrap your burritos in foil. Just roll it up around the burrito. You can tear at either side, or slice it first in the centre then tear the foil at the centre to end. This keeps your burrito nice and warm and is the perfect holder for your burrito.
  • You don't have to make everything from scratch. Don't feel like you have to make the guac and salsa from scratch - it'll taste incredible if you do, but you can also buy them and it'll taste delicious too!

To Freeze

Prepare, but wrap all the burritos in foil. Place in a freezer friendly reusable bag and in the freezer until needed. Remove each and reheat in a toaster oven, microwave or on stovetop.

Substitutions

P.S. If you don't have walnut meat, you could easily use a veggie burger, crumble it, and add the seasonings to it. It's all about making these vegan burritos work for you while keeping the general flavours the same. I do highly recommend the walnut meat because it tastes incredible!
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