Two halves of a black bean burrito stacked on top of each other on a cutting board.

Red Rice and Chili Lime Black Bean Burritos

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Mexican
  • Diet: Vegan

These packed vegan black bean burritos feature all the good stuff: rice, beans and veggies! Load them up and dig in for a hearty and delicious plant-based meal.



For the Red Rice

  • 1 tbsp olive oil (use broth or water for oil-free)
  • 1 medium white onion, diced (reserve 1/4 cup for the beans)
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup diced fresh tomato, fresh or canned
  • 1/4 cup water
  • 1 cup dry white rice

For the Chili Lime Black Beans

For the Burritos

  • large wheat or corn tortillas
  • grated carrot (about 1/4 cup per burrito)
  • avocado or guacamole (about 1/4 cup per burrito)
  • finely chopped cilantro (about 1/4 cup per burrito)
  • optional: shredded vegan cheese, salsa, vegan sour cream


  1. Cook the onion and garlic in 1 tbsp of olive oil for 6-7 minutes in a medium-sized sauce pan over medium-hight heat until translucent and fragrant.
  2. Add the rice, broth, water and tomato and cook, covered until rice is tender and the liquid is absorbed. About 10-15 minutes.
  3. Add the extra onion and garlic to a skillet with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and cook for about 5-8 minutes until heated through.
  4. Once the rice and beans are done, add to a large tortilla with your favourite burrito fillings like cilantro, carrot, guacamole, vegan sour cream and salsa, roll up and enjoy!

Keywords: vegan burritos, black bean burritos