Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!
Team tacos or team burritos?
When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.
I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.
When I got older I redefined myself as more of sophisticated taco lover.
But, that’s *totally* a foodie limiting belief, y’all.
Why can’t I be both?
I’m bringing burritos back with these Vegan Bean Burrito.
Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.
Taco Bell is a running gag in my house because M has never graced a Taco Bell drive-through before.
I guess Taco Bell isn’t really a thing in Germany, and he’s never had the opportunity to try one here in the U.S.
I keep threatening to take him, but I also know I can make us better burritos at home.
If you can’t convince the boy to fast food, bring fast food to the boy.
Which is what I did with these Vegan Bean Burritos.
Here’s what you need:
- avocado oil
- white onion
- garlic powder
- pinto beans
- bell pepper
- Roma tomato
- water or vegetable broth
- chili powder
- ground cumin
- black pepper
- Himalayan sea salt
- Burrito tortillas
The stovetop pinto are really easy to make in one pan.
I used canned no-salt-added pinto beans in this recipe as the perfect base to warm and season.
Alternatively, you can also use black beans, white beans, or any bean to make a different variation.
In a medium-size skillet over medium heat, sauté the onion for about 3 to 5 minutes, or until it’s translucent and fragrant.
Next, add in the garlic powder and keep sautéing for an additional 2 minutes or so.
Add the pinto beans, bell pepper, tomato, water or broth, chili powder, cumin, pepper, and salt to the same pan.
Mix everything with a spatula or spoon to combine.
Bring the water to a low boil over medium-high heat, then reduce the heat to a simmer and cook the bean mixture for 8 to 10 minutes.
The beans are done when the broth is fully cooked off and the veggies are fork tender.
Cover the mixture with a lid and set it aside to prepare the burrito tortillas.
Preheat a large pan over high heat.
Once the pan is warm, add the burrito tortilla and heat it for 15-30 seconds on each side.
I love using Siete Grain-Free Burrito Size Tortillas for this recipe and for all of my burrito needs.
They’re totally vegan and gluten-free and make with good ingredients.
The tortillas are done when they’re warm and pliable.
Transfer the warm tortilla to a plate and start burrito building!
Fill the burritos with ½ of the bean filling and add additional toppings.
I love adding sliced avocado, salsa, squeezed lime, hot sauce, and cilantro.
Add your favorite; anything goes!
Wrap them up by tucking in two opposite sides then rolling lengthwise until you have a nice burrito shape.
Enjoy them immediately and don’t be afraid to get a little messy while eating.
Enjoy these Vegan Bean Burrito as a quick alternative to take out.
They’re packed with plant-based protein wrapped into a grain-free burrito tortilla.
This recipe is a blueprint, so feel free to save it and remake it and add whatever toppings your burrito tortillas can hold!
Store any leftover bean burrito filling in an airtight container in the refrigerator for 2 to 3 days.
You can easily reheat and reassemble more burritos for serving later!
Oh, and if the leftover filling is too dry, add a splash of water before reheating it in the microwave or on the stovetop.
If you make these Vegan Bean Burritos, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipes like this one to make later.
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Quick vegan bean burrito with stovetop pinto beans, onion, tomato, vegan cheese, and your favorite toppings. Wrap one up for a quick weeknight meal!
- 2 tsp avocado oil
- ½ white onion, diced
- ½ tsp garlic powder
- 1 15.-oz can pinto beans, drained and rinsed
- 1 bell pepper, diced
- 1 Roma tomato, diced
- ½ cup filtered water or vegetable broth
- 2–3 tsp chili powder
- 1/2 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp Himalayan sea salt
- Burrito tortillas (I used Siete Grain-Free Burrito Tortillas)
- sliced avocado
- squeezed lime
- hot sauce
- Add the avocado oil to a medium-size skillet over medium heat. Once it’s warm, add the onion and sauté for about 3 to 5 minutes, or until translucent and fragrant. Add in the garlic powder and sauté another 2 minutes.
- Add all of the remaining ingredients (pinto beans, bell pepper, tomato, filtered water, chili powder, cumin, pepper, and salt) and mix well to combine. Bring the bean mixture to a low boil over medium high heat, then reduce the heat to a simmer and cook for 8 to 10 minutes. The beans are done when the broth is cooked off and the veggies are tender.
- Preheat a large pan over high heat. One the pan is warm, add the burrito tortilla and heat for 15-30 seconds on each side. The tortillas are ready when they’re warm and pliable.
- Fill the burritos with ½ the bean filling and add additional toppings. Serve immediately.
- Store the leftover bean burrito filling in an airtight container in the refrigerator for 2 to 3 days. Reheat and reassemble burritos before serving. If the leftover filling is too dry, add a splash of water before reheating in the microwave or on the stovetop.