Vegan Burrito with Refried Beans and Corn

If you’re looking for a classic plant-based burrito recipe, this is it! This easy 8-ingredient bean burrito recipe includes simple ingredients, including whole wheat tortillas, canned refried beans, frozen corn, avocados, tomatoes, cabbage, cilantro, and salsa. In fact, you might have these ingredients in your kitchen right now, just waiting to put to good use in this recipe. I always like to say that we often make plant-based eating too complicated! It can be just as easy as this Vegan Burrito with Refried Beans and Corn. This simple burrito—which relies upon budget-friendly, kid-friendly ingredients—can be prepared in about 10 minutes for a busy weeknight, weekend brunch, healthy work lunch, or kid’s lunch box. You can also make this vegan burrito recipe into a gluten-free burrito recipe by using gluten-free tortillas. Swap out the ingredients, too! You can use this basic burrito recipe as the foundation for a creative burrito using ingredients you have on hand. Try adding sliced radishes, green onions (shown here), red onions, shredded carrots, arugula, sprouts, and plant-based cheese if you have those on hand.

Vegan Burrito with Refried Beans and Corn

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(17 votes, average: 5.00 out of 5)
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5 from 17 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

Get this super easy Vegan Burrito with Refried Beans and Corn on the table in just 10 minutes.

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Ingredients

Scale 1x2x3x

• 2 8-inch (43 g each) whole wheat tortillas
• 2/3 cups prepared vegetarian refried beans, black bean or pinto (check out my recipe for homemade refried beans here)
• 1/2 cup frozen corn
• 1/2 cups shredded cabbage
• 4 cherry tomatoes, halved
• ½ avocado, sliced thinly
• 2 sprigs cilantro
• 1/4 cup prepared, mild salsa

Toppings: (optional)

• Green onions, sliced
• Cilantro, sliced
• Radishes, sliced
• Black olives, sliced
• Jalapeños, sliced
• Plant-based cashew cheese
• Plant-based sour cream

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Instructions

1. Warm tortillas.
2. Heat refried beans.
3. Heat corn.
4. To Prepare Each Burrito: Place one tortilla on flat surface, spread 1/3 cup refried beans over the center, top with 1/4 cup corn, 1/4 cup cabbage, 2 cherry tomatoes (halved), 2 slices avocado, and 1 sprig cilantro. Roll burrito. Slice in half.
5. Serve each burrito with salsa (1 burrito + 2 tablespoons salsa per serving)
6. May garnish with additional toppings, as desired (i.e., green onions, cilantro, radishes, black olives, jalapeños, cashew cheese, and vegan sour cream)

Notes

To make this recipe gluten-free use gluten-free tortillas, such as corn.

Use these storage containers for meal prep or to take away these burritos to go.

• Prep Time: 7 minutes
• Cook Time: 3 minutes
• Category: Entree
• Cuisine: Mexican, American

Nutrition

• Serving Size: 1 serving
• Calories: 324
• Sugar: 6 g
• Sodium: 1027 mg
• Fat: 10.5 g
• Saturated Fat: 3 g
• Carbohydrates: 51 g
• Fiber: 10.5 g
• Protein: 11 g

For more plant-based Latin-inspired recipes, check out:

Vegan California Burrito Bowl
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Hummus Veggie Tacos
Jackfruit Black Bean and Quinoa Tacos
Tofu Mushroom Tacos
Spicy Lentil Tacos
Vegan Tortilla Soup

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