Vegetarian Burrito

This vegetarian burrito makes an easy meal for Meatless Mondays or any day for that matter.  

A vegetarian burrito cut in half on a blue platter.
Whip up hassle-free vegetarian burritos to simplify your busy day.

Why You Will Love This Recipe

It’s perfect for a busy weeknight meal when you’re too tired to cook.  Even easier if you happen to have leftover rice in the fridge.

You must have those days when you don’t feel like cooking a large meal. I know I do, maybe too many of them.

That’s what makes these homemade burritos such a good idea. It can be prepared quickly, offering a delightful and delicious meal in no time.

You can also use this recipe to make a vegetarian burrito bowl. Just skip the tortilla. This is how we enjoy these but mix up the burrito filling to your personal tastes.

Also, this meal is vegan. So if you’re looking for a vegan burrito or vegan burrito bowl option that delivers all the flavors, give it a whirl.

Want to add a side or two to this burrito? Check out our Easy Homemade Fire Roasted Salsa (5 Minute) and Restaurant Style Queso Dip. Add some tortilla chips, and you’re good to go!

Ingredients Needed

These burritos are so fresh and full of mouth-watering flavor! They were a huge hit with my family. So much so that they have requested I put them in our weekly meal rotation.

  • Rice and beans – We use refried black beans, and plain rice kicked up a notch for more flavor.
  • Pico de Gallo – Homemade or store-bought work. The tomatoes, jalapenos, cilantro, lime juice, and onions add a ton of fresh flavor for a very satisfying bite.
  • Avocados, cheese, and sour cream – These three ingredients give the burritos a creamy cool texture.
Cilantro lime rice in a white bowl.
Cilantro-lime rice with fresh lime juice added makes for a delicious burrito!

How to Make a Satisfying Vegetarian Burrito

Just add 1/4 cup fresh cilantro, lime zest, and juice to the cooked rice and mix well. If it’s leftover rice, reheat before adding cilantro and lime.

Taste the rice and season with salt and pepper if needed.

For the Pico de Gallo, add the diced tomatoes, red onion, jalapeno, lime juice, and cilantro to a bowl and mix to combine. Refrigerate until ready to use.

Vegetarian burrito being assembled.

Warm the beans. I used a 15-ounce can of black beans because I prefer them over refried pinto beans (use whichever you prefer).

Warm tortillas, just enough to make folding and rolling easier. You can do this in the microwave for about 10 to 12 seconds.

Lay a flour tortilla on a flat surface. Layer 1/4 of the beans, cheese, cilantro lime rice, avocado slices, and sour cream.

Vegetarian burrito being assembled.
Feel free to add all your favorite burrito ingredients!

Add the Pico de Gallo and lettuce. Fold in the sides and roll tightly. Repeat with remaining tortillas and fillings.

That’s it, and dinner is on the table!

A vegetarian burrito cut in half on a blue platter.
This is an easy recipe with your favorite toppings the whole family will love. Even the meat eaters!

Veggie burritos are all the rage in our house!

Remember, you can mix and match ingredients to your tastes. The addition of bell peppers is a great option. We stick to the red bell pepper as it’s sweeter than its green counterpart.

Tips And Variations

  • Storing the ingredients in an airtight container is a great way to streamline meal prep and make assembling tasty, easy burritos a snap. Your meal is ready to go in 2-3 minutes.
  • You can use whole black beans, pinto beans, or regular refried beans.
  • You can use brown rice instead of white rice for a healthier version.
  • If you are not a fan of cilantro, use Spanish rice instead!
  • Switch up the cheese flavor with pepper jack cheese or cotija cheese.
  • Replace the pico de gallo with salsa, or use both.
  • Choose whole wheat tortillas for another little nutrition boost.
  • Adding a dash or two of garlic powder, chili powder, onion powder, and ground cumin to the beans will add some additional Tex-Mex flavor.
  • Reduce the carbs by using cauliflower rice.
  • Skip the tortilla and toss the ingredients in a bowl. A perfect veggie burrito bowl.



We store any leftover ingredients separately in air-tight containers in the refrigerator for up to 4 days. This way, our daughter can just go to the fridge and make one for herself anytime she is ready.

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
A vegetarian burrito cut in half on a blue platter.

Vegetarian Burrito Recipe

Savor the incredible flavors of a fresh, vegetarian burrito. Quick and easy to prepare, this meatless delight is a perfect meal in a jiffy.
4.89 from 9 votes
Print Pin Rate
Course: Dinner, Entree, Lunch
Cuisine: Mexican, Tex-Mex
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 832kcal
Author: Leigh Harris


Cilantro Lime Rice

  • 2 cups cooked rice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoons lime zest
  • 1 lime, juiced

Pico de Gallo

  • 4 Roma tomatoes
  • 1/4 cup red onion
  • 1 jalapeno, seeded and finely diced
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped


  • 4 large flour tortillas, large burrito size
  • 15 oz black refried beans
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 2 avocados, thinly sliced
  • 1 cup pico de gallo
  • 1 1/2 cups lettuce, shredded
  • salt and pepper to taste


  • Chop the tomatoes, red onion, jalapeno, lime juice, and cilantro. Add all ingredients to a bowl and mix to combine. Refrigerate until ready to use.
    1/4 cup chopped fresh cilantro, 4 Roma tomatoes, 1/4 cup red onion, 1 jalapeno, seeded and finely diced, 1 tablespoon lime juice
  • Warm rice. Add cilantro, lime zest, and juice. Mix well.
    2 cups cooked rice, 1 teaspoons lime zest, 1/4 cup cilantro, chopped, 1 lime, juiced
  • Warm the refried beans.
    15 oz black refried beans
  • Lay a tortilla on a flat surface. Layer 1/4 of the beans, cheese, rice, avocado, sour cream, pico de gallo and lettuce. Fold the two sides in and roll tightly. Repeat with remaining tortillas and fillings.
  • Serve.


We store any leftover ingredients separately in air-tight containers in the refrigerator for up to 4 days.


Calories: 832kcal | Carbohydrates: 88g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 931mg | Potassium: 1264mg | Fiber: 19g | Sugar: 12g | Vitamin A: 2032IU | Vitamin C: 31mg | Calcium: 467mg | Iron: 5mg

Recipe adapted from Mandy’s Recipe Box Blog

Share With Your Friends And Family!


  1. This is perfect for Meatless Monday! Your Vegetarian Burrito looks so appealing and tasty. Sharing! Thank you for being a part of our Hearth and Soul Hop.5 stars

  2. I’ve been wanting to make this lime rice! My husband loves rice in his burritos and I just never took the time to figure out how to make his favorite. Thanks for sharing! Thanks for linking up with the Delicious Dishes Recipe party!

  3. Great idea to put cilantro lime rice in the burrito with the beans. I’m going to have to make these one of these Fridays during Lent. Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!

  4. This looks delicious. I love any type of burrito! Thank you so much for linking up to Share With Me. I hope to see you again tomorrow for another great roundup! #sharewithme5 stars

  5. I would just love your Vegetarian Burrito! Thanks so much for sharing with Full Plate Thursday and have a fantastic day!
    Come Back Soon!
    Miz Helen5 stars

  6. Some variation of this is on our table at least once a week. I’m digging the cilantro lime rice idea! Does it actually work better with leftover rice, or does it soak up more flavor if you add it just after cooking? I’m terrible at cooking rice, but I’ll give it a go for this. Looks yummy! 🙂5 stars

    1. I find it to work about the same. I usually heat the rice before adding the cilantro and lime. Thanks for stopping by, Martie!

  7. Thanks for submitting your recipe to the RTSTH community! It is scheduled to be published this week and will be a part of our social media sharing – and I also pinned it directly from your site as well. Feel free to submit any recipes you’d like shared with our readers! -Melanie|RTSTH4 stars

  8. This looks amazing!!! We are always looking for a good vegetarian dish so this is totally up our street! Thanks for sharing 🙂

  9. Yum! I love cilantro lime rice. I almost always get the vegetarian burritos at Chipotle and these remind me of those! Now I’m hungry! Stopping by from Friendship Friday. Hope you have a great weekend!

  10. This looks so yum!! I always have leftover rice in the fridge, so this is perfect for my family!! Thanks for sharing with us at the Friday Funday Blog Hop! <35 stars

  11. This looks like a great go-to for busy weeknights! Because I definitely have days where I don’t want to fuss much over dinner… and who doesn’t love a burrito?!

  12. Yum!! If I haven’t done it yet.. I would like to invite you to share your post over at Healthy Living Link Party, it goes live every Wednesdays, 5pm PST ( 7pm Central Time) until Sunday 7pm. Hope to see you there!5 stars

  13. This vegetarian burrito looks absolutely delicious. You have such fantastic pictures, they really jump off the page.

  14. These sound so full of flavour and super tasty! I love coriander (cilantro) it is definitely my favourite herb…if that is even a thing! #sharewithme xx

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