Vegetarian Burrito

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

Vegetarian burrito cut in half on a blue plate.

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

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

What You’ll Need

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 my 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.


  • You can use whole black beans or pinto beans. Or regular refried beans.
  • You can use brown rice instead of white rice for a healthier version.
  • Switch up the cheese flavor with pepper jack cheese or cotija cheese.
  • Replace the pico de gallo with salsa, or use both.
  • Choose a whole wheat tortilla for another little nutrition boost.
Cilantro lime rice in a white bowl.

How to Make a Satisfying Vegetarian Burrito

Just add 1/4 cup 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.

Flour tortilla on a wooden cutting board with the beans, cheese, sour cream, avocados, and rice placed in the center.

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, and sour cream.

Flour tortilla on a wooden cutting board with the beans, cheese, sour cream, avocados, lettuce, and rice placed in the center.

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!

Vegetarian Burrito cut in half on a blue plate.

Veggie burritos are all the rage in our house!


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.

Vegetarian burrito cut in half on a blue plate.

Vegetarian Burrito Recipe

Vegetarian Burrito – An easy, meatless meal option! Fresh, tangy and absolutely delicious!
4.89 from 9 votes
Print Pin Rate
Course: Dinner, Entree, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: black beans, burrito, quick, refried beans, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 825kcal
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, and cilantro. Add all ingredients to a bowl and mix to combine. Refrigerate until ready to use.
  • Warm rice, add cilantro, lime zest, and juice. Mix well.
  • Warm the 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.


Calories: 825kcal | Carbohydrates: 87g | Protein: 29g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 930mg | Potassium: 1261mg | Fiber: 18g | Sugar: 12g | Vitamin A: 2020IU | Vitamin C: 31mg | Calcium: 460mg | Iron: 5mg

Recipe adapted from Mandy’s Recipe Box Blog

Share With Your Friends And Family!


  1. 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

  2. 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

  3. 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!

  4. 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

  5. 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! πŸ™‚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!

  6. 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

  7. 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!

  8. 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!

  9. 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

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