Easy vegan bean burritos are the recipe that rescues my busiest weeks — warm refried beans and golden onion rolled into tortillas with melty shreds, then piled with lettuce, salsa, and guacamole.
When the weeknight dinner dilemma strikes, these incredibly easy Vegan Bean Burritos are here to save the day! We’re talking warm, soft tortillas filled with a savory mixture of perfectly sautéed onions and creamy refried beans, all held together with melty dairy-free cheese. They’re simple, satisfying, and on the table in just 30 minutes. This is the kind of comfort food you’ll find yourself making again and again!
Ingredients
• PREP: 20 minutes BAKE: 10 minutes OVEN: 350°F / 175°C MAKES: 4 servings
• 8 7- to 8-inch flour tortillas
• 1 cup / 150g (5.3 oz) chopped onion, from 1 large onion
• 1 tablespoon vegetable oil
• 1 16-ounce / 450g (15.9 oz) can vegan refried beans
• 1 cup / 4 ounces / 113g (4 oz) shredded vegan cheddar-style cheese
• 1 cup (240 ml) shredded lettuce, for serving
• 1/3 cup (720 ml) salsa, for serving
• Vegan sour cream and/or guacamole, for serving (optional)
Instructions
1. Preheat your oven to 350°F / 175°C. Stack the tortillas, wrap them tightly in foil, and bake for about 10 minutes until they are soft and pliable.
2. While the tortillas are warming, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until tender and translucent, stirring occasionally, about 5-7 minutes.
3. Stir in the can of vegan refried beans. Continue to cook and stir until the mixture is completely heated through.
4. To assemble, lay a warm tortilla on a flat surface. Spread about 1/4 cup (960 ml) of the bean filling over the bottom half of the tortilla, then sprinkle with 2 tablespoons (30 ml / 1 fl oz) of the vegan cheese.
5. Fold the bottom edge of the tortilla up over the filling. Fold in the opposite sides, then roll up tightly from the bottom to create a secure burrito. Place the burritos seam-side down in an ungreased 3-quart rectangular baking dish.
6. Bake for about 10 minutes, or until the burritos are heated through and the cheese is melty.
7. Serve immediately with shredded lettuce, salsa, and optional toppings like vegan sour cream and guacamole.
Nutritional Information
• PER SERVING (approximate): 430 cal., 16 g (0.56 oz) total fat (5 g / 0.18 oz sat. fat), 0 mg chol., 886 mg sodium, 54 g (1.9 oz) carb., 8 g (0.28 oz) fiber, 17 g (0.6 oz) pro.
Pro Tips
• Add a teaspoon of cumin and 1/2 teaspoon (10 ml / 0.3 fl oz) of chili powder to the onions as they cook for a deeper, smokier flavor.
• Ensure your refried beans are vegan! Some traditional brands contain lard, so always check the list for a ‘vegetarian’ or ‘vegan’ label.
• Assemble the burritos ahead of time and store them wrapped in the refrigerator for up to 2 days. Bake just before serving for a super-fast meal.
• Boost the protein by stirring 1/2 cup (480 ml) of cooked black beans or crumbled plant-based ground into the refried bean mixture.
FAQ
Q: How can I add more protein to these vegan burritos
A: To boost the protein, the recipe suggests stirring 1/2 cup (480 ml) of cooked black beans or crumbled plant-based ground into the refried bean and onion mixture before assembling the burritos.
Q: Are all refried beans suitable for a vegetarian or vegan diet
A: No, it’s very important to check the ingredients list. Some traditional brands of refried beans contain lard, which is not vegetarian. Always look for a can that is specifically labeled ‘vegetarian’ or ‘vegan’ to ensure it’s plant-based.
Q: Can I make these bean burritos ahead of time
A: Yes, these burritos are great for meal prep. You can assemble them completely, wrap them, and store them in the refrigerator for up to 2 days. When you’re ready to eat, simply bake them as directed for a super-fast meal.
Q: How do I make the bean filling more flavorful
A: For a deeper, smokier flavor, add one teaspoon of cumin and a half teaspoon of chili powder to the skillet along with the onions as they cook. This will infuse the entire filling with more spice.
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Easy Vegan Bean Burritos
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Stack the tortillas, wrap them tightly in foil, and bake for about 10 minutes until they are soft and pliable.
- While the tortillas are warming, heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and cook until tender and translucent, stirring occasionally, about 5-7 minutes.
- Stir in the can of vegan refried beans.
- Continue to cook and stir until the mixture is completely heated through.
- To assemble, lay a warm tortilla on a flat surface.
- Spread about 1/4 cup (960 ml) of the bean filling over the bottom half of the tortilla, then sprinkle with 2 tablespoons (30 ml / 1 fl oz) of the vegan cheese.
- Fold the bottom edge of the tortilla up over the filling.
- Fold in the opposite sides, then roll up tightly from the bottom to create a secure burrito.
- Place the burritos seam-side down in an ungreased 3-quart rectangular baking dish.
- Bake for about 10 minutes, or until the burritos are heated through and the cheese is melty.
- Serve immediately with shredded lettuce, salsa, and optional toppings like vegan sour cream and guacamole.
- Add a teaspoon of cumin and 1/2 teaspoon (10 ml / 0.3 fl oz) of chili powder to the onions as they cook for a deeper, smokier flavor.
