Vegan Burrito (Gluten Free)

This Vegan Burrito (Gluten Free) recipe is so good that you won’t miss the meat or dairy. Packed with delicious traditional Mexican flavors, they’re super easy to make and are flavorful and satisfying. They’re the perfect comfort food for on-the-go lunches, and they’re great for an easy weeknight dinner for the whole family.

Perfect for meal prep (I make a double batch)for an easy lunch or dinner, serve them with salsa, guac and vegan sour cream for dipping. SO good! I love that the ingredients are simple and pretty much pantry staples, plus, I can make them whenever I have leftover rice in the fridge. I’m obsessed with how hearty and satisfying this flavor-packed and zesty vegan burrito recipe is!

If you loved this gluten free burrito recipe, try my Vegan Burrito Bowl, these Air Fryer Burritos or my Gluten Free Enchiladas. Here’s a bunch of delicious Gluten Free Lunch Recipes for you to try.

Why you’ll love this gluten free recipe

This vegan burrito recipe is a total winner for so many reasons. It’s completely customizable, letting me use mix and match veggies, grains, and proteins based on what I have at home. They are super flavorful and fresh plus, they’re naturally vegan and gluten free!

Guys, you know I can’t stand loads of washing up and dishes. This Vegan Burrito recipe is fuss-free and makes minimal dishes. It’s also perfect for meal prep. I will often make a batch ahead of time (pop them in the freezer) and enjoy them as easy lunches or dinners throughout my week.

Totally family friendly, you don’t have to be vegan or vegetarian to enjoy it!

Ingredients and substitutions

Zucchini: I love how this soaks up the seasoning beautifully when sautéed.

Bell pepper: Any color works. Slice thin for even cooking.

Olive oil: Used for sautéing and in the vinaigrette. Go for a good-quality EVOO for the best flavor.

Taco seasoning: A blend of spices like cumin, paprika, chili powder, and garlic powder. You can also make your own blend if you prefer.

Corn: Sweet and juicy, it adds crunch and a pop of color. Frozen works just as well as fresh. Just thaw before using.

Poblano pepper: Milder than jalapeños, poblanos add earthy heat and great flavor depth. Remove the seeds for less spice.

Cherry tomatoes: Choose juicy and ripe tomatoes.

Black beans: I love these as an easy veggie protein that adds fiber and richness. I recommend rinsing them.

White rice: Classic burrito filler: fluffy. This Vegan Burrito is a great recipe to make if you have leftover cooked rice, by the way.

Gluten-free tortillas: I use warmed tortillas to prevent tearing during rolling.

For the lime olive oil vinaigrette

You’ll need olive oil, lime juice, and seasoning for the dressing.

Directions (step by step)

Sauté the veggies: Heat olive oil in a skillet over medium heat. Add the sliced zucchini and bell pepper, sprinkle with taco seasoning, and sauté for 5–7 minutes until tender. Remove from heat and set aside.

Cook the rice: Prepare the white rice according to the package instructions. Fluff and set aside.

Make the vinaigrette: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.

Assemble the Vegan Burritos: Lay out the tortillas and layer each with a scoop of rice, black beans, corn, cherry tomatoes, chopped poblano, and the sautéed vegetables. Drizzle with the lime vinaigrette.

Roll and crisp: Roll each tortilla tightly into a burrito. Place seam-side down on a heated panini press or skillet. Press or cook for 4–5 minutes, until golden brown and crisp on the outside and heated through.

Expert tips and tricks

Save time making these Vegan Burritos by using microwave rice or frozen rice and by using store-bought guacamole and salsa.

Warm the tortillas before assembling to make them more pliable and easier to roll without tearing.

Don’t overfill the burritos. This makes rolling tricky and can cause them to burst during pressing.

Use a shimmering hot pan or panini press to get that golden, crispy exterior. You don’t need to add loads of extra oil.

I always drain excess moisture from the sautéed veggies and tomatoes to prevent soggy burritos.

Storage and meal prepping 

Prep all the Vegan Burrito components: rice, veggies, vinaigrette, and beans in advance and store them separately in the fridge for up to 3–4 days.

Fully assembled (but unpressed) burritos can be wrapped in foil and refrigerated for 2–3 days. Press or reheat just before serving.

I like to wrap unpressed burritos tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and toast or reheat in a skillet.

Use a hot skillet or toaster oven for the best texture—microwaving may make them soft or soggy.

Variations

Add avocado or guacamole to the Vegan Burritos for extra creaminess and healthy fats.

Swap the rice for quinoa, cauliflower rice, or even brown rice for added fiber.

I’ll sometimes use pinto beans or refried beans as great alternatives to black beans in my Vegan Burrito.

Turn it into a bowl: Skip the tortilla and layer everything in a bowl for a burrito bowl variation.

Add heat: Mix in chopped jalapeños, chipotle sauce, or hot salsa for a spicier version.

Cheesy option: If not strictly vegan, sprinkle with dairy-free or regular cheese before pressing.

FAQs

Can you freeze this vegan burrito wrap?

Yes, this Vegan Burrito recipe freezes really well.

How can I add protein to this plant-based burrito?

You can add more protein (it already contains protein from the beans), but add in some chicken or cooked steak.

How do I reheat this healthy vegan burrito?

Reheat this gluten free burrito recipe in the air fryer, panini press, or in the oven.

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