30-Minute Easy Vegan Black Bean Burritos with Red Pepper, Avocado & Cheese Sauce
Ready in just 30 minutes, these vegan black bean burritos are bursting with smoky beans, sweet red pepper, creamy avocado, and a silky nacho-style vegan cheese sauce — the perfect quick dinner or meal prep recipe.
Black bean burritos are one of the quickest, easiest meals you can make! All you need are a few simple ingredients: tortillas (we use store bought), canned black beans, avocado, sautéed onion, and red pepper. They pair perfectly with our creamy vegan nacho-style cheese sauce made from cashews.
Each burrito is packed with fiber (24 g — nearly your full daily recommended amount) and plant-based protein (25 g), making them as nourishing as they are delicious. Black beans also provide antioxidants and slow-digesting complex carbs that support steady energy and may help reduce inflammation in the body (More on the health benefits of black beans).
The best part is that these vegan black bean burritos are perfect for meal prep, they store in the fridge for up to 5 days, or freeze for up to 2 months.
For a spicy kick, try it with our 5-minute jalapeno salsa.
If you love beans, check out more of our favorite vegan bean recipes:
- Curried Butter Beans
- Creamy Leek Pasta With Butter Beans
- 15-Minute Butter Beans In Tomato Sauce With Burrata
Why You’ll Love These Burritos
- Ready in just 30 minutes – perfect for weeknights.
- Customizable and meal-prep friendly.
- Nutrient-dense with fiber, healthy fats, and plant-based protein.
- Bursting with flavor from fresh veggies and smoky spices.
- Pairs with a creamy vegan cheese sauce you’ll want to pour on everything.
Black Bean Burrito Ingredients
- Extra virgin olive oil – for sautéing the vegetables.
- Red onion -brings a mild sweetness.
- Red pepper – adds vibrant color, fresh flavor, and provides vitamin C, which helps your body absorb the iron from black beans more effectively.
- Salt – enhances all the flavors.
- Smoked paprika – gives a warm, smoky depth.
- Onion powder – boosts savory flavor without extra chopping.
- Lime – brightens the filling and balances the spices.
- Black beans – main source of protein.
- Tortilla wrap – choose flour or whole wheat for easy rolling.
- Avocado – adds a creamy contrast to the smoky beans
How to Make The Burritos
Step 1: Cook the burrito filling
- Peel and thinly slice red onion. Slice red pepper in thin strips.
- Heat the olive oil in a large pan over medium heat. Add the onion and red pepper, sprinkle with salt, and sauté for about 5 minutes, until softened.
- Push the veggies to one side of the pan. On the empty side, add the drained black beans and mash them with a potato masher until mostly creamy (leave a few whole beans for texture).
- Stir the mashed beans and veggies together. Sprinkle in the onion powder and smoked paprika, then stir to coat everything evenly.
- Turn off the heat and squeeze in the lime juice for a fresh kick. Give it a final stir.
Step 2: Make the cheese sauce
Prepare the vegan cheese sauce according to this recipe. You’ll need about ¼ of the recipe for one burrito.
For more vegan cheese recipes see Easy creamy vegan burrata and Quick & Easy Tofu Feta.
Step 3: Assemble the black bean burrito
- Lay a tortilla on a flat surface. Spoon the beans and peppers onto the lower third of the tortilla. Add sliced avocado on top and drizzle generously with the cheese sauce.
- Leave about 2 cm (1 inch) of space around the edges so it’s easier to roll.
- Fold the bottom of the tortilla over the filling, tucking it in snugly. Fold the sides in towards the center, then roll it up tightly so everything is enclosed.
Step 4: Toast the tortilla
- Place the burrito seam-side down in a heated, lightly oiled pan. Toast for 1–2 minutes per side, until golden and crisp. This helps seal the burrito and adds an irresistible crunch.
Step 5: Serve & Enjoy
Slice the burrito in half for easy eating. Serve with a small bowl of vegan cheese sauce on the side for dipping — perfect for getting a little extra cheesy goodness in every bite.
Pro Tips for the Best Burritos
- Mash a few beans for a creamier texture and a better holding filling.
- Don’t overfill to make wrapping easier.
Storage & Meal Prep
- Store black bean burrito wrapped in foil or airtight container for 3–4 days.
- Reheat in skillet or oven.
- Keep cheese sauce in a separate container.
Similar recipes
Glass noodle salad with shredded tofu (High-protein)
Rice Paper Rolls With Smoked Tofu
Aubergine Stir Fry
Beet quiona salad
Black Bean Burrito
Equipment
- 1 Blender
- 1 Large pan
- 1 Large knife
- 1 Cutting board
Ingredients
Burrito
- 5 grams olive oil extra virgin
- 50 grams red onion
- 50 grams red pepper
- 5 grams salt
- 5 grams smoked paprika
- 5 grams onion powder
- 1/2 lime juiced
- 80 grams black beans canned
- 1 medium tortilla wrap
- 50 grams avocado
Vegan cheese sauce
- 1/4 Vegan nacho cheese sauce according to the recipe
Instructions
Cook Black Bean Burrito Filling
- Heat 5 grams olive oil in a large pan over medium heat. Sauté 50 grams red onion and 50 grams red pepper with 5 grams salt for 5 minutes until soft.
- Push to one side, add drained 80 grams black beans, and mash. Mix together, stir in 5 grams onion powder and 5 grams smoked paprika, then remove from heat. Add 1/2 lime juice.
Make Cheese Sauce
- Prepare 1/4 Vegan nacho cheese sauce 1/4 Vegan nacho cheese sauce according to the recipe – recipe link.
Assemble
- Lay 1 medium tortilla wrap flat. Add bean-pepper mix, 50 grams avocado slices, leaving a 2 cm (1 inch) border.
- Fold bottom over filling, tuck in sides, and roll tightly.
Toast The Burrito
- Place seam-side down in a heated pan, toasting 1–2 minutes per side until golden.
Serve
- Slice in half and serve with extra cheese sauce for dipping.
Notes
- Mash a few of the beans for a creamier texture and a filling that holds together better.
- Don’t overfill the tortilla, it makes rolling and sealing much easier.
- Always place the burrito seam-side down in the pan first. Toast 2 minutes per side until golden and crisp — this seals the burrito and adds crunch.
- Freezing: Wrap burritos individually in foil or parchment, then place in an airtight container or freezer bag. Freeze for up to 2 months.
- Reheating: For best results, thaw in the fridge overnight, then toast in a pan or bake at 180°C (350°F) for 10–15 minutes until heated through.
Nutrition
FAQs
Can I make these black bean burritos gluten-free?
Yes! Swap flour tortillas for gluten-free or corn or quinoa tortillas.
Can I make them without cheese sauce?
Sure. The burrito already includes avocado, which adds plenty of creaminess on its own. You can also add salsa or extra veggies for more flavor.