28+ Delicious Vegan Burrito Recipes to Satisfy Every Craving

If you’re looking to spice up your weekly meal plan with plant-based options that are both satisfying and bursting with flavor, vegan burritos are the perfect choice!

Whether you’re a long-time vegan or simply exploring new meatless meal ideas, these vibrant burritos are packed with wholesome ingredients like fresh vegetables, hearty legumes, savory grains, and tasty sauces.

From smoky BBQ tempeh to protein-packed lentils and rich roasted vegetables, there’s a vegan burrito recipe for every craving.

In this article, we’ve curated over 28 creative and delicious vegan burrito recipes that are not only easy to make but also customizable to suit your preferences.

These wraps are ideal for meal prep, quick lunches, or a fun taco night with friends and family.

Plus, with so many flavor-packed options to choose from, you’ll never get bored of these delightful, hand-held meals!

28+ Delicious Vegan Burrito Recipes to Satisfy Every Craving

Vegan burritos are a versatile and exciting way to enjoy nutritious, satisfying meals without sacrificing taste.

Whether you prefer a simple bean and rice burrito, or something more adventurous with roasted veggies, tempeh, or even avocado cream, these 28+ recipes offer something for everyone.

They’re perfect for meal prepping, family dinners, or a fun evening of cooking with loved ones.

Plus, with so many options to choose from, you can easily mix and match fillings, sauces, and toppings to create your own signature burrito. So, grab a tortilla and get ready to roll up a delicious, plant-based meal that’s full of flavor and goodness!

Spicy Black Bean and Sweet Potato Burritos

These Spicy Black Bean and Sweet Potato Burritos are the perfect balance of bold flavor and satisfying texture. Roasted sweet potatoes provide a tender, slightly sweet contrast to the smoky, spiced black beans, while fresh toppings like avocado and cilantro brighten up every bite. Packed with plant-based protein, fiber, and rich nutrients, this burrito is both hearty and wholesome—a perfect meatless meal that doesn’t compromise on flavor or satisfaction.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 cup water
• 4 large flour tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional: salsa, hot sauce, vegan sour cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. While the sweet potatoes roast, heat a skillet over medium heat. Add black beans, chili powder, garlic powder, and water. Stir and simmer for 5–7 minutes, mashing slightly with a spoon for texture.
3. Warm tortillas in a pan or microwave. Layer with roasted sweet potatoes, black beans, avocado slices, and cilantro.
4. Squeeze fresh lime juice over the filling, then roll up burritos tightly.
5. Serve with salsa, hot sauce, or vegan sour cream if desired.

These burritos are a weeknight wonder—easy to make, incredibly filling, and bursting with layers of flavor. They can be made ahead for meal prep and are freezer-friendly too. Whether you’re serving them for dinner, lunch, or on the go, these spicy black bean and sweet potato burritos are sure to be a vegan favorite.

Grilled Veggie and Quinoa Burritos

Fresh, smoky, and nutrient-rich, these Grilled Veggie and Quinoa Burritos bring a gourmet twist to vegan meal prep. Grilled bell peppers, zucchini, and onions pair beautifully with fluffy quinoa and creamy hummus for a burrito that’s both colorful and deeply satisfying. This recipe is perfect for summer meals or anytime you’re craving something light, wholesome, and packed with plant-powered energy.

Ingredients:

• 1 cup cooked quinoa
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp oregano
• 1/2 cup hummus
• 1/4 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1 tbsp lemon juice
• 4 whole wheat tortillas

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss bell pepper, zucchini, and onion with olive oil, salt, pepper, and oregano.
2. Grill vegetables for about 5–7 minutes per side until tender and lightly charred.
3. Spread hummus on each tortilla, then add a scoop of quinoa, grilled vegetables, shredded lettuce, and diced tomatoes.
4. Drizzle with lemon juice for a fresh kick, then roll up burritos and slice in half.
5. Serve warm or wrap for lunch on the go.

These grilled veggie and quinoa burritos are as healthy as they are delicious. They’re packed with protein and fiber, and the combination of warm vegetables and cool, creamy hummus offers a delightful contrast. Great for outdoor gatherings, meal prepping, or just enjoying a light yet filling dinner, this recipe is a refreshing take on the classic vegan burrito.

Creamy Chickpea and Avocado Burritos

If you’re craving something creamy, tangy, and ultra-satisfying, these Creamy Chickpea and Avocado Burritos hit the spot. Mashed chickpeas and ripe avocado form a rich, savory filling, complemented by crunchy lettuce, shredded carrots, and a zesty vegan yogurt sauce. This no-cook recipe is fast, fresh, and ideal for busy days when you need something nourishing and delicious without turning on the stove.

Ingredients:

• 1 (15 oz) can chickpeas, drained and mashed
• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup shredded carrots
• 1/2 cup chopped lettuce
• 2 tbsp vegan yogurt or vegan mayo
• 1 tsp Dijon mustard
• 4 large spinach or regular tortillas

Instructions:

1. In a bowl, mash chickpeas and avocado together with lime juice, garlic powder, salt, and pepper until creamy with a bit of texture.
2. In a separate small bowl, mix vegan yogurt or mayo with Dijon mustard to make a quick tangy sauce.
3. Lay out tortillas and spread a generous amount of the chickpea-avocado mixture.
4. Top with shredded carrots, chopped lettuce, and a drizzle of the yogurt sauce.
5. Roll tightly, slice, and serve chilled or at room temperature.

These creamy chickpea and avocado burritos are the ultimate grab-and-go lunch or quick dinner. They’re simple, flavorful, and incredibly adaptable—try adding cucumbers, sprouts, or roasted red peppers for even more flair. With no cooking required, this recipe proves that healthy vegan meals can be both effortless and incredibly tasty.

Tofu Scramble Breakfast Burritos

Start your day with a burst of plant-based protein and flavor in these Tofu Scramble Breakfast Burritos. A colorful blend of seasoned tofu, sautéed veggies, and hearty potatoes makes this the ultimate savory vegan breakfast wrap. Whether you’re fueling up for a busy day or enjoying a lazy weekend brunch, these burritos are a wholesome and energizing way to begin the morning.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 tsp turmeric
• 1/4 tsp black salt (kala namak) or regular salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp olive oil
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 1/2 cup cooked potatoes or hash browns
• 1/4 cup nutritional yeast (optional)
• 1/4 cup salsa
• 4 large tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add bell pepper and onion and sauté until soft, about 5 minutes.
2. Add crumbled tofu to the skillet, along with turmeric, black salt, garlic powder, and onion powder. Stir well to coat.
3. Add cooked potatoes and continue cooking for 5–7 minutes until heated through and slightly crispy.
4. Stir in nutritional yeast for a cheesy flavor, then remove from heat.
5. Spoon tofu scramble mixture onto tortillas, add salsa, and roll up burritos tightly.
6. Serve warm or wrap in foil for a breakfast on the go.

These Tofu Scramble Breakfast Burritos are a morning game changer. They’re packed with protein, easy to customize, and perfect for make-ahead meals. Pair them with a cup of coffee or fresh juice, and you’ve got a satisfying, savory start to your day—completely plant-based and totally delicious.

BBQ Jackfruit Burritos

Smoky, tangy, and irresistibly tender, BBQ Jackfruit Burritos bring all the satisfaction of a pulled pork wrap—with none of the meat. Young jackfruit mimics shredded meat beautifully, soaking up bold BBQ flavors while staying light and fiber-rich. Wrapped with crunchy slaw and creamy avocado, these burritos offer a fun and flavorful twist on classic comfort food.

Ingredients:

• 1 can (20 oz) young green jackfruit in brine or water, drained and shredded
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 1/2 cup vegan BBQ sauce
• 1 cup coleslaw mix (cabbage and carrots)
• 2 tbsp vegan mayo
• 1 tbsp apple cider vinegar
• 1 avocado, sliced
• 4 flour tortillas

Instructions:

1. Heat olive oil in a pan over medium heat. Add sliced onions and cook until soft.
2. Add shredded jackfruit and cook for 5 minutes, stirring occasionally.
3. Pour in BBQ sauce and mix well. Let simmer for another 5–7 minutes until heated through and flavorful.
4. In a bowl, toss coleslaw mix with vegan mayo and vinegar to create a quick slaw.
5. Assemble burritos by layering BBQ jackfruit, slaw, and avocado slices on tortillas.
6. Roll up and enjoy warm or wrap for lunch later.

These BBQ Jackfruit Burritos are perfect for when you’re craving something smoky, saucy, and satisfying. Great for picnics, parties, or easy dinners, they show just how versatile plant-based cooking can be. One bite and you’ll be amazed at how much flavor you can pack into a vegan wrap.

Lentil and Brown Rice Burritos with Cashew Cream

These Lentil and Brown Rice Burritos are a protein-packed powerhouse, rich in fiber and loaded with bold seasonings. Earthy lentils and nutty brown rice form the base of this hearty wrap, while a velvety cashew cream sauce adds a luxurious finish. This meal is budget-friendly, highly nutritious, and completely satisfying for vegans and non-vegans alike.

Ingredients:

For the filling:

• 1 cup cooked brown rice
• 1 cup cooked green or brown lentils
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the cashew cream:

• 1/2 cup raw cashews (soaked for 2+ hours)
• 1/4 cup water
• 1 tbsp lemon juice
• 1 garlic clove
• Pinch of salt

Other:

• 4 tortillas
• Fresh spinach or lettuce
• Diced tomatoes or pico de gallo

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until fragrant.
2. Add lentils, brown rice, cumin, smoked paprika, salt, and pepper. Stir well and cook for 5–7 minutes.
3. To make the cashew cream, blend soaked cashews, water, lemon juice, garlic, and salt until smooth.
4. Lay out tortillas and layer with lentil-rice mixture, spinach, tomatoes, and a drizzle of cashew cream.
5. Roll up and serve immediately or warm in a pan for a toasty finish.

Nutritious, comforting, and full of flavor, these Lentil and Brown Rice Burritos with Cashew Cream are a go-to meal for clean eating without sacrificing taste. They’re perfect for batch cooking, freezer-friendly, and a fantastic option for anyone looking to boost their plant-based protein intake in a creative, delicious way.

Mango Black Bean and Avocado Burritos

These Mango Black Bean and Avocado Burritos are a vibrant, tropical twist on the classic vegan burrito. The sweetness of ripe mango pairs perfectly with the earthy black beans, while creamy avocado and a squeeze of lime add refreshing notes. Packed with flavor, color, and texture, this recipe offers a satisfying balance of sweetness, savory beans, and fresh crunch that will keep you coming back for more.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 ripe mango, peeled and diced
• 1 avocado, sliced
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 large tortillas
• Optional: salsa, hot sauce, or vegan sour cream for topping

Instructions:

1. In a large bowl, mix black beans, diced mango, red onion, cilantro, cumin, chili powder, lime juice, salt, and pepper.
2. Warm tortillas in a skillet or microwave.
3. Spread a layer of the black bean and mango mixture on each tortilla.
4. Top with sliced avocado and a drizzle of salsa or hot sauce if desired.
5. Roll up burritos tightly and serve immediately or wrap them for lunch later.

These Mango Black Bean and Avocado Burritos offer a refreshing and unique flavor combination that’s perfect for warm weather meals or when you crave something light yet satisfying. The balance of sweet and savory ingredients makes them a hit at any summer gathering, and they’re quick and easy to prepare for a nutritious meal any day of the week.

Crispy Tempeh and Sautéed Kale Burritos

For a hearty, protein-packed meal, these Crispy Tempeh and Sautéed Kale Burritos are an excellent choice. The crispy tempeh provides a satisfying crunch while the sautéed kale brings an earthy depth of flavor. Topped with tangy tahini dressing and a squeeze of lemon, these burritos are full of savory flavors and textures, making them perfect for a filling, wholesome meal.

Ingredients:

• 1 block (8 oz) tempeh, crumbled
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups kale, chopped
• 1 tbsp lemon juice
• 1/4 cup tahini
• 1 tbsp water (for thinning tahini sauce)
• 1 tbsp apple cider vinegar
• 4 tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tempeh, smoked paprika, garlic powder, salt, and pepper. Cook for 7–10 minutes, stirring occasionally, until tempeh is golden and crispy.
2. In the same skillet, add chopped kale and sauté for 2–3 minutes until wilted. Add lemon juice and mix well.
3. In a small bowl, whisk together tahini, water, and apple cider vinegar to make a creamy dressing.
4. Warm tortillas and layer with crispy tempeh, sautéed kale, and a drizzle of tahini dressing.
5. Roll up and serve immediately.

These Crispy Tempeh and Sautéed Kale Burritos are a perfect combination of crispy, earthy, and creamy elements. They’re packed with protein, fiber, and healthy fats, making them a filling and satisfying meal. The tangy tahini sauce ties everything together beautifully, creating a perfect wrap for any meal of the day.

Roasted Cauliflower and Chickpea Burritos

Roasted Cauliflower and Chickpea Burritos are a flavorful and satisfying way to enjoy a plant-based meal. The cauliflower is perfectly roasted to bring out its natural sweetness and nutty flavor, while the chickpeas provide a hearty base full of protein. Combined with a zesty tahini dressing, fresh veggies, and a sprinkle of cilantro, these burritos are perfect for anyone craving a veggie-packed meal that’s both filling and delicious.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1/4 cup water (for tahini sauce)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded lettuce
• 4 large tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. While the cauliflower roasts, heat a small pan over medium heat. Add chickpeas and sauté for 5–7 minutes, adding a pinch of cumin and paprika for extra flavor.
3. In a small bowl, whisk together tahini, lemon juice, and water to create a smooth sauce.
4. Warm tortillas and layer with roasted cauliflower, sautéed chickpeas, shredded lettuce, and a drizzle of tahini sauce.
5. Top with chopped cilantro and roll up tightly.

These Roasted Cauliflower and Chickpea Burritos are a flavorful and filling option for anyone looking to eat more vegetables without sacrificing taste. The smoky cauliflower and protein-packed chickpeas offer the perfect combination of textures, while the tahini sauce adds a rich creaminess. It’s a delicious, plant-based meal that will satisfy your taste buds and keep you coming back for more.

Spicy Sweet Potato and Black Bean Burritos

These Spicy Sweet Potato and Black Bean Burritos are a hearty, flavorful, and nourishing meal with the perfect balance of spicy, sweet, and savory flavors. The roasted sweet potatoes add a natural sweetness, while black beans provide a rich, satisfying texture. Combined with a zesty chipotle sauce and fresh toppings, these burritos are a complete meal that’s sure to satisfy any craving.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1/2 cup salsa
• 4 large tortillas
• Optional: hot sauce or lime wedges for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. While the sweet potatoes roast, heat black beans in a saucepan over medium heat until warmed through.
3. Warm tortillas and layer with roasted sweet potatoes, black beans, salsa, and avocado slices.
4. Garnish with cilantro, hot sauce, or a squeeze of lime if desired.
5. Roll up the burritos tightly and serve immediately.

These Spicy Sweet Potato and Black Bean Burritos bring together the richness of black beans and the sweetness of roasted sweet potatoes, all spiced up with smoky chili and cumin. They’re the perfect choice for a wholesome and satisfying meal, and they can easily be customized with your favorite toppings. Ideal for lunch, dinner, or meal prepping, they’ll keep you coming back for more.

Vegan BBQ Tempeh and Coleslaw Burritos

Vegan BBQ Tempeh and Coleslaw Burritos are a deliciously smoky and tangy plant-based meal. The tempeh is marinated in BBQ sauce and cooked until crispy, offering a meaty texture without any animal products. The fresh, crunchy coleslaw adds a refreshing contrast, while the creamy dressing ties everything together. This is a crowd-pleasing, easy-to-make burrito that combines classic BBQ flavors with a plant-based twist.

Ingredients:

• 1 block (8 oz) tempeh, sliced into thin strips
• 1/2 cup vegan BBQ sauce
• 2 cups shredded cabbage (or coleslaw mix)
• 1/4 cup shredded carrots
• 2 tbsp vegan mayo
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1/4 tsp salt
• 4 tortillas

Instructions:

1. In a small bowl, toss sliced tempeh with BBQ sauce and let marinate for 15-20 minutes.
2. Heat a skillet over medium heat and cook tempeh strips for 5-7 minutes on each side until crispy and caramelized.
3. In a separate bowl, mix shredded cabbage, carrots, vegan mayo, apple cider vinegar, maple syrup, and salt to make the coleslaw.
4. Warm tortillas and layer with BBQ tempeh and coleslaw.
5. Roll up tightly and serve immediately.

Vegan BBQ Tempeh and Coleslaw Burritos bring together the best of smoky BBQ and creamy coleslaw, creating a satisfying and flavorful meal. The tempeh offers a firm, satisfying texture while the coleslaw adds a light crunch, making every bite enjoyable. These burritos are perfect for BBQ lovers looking for a plant-based alternative and are a hit at cookouts or weeknight dinners.

Vegan Mushroom and Spinach Burritos

These Vegan Mushroom and Spinach Burritos are packed with savory flavors from sautéed mushrooms and fresh spinach. The earthy mushrooms bring depth and umami, while the spinach adds a light, fresh taste. Paired with a creamy vegan cashew cheese sauce, these burritos are a comforting and wholesome meal that is perfect for lunch or dinner. The balance of rich and creamy with fresh greens makes them a perfect choice for any vegan or plant-based eater.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini)
• 2 cups fresh spinach
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup cashews (soaked for 2 hours)
• 1/4 cup water
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 tortillas
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Add sliced mushrooms and cook for 7-10 minutes until they release their moisture and become golden.
3. Add spinach to the pan and cook for another 2-3 minutes, until wilted. Season with salt and pepper.
4. In a blender, combine soaked cashews, water, lemon juice, salt, and pepper. Blend until smooth to create the cashew cheese sauce.
5. Warm tortillas and layer with the mushroom and spinach mixture. Drizzle with cashew cheese sauce and garnish with fresh parsley.
6. Roll up the burritos tightly and serve.

These Vegan Mushroom and Spinach Burritos are a delicious way to incorporate greens and savory flavors into your meal. The creamy cashew cheese sauce elevates the dish, making it rich and satisfying without being overly heavy. Whether you’re a mushroom lover or just looking for a light yet filling meal, these burritos are a great option that will leave you feeling nourished and satisfied.

Crispy Chickpea and Cucumber Burritos

Crispy Chickpea and Cucumber Burritos are a delightful combination of crunchy, savory chickpeas and refreshing, cool cucumber. The chickpeas are seasoned and baked until crispy, while the cucumber adds a crisp, hydrating bite. Topped with a tangy tahini dressing and fresh herbs, these burritos are a perfect balance of textures and flavors, ideal for a light yet satisfying meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (for thinning tahini sauce)
• 4 tortillas

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, shaking halfway through, until crispy.
2. In a small bowl, whisk together tahini, lemon juice, and water to create a creamy sauce.
3. Warm tortillas and layer with crispy chickpeas, cucumber slices, and fresh parsley.
4. Drizzle with tahini sauce and serve immediately.

These Crispy Chickpea and Cucumber Burritos are a light and refreshing option that’s full of flavor and texture. The crispy chickpeas and cool cucumber are a match made in heaven, while the creamy tahini sauce adds richness to the overall bite. They’re easy to make, healthy, and perfect for a quick lunch or dinner.

Vegan Tofu Scramble and Potato Burritos

These Vegan Tofu Scramble and Potato Burritos are the ultimate breakfast or brunch option, filled with fluffy tofu scrambled with savory spices, combined with crispy roasted potatoes. It’s a wholesome and satisfying meal that can be enjoyed any time of the day. With the addition of fresh vegetables and a zesty avocado sauce, this burrito is an explosion of flavor that will keep you full and energized.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup potatoes, diced and roasted
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup diced bell pepper
• 1/4 cup onion, diced
• 1 avocado, mashed
• 1 tbsp lime juice
• 4 tortillas

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper, then roast for 20-25 minutes until crispy and golden.
2. While the potatoes roast, heat a pan over medium heat. Add crumbled tofu, turmeric, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until tofu is golden and heated through.
3. In the same pan, add diced bell pepper and onion, and sauté for 3-4 minutes until softened.
4. Mash avocado and stir in lime juice for the avocado sauce.
5. Warm tortillas and layer with tofu scramble, roasted potatoes, and avocado sauce.
6. Roll up the burritos and serve immediately.

The Vegan Tofu Scramble and Potato Burritos are a perfect blend of savory, comforting flavors. The fluffy tofu scramble, crispy potatoes, and creamy avocado sauce come together to create a filling meal that’s both satisfying and nutritious. This recipe is a great way to start the day or enjoy as a hearty lunch.

Vegan Roasted Butternut Squash and Black Bean Burritos

Vegan Roasted Butternut Squash and Black Bean Burritos are a cozy, flavorful option packed with sweet roasted squash and hearty black beans. The butternut squash is roasted to bring out its natural sweetness, which pairs perfectly with the earthy black beans. This burrito is then topped with a simple cilantro-lime dressing for a refreshing finish, making it a well-rounded and comforting meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup vegan sour cream (optional)
• 4 tortillas

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, cinnamon, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. While the squash roasts, heat black beans in a saucepan over medium heat until warmed through.
3. In a small bowl, combine cilantro and lime juice to make the dressing.
4. Warm tortillas and layer with roasted butternut squash and black beans.
5. Drizzle with cilantro-lime dressing and add a spoonful of vegan sour cream, if desired.
6. Roll up the burritos and serve immediately.

These Roasted Butternut Squash and Black Bean Burritos are a perfect comfort food with a healthy twist. The sweetness of the roasted squash complements the savory black beans, and the fresh cilantro-lime dressing brightens up the flavors. Whether you’re craving a filling lunch or dinner, these burritos are sure to hit the spot.

Vegan Tempeh Fajita Burritos

These Vegan Tempeh Fajita Burritos are bursting with vibrant flavors and textures, thanks to the combination of savory tempeh and colorful, sautéed fajita vegetables. The tempeh is marinated in a zesty lime and chili sauce, adding a smoky, tangy kick. Paired with peppers, onions, and a creamy avocado sauce, this burrito is a delicious plant-based take on classic fajitas!

Ingredients:

• 1 block (8 oz) tempeh, sliced into strips
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 tbsp fajita seasoning (or use cumin, paprika, and chili powder)
• Juice of 1 lime
• 1 tbsp soy sauce or tamari
• 1/2 tsp smoked paprika
• 1 avocado, mashed
• 1 tbsp lime juice
• Salt and pepper to taste
• 4 tortillas

Instructions:

1. In a bowl, marinate tempeh strips with lime juice, soy sauce, smoked paprika, salt, and pepper for 15 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add tempeh and cook for 5-7 minutes, until browned and crispy.
3. In the same skillet, sauté bell pepper and onion until soft, about 5-6 minutes. Sprinkle with fajita seasoning and toss to coat.
4. In a small bowl, mash avocado and mix with lime juice, salt, and pepper for a creamy sauce.
5. Warm tortillas and layer with cooked tempeh, sautéed fajita veggies, and avocado sauce.
6. Roll up the burritos tightly and serve immediately.

Vegan Tempeh Fajita Burritos are the perfect combination of smoky tempeh, tender fajita vegetables, and creamy avocado sauce. The marinated tempeh provides a satisfying, savory bite, while the fresh veggies bring lightness and crunch. These burritos are ideal for a flavorful, protein-packed meal that’s perfect for lunch or dinner.

Vegan Cauliflower and Kale Burritos

These Vegan Cauliflower and Kale Burritos are a wholesome, nutrient-dense meal that blends the earthiness of kale with the mild, slightly smoky flavor of roasted cauliflower. Roasted cauliflower is seasoned with a hint of cumin and paprika, while the kale is sautéed to tender perfection. The addition of a tangy lime dressing makes this burrito vibrant, flavorful, and satisfying.

Ingredients:

• 2 cups cauliflower florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups kale, stems removed and chopped
• 1 tbsp olive oil (for sautéing)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the tahini)
• 1/4 tsp garlic powder
• 4 tortillas

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper. Roast for 25-30 minutes, until golden and tender.
2. While cauliflower roasts, heat olive oil in a pan over medium heat. Add kale and sauté for 3-5 minutes, until wilted and tender. Season with salt and pepper.
3. In a small bowl, whisk together tahini, lemon juice, water, and garlic powder to create a creamy dressing.
4. Warm tortillas and layer with roasted cauliflower, sautéed kale, and a drizzle of tahini dressing.
5. Roll up the burritos and serve immediately.

The Vegan Cauliflower and Kale Burritos are a delicious and nourishing way to enjoy hearty veggies. Roasted cauliflower brings out its natural sweetness, while sautéed kale adds a savory depth. The tahini dressing adds a creamy and tangy finish, making this burrito a perfect meal that is as flavorful as it is healthy.

Vegan Lentil and Spinach Burritos

Vegan Lentil and Spinach Burritos are a protein-packed, flavorful option that combines the earthiness of lentils with the freshness of spinach. The lentils are cooked with spices for added depth, while the spinach adds a green, vibrant component to the filling. A drizzle of tahini or vegan yogurt adds a creamy, rich touch, making these burritos a wholesome and satisfying meal.

Ingredients:

• 1 cup dried green or brown lentils
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp smoked paprika
• 2 cups fresh spinach
• 1/4 cup tahini or vegan yogurt
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 tortillas

Instructions:

1. In a saucepan, cook lentils according to package instructions (usually 20-25 minutes). Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 4-5 minutes. Add cumin, coriander, and smoked paprika, and cook for another 1-2 minutes.
3. Stir in cooked lentils and spinach, and cook until the spinach wilts, about 2-3 minutes. Season with salt and pepper.
4. In a small bowl, whisk together tahini (or vegan yogurt) and lemon juice for a creamy drizzle.
5. Warm tortillas and layer with lentil-spinach mixture and a drizzle of tahini or yogurt sauce.
6. Roll up the burritos and serve immediately.

These Vegan Lentil and Spinach Burritos are a hearty, protein-rich meal that’s perfect for any time of day. The lentils provide a satisfying base, while the spinach adds a burst of freshness. The creamy tahini or yogurt sauce enhances the flavor and makes this burrito even more delicious. Ideal for meal prepping or a quick weeknight dinner!

Vegan Sweet Potato and Black Bean Burritos

The Vegan Sweet Potato and Black Bean Burritos are a vibrant, flavorful dish filled with the sweetness of roasted sweet potatoes and the heartiness of black beans. The combination is topped with a tangy lime and cilantro dressing that brightens up the dish. These burritos are a perfect balance of comfort and freshness, making them an ideal meal for any time of the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (frozen or fresh)
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1/4 cup vegan sour cream or cashew cream (optional)
• 4 tortillas

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While the sweet potatoes are roasting, heat black beans and corn in a saucepan over medium heat until warmed through. Stir in chopped cilantro and lime juice.
3. In a small bowl, whisk together vegan sour cream or cashew cream with a bit of lime juice for a creamy dressing (optional).
4. Warm the tortillas and layer with roasted sweet potatoes, black beans, corn, and a drizzle of creamy sauce.
5. Roll up the burritos and serve immediately.

These Vegan Sweet Potato and Black Bean Burritos are a flavorful, filling option that balances sweet, savory, and tangy flavors. The roasted sweet potatoes provide a satisfying bite, while the black beans and corn make it hearty. The cilantro-lime dressing ties everything together, creating a dish that’s both nutritious and incredibly delicious!

Vegan BBQ Tempeh Burritos

The Vegan BBQ Tempeh Burritos are packed with savory, smoky tempeh marinated in tangy BBQ sauce, then paired with crunchy coleslaw for added texture. The BBQ tempeh is savory and slightly sweet, offering a delicious alternative to traditional pulled pork. These burritos are perfect for anyone craving comfort food with a plant-based twist.

Ingredients:

• 1 block (8 oz) tempeh, sliced into strips
• 1/2 cup vegan BBQ sauce
• 1 cup coleslaw mix (shredded cabbage and carrots)
• 1/4 cup vegan mayo
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste
• 4 tortillas

Instructions:

1. In a small bowl, toss tempeh strips in BBQ sauce, coating them well. Let it marinate for 10-15 minutes.
2. Heat a skillet over medium heat and cook the tempeh strips for 5-7 minutes on each side, until crispy and caramelized.
3. In a separate bowl, mix the coleslaw mix with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper. Stir until well combined.
4. Warm the tortillas and layer with BBQ tempeh and creamy coleslaw.
5. Roll up the burritos and serve immediately.

Vegan BBQ Tempeh Burritos are the perfect combination of smoky, tangy flavors with a crunch from the coleslaw. The BBQ tempeh is rich and flavorful, and the creamy coleslaw adds a refreshing contrast. This plant-based version of a BBQ classic is easy to make and incredibly satisfying for those looking for a hearty meal.

Vegan Mushroom and Spinach Burritos

These Vegan Mushroom and Spinach Burritos are a savory, umami-packed delight. The earthy mushrooms are sautéed with garlic and herbs, then combined with tender spinach for a nutrient-dense filling. With a touch of nutritional yeast for cheesy flavor and a dash of lemon for brightness, these burritos are both comforting and light.

Ingredients:

• 2 cups mushrooms, sliced (such as cremini or button)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups spinach, chopped
• 1 tbsp nutritional yeast
• Juice of 1/2 lemon
• Salt and pepper to taste
• 4 tortillas

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and garlic, and sauté for 5-7 minutes, until the mushrooms are soft and browned.
2. Add chopped spinach to the pan and cook until wilted, about 2 minutes.
3. Stir in nutritional yeast, lemon juice, salt, and pepper, adjusting the seasoning as needed.
4. Warm tortillas and layer with the mushroom-spinach mixture.
5. Roll up the burritos and serve immediately.

Vegan Mushroom and Spinach Burritos are a light yet flavorful meal that brings out the natural umami in mushrooms, complemented by the fresh taste of spinach. The nutritional yeast adds a cheesy, savory richness, while the lemon brightens the flavors. These burritos are a perfect choice for a quick, healthy lunch or dinner.