• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Sandwiches, Wraps and Burgers

    Chipotle Vegan Burrito with Cilantro Lime Rice

    January 15, 2019 By Melissa Huggins / 27 Comments

    • Facebook
    • Reddit

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    The Ultimate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!

    front view of vegan burrito on a white plate. Lime and pico del gallo on the side.

    What's not to love about a hand-held meal? Burritos are my favorite go-to recipe when I want something, fast, easy, and really satisfying! This Vegan Burrito is hearty, budget-friendly, and completely customizable.

    What's in it?

    Well, this is entirely up to you! Burritos are so versatile and can be customized to your taste buds. You can even have a Vegan Breakfast Burrito stuffed with tofu scramble and vegan sausage. Here's what I stuffed in this burrito:

    • Cilantro Lime Rice
    • Chipotle & Lime Black Beans
    • Pico de Gallo
    • Avocado
    • Spicy Sauce

    Filling ideas: Vegan Cheese Shreds, Jackfruit Carnitas, Roasted Potatoes, Quick Pickled Red Onions, Sautéed Peppers & Onions, Corn, Chunky Salsa, Jalapeños, Vegan Chorizo, Shredded Lettuce, or Vegan Nacho Cheese.

    top view of vegan burrito cut in half on a white plate. Topped with spicy sauce and lime wedges on the side.

    How to make the Ultimate Vegan Burrito

    It's all about the filling! I add tons of flavor to make it mouth-watering good! Here's what you'll need to do:

    Cilantro Lime Rice - cook long grain rice according to package directions. When done, remove from heat and fluff with a fork. Now add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm.

    Chipotle & Lime Black Beans - In a medium skillet over medium heat, add the beans, chipotle peppers, and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered.

    Pico De Gallo-  combine diced tomatoes, onions, cilantro, lime juice, and salt in a medium bowl. Taste and adjust flavors if needed. You can use a store-bought variety or replace it with diced tomatoes if you don't like raw onions.

    Spicy Sauce - combine ½ cup Vegan Sour Cream or Vegan Mayo with a few dashes of your favorite hot sauce. I used Cholula.

    How to wrap a burrito

    Now the fun part! Wrapping a burrito is actually quite easy once you get the hang of it. It's ideal to use a large tortilla so you have enough room to wrap tightly. Also, I always warm them up to make them soft and pliable. You don't want to overstuff the burrito or it will fall apart.

    Place warmed tortilla on a flat surface and add your filling in the middle. Fold the sides in, then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).

    vegan burrito cut in half on a white plate and tipped with spicy sauce. Fresh cilantro and lime wedges on the side.

    I love to hear from you

    If you make this vegan Burrito, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Print Recipe Pin Recipe Rate this Recipe
    5 from 15 votes

    Chipotle Vegan Burrito with Cilantro Lime Rice

    The Ulitmate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: American, Mexican, Vegan
    Servings: 4 people
    Calories: 276kcal
    Author: Melissa Huggins

    Ingredients

    Cilantro Lime Rice

    • 1 cup uncooked long grain rice , cooked according to package directions
    • 2 tablespoons lime juice , freshly squeezed
    • ½ cup cilantro , chopped
    • ½ teaspoon salt (I add it to the cooking water)

    Chipotle & Lime Black Beans

    • 2 15 oz cans black beans , rinsed and drained
    • 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely
    • 1-2 tablespoons lime juice , freshly squeezed
    • Salt , to taste

    Pico de gallo (sub 1 ½ cups diced tomatoes)

    • 1 ½ cups tomato , diced small (about 3 medium tomatoes_
    • ½ cup onion , diced small (about ½ medium onion)
    • ½ cup cilantro , chopped finely
    • 1-2 tablespoons lime juice
    • Salt , to taste

    For Serving

    • 4 large tortillas ,10-inch
    • 1 large avocado , sliced or cubed
    • ½ cup vegan sour cream , mix with hot sauce if desired (sub vegan mayo)
    Prevent your screen from going dark

    Instructions

    Cilantro Lime Rice

    • After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm. 

    Chipotle & Lime Black Beans

    • In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered. 

    Pico De Gallo

    • In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside. 

    To Serve

    • Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add the rice, beans, tomatoes, avocado and sour cream in the middle (don't overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).

    Video

    Notes

    • Kid-friendly- omit the chipotle peppers in adobo sauce. You can replace it with 2 tablespoons of vegetable broth, ½ teaspoon each of smoked paprika, cumin, granulated garlic, and, granulated onion. Add salt to taste.

    Nutrition

    Serving: 1burrito | Calories: 276kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 14.7mg | Calcium: 23mg | Iron: 0.5mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Sandwiches, Wraps and Burgers

    • Front view of vegan tuna sandwich on a white plate with pickles on the side.
      Vegan Tuna
    • seven fully cooked vegan bagels on parchment paper.
      Vegan Bagels
    • A plate of butter beans on toast slices with tomatoes and basil.
      Butter Beans on Toast
    • Vegan Breakfast Sandwich
    • Facebook
    • Reddit
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 15 votes (7 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Yolanda Oliver

      September 02, 2022 at 4:08 am

      5 stars
      It looks amazing and I can't wait to try it. Did I miss the recipe for the Chipotle sauce? I can't seem to find how u made it.

      Reply
      • Melissa Huggins

        September 09, 2022 at 11:08 am

        Hi Yolanda, thank you and I am excited for you to try this. I used the adobo sauce on the chipotle peppers for this recipe. 🙂

        Reply
    2. Alexandra Colacito

      June 24, 2021 at 5:48 pm

      5 stars
      I haven't made this yet, just commenting that you need to SLOW DOWN the portion of the video where you demonstrate the roll. That went way too fast and I have no idea what I just watched. Help, because that is the part I need to learn!!

      Reply
      • Katie

        August 22, 2021 at 11:42 am

        5 stars
        That was delicious thank you for sharing!

        Reply
        • Support @ Vegan Huggs

          August 27, 2021 at 6:46 am

          Hi Katie! We're so happy that you loved the recipe, thanks for stopping by!

    3. Annie

      June 30, 2020 at 10:09 am

      5 stars
      In the words of my husband, "I loved it!" Thank you!

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:27 pm

        Yay! I'm so glad it was husband-approved! Thank you for giving it a try. 🙂

        Reply
    4. Kenzie

      April 12, 2020 at 8:57 pm

      My boyfriend requested we make this and I was like “sure we can”. It looked really good, but tasted absolutely AMAZING. Definitely saving this one and telling others about it. I make a lot of food and this runs to the top of the list with how good it was!

      Reply
      • Melissa Huggins

        May 05, 2020 at 3:03 pm

        Hi Kenzie, this is such a nice compliment! Thank you for giving it a try and sharing your feedback. 🙂

        Reply
    5. Cathy

      February 04, 2020 at 4:53 pm

      Hey Melissa~. Made this tonight since it was Tuesday! Wow!! It was great!! We both liked it! Have a lunch meeting Tues and going to make a bowl with the leftovers. I also steamed broccoli and will include that in the bowl. YUM!! Thanks again for another great recipe!

      Reply
      • Melissa Huggins

        February 10, 2020 at 9:24 pm

        Hi Cathy, Yay! I'm so happy that you both liked them. I love making bowls with the leftovers too. Sounds perfect with the broccoli. Thank you for sharing your feedback. 🙂

        Reply
    6. Ruthie

      January 21, 2020 at 7:54 pm

      Could you make these as a cold appetizer?

      Reply
      • Melissa Huggins

        February 10, 2020 at 11:33 pm

        Hi Ruthie, I'm not really sure how it would taste cold. Maybe you can make a Cowboy Caviar salad with tortilla chips on the side. It has similar flavors and it's hearty. I have a recipe if you're interested. 🙂

        Reply
    7. Janice

      November 18, 2019 at 10:19 am

      Hi,
      Thank you for the recipe. The main reason I don’t patronize Chipotle is 95% of their menu contains cilantro, which to me, causes me to gag. It’s nice to have a recipe that I can adapt to my taste and still have something wonderful to nosh on. Grateful for this.

      Reply
      • Melissa Huggins

        November 24, 2019 at 8:34 pm

        Hi Janice, I'm so glad you liked it! I totally understand the cilantro issue. I have a good friend who hates it too. Thank you for giving it a try 🙂

        Reply
    8. Tiffany

      April 07, 2019 at 5:59 pm

      5 stars
      These were ah-mazing!!! Such flavor! Thank you for the recipe! I love your recipes! Always delicious!

      Reply
      • Melissa Huggins

        April 08, 2019 at 9:19 am

        Hi Tiffany, So glad you liked them! Thank you so much 🙂

        Reply
    9. Cap'n Dave

      March 21, 2019 at 7:15 pm

      I'm thinking grilled young asparagus spears to substitute for the avocado, but then my mind completely jumped the shark and thought, "roasted sweet potato"? Huh? Hmm...that could be interesting, though!

      I may have to make these this weekend - I have all of the ingredients on-hand. Now, my question...

      How well do you think they'd freeze? Furthermore, how well do you think they'd reheat in a microwave?

      Thanks!

      Reply
      • Melissa Huggins

        March 22, 2019 at 2:38 pm

        Hi Dave! Yum, grilled asparagus sounds like the perfect replacement for avocado. Roasted sweet potato sounds amazing too though! So many decisions!

        They freeze really well (without avo of course), but I haven't tried them in the micro yet. I've only reheated in the oven. Let me know if you give it a try. Have a beautiful weekend 🙂

        Reply
    10. Dayna Heishman

      January 23, 2019 at 5:35 pm

      5 stars
      These are yummy!!! The cilantro rice and beans were perfect in these burritos. Quick and easy recipe that my whole family loved. Thank you for the great recipe.

      Reply
      • Melissa Huggins

        January 24, 2019 at 10:23 am

        This is so nice to hear! Thank you for making them 🙂

        Reply
      • Melissa Huggins

        January 26, 2019 at 11:52 pm

        Hi Dayna, this is wonderful to hear! Thank you for making them 🙂

        Reply
    11. Patrick Lamy

      January 17, 2019 at 5:52 pm

      5 stars
      Awesome! Thanks! Just finished eating them.

      Reply
      • Melissa Huggins

        January 17, 2019 at 7:20 pm

        Yay! So glad you liked them! Thank you so much 🙂

        Reply
    12. Jani Revas

      January 16, 2019 at 1:45 pm

      5 stars
      This looks delicious! It's on my dinner menu for tonight. I have everything to make this! Thabks for the dinner idea.

      Reply
      • Melissa Huggins

        January 17, 2019 at 7:21 pm

        So nice to hear! Thank you so much! 🙂

        Reply

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.