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    Home / Recipes / Vegan Entrees

    Vegan Lentil Black Bean Burrito

    Published: Jan 17, 2025 · Modified: Jan 17, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Create the ultimate Mexican fiesta with this vegan lentil black bean burrito recipe! This lentil black bean burrito recipe is drizzled with vegan cheese sauce and avocado lime cream sauce. Black bean burritos never tasted so good!

    Lentil black bean burrito recipe on a plate drizzled with avocado lime sauce and vegan nacho cheese and served with mango salsa.

    Since becoming plant-based, Mexican food is one of my favorite cuisines to transform into vegan delicacies. In fact, the best vegan lentil black bean burrito I have ever eaten, other than in my home, was in Newport Beach, California. Of course, I have tried to replicate the infamous California burrito many times to no avail. But, after many attempts, and I finally mastered the best vegan lentil black bean burrito recipe ever!

    Jump to:
    • Recipes Using Vegan Nacho Cheese Sauce
    • Burrito Ingredients
    • Burrito Ingredient Substitutions
    • How to Make the Ultimate Burrito
    • Cooking Options
    • Filling and Rolling Lentil Burritos
    • Avocado Lime Sauce Ingredients
    • Pico De Gallo Ingredients
    • Recipe FAQs
    • Tips
    • Other Great Vegan Mexican Recipes
    • 📖 Recipe
    • 💬 Reviews

    Throughout my quest for the ultimate burrito, the key was simplicity. Although I mastered the filling, my problem was with the sauce and flavor combination.

    Once I mastered the combination, the rest was a breeze. The sauce combined using my vegan nacho cheese sauce, avocado cilantro lime dressing, and simple Sriracha. 

    Recipes Using Vegan Nacho Cheese Sauce

    Although I love savory food, I managed to maintain my health by not using any oil and making my cheese sauce from potatoes and carrots. Without a doubt, this is the best vegan nacho cheese sauce for a variety of recipes.

    • Vegan Cream of Broccoli Soup
    • Tater Tot Nachos
    • Easy Cheesy Hash Brown Casserole
    • Spinach Artichoke Dip

    Burrito Ingredients

    Black bean burrito ingredients on a cutting board on the counter: Diced onions, jalapenos, red bell peppers, diced tomatoes, lentils.

    First, I used my favorite vegetable chopper to chop the vegetables using a small blade. It's a great time saver in the kitchen.

    • Garlic: I prefer fresh garlic cloves whenever possible.
    • White Onion: White onion sweetens beautifully when sauteed.
    • Red Bell Pepper: Red bell pepper is sweet and vibrantly red in this burrito filling.
    • Jalapeno: Add the jalapeno if you like it hot, or leave it out if you don't like spicy food.
    • Cooked Brown or Green Lentils: I love Trader Joe's steamed brown lentils.
    • Black Beans: I used canned organic black beans. Make sure you rinse them thoroughly before adding them to the filling.
    • Vegan Chili Seasoning Packet: Instead of taco seasoning, I used Whole Foods Organic Chili Seasoning packet for a bold flavor.
    • Organic Fire-Roasted Tomatoes: Fire-roasted tomatoes are canned tomatoes that are fire-roasted over an open flame to accentuate their flavor. They taste sweet and subtly smoky right out of the can instead of bitter and acidic like most standard canned tomatoes

    Burrito Ingredient Substitutions

    • One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
    • Use red onion or yellow onion instead of white onions.
    • Choose green pepper as an alternative to red bell pepper.
    • Serrano peppers are an alternative to jalapeno peppers and are a little less spicy.
    • Try canned lentils instead of cooking lentils or using steamed ones.
    • Pinto beans are an excellent substitute for black beans.
    • Taco seasoning works as well with a more mild flavor.
    • Diced fresh or canned tomatoes replace fire-roasted tomatoes in recipes.

    How to Make the Ultimate Burrito

    Once the vegetables are diced small, saute them first BEFORE adding any of the other ingredients.

    Diced onions, red bel peppers, and jalapenos sauteed in a pan.
    • Step 1: Once the vegetables are diced small, saute them first BEFORE adding any of the other ingredients.
    • Step 2: The lentil burrito must be cooked in stages or steps to get thick and delicious to make a hearty and tasty filling. 
    • Step 4: After the garlic, onions, and jalapenos are cooked, add the cooked lentils (or alternative meat of choice).
    • Step 5: Then add the tomatoes and chili seasoning. 
    Add the lentils and tomatoes to the pan and cook together.
    • Step 6: Add the black beans (pr pinto beans) and heat them together.
    • Step 7: As the moisture from the vegetable dissipates, the mixture will become thicker. Then, remove the heat. 
    Continue cooking and add the beans.

    Cooking Options

    • For a crunchy exterior, try using a Cuisinart Panini Maker.
    • Or, grill your burrito on the stovetop in a pan or on an outdoor grill. Depending on your choice of cooking method, it takes approximately 10 minutes on each side if you plan to use a skillet, heat to medium-low, and often check, as the stovetop method is quicker. 
    • For the quickest, most efficient cooking option, air fry the burrito by preheating the air fryer to 325 degrees, and cook it for 6 minutes!

    A crunchy burrito is perfect for maintaining the burrito structure while assuring it doesn't get soggy. No one likes a soggy burrito.

    Filling and Rolling Lentil Burritos

    • Step 1: Lay the tortilla on a flat surface.
    • Step 2: Place the filling in the middle.
    • Step 3: Then, tuck in the top and roll tightly, keeping the filling inside the tortilla.
    A tortilla on a flat surface with lentil bean filling.
    • Step 4: Next, drizzle with some additional cheese sauce; it's made of veggies, after all. 

    Avocado Lime Sauce Ingredients

    Avocado lime sauce ingredients; avocado, limes, cilantro, and water.
    • Avocado: Avocado provides the creaminess to this delicious avocado lime sauce
    • Cilantro: Cilantro has a unique fresh taste. For some, however, cilantro tastes like soap. If you are one of those people, swap this ingredient for basil or parsley.
    • Lime Juice: I prefer fresh lime juice whenever possible.
    • Water: Water thins the sauce so it is easily drizzled over the lentil black bean burrito.

    Pico De Gallo Ingredients

    • Grape Tomatoes: Grape tomatoes contain fewer seeds than other tomatoes. I find this helps keep the burrito from getting soggy.
    • Red Onion: Red onion has a sharp but sweet flavor.
    • Lime Juice: Again, fresh is always best.
    • Cilantro: Cilantro provides a fresh green flavor. Or, replace it with basil or parsley if you don't like cilantro.
    • Jalapeno: When working with jalapenos, always wear gloves and remove the seeds and the vein, which hold all the spiciness.
    Vegan lentil black bean burrito served with mango salsa.

    Since the presentation is important, I put the avocado dressing and the vegan cheese sauce into squeeze bottles to drizzle the sauces over the top of the cooked burritos.

    Then, if you like it spicy, drizzle a little Sriracha sauce if you dare.

    I am eating the vegan black bean burrito on a plate with guacamole.

    My husband LOVED this lentil black bean burrito recipe. He said nothing during dinner because he ate diligently without a word. All I heard was, "Oh my God, this is good."

    The way to convince a carnivore to eat healthily and ditch the meat is to feed him great vegan food! My former meat-eating husband is now a happy vegan.

    Recipe FAQs

    Are plant-based burritos vegan-friendly?

    Generally, vegan burritos are pretty healthy because they're filled with beans, rice, and veggies. Of course, the nutritional value will depend on the ingredients you add. One that will up the calorie count is vegan sour cream and which vegan cheese you choose.

    Are tortillas vegan-friendly?

    The large tortillas used for burritos and quesadillas are made of wheat flour, either white or whole grain. Wheat tortillas traditionally contain lard or tallow, but practically all commercially-made tortillas are now vegan, thanks to growing concern about unhealthy fats.

    What is the healthiest type of burrito?

    A bean burrito could be the healthiest thing on the menu if they're the whole variety. The fiber in beans lowers cholesterol and helps make you feel full.

    Tips

    • Warming a tortilla helps it stretch to make folding easier.
    • If you prefer a crunch wrap instead of a burrito, check out this vegan crunch wrap recipe.
    • Serve with mango salsa.
    • Add vegan sour cream for an added creamy bonus.
    • When cooking the burrito in a pan or the panini press, start with the fold side down to seal the burrito shut.
    • Do not add the drizzled vegan cheese sauce and avocado cilantro cream until right before serving.
    • If you're looking for a great oil-free tortilla, I like this oil-free tortilla recipe.
    • Warm the cheese sauce before adding it to the squeeze bottle.
    • Try Mexican rice or Mexican chopped salad on the side.
    • If you want to skip the tortilla, throw the ingredients in a bowl on top of your favorite greens.
    • And remember the guacamole.

    Enjoy this vegan lentil black bean burrito recipe loaded with veggies and topped with vegan cheese sauce and avocado cilantro cream.

    Other Great Vegan Mexican Recipes

    • Quick and Easy Southwest Coleslaw
    • cauliflower taco recipes
      Easy Roasted Cauliflower Tacos
    • vegan nacho cheese sauce
      The Best Vegan Nacho Cheese
    • Black Bean Taco Salad

    If you love this vegan lentil black bean burrito recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan black bean lentil burrito

    The Best Ultimate Vegan Lentil Black Bean Burrito

    Kathy Carmichael
    Create the ultimate Mexican fiesta with this vegan lentil black bean burrito! This lentil black bean burrito recipe is drizzled in vegan cheese sauce and avocado lime cream sauce. Black bean burritos never tasted so good!
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Entrees
    Cuisine Mexican
    Servings 4 Burritos
    Calories 575 kcal

    Ingredients
      

    The Burrito Filling:

    • 2 cups cooked lentils (brown or green) (or 1 bag BOCCA Crumbles)
    • 1 can Black Beans (or pinto beans) drained and rinsed
    • 1 white onion diced
    • 2 cloves Garlic minced
    • 1 packet Chili Seasoning
    • 1 can Organic Fire Roasted Tomatoes
    • 1 red bell pepper diced
    • 1 Jalapeno diced (leave seeds in for mega spice; remove seeds if you prefer a more mild flavor)

    Avocado Lime Sauce:

    • 1 Avocado
    • ½ cup tightly packed Cilantro
    • 4 Tablespoons Lime Juice
    • ½ cup Water

    Tortillas: 

    • 4 Vegan Wraps/or Tortillas I bought mine at Whole Foods

    Oil-Free "Cheese" Sauce:

    • 1 cup Nacho Cheese Sauce reheated

    Pico De Gallo:

    • 12 sliced Grape Tomatoes
    • 1 diced Red Onion
    • 2 tablespoons Lime Juice
    • ¼ cup Cilantro chopped
    • 2 deseeded sliced Jalapeno

    Extras (Optional):

    • Drizzled Sriracha

    Instructions
     

    Burrito Filling:

    • Sauté garlic and diced onions until translucent.
    • Add diced red pepper.
    • Add cooked lentils or an alternative meat choice.
    • Add black beans or pinto beans.
    • Cook over medium heat.
    • Add chili packet and tomatoes.
    • Reduce heat to simmer until all fluid from tomatoes has dissipated.
    • It will thicken as the fluid cooks off.

    Avocado Cream Sauce:

    • In a single blender cup, add avocado, lime, cilantro, and water.
    • Blend until smooth.
    • Transfer to a plastic squeeze bottle.
    • Place in a refrigerator until you use it.

    Vegan Cheese Sauce

    • Reheat the vegan cheese sauce in a small space pan on low, and frequently stir to avoid sticking.
    • When heated through, place contents in a glass dressing dispenser to drizzle.

    Pico De Gallo:

    • Slice tomatoes, diced red onions, and chop cilantro.
    • Remove the seeds and the vein from the jalapeno and dice.
    • Put all ingredients in a bowl and toss in lime juice.
    • Refrigerate.
    • Preheat panini maker to medium.

    Assembling and Grilling the Burrito: 

    • Lay each tortilla on a flat surface.
    • Place a large scoop of burrito filling in the center of the wrap.
    • Drizzle with vegan nacho cheese sauce.
    • Fold the short side first and roll the burrito, holding the filling inside the burrito.

    Cooking Options

    • Place burritos on the panini and close the top.

    Panini Maker

    • Cook for 10 minutes or until the burrito is toasted.
    • Remove the burrito from the panini maker.
    • Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
    • Top with Pico de Gallo or mango salsa.

    Skillet

    • Heat a skillet to medium-low heat.
    • Lay the burrito folded side down and cook for 5 minutes.
    • Turn the burrito over and cook another 5 minutes.
    • Remove the burrito from the pan.
    • Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.

    Air Fryer

    • Preheat the air fryer to 325 degrees
    • Place burritos in a single layer in the air fryer pan.
    • Cook for 6 minutes.
    • Remove the burritos from the pan.
    • If batch cooking, keep the cooked burritos warm in a 325-degree oven while cooking the remaining burritos.
    • Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.

    Video

    Notes

    • Warming a tortilla helps it stretch to make folding easier.
    • If you prefer a crunch wrap instead of a burrito, check out this vegan crunch wrap recipe.
    • Add vegan sour cream for an added creamy bonus.
    • When cooking the burrito in a pan or in the panini press, start with the fold side down to seal the burrito shut.
    • Do not add the drizzled vegan cheese sauce and avocado cilantro cream until right before serving.
    • Warm the cheese sauce before adding it to the squeeze bottle.
    • Try Mexican rice or Mexican chopped salad on the side.

    Nutrition

    Calories: 575kcalCarbohydrates: 78gProtein: 23gFat: 2gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 388mgPotassium: 1317mgFiber: 23gSugar: 14gVitamin A: 2621IUVitamin C: 81mgCalcium: 209mgIron: 8mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

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    Reader Interactions

    Comments

      5 from 15 votes (14 ratings without comment)

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      Recipe Rating




    1. Shannon

      December 26, 2024 at 10:18 am

      Can I make the filling up until adding the chili and tomatoes and then store it in the fridge so I only have to add the seasoning and tomatoes on busy mornings? Thanks!

      Reply
      • Kathy Carmichael

        December 27, 2024 at 5:51 am

        Shannon, you can make all of the filling, including the chili and tomatoes, and keep it in the refrigerator until you are ready to make the burrito. Or you can freeze it as well.

        Reply
    2. Jill

      September 02, 2023 at 3:27 pm

      Oh yum! I am so glad I found this cheese recipe. Newly WFPB and have been making cheese from cashews which tastes just OK. This is so much better! I can't wait to try it on more things.

      Reply
      • Kathy Carmichael

        September 03, 2023 at 6:38 am

        Hi Jill, I'm so glad you like the nacho cheese sauce. I use it on EVERYTHING! Thanks for the feedback. If you need any help, please reach out. I am happy to help.

        Reply
    3. Dave Wenzler

      March 15, 2023 at 11:08 am

      Outstanding Kathy. I have used many of your recipes all are 5 stars

      Reply
      • Kathy Carmichael

        March 15, 2023 at 4:39 pm

        Hi Dave, I'm glad you liked the burrito. And thank you! I appreciate your feedback. Let me know what other recipes you try. I'd love your opinion.

        Reply
    4. Ryan Clogg

      January 07, 2023 at 5:33 am

      Love this!

      Reply
      • Kathy Carmichael

        January 11, 2023 at 6:38 am

        Thank you, Ryan! I'm glad you enjoyed the burrito.

        Reply
    5. Jessica

      November 19, 2021 at 11:13 pm

      5 stars
      I was so happy I stumbled across this recipe tonight. The flavors and texture were perfect. Even though it tasted indulgent, I still felt like I had had a healthy meal.

      Reply
    6. Marilyn

      February 27, 2021 at 1:03 pm

      How do you recommend you cook if you don't have a panini grill?

      Reply
      • Kathy Carmichael

        February 27, 2021 at 5:09 pm

        Hi Marilyn,
        You can put the burrito in a skillet on medium low and turn it as it browns. Just make sure to flip it carefully to keep it in tact and watch so it doesn't brown too quickly.

        Reply
    7. Laura

      April 08, 2020 at 6:14 pm

      What do you do with the regrows beans? Are they an additional filling?

      Reply
      • Kathy Carmichael

        April 08, 2020 at 6:30 pm

        Hi Laura, thank you for asking. The refried beans are for extra filling, in the event you want additional beans other than the black beans already in the recipe. Please let me know if you enjoy the recipe.

        Reply
    8. gourmand

      April 04, 2020 at 2:55 pm

      This looks fantastic and SO easy! I can’t wait to try it.

      Reply
      • Kathy Carmichael

        April 04, 2020 at 3:46 pm

        Hi Gourmand, thank you! Please let me know if you like it, and what you did to give it your own twist. I love new ideas to make everything taste better. Stay safe and healthy!

        Reply
    9. Francine

      March 16, 2017 at 10:44 pm

      What is a Chili Seasoning packet? Is there a substitute (especially something that I can make at home)?

      Reply
      • Kathy Carmichael

        August 21, 2017 at 10:19 pm

        Yes, you can make your own chili seasoning at home. I buy a premed pack from my seasoning store in town.

        Reply
    10. Naomi

      March 06, 2017 at 1:02 pm

      Yum!

      Reply
      • Kathy Carmichael

        March 19, 2017 at 10:25 pm

        Thanks 🙂 Glad you enjoyed

        Reply
        • Kristen Flynn

          May 17, 2017 at 12:44 pm

          Kathy, the can of fire roasted tomatoes. Do you mean a medium size can? 14 oz? That's what I'm going to pick up, but just making sure, since they come in larger sizes too.

          Reply
          • Kristen Flynn

            May 17, 2017 at 12:59 pm

            Also, the potato cheese sauce link is broken.

            Reply
            • Kathy Carmichael

              June 28, 2017 at 9:20 am

              If you click it, the link should appear below it.

          • Kathy Carmichael

            June 28, 2017 at 9:18 am

            Sorry; yes. a regular size 14 ounce can.

            Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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