Vegan Spicy Bean Burritos with Cheese

These vegan spicy bean burritos are a banging choice for lunch or dinner. Serve them with tortilla chips and salsa.

The filling in these spicy bean burritos packs a real punch of flavour.

Made with kidney beans, corn and red peppers in a spicy sauce with a bit of heat, they are absolutely delicious!

Oh and toasted for that extra crunch.

Jump to:

• 👩🏻‍🍳 Make it ahead
• 🌶 Hot or not?
• 🌯 Wrap it or fold it
• 🌯 What you need to make spicy bean burritos
• 🌯 Other fillings
• 🥘 Gluten-free burritos
• 🌡️ Serve them fresh or toasted
• 🥗 What to serve with spicy burritos
• 💭 Storage
• 💭 Can you freeze burritos?
• 🥪 More vegan recipes using beans and pulses
• ⭐ Sign up for a free recipe sent to your inbox every morning
• 👩🏻‍🍳 How to make vegan bean burritos
• 📖 Recipe
• 💬 Comments

👩🏻‍🍳 Make it ahead

That spicy bean burrito filling tastes even better as the flavours develop.

So, make a batch ahead and pop it in the fridge until you are ready to make your burritos.

You are going to love it!

🌶 Hot or not?

I added enough spice to give an amazing flavour and enough chilli to add warmth.

However, if you are heat seeker, you can add more chilli flakes, or even fresh chilli to make it as hot as you can handle.

Love a bit of heat? Try these 5 minute sriracha noodles (one-pot) or buffalo chickpea tacos.

🌯 What you need to make spicy bean burritos

Here are the simple ingredients you need to make these vegan burritos.

• Olive oil
• Onion
• Garlic - feel free to add more
• Red pepper - or other bell peppers, whatever colour you like
• Oregano - dried or fresh
• Paprika
• Chilli flakes - or fresh chilli and feel free to add more for heat
• Cumin
• Salt and pepper - to season
• Tomato puree
• Kidney beans - or black beans
• Corn

See recipe card at the bottom of this page for quantities.

Love a bit of spice? Try these gochujang smashed chickpea sandwiches.

For more inspiration check out 101 Vegan Sandwiches - Back to School Kids Lunch boxes.

🌯 Other fillings

This is how I like to serve these tasty vegan wraps.

• Flour tortillas
• Vegan mayo - or vegan sour cream
• Baby spinach - or salad leaves
• Vegan cheese - I like to use a smoked cheddar, but regular cheddar or mozzarella would work too.
• Chutney - try this easy chilli garlic chutney

🥘 Gluten-free burritos

You can easily make these veggie burritos gluten-free.

Just use your favourite gluten-free tortilla wraps.

The other ingredients are all naturally gluten-free.

🌡️ Serve them fresh or toasted

My preference is to toast (broil) these wraps until they are crisp, but you can leave them soft.

When you toast them, the cheese melts and they are utterly unctuous!

You can toast them in a hot, dry pan or in an air fryer, which is what my husband does. He loves that air fryer!

Alternatively, you can pop them under the grill (broiler), in a ribbed grill pan or George Forman, for those nice toasty stripes or if you are lucky enough to have an electric crepe maker, that toasts them beautifully too.

💭 Storage

Burritos can be made the night before and toasted in the morning.

The beany filling can be made ahead and kept in the fridge for up to 4 or 5 days in an airtight container.

You could also freeze the filling.

🥪 More vegan recipes using beans and pulses

Here are a few more vegan lunch recipes including beans and pulses for you to try.

1. Air Fryer Falafel (oil-free)
2. Carrot, Turmeric and White Bean Soup
3. Crispy Air Fryer Pizza Chickpeas
4. Italian White Bean & Tomato Sandwiches
5. Lebanese Falafel Wrap with Tahini Dressing
6. Sriracha Chickpea & Avocado Wraps

👩🏻‍🍳 How to make vegan bean burritos

Step-by-step photos. Keep scrolling for the full printable spicy burrito recipe (with full ingredient list and nutritional info).

Step 1

• In a pan, heat the olive oil, then add the onion and garlic and saute until soft.
• Next add the peppers and carrot and cook for a few minutes.

Step 2

• Once the veg has softened add the spices and seasoning.
• Stir well to mix in.
• Now add the corn.

Step 3

• Next, you want to add the cooked kidney beans (I used tinned).
• Add the tomato puree and a splash of water and mix well.
• Cook for a few minutes.

Step 4

• Take off the heat and use a potato masher to mash most of the beans.
• Take flour tortillas (full recipe below with quantities) and spread a generous layer of vegan mayo or vegan sour cream just across the middle of each tortilla and top with a generous handful of baby spinach (or any fresh spinach or kale).

Step 5

• Top with a generous layer of the bean filling.
• Then top with grated cheese and wrap. You can fill it quite generously if you tuck it in as you fold over the tortilla.
• For folding tips, check out the folding guide in this black olive and couscous wrap post.
• Toast, grill, air fry or broil for a crispy finish.
• See notes in the recipe card, if you are planning on freezing them.
• Enjoy!