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Vegan bean and rice Burritos

These vegan bean and rice burritos are an ideal & healthy snack and are also great to take away. They are vegan & have a veggie option.
Course 30 minutes recipe, Snack
Cuisine Brunch
Keyword burritos
Servings 3 Burritos
Author Klaraslife


  • 3 corn wraps
  • 125 g of rice
  • 1 medium cucumber cut into small cubes

Beans & corn

  • 1 small tin of corn rinsed and drained
  • 125 g kidney beans rinsed and drained
  • 1 onion chopped
  • 1/4 tsp Cumin
  • 1 pinch chili powder

Tomato salsa

  • 1 small onion chopped
  • 1 small garlic
  • 1 big yellow tomato chopped
  • 1 bunch of parsley or korinader chopped
  • Splash of lemon juice


  • Salad chopped
  • Mayonnaise vegan or here


  • avocado
  • boiled eggs


  • Cook the rice until it becomes firm and mix with the chopped cucumbers.

Beans and corn

  • Fry the onions in olive oil. Add 2 tablespoons of water, corn and beans and cumin.
    Sauté briefly, then add the chili powder and remove from heat. Season with salt.

Tomato salsa

  • Dice the tomatoes small. Finely chop the onion, garlic and herbs.
  • Put everything in a bowl and season with olive oil, lemon juice, salt and pepper.


  • Prepare corn wraps according to the instructions on the package.
  • Cover with rice, beans and corn, tomato salsa, lettuce, and mayonnaise in the center.
  • Turn in the pages and wind up. Wrap in bread paper and cut with a sharp knife.
  • Serve immediately or refrigerate.