This easy Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus is perfect for lunch or a weeknight meal. It can be customized to suit your tastes. Make it spicy, smoky or mild by switching out the hummus.
I created this Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus while I was in a wheelchair from a broken ankle. I wanted to keep things simple.
This vegan bean burrito could not be any easier. You don't even have to make the Jalapeño Cilantro Hummus that I linked. Buy one if you are short on time.
The other great thing about this healthy bean burrito is that you can customize it to your tastes. If you prefer a smoky spicy burrito, then a Chipotle Hummus might be for you.
If you don't like spicy food you could opt for an Edamame Avocado Hummus or a Roasted Red Pepper Hummus instead, or leave it out altogether.
I didn't use any in my bean burrito, but Kalamata olives would make a great addition. Any way that you make it, this simple bean burrito with vegan refried beans makes a great lunch or weeknight meal.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Flour tortilla: I used a gluten-free spinach amaranth tortilla from a local Farmer's Market. Use your favorite.
- Refried beans: You could use refried pinto beans or refried black beans.
- Hummus: I use jalapeño cilantro hummus, but you could use your favorite hummus.
- Lettuce: Adds crunch. I used Romaine lettuce. You could use kale, spinach or whatever you like.
- Tomato: Adds a sweet, fresh component. You could also use Fresh Salsa.
- Onion: Adds a sweet mild pungent flavor. I used a sweet onion. You could use red onion or green onion.
- Avocado: For creaminess. You could also use guacamole.
- Pickled peppers and onions: I used sugar free pickled peppers and onions. You could also use store-bought green chile peppers.
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- Heat a tortilla on the stovetop over the flame on low heat. If you have an electric range you can heat a tortilla in a pan without oil.
- Spread refried beans on tortilla.
- Then spread hummus on top of refried beans.
- Top with lettuce, tomato, avocado, onion, and pickled peppers and onion.
- Fold the sides in and tightly roll the tortilla away from you making a burrito. If you use a smaller size tortilla, you'll want to use less filling because it will be harder to roll tightly.
I recommend making this refried bean burrito recipe right before serving, but it could be made the day before to eat later or for a make ahead lunch. Wrap it tightly in plastic wrap or aluminum foil.
The refried beans will last 3-4 days in an airtight container in the fridge. The hummus will last 5 days in an airtight container in the fridge.
- Warm the tortilla. Warming it makes it more pliable.
- Place fillings on tortilla below the center going horizontally and leaving room on the sides. Do not overfill the tortilla.
- Fold the sides over almost enough so they touch, but so that you can still see the filling.
- Roll the side closest to you towards the top, tucking it in tightly as you roll.
📖 Variations / Additions
- Restaurant Style Salsa
- Kalamata olives or Kalamata Olive Hummus
- Vegan sour cream
- Vegan cheddar cheese
- Walnut Taco Meat or Spicy Tofu Taco Meat
- Green or red bell pepper
🌯 Other Vegan Burritos
This easy vegan burrito takes minutes to make, so it is perfect for an easy weeknight meal. It is also easy on the pocketbook.
If you love this recipe, please come back and leave your feedback and star rating.
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🧂 You May Need
Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
- 1 (8") gluten free tortilla - I used spinach amaranth
- ¼ cup vegetarian refried beans
- 3 tablespoons Jalapeño Cilantro Hummus
- ¼ cup chopped lettuce
- 3 tablespoons chopped tomato
- 2 tablespoons chopped onion
- ¼ to ½ of an avocado, sliced
- 2 tablespoons Sugar Free Pickled Peppers and Onions or sliced jalapeños
- Heat tortilla over gas stovetop or in a pan without oil if you have an electric range. Be careful not to burn them.
- Spread refried beans and hummus on tortilla. Top with lettuce, tomato, onion, avocado, and pickled peppers and onions.
- Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortilla with too much, it will be harder to roll.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
How far ahead can these be made?
Willow Moon says
Since there's wet ingredients in the burrito, I would make them the day before or sooner. They really don't take long to put together. If you're making your own hummus, that takes about 5 minutes and can be made ahead of time. Otherwise the rest only takes about 5 minutes.
I made them right before serving and they were mushy. It may have been the type of tortilla I used.
I decided to fry them the next day, got the tortilla crispy and it was very good. Thanks for the recipe.
Willow Moon says