Recipes » Main Dish » Vegan Bean Burritos
T. Colin Campbell Center for Nutrition Studies
Vegan Bean Burritos

These burritos are soooo good, you’ll want to have them every night. Corn tortillas are wrapped around a hearty bean mixture, vegan sour cream, salsa, avocado slices and cilantro.


  • 6 organic corn tortillas
  • 2 cups cooked black bean mixture
  • 1 medium avocado, sliced
  • Salsa
  • Vegan Sour Cream
  • 2 limes, cut into wedges
  • Fresh cilantro, chopped

Black Bean Mixture

  • 1 cup onions, chopped
  • Pinch sea salt
  • 1 Tbsp garlic, minced
  • ½ cup roasted red pepper, chopped
  • 2 cups cooked black beans
  • ½ cup bean liquid

Vegan Sour Cream (Optional) Makes 1 ½ Cups

  • 10.5 oz (300 g) organic silken tofu
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp ume plum vinegar (or red wine vinegar)
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ½ tsp garlic powder
  • 1 tsp finely chopped chives to serve


Sour Cream (Optional) Makes 1 ½ Cups

  • 1. Warm a splash or two of water in a heavy-based pan over a medium heat.
  • 2. Add the onions, sea salt, minced garlic and roasted red pepper.
  • 3. Cook the mixture for 5 minutes, then add the cooked beans along with the bean liquid.
  • 4. Cook for 15 minutes until the onions are soft. Transfer to a large bowl.
  • 5. Use the back of a fork to partially mash the beans, leaving about half of the mixture as whole beans.
  • 6. Warm the tortillas in a dry pan, stacking them on a plate covered with a damp paper towel as you go.
  • 7. Fill the tortillas with the black bean mixture and top with avocado slices, salsa and sour cream.
  • 8. Serve with lime wedges and fresh cilantro.

Sour Cream

  • 1. Drain the liquid from the tofu.
  • 2. Place all the ingredients except the chives into a blender. Blend on high for 30 to 60 seconds until smooth and creamy.
  • 3. Stir the chives through (if desired) and serve.

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