These Cheesy Smothered Vegan Black Bean Burritos are the ultimate plant-based comfort food, delivering all the satisfaction of a Tex-Mex dinner without the dairy. Packed with seasoned rice, hearty black beans, and crisp red peppers, these burritos are baked in a rich, homemade red sauce and topped with melted vegan cheddar.
Wholesome, flavorful, and easy to assemble, this “wet burrito” dish is perfect for a cozy weeknight meal that everyone vegan or not will devour.
Recipe Details
- Flavor Profile: A savory blend of cumin, chili powder, and Mexican oregano creates a robust sauce that soaks into the burritos, while the filling offers a classic, hearty bean-and-rice taste.
- Texture: Soft tortillas soften further under the sauce (enchilada style), filled with fluffy rice and tender beans, and topped with gooey melted vegan cheese.
- Time: 15 minutes prep, 15 minutes cook/bake time.
- Difficulty: Easy. It involves making a quick stove-top sauce and rolling burritos.
What You’ll Need
To make this recipe, you will need a small saucepan to simmer the quick enchilada sauce and a small baking dish (roughly 9×7 inches) to bake the burritos. A whisk is helpful for the sauce. The ingredients rely on pantry staples like canned beans, tomato sauce, and rice, along with a few fresh veggies and vegan cheese shreds.
Ingredient Notes
- Tomato Sauce – This forms the base of the quick enchilada sauce. Use plain canned tomato sauce.
- Spices – A homemade blend of chili powder, cumin, garlic powder, onion powder, and crushed Mexican oregano gives the sauce an authentic, savory depth without needing a store-bought packet.
- Vegetable Broth – Low sodium broth thins the tomato sauce to the perfect coating consistency.
- Black Beans – You can use spicy canned black beans for extra kick or regular rinsed black beans. They provide the main protein.
- Rice – Use cooked rice (white or brown). This is a great way to use up leftovers.
- Gluten-Free Tortillas – Brown rice tortillas are suggested to keep this gluten-free, but standard flour tortillas work just as well if you aren’t GF.
- Vegan Cheddar – Grated vegan cheddar melts over the top. Brands vary in meltability, so chose one you trust.
- Red Pepper – Chopped red pepper adds crunch and sweetness to the filling.
Add-ins and Substitutions
- Protein – Crumble in some cooked tofu or vegan meat crumbles for extra heartiness.
- Vegetables – Corn, diced zucchini, or spinach can be mixed into the rice and bean filling.
- Sauce – If you are short on time, a can of store-bought red enchilada sauce works perfectly.
- Toppings – Avocado slices, vegan sour cream, or fresh cilantro make excellent additions.
How to Make Cheesy Smothered Vegan Black Bean Burritos
- Prep: Preheat oven to 350°F.
- Make the Sauce: In a saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, onion powder, crushed Mexican oregano, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 5 minutes to let the flavors meld.
- Mix Filling: In a bowl, mix the cooked rice, black beans, and chopped red pepper. Taste and add salt and pepper as needed.
- Roll Burritos: Place 1/3 of the rice and bean mixture onto a tortilla. Fold over the sides of the tortilla and roll away from you, making a tight burrito. Note: If you fill the tortillas with too much mixture, they will be harder to roll. Repeat with the other two tortillas.
- Assemble: Pour about ½ cup of the prepared enchilada sauce into the bottom of a baking dish (approx 9 ½” x 7 ½”). Place the rolled burritos in the dish, seam side down. Pour the rest of the sauce over the top, ensuring they are well coated.
- Bake: Sprinkle the grated vegan cheddar over the top. Bake at 350°F for 10 minutes. If the vegan cheese isn’t melted yet, broil for a few minutes at 450°F (watch closely!).
- Serve: Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions. Serve hot.
Pro Tip: Warming your tortillas slightly before rolling makes them much more pliable and less likely to crack, especially if using gluten-free brown rice tortillas which can be stiffer than wheat ones.
Recipe Tips
- Sauce Coverage: Be generous with the sauce! The tortillas will absorb some liquid as they bake. Covering them well prevents dry, crunchy edges.
- Broiling Vegan Cheese: Vegan cheese takes longer to melt than dairy cheese. The broiler is your friend here, but keep an eye on it so the sauce doesn’t burn.
- Mexican Oregano: Crushing the dried oregano leaves in your palm before adding them to the sauce releases their essential oils for more flavor.
FAQs
- Can I freeze these? Yes, you can assemble the burritos and freeze them (without the sauce). When ready to eat, defrost, top with fresh sauce and cheese, and bake.
- Is this spicy? It has a mild kick from the chili powder. Use spicy black beans if you want more heat.
- How do I store leftovers? Store covered in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Guacamole: A big scoop of guacamole is the perfect creamy contrast to the red sauce.
- Salad: Serve with a simple green salad with lime vinaigrette.
- Chips: Tortilla chips are great for scooping up any extra sauce on the plate.
Make This Recipe in Advance
- Sauce: The enchilada sauce can be made up to a week in advance and stored in the fridge.
- Assembly: You can roll the burritos earlier in the day, but wait to pour the sauce over them until just before baking to prevent them from getting too soggy.
Cheesy Smothered Vegan Black Bean Burritos
- Total Time: 30 minutes
- Yield: 3 Burritos 1x
Description
These Cheesy Smothered Vegan Black Bean Burritos are the ultimate plant-based comfort food, delivering all the satisfaction of a Tex-Mex dinner without the dairy. Packed with seasoned rice, hearty black beans, and crisp red peppers, these burritos are baked in a rich, homemade red sauce and topped with melted vegan Cheddar. Wholesome, flavorful, and easy to assemble, this “wet burrito” dish is perfect for a cozy weeknight meal that everyone vegan or not will devour.
Ingredients
The Quick Enchilada Sauce
- 1 1/2 cups tomato sauce (plain canned)
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano (crushed in your hands)
The Burritos & Filling
- 3 gluten-free tortillas (brown rice tortillas recommended) or standard flour tortillas
- 1 cup cooked rice (white or brown)
- 1 cup black beans (spicy or regular), rinsed and drained
- 1/2 cup red bell pepper, chopped
- Salt and black pepper, to taste
- 1/2 cup vegan Cheddar cheese, grated
Optional Toppings
- Chopped tomatoes
- Kalamata olives
- Pickled peppers and onions
- Fresh cilantro
Instructions
Prep
Preheat oven to 350°F (175°C). Have a small baking dish ready (approx. 9×7 inches).
Make the Sauce
In a small saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, onion powder, and crushed Mexican oregano.
Simmer
Bring to a boil, then reduce heat and simmer for 5 minutes to let flavors meld.
Mix Filling
In a mixing bowl, combine the cooked rice, black beans, and chopped red pepper. Taste and season with salt and pepper as needed.
Roll Burritos
Tip: Warm your tortillas slightly first to prevent cracking. Place 1/3 of the filling onto a tortilla. Fold the sides in and roll tight. Repeat for the other two.
Assemble
Pour about 1/2 cup of the sauce into the bottom of the baking dish. Place the burritos in the dish, seam-side down. Pour the remaining sauce over the top, ensuring the tortillas are well coated.
Bake
Sprinkle the grated vegan Cheddar over the top. Cook: Bake for 10 minutes.
Melt
If the vegan cheese isn’t fully melted, broil for 1–2 minutes at 450°F (watch closely to prevent burning!).
Serve
Garnish with chopped tomatoes, olives, and pickled peppers. Serve hot.
Notes
Tortilla Tips: Gluten-free tortillas (especially brown rice ones) can be stiff. Wrap them in a damp paper towel and microwave for 10–20 seconds to make them pliable before rolling.
Sauce Coverage: Be generous when pouring the sauce over the burritos. The tortillas absorb liquid as they bake; covering them well prevents dry, crunchy edges.
Cheese Melting: Vegan cheese often requires direct heat to melt properly. Don’t be afraid to use the broiler at the end, but keep a close eye on it.
Protein Boost: For an even heartier meal, crumble in some cooked tofu or vegan meat crumbles into the rice and bean mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner / Vegan
- Method: Baking
- Cuisine: Tex-Mex Plant-Based
Nutrition
- Serving Size: 1 Burrito
- Calories: 360
- Sugar: 6g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan bean burritos, wet burrito recipe, dairy free enchiladas, black bean recipes, plant based dinner, gluten free mexican food, smothered burritos
