About this recipe
Sometimes, all you need is a burrito—something warm, filling, and packed with flavor. These Healthy Mexican Burritos are loaded with brown rice, black beans, greens, and a smoky chipotle enchilada sauce that makes every bite irresistible.
They’re my go-to for busy days when I want something indulgent but full of good-for-you ingredients.
Why You’ll Love This Recipe
- Perfect for lunchboxes or travel meals
- Packed with plant-based protein and fiber
- Easy to meal prep for busy weekdays
- Made with simple pantry staples
- Customizable with any sauce, grain, or veggie
Ingredient Notes
- Black beans: You can use home-cooked, frijoles de olla leftovers or canned. Pinto or lentils also work great.
- Brown rice: Sub with Mexican white rice, arroz primavera, quinoa, or cauliflower rice for a lighter option.
- Chipotle enchilada sauce: Use homemade or your favorite store-bought brand.
- Flour Tortillas: Choose regular or whole wheat for the classic feel; go gluten-free if needed.
- Avocado + greens: swap with guacamole if you prefer.
How to Make It
- Make the filling: Heat rice, beans, and enchilada sauce in a pan until warm and coated.
- Warm the tortillas: On a skillet or comal, heat both sides until soft and pliable.
- Assemble: Add a few spoonfuls of the rice-bean mix, avocado slices, and greens.
- Fold and enjoy: Roll it burrito-style, and if you like a golden crust, toast it lightly on the skillet.
fun variations
- Add a different sauce, like red salsa molcajeteada, creamy jalapeño salsa, or authentic Mexican salsa verde.
- Change it up a bit, and instead of loading up the vegan burrito with avocado slices, add a little bit of guacamole or a creamy salsa verde.
- Add a little bit of queso or cheddar cheese (I like Violife, Daiya, or Miyokos for a vegan version). Mexican crema or a dollop of vegan mayo would be a great addition.
- Add other vegetables: corn, onions, zucchini, mushrooms, carrots, fresh cilantro, or bell peppers.
Home-Cook Tips
- Cook a big batch of beans and rice at the start of the week—it makes burrito assembly effortless.
- Wrap leftovers in foil or parchment paper for grab-and-go lunches.
- Double your sauce; it freezes beautifully and works for enchiladas, bowls, or tacos.
Healthy Mexican Burritos (Vegan Recipe)
Equipment
- 1 10 inch skillet
Ingredients
- 1 ½ cups cooked black beans or 1 can, drained and rinsed
- 1 ½ cups cooked brown rice
- 1 ½ cups enchilada sauce homemade or store-bought
- 6 large flour tortillas or gluten-free, if needed
- 1 ripe avocado sliced
- 2 –3 cups fresh greens like spinach, kale, or lettuce
- Salt to taste
Instructions
Make the filling:
- In a large skillet, mix the rice, beans, and enchilada sauce. Heat over medium until warm and combined. Taste and add salt if needed.
Warm the tortillas:
- Heat each tortilla on a skillet or comal for 15–20 seconds per side, until soft and flexible.
Assemble the burritos:
- Spoon about ½ cup of the rice-bean mix onto each tortilla. Add a few avocado slices and a handful of greens.
Fold and roll:
- Fold in the sides first, then roll it up tightly.
Optional step:
- For a crispy finish, toast the burrito on the skillet for 1–2 minutes per side until golden.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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