finished dish of vegan burrito

Vegan Burrito

Home | Recipes | Burritos | Mexican Classics | Vegan & Vegetarian

Jackfruit, if you aren’t already familiar with, is a great vegan meat substitute and works perfectly shredded in our Vegan Burrito recipe. We also pack our wraps full of Refried Beans, Mexican Rice and delicious Jalapeño and Pineapple taco topping.

If you haven’t already tried it, our Vegan Pulled Pork recipe also uses jackfruit in place of pork. Seasoned with our Chipotle Paste and  Chipotle Ketchup, it is full of delicious, smoky flavour.

Some More Burrito Recipes Collection

  • Prep time

    15 mins

  • Cook time

    20 mins

  • Total time

    35 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. To prepare the rice, heat the olive oil in a large pan over a low/medium heat. Add the onion and garlic and sweat gently until tender.
  2. Add the Smoky Chipotle Fajita and Taco Mix and tomato purée and stir well to combine.
  3. Add the passata and stock and stir well.
  4. Add the rice, stir and bring to a boil. Reduce to a gentle simmer, cover and cook for 10 minutes until almost all the liquid has been absorbed. If the rice starts to dry out, add more liquid as required.
  5. Add the sweet corn and red pepper, stir well and continue to cook for a further 5 minutes until hot through, the rice is cooked and all the liquid has been absorbed.
  6. Whilst the rice is cooking, add the jackfruit to a small pan with the stock. Bring to a boil and simmer for 5-6 minutes until tender and hot through.
  7. Set the jackfruit aside and shred with two forks.
  8. Add the jackfruit to a bowl alongside the lime zest and the Jalapeño and Pineapple. Toss to combine.
  9. Heat the Refried Beans and warm the Burrito Wraps as per the packet instructions.
  10. Divide the rice, beans and jackfruit evenly between the warm wraps.
  11. Top with avocado slices, coriander and coconut yoghurt and fold the tortillas tightly around the filling to serve.
  12. You can wrap the ends of the burrito in foil or baking paper if preferred.

Have you tried these recipes?

5 2 votes
Notify of
newest most voted
Inline Feedbacks
View all comments
Ben Darby
Ben Darby
3 months ago
Rating :

Such a delicious recipe that is full of flavours and straight forward to make too. It went down a treat with my family! Can’t wait to try more of your recipes now!

3 months ago
Reply to  Ben Darby

Great feedback! Thank you Ben. Keep us posted on which recipe you try next!

Robert Bennett
Robert Bennett
2 months ago
Rating :

Made these. We’re not vegan and my girlfriend isn’t fussed on jackfruit, so I added Quorn mince to the rice filling (added a full tub of passata and a bit more stock) and just had the jalapeno and pineapple, guacamole and sour cream as the toppings and they were just incredible. And so simple to make.
Your products are ace, we definitely won’t be going anywhere else for our Mexican stuff and I’ll definitely be working my way through some more recipes. Already got the stuff for your tacos and they’ll be demolished tomorrow, I imagine!

2 months ago
Reply to  Robert Bennett

Haha! Brilliant Robert.. thanks for the kind words, and keep us posted on the other recipes you get through 😉

Sign up for free cookbook.

Subscribe now for a free copy of the Gran Luchito e-cookbook filled with delicious, authentic Mexican recipes and join our mailing list for all the latest recipes, news and blog updates.