These Vegan Peruvian Burritos are loaded with delicious South American-inspired flavors! Each tortilla is packed with fluffy rice, seasoned black beans, roasted sweet potatoes, fresh vegetables, creamy avocado, and a zesty Peruvian-style green sauce.
The combination of smoky spices, fresh lime, cilantro, and creamy aji verde makes every bite incredibly satisfying. They’re hearty enough for dinner, easy to customize, and perfect for meal prep or a quick family lunch.
This plant-based version takes inspiration from Peruvian ingredients and flavors while keeping everything completely vegan.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 large burritos
- Course: Lunch, Dinner
- Cuisine: Peruvian-inspired
- Method: Stovetop and Oven
- Diet: Vegan, Dairy-Free
Ingredients
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For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Rice
- 1 cup long-grain rice
- 1 ¾ cups vegetable broth or water (adjust to rice package directions)
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Salt to taste
For the Seasoned Black Beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon olive oil
- ½ small red onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons vegetable broth or water
- Salt and black pepper to taste
For the Fresh Burrito Filling
- 1 cup sweet corn kernels
- 1 avocado, sliced
- 1 small tomato, diced
- ½ cup shredded red cabbage
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- 4 large flour tortillas (check that they’re vegan)
For the Vegan Peruvian Aji Verde Sauce
Homemade Peruvian Aji Verde Sauce
- ½ cup vegan mayonnaise
- 1 cup fresh cilantro leaves and tender stems
- 1 small jalapeño, seeded for less heat
- 1 garlic clove
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1–2 tablespoons water, as needed
- Salt to taste
Instructions
Step 1: Roast the Sweet Potatoes
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the diced sweet potatoes in a bowl. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
Toss until evenly coated.
Spread the sweet potatoes in a single layer and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
Step 2: Cook the Rice
Copycat Chipotle™ Cilantro-Lime Rice Recipe – Tablespoon.com
Rinse the rice under cold water until the water runs mostly clear.
Add the rice and vegetable broth to a saucepan. Stir in cumin, garlic powder, and a little salt.
Bring to a boil, then cover and reduce the heat to low. Cook according to the rice package instructions, usually around 15–18 minutes.
Remove from the heat and let it rest, covered, for 5 minutes.
Fluff with a fork, then stir in fresh cilantro and lime juice.
Step 3: Prepare the Seasoned Black Beans
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Heat olive oil in a skillet over medium heat.
Add the chopped red onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
Stir in the cumin, smoked paprika, chili powder, and black beans.
Add vegetable broth or water and gently stir. Cook for 5–7 minutes until the beans are heated through and coated with the spices.
Season with salt and black pepper.
Step 4: Make the Vegan Aji Verde Sauce
Aji Verde Recipe (Spicy Peruvian Green Sauce) – Cookie and Kate
Add vegan mayonnaise, cilantro, jalapeño, garlic, lime juice, olive oil, and salt to a blender or food processor.
Blend until smooth and creamy.
Add water, one tablespoon at a time, until the sauce reaches a pourable consistency.
Taste and adjust the lime juice or salt if needed.
Step 5: Prepare the Fresh Vegetables
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Prepare the remaining filling ingredients:
- Dice the tomato.
- Slice the avocado.
- Shred the red cabbage.
- Prepare the sweet corn.
- Chop the fresh cilantro.
- Cut the lime into wedges.
Keep everything ready before assembling the burritos.
Step 6: Warm the Tortillas
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Warm each tortilla in a dry skillet over medium heat for about 20–30 seconds per side.
This makes the tortillas softer and easier to fold without tearing.
Step 7: Assemble the Burritos
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Place a warm tortilla on a clean surface.
Add a portion of cilantro-lime rice in the center, followed by seasoned black beans, roasted sweet potatoes, corn, tomato, red cabbage, and avocado.
Drizzle generously with the homemade vegan aji verde sauce.
Sprinkle with fresh cilantro and a squeeze of lime juice.
Avoid overfilling the tortillas so they are easy to roll.
Step 8: Fold and Roll
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Fold the left and right sides of the tortilla toward the center.
Bring the bottom edge up and over the filling, then roll tightly until completely sealed.
Repeat with the remaining tortillas and filling.
Step 9: Toast the Burritos
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Place the burritos seam-side down in a lightly oiled skillet over medium heat.
Toast for 2–3 minutes on each side until golden brown and lightly crispy.
Remove from the skillet and let them rest for a minute.
Step 10: Slice and Serve
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Slice each burrito diagonally in half and serve with extra aji verde sauce, fresh lime wedges, and cilantro.
Enjoy your delicious homemade Vegan Peruvian Burritos!
Tips for the Best Vegan Peruvian Burritos
- Don’t overfill: Too much filling makes burritos difficult to roll.
- Use warm tortillas: Warm tortillas are softer and less likely to crack.
- Roast the sweet potatoes well: Light caramelization adds wonderful flavor.
- Make the sauce ahead: The aji verde sauce tastes even better after chilling for about 30 minutes.
- Drain the beans: Excess liquid can make the tortillas soggy.
- Toast before serving: A golden, crispy outside makes the burritos extra delicious.
Delicious Variations
Peruvian Burritos with Aji Verde Sauce (Vegan!) | Feasting At Home
Cape Herb and Spice – ROAST VEG AND QUINOA BURRITO WITH VEGAN AJI VERDE SAUCE
Süßkartoffel-Bohnen-Burritos – be tanics
8
1. Quinoa Peruvian Burritos
Replace the rice with cooked quinoa for a slightly nutty flavor and different texture.
2. Spicy Vegan Burritos
Add extra jalapeño, chili powder, or a little hot sauce to the filling.
3. Mushroom Burritos
Add sautéed mushrooms seasoned with cumin, garlic, and smoked paprika.
4. Protein-Rich Burritos
Add extra black beans, cooked lentils, or seasoned crumbled tofu.
5. Gluten-Free Burritos
Use certified gluten-free tortillas and check that all other packaged ingredients are gluten-free.
What to Serve with Vegan Peruvian Burritos
- Fresh homemade guacamole
- Peruvian-style corn salad
- Tomato and cucumber salad
- Vegan tortilla chips and salsa
- Lime wedges
- Extra vegan aji verde sauce
- A refreshing mango smoothie
Storage and Meal Prep
- Refrigerator: Store assembled burritos in airtight containers for up to 3 days. For the best texture, store the avocado and sauce separately.
- Freezer: Freeze burritos without fresh avocado, tomato, cabbage, or sauce for up to 2 months for best quality.
- Reheating: Thaw frozen burritos overnight in the refrigerator. Reheat in a skillet over medium-low heat until hot throughout, or use an oven at 350°F (175°C).
- Meal Prep: Prepare the rice, beans, roasted sweet potatoes, and aji verde sauce ahead of time. Assemble the burritos when ready to eat.
Frequently Asked Questions
1. What makes these burritos Peruvian-inspired?
They use ingredients and flavors inspired by Peruvian cooking, including cilantro, lime, cumin, sweet potatoes, corn, and a creamy aji verde-style sauce. The burrito itself is a modern fusion-style preparation rather than a traditional Peruvian dish.
2. Can I make these burritos without vegan mayonnaise?
Yes! Use thick unsweetened dairy-free yogurt or blend soaked cashews with a little water, lime juice, and salt for a creamy alternative.
3. Can I use canned corn?
Absolutely. Drain it well before adding it to the burritos. Fresh or frozen corn also works.
4. Can I prepare these burritos ahead of time?
Yes. Prepare the fillings and sauce in advance, then assemble and toast the burritos just before serving for the freshest texture.
5. Are these vegan Peruvian burritos spicy?
They’re mildly spicy when made with a seeded jalapeño. Remove the jalapeño completely for a milder version or add more for extra heat.
6. Can I use brown rice instead of white rice?
Yes! Brown rice works beautifully, although it requires a longer cooking time and may need additional liquid.
Printable Recipe Card
Vegan Peruvian Burritos
Vegan Black Bean Burritos – Running on Real Food
Flavor-packed vegan burritos filled with cilantro-lime rice, seasoned black beans, roasted sweet potatoes, fresh vegetables, and creamy aji verde sauce.
PREP TIME
20 minutes
COOK TIME
30 minutes
TOTAL TIME
50 minutes
SERVINGS
4 burritos
Ingredients
Sweet potatoes
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper
Rice
- 1 cup long-grain rice
- 1 ¾ cups vegetable broth or water, adjusted to package directions
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 tablespoons cilantro
- 1 tablespoon lime juice
Beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon olive oil
- ½ small red onion, chopped
- 2 garlic cloves, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons vegetable broth
Aji verde sauce
- ½ cup vegan mayonnaise
- 1 cup cilantro
- 1 small jalapeño
- 1 garlic clove
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1–2 tablespoons water
- Salt
To assemble
- 4 large vegan flour tortillas
- 1 cup sweet corn
- 1 avocado, sliced
- 1 tomato, diced
- ½ cup shredded red cabbage
- ¼ cup chopped cilantro
Instructions
- Roast seasoned sweet potatoes at 425°F (220°C) for 25–30 minutes.
- Cook rice with vegetable broth, cumin, garlic powder, and salt. Fluff with cilantro and lime.
- Sauté onion and garlic in olive oil. Add black beans, spices, and broth. Cook for 5–7 minutes.
- Blend vegan mayonnaise, cilantro, jalapeño, garlic, lime juice, olive oil, water, and salt until smooth.
- Prepare corn, avocado, tomato, and cabbage.
- Warm tortillas in a skillet.
- Fill each tortilla with rice, beans, sweet potatoes, vegetables, and aji verde sauce.
- Fold the sides inward and roll tightly.
- Toast seam-side down in a skillet for 2–3 minutes per side.
- Slice and serve with extra green sauce and lime.
Notes
- Use warm tortillas for easier rolling.
- Keep fresh avocado and sauce separate for meal prep.
- Store refrigerated leftovers for up to 3 days.
- Freeze burritos without fresh vegetables and sauce for up to 2 months.
