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  • Ready In:
  • Makes 4 burritos

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch or dinner. Use the optional nutritional yeast for a hit of cheesy flavor!

Recipe from


  • ½ cup chopped onion
  • ¼ cup low-sodium vegetable broth
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 cup frozen corn
  • ¾ cup canned pinto beans, rinsed and drained
  • 1 tablespoon nutritional yeast (optional)
  • Sea salt, to taste
  • 4 7- to 8-inch whole grain tortillas
  • 2 cups shredded lettuce or kale
  • ½ avocado, seeded, peeled, and sliced
  • ¼ to ½ cup salsa
  • Bottled hot pepper sauce (optional)


  1. In a large saucepan cook onion in vegetable broth over medium heat 5 minutes or until tender, stirring occasionally. Add chili powder, cumin, turmeric, and cayenne pepper (if using); cook and stir 1 minute more.
  2. Stir in corn and beans; cook 5 minutes or until heated through, stirring occasionally. Remove from heat. If desired, stir in nutritional yeast. Season with salt.
  3. In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
  4. Spread ¼ of the bean mixture onto each tortilla just below the center. Top with ½ cup of lettuce, 2 or 3 slices avocado, and 1 to 2 tablespoons salsa. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.

Comments (7)

(4.6 from 5 votes)
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Allison WT1 year ago
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Thank you

Louise1 year ago
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This recipe is one of my favorites on FOK! It’s spicy without being too spicy, and even my picky spouse enjoys it. We often have this in a burrito bowl with brown rice and whatever lettuce we have on hand. I follow the recipe as-is, and though it looks nothing like the photo here (the bean mixture is much darker from the spices), it’s delicious.

Mary2 years ago
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Prepared this recipe for my husbands lunch today! It was a great hit. I used Cannelloni beans as a substitute for the pinto bean.. as this is the bean I had in my pantry. I have others too, but no pinto… I always use a little less with the spices that the recipe calls for, but I use them all. My husband has stage 3 kidney failure and type 2 diabetes w/ neuropathy. Hubby is also a cancer survivor from Non-Hodgkins Lymphoma, type B.

Janet L Owens2 years ago
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Looks good, but where I’m from, Southern California, a California burrito is one with french fries in it, haha.

Barbie2 years ago
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Was a wonderful dinner. My husband loved them. He makes the best Salsa and that added to it, also we had charred Brussel Sprouts with Pancetta and Pine Nuts. Thank you.

Tammi2 years ago
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These were delicious. I used almond flour wraps. My family requested that we put them in our monthly rotation.

Cheryl D Garcia2 years ago
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Tammi, I’d love to try almond flour wraps – where did you buy them?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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