15 Easy Sunday Vegan Burrito Recipes for Hearty Meals

Sundays are perfect for hearty, flavorful meals, and these 15 vegan burrito recipes bring plant-based goodness to your weekend.

Packed with beans, vegetables, grains, and savory sauces, these burritos are satisfying, nutritious, and easy to customize.

From breakfast-inspired burritos with tofu scramble to Mexican-spiced fillings and creamy avocado wraps, there’s a recipe for every craving.

Each burrito is simple to prepare, versatile, and fully plant-based, making Sundays delicious, stress-free, and wholesome.

Enjoy vibrant flavors, satisfying textures, and guilt-free indulgence with these vegan burrito creations.

15 Easy Sunday Vegan Burrito Recipes for Hearty Meals

These 15 Sunday vegan burrito recipes prove that plant-based meals can be hearty, flavorful, and satisfying.

Each burrito combines wholesome ingredients, fresh vegetables, and bold seasonings to create a perfect weekend meal.

Ideal for brunch, lunch, or dinner, these recipes are simple to assemble and fully customizable to your taste.

Enjoy filling, nutritious, and vibrant plant-based meals that energize your body and delight your taste buds.

Make your Sundays special with delicious, creative, and satisfying vegan burritos for the whole family.

Vegan Southwest Black Bean Burrito

Vegan Southwest Black Bean Burrito is hearty, flavorful, and perfect for a Sunday lunch.

A large tortilla is filled with black beans, corn, bell peppers, avocado, and a tangy chipotle sauce, delivering a satisfying plant-based meal packed with fiber and protein.

It’s ideal for a casual weekend lunch or meal prep.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cooked black beans
• 1/2 cup corn kernels
• 1/2 cup diced bell peppers
• 1/4 cup diced red onion
• 1/2 avocado, sliced
• 2 tablespoons salsa
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Heat black beans in a skillet with cumin, smoked paprika, salt, and pepper for 3–4 minutes.
• Warm tortillas in a separate pan or microwave.
• Layer black beans, corn, bell peppers, red onion, avocado, and salsa onto each tortilla.
• Drizzle with lime juice and roll tightly into a burrito.
• Serve immediately or wrap for later use.

This burrito is flavorful, hearty, and creamy.

It’s a perfect vegan Sunday meal that’s easy to prepare, satisfying, and full of vibrant flavors.

Vegan Lentil and Quinoa Burrito

Vegan Lentil and Quinoa Burrito is nutritious, filling, and low in fat.

Cooked lentils and quinoa are mixed with sautéed onions, garlic, and bell peppers, then wrapped in a tortilla for a protein-packed, fiber-rich Sunday lunch.

It’s hearty, wholesome, and ideal for meal prep.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/4 cup chopped onions
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions:

• Sauté onions, garlic, and bell peppers in a skillet for 3–4 minutes.
• Add cooked lentils, quinoa, cumin, chili powder, salt, and pepper; cook 2–3 minutes until heated through.
• Place mixture onto warmed tortillas and sprinkle with fresh cilantro.
• Roll tortillas tightly into burritos.
• Serve warm or wrap for later use.

This burrito is hearty, flavorful, and satisfying.

It’s a perfect vegan Sunday meal that’s wholesome, nutritious, and easy to make.

Vegan Sweet Potato and Black Bean Burrito

Vegan Sweet Potato and Black Bean Burrito is sweet, savory, and satisfying.

Roasted sweet potatoes, black beans, rice, and avocado are wrapped in a tortilla for a colorful and nutritious Sunday lunch.

It’s rich in fiber, vitamins, and plant-based protein.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup roasted sweet potato cubes
• 1/2 cup cooked black beans
• 1/2 cup cooked brown rice
• 1/4 cup corn kernels
• 1/2 avocado, sliced
• 2 tablespoons salsa
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Roast sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper at 400°F (200°C) for 20–25 minutes.
• Warm tortillas.
• Layer roasted sweet potatoes, black beans, rice, corn, avocado, and salsa on tortillas.
• Roll tightly into burritos and serve immediately.

This burrito is sweet, savory, and colorful.

It’s a perfect vegan Sunday meal that’s filling, nutrient-rich, and full of delicious textures.

Vegan Tofu and Veggie Burrito

Vegan Tofu and Veggie Burrito is protein-packed, savory, and satisfying.

Crispy tofu, sautéed vegetables, and a smoky sauce are wrapped in a large tortilla, making it a hearty Sunday lunch or dinner.

It’s rich in flavor, protein, and plant-based goodness.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 block firm tofu, cubed
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup onions, diced
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon soy sauce or tamari
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped

Instructions:

• Heat olive oil in a skillet, sauté garlic and onions 2 minutes.
• Add tofu cubes, bell peppers, zucchini, smoked paprika, and soy sauce; cook 5–6 minutes until vegetables are tender and tofu is slightly crisp.
• Place mixture on warmed tortillas and sprinkle with fresh cilantro.
• Roll tortillas tightly into burritos.
• Serve immediately.

This burrito is savory, protein-rich, and flavorful.

It’s a perfect vegan Sunday meal that’s hearty, satisfying, and full of textures.

Vegan Mediterranean Chickpea Burrito

Vegan Mediterranean Chickpea Burrito is aromatic, wholesome, and flavorful.

Chickpeas, roasted vegetables, hummus, and fresh greens are wrapped in a tortilla for a satisfying plant-based Sunday lunch.

It’s colorful, nutrient-rich, and ideal for meal prep.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cooked chickpeas
• 1/2 cup roasted bell peppers and zucchini
• 2 tablespoons hummus
• 1/4 cup shredded lettuce
• 1/4 cup diced cucumber
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Roast bell peppers and zucchini with olive oil, smoked paprika, salt, and pepper at 400°F (200°C) for 15–20 minutes.
• Warm tortillas.
• Spread hummus over each tortilla, then layer chickpeas, roasted vegetables, lettuce, and cucumber.
• Roll tortillas tightly into burritos and serve.

This burrito is savory, fresh, and nutrient-dense.

It’s a perfect vegan Sunday meal that’s easy to prepare, colorful, and full of flavor

Vegan BBQ Jackfruit Burrito

Vegan BBQ Jackfruit Burrito is smoky, savory, and perfect for a Sunday lunch.

Shredded jackfruit is cooked in a tangy barbecue sauce and combined with beans, rice, and fresh veggies, then wrapped in a tortilla for a hearty plant-based meal.

It’s filling, flavorful, and ideal for casual weekend dining.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup young green jackfruit, shredded
• 1/2 cup cooked black beans
• 1/2 cup cooked brown rice
• 1/4 cup diced onions
• 1/4 cup bell peppers, diced
• 3 tablespoons vegan barbecue sauce
• 1 teaspoon olive oil
• 1/4 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet, sauté onions and bell peppers 3 minutes.
• Add shredded jackfruit, barbecue sauce, and smoked paprika; cook 5–6 minutes until heated through and slightly caramelized.
• Warm tortillas and layer jackfruit mixture, black beans, and rice.
• Sprinkle with fresh cilantro and roll tightly into burritos.
• Serve immediately.

This burrito is smoky, tangy, and hearty.

It’s a perfect vegan Sunday meal that’s filling, flavorful, and ideal for a satisfying plant-based lunch.

Vegan Spicy Lentil Burrito

Vegan Spicy Lentil Burrito is zesty, protein-rich, and satisfying.

Cooked lentils are sautéed with chili, garlic, and spices, then wrapped with avocado, rice, and fresh vegetables in a tortilla for a bold Sunday meal.

It’s hearty, nutritious, and bursting with flavor.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cooked lentils
• 1/2 cup cooked brown rice
• 1/2 avocado, sliced
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onions and tomatoes 2–3 minutes.
• Add cooked lentils, chili powder, cumin, smoked paprika, salt, and pepper; cook 3–4 minutes until heated.
• Warm tortillas and layer lentil mixture, rice, and avocado slices.
• Roll tortillas tightly into burritos.
• Serve immediately.

This burrito is spicy, savory, and protein-packed.

It’s a perfect vegan Sunday meal that’s flavorful, filling, and ideal for a plant-based diet.

Vegan Cauliflower Rice Burrito

Vegan Cauliflower Rice Burrito is low-carb, colorful, and satisfying.

Sautéed cauliflower rice with beans, peppers, and avocado is wrapped in a tortilla for a nutrient-packed Sunday meal.

It’s light, wholesome, and full of textures.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cauliflower rice
• 1/2 cup cooked black beans
• 1/2 cup diced bell peppers
• 1/2 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a skillet, sauté bell peppers and cauliflower rice 5 minutes.
• Add black beans, cumin, smoked paprika, salt, and pepper; cook 2 minutes until heated through.
• Warm tortillas and layer cauliflower rice mixture and avocado slices.
• Sprinkle with fresh cilantro and roll tightly into burritos.
• Serve immediately.

This burrito is flavorful, colorful, and light.

It’s a perfect vegan Sunday meal that’s low-carb, nutrient-rich, and deliciously satisfying.

Vegan Avocado and Bean Burrito

Vegan Avocado and Bean Burrito is creamy, hearty, and simple to make.

Mashed avocado, black beans, corn, and fresh vegetables are wrapped in a tortilla for a quick, wholesome Sunday lunch.

It’s filling, tasty, and rich in fiber and healthy fats.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 cup mashed avocado
• 1/2 cup cooked black beans
• 1/4 cup corn kernels
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions:

• Warm tortillas in a skillet or microwave.
• Spread mashed avocado over each tortilla.
• Layer black beans, corn, tomatoes, and lettuce on top.
• Sprinkle lime juice, cumin, salt, and pepper.
• Roll tightly into burritos and serve immediately.

This burrito is creamy, fresh, and filling.

It’s a perfect vegan Sunday meal that’s quick, easy, and packed with nutrients and flavor.

Vegan Thai Peanut Tofu Burrito

Vegan Thai Peanut Tofu Burrito is creamy, tangy, and satisfying.

Crispy tofu and sautéed vegetables are coated in a peanut sauce, then wrapped in a tortilla for a flavorful Sunday lunch.

It’s rich, protein-packed, and perfect for plant-based diets.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 block firm tofu, cubed
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• Fresh cilantro for garnish

Instructions:

• Heat sesame oil in a skillet, sauté garlic 1 minute.
• Add tofu, bell peppers, and carrots; cook 5–6 minutes until tofu is golden.
• Mix peanut butter, soy sauce, and lime juice in a small bowl and toss with tofu and vegetables.
• Warm tortillas, fill with peanut tofu mixture, and roll tightly.
• Garnish with fresh cilantro and serve.

This burrito is creamy, savory, and tangy.

It’s a perfect vegan Sunday meal that’s protein-rich, filling, and bursting with flavor

Vegan Mediterranean Falafel Burrito

Vegan Mediterranean Falafel Burrito is crispy, flavorful, and perfect for a Sunday lunch.

Homemade or store-bought falafel is combined with hummus, cucumbers, tomatoes, and lettuce in a large tortilla for a plant-based, satisfying meal.

It’s savory, fresh, and packed with protein.

Ingredients:

• 2 large whole wheat tortillas
• 4–6 cooked falafel balls, halved
• 2 tablespoons hummus
• 1/4 cup diced cucumbers
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• 1 tablespoon lemon juice
• 1 tablespoon tahini (optional)
• Salt and pepper to taste

Instructions:

• Warm tortillas in a skillet or microwave.
• Spread hummus over each tortilla.
• Layer falafel, cucumbers, tomatoes, and lettuce.
• Drizzle with lemon juice and tahini if using.
• Roll tightly into burritos and serve immediately.

This burrito is crispy, fresh, and flavorful.

It’s a perfect vegan Sunday meal that’s filling, protein-rich, and full of Mediterranean flavors.

Vegan Spicy Chickpea Burrito

Vegan Spicy Chickpea Burrito is zesty, hearty, and satisfying.

Sautéed chickpeas with chili powder, cumin, and smoked paprika are wrapped with rice, avocado, and fresh vegetables for a bold plant-based Sunday meal.

It’s protein-rich, flavorful, and perfect for meal prep.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cooked chickpeas
• 1/2 cup cooked brown rice
• 1/2 avocado, sliced
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Heat chickpeas in a skillet with chili powder, cumin, smoked paprika, salt, and pepper for 3–4 minutes.
• Warm tortillas.
• Layer chickpeas, rice, avocado, onions, and tomatoes on each tortilla.
• Roll tightly into burritos and serve immediately.

This burrito is spicy, savory, and satisfying.

It’s a perfect vegan Sunday meal that’s hearty, filling, and full of flavor.

Vegan Sweet Potato and Kale Burrito

Vegan Sweet Potato and Kale Burrito is nutrient-dense, colorful, and satisfying.

Roasted sweet potatoes and sautéed kale are wrapped with black beans, avocado, and rice in a tortilla for a wholesome Sunday meal.

It’s packed with vitamins, fiber, and plant-based protein.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup roasted sweet potato cubes
• 1/2 cup sautéed kale
• 1/2 cup cooked black beans
• 1/2 avocado, sliced
• 1/2 cup cooked brown rice
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Roast sweet potatoes at 400°F (200°C) with olive oil, smoked paprika, salt, and pepper for 20–25 minutes.
• Sauté kale with a pinch of salt for 2–3 minutes.
• Warm tortillas.
• Layer sweet potatoes, kale, black beans, rice, and avocado.
• Roll tightly into burritos and serve.

This burrito is colorful, hearty, and nutritious.

It’s a perfect vegan Sunday meal that’s wholesome, filling, and full of flavors.

Vegan BBQ Tempeh Burrito

Vegan BBQ Tempeh Burrito is smoky, savory, and protein-packed.

Tempeh is marinated in barbecue sauce and paired with rice, beans, and fresh vegetables, then wrapped in a tortilla for a satisfying Sunday meal.

It’s hearty, flavorful, and ideal for a plant-based diet.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 block tempeh, sliced
• 1/2 cup cooked black beans
• 1/2 cup cooked brown rice
• 1/4 cup diced bell peppers
• 2 tablespoons vegan barbecue sauce
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet and sauté tempeh slices 3–4 minutes.
• Add barbecue sauce and cook 2–3 minutes until glazed.
• Warm tortillas.
• Layer tempeh, black beans, rice, and bell peppers.
• Roll tightly into burritos and serve immediately.

This burrito is smoky, hearty, and satisfying.

It’s a perfect vegan Sunday meal that’s filling, protein-rich, and flavorful.

Vegan Breakfast Burrito

Vegan Breakfast Burrito is savory, hearty, and perfect for a Sunday morning or brunch.

Scrambled tofu, sautéed vegetables, and avocado are wrapped in a tortilla for a protein-rich, plant-based breakfast burrito.

It’s filling, flavorful, and energizing.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 block firm tofu, crumbled
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup spinach, chopped
• 1/2 avocado, sliced
• 1 teaspoon turmeric
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onions and bell peppers 3 minutes.
• Add crumbled tofu, spinach, turmeric, salt, and pepper; cook 5–6 minutes until tofu is heated and slightly golden.
• Warm tortillas and layer tofu mixture and avocado slices.
• Roll tightly into burritos and serve immediately.

This burrito is savory, hearty, and protein-rich.

It’s a perfect vegan Sunday meal that’s energizing, flavorful, and perfect for brunch.