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    Home > Vegan Entrees

    Copycat Chipotle Veggie Burrito

    By My Pure Plants on 05/20/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… Don’t forget the popular Sofritas, aka braised tofu crumbles created by Chipotle. We rolled up NINE Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too? 

    A hand is holding one of the four rainbow coloured round-shaped rolls from above. Inside red, yellow, brown, green and white pieces.

    More Tex-Mex recipes yeah! Have you seen our Best Vegan Chili recipe? It is super simple, veggie-loaded, and delicious. We also have a no-mess, no-fuss, sheet pan Vegan Fajitas with Spicy Portobello Mushroom recipe that is just delish or this Epic Fajitas Portobello Mushroom Burger? We have other copycat recipes you may be interested in like this Copycat IKEA Veggie Balls or this Copycat Panda Express Vegan Orange Chicken.

    Table of Contents hide
    1. What can you buy in Chipotle for Burrito?
    2. Ingredients of our Copycat Veggie Burrito
    3. More Add-ins
    4. Let’s roll up our Chipotle Veggie Burrito!
    5. More vegan Mexican-inspired recipes
    6. Copycat Chipotle Veggie Burrito

    What can you buy in Chipotle for Burrito?

    If you build your own burrito, you can add lots of yummy ingredients and sides that Chipotle offers. Since 2019, they have even more veggie options because they introduced their vegan and vegetarian “Lifestyle Bowls“. To build your own Chipotle-inspired meatless burrito, you can mix and match the following ingredients:

    • cilantro-lime brown or white rice,
    • black beans or pinto beans,
    • sofritas (spicy braised tofu crumbles),
    • fresh tomato salsa or tomatillo green/red chili salsa, 
    • roasted chili – corn salsa,
    • guacamole,
    • sour cream (not vegan, only vegetarian),
    • queso blanco (not vegan, only vegetarian),
    • fajita veggies, 
    • lettuce,
    • shredded cheese (not vegan, only vegetarian).

    If you are interested in recreating any of the above dishes at home, check out these 19 copycat Chipotle vegan recipes you can easily make.

    Ingredients of our Copycat Veggie Burrito

    We combined NINE different food items you can order in Chipotle to build an Epic Veggie Burrito at home. I know that is a lot, so you either need an extra-large tortilla, or you can only scoop 1-2 spoonfuls from each ingredient. But it is so worth it to have all these flavors together.

    So what do you need to build the most colorful, delicious, and loaded burrito ever?

    • cilantro-lime brown rice,
    • canned black beans, 
    • sofritas,
    • fajita veggies, 
    • guacamole,
    • tomato and corn salsa,
    • shredded lettuce, 
    • shredded vegan cheese, and
    • sour cream. 

    Let’s see how to make each item from the above list.

    3 rainbow coloured round-shaped rolls wrapped in tin foil. Inside red, yellow, brown, green and white pieces.

    Making Cilantro-Lime Brown Rice

    Cook the rice according to package instructions. When ready, drain and cool them. Then add freshly squeezed lime juice, freshly chopped cilantro, salt, and black pepper to taste. Mix it well! You can adjust the amount of lime and cilantro depending on your personal preference though.

    Making Chipotle Guacamole

    Chipotle tweeted its guacamole recipe in May 2019, which we shared in our Chipotle Veggie Bowl post. It is quite straight forward and as most people we have already making guacamole like that. 

    In our experience making guacamole using one avocado will leave you with enough for 4 burritos. So depending on the number of servings, double or triple up! As we add fajita veggies to our burrito, which are already spicy, we skipped adding any jalapeno or hot sauce. If you like it hot, add it to your taste.

    Take one ripe avocado and mash it with a fork. Add lemon or lime juice. Add finely chopped red onion (I sometimes use the chopping bowl of my immersion blender to make it like an onion puree aka no visible onion pieces) and chopped fresh cilantro (photo #1). Mix it well and season it with salt if needed (photo #2).

    2 photo collage on how to make chipotle guacamole. The first shows the peeled avocado, the chopped onion, cilantro. The second shows everything smashed together.

    Making Tomato and Corn Salsa

    In Chipotle you can order a Fresh Tomato Salsa and a Roasted Chili-Corn Salsa. How about combining the two? So we made a Tomato and Corn Salsa Fresca that is also known as Pico de Gallo (or Salsa Picada, or Salsa Mexicana).

    It is actually a simple chopped salsa with raw cherry tomatoes, raw red onion, raw garlic, fresh cilantro, and sweet corn. We drizzle them with olive oil, but you can skip that and just squeeze a lemon or lime on it. Add chopped chili if you like it hot. 

    Making Fajita Veggies

    We prefer to make fajita veggies in the oven especially if we need a larger batch. In our Sheet Pan Fajita Veggies post, you can find detailed instructions, useful tips, and even a quick video on how to make them in an oven in 30 minutes! 

    If we need only 2 servings, we usually prepare them in a frying pan or skillet.

    Peel and slice onion ¼-inch (4-5 mm) wide. Wash and slice bell peppers also ¼-inch (4-5 mm) wide. Pre-heat a frying pan on medium heat. Add olive oil. Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix (photo #1). Stir to combine and fry them for 5 minutes until they are tender (photo #2). 

    2 photo collage showing how to make fajita veggies in a frying pan. The first shows the red, yellow and purple stripes before frying. The second when they are ready.

    Making Sofritas

    When we originally posted this recipe, we didn’t have the perfect Copycat Chipotle Sofritas recipe to add. But now we do. Adding it will make this a true Copycat Chipotle Veggie Burrito for sure. Now, you can make EVERY ingredient just as they serve them in the restaurant.

    1. Use a firm tofu and press it. We used our trusted TofuBud*, but you can choose any DIY method or tofu press. Pat it dry with a paper towel.
    2. Fry thin tofu slices with a bit of olive oil until golden brown (photo #1).
    3. Use a food processor to first chop the fried tofu.
    4. Use a food processor to chop the marinade ingredients into a chunky sauce (photo #2).
    5. Mix marinade and tofu and let it rest for 30 minutes.
    6. We used our UnoCasa cast-iron skillet* but you can use frying pan as well and heat it over medium heat.
    7. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with ¼ cup (0,5dl).
    8. Add the marinated tofu crumbles together with the whole marinade sauce and cook for about 10 minutes (photo #3).
    3 photo collage on how to make sofritas the first is showing a black skillet from above with yellow tofu slices, the second shows a food processor with a red chunky sauce, the third shows the chunky tofu in red sauce cooked in a black skillet

    More Add-ins

    What else you can add to a Chipotle-inspired Vegan Burrito? Well, still lots of tasty things come to my mind like:

    • shredded lettuce, 
    • shredded vegan cheese, 
    • canned black beans, (here is a copycat chipotle black beans recipe using dried beans from Culinary Hill)
    • sour cream, (try our dairy-free, nut-free sour cream)
    • queso cheese dip, (try our vegan queso dip)
    • nacho cheese sauce. (try our vegan nacho cheese sauce)
    A hand is holding one of the four rainbow coloured round-shaped rolls from above. Inside red, yellow, brown, green and white pieces.

    Let’s roll up our Chipotle Veggie Burrito!

    So how do you fill your burrito? For easier rolling, I prefer to stack them into a neat pile close to the middle, but not quite. See below picture for reference. 

    1. Warm your tortilla in an oil-free frying pan on low heat. (If you fancy a homemade recipe, try our Flourless Red Lentil Tortilla). 
    2. Place your warmed tortilla on the plate. (A quick tip: Use a tin foil square larger than your tortilla, so you can wrap it up after rolling.)
    3. I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place. 
    4. Then, I add the Cilantro-Lime Brown Rice and the Canned Black beans. 
    5. Add 1-2 spoonful of Sofritas.
    6. Now, I top these with Fajita Veggies and Shredded Lettuce. 
    7. I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). 
    8. Finally, I roll it into a burrito. But how? 

    How to roll a burrito? 

    It is easier than you think. Take a look at the photos below, where you can see all the steps. 

    1. Gently fold the two sides of the tortilla on top of the filling. 
    2. Holding the sides in place, fold the bottom on top of the filling. The bottom edge should be placed right behind the filling. 
    3. Place you fingers on top of the fold and gently roll the tortilla upwards until you reach the top edge.
    4. Hold still and close the sides with your small fingers. 
    5. If you placed the tin foil under the tortilla, you can wrap it up tightly. 
    6. Cut in half and serve! And enjoy of course!
    6 photo collage on how to roll a veggie burrito

    This Copycat Chipotle Veggie Burrito recipe is meat-free, dairy-free, and egg-free. It is also suitable for vegan, vegetarian, soy-free and nut-free diets. This dish can also be WFPB-friendly (whole foods plant-based) if you don’t use olive oil. It is only gluten-free, if you choose gluten-free tortilla. 

    More vegan Mexican-inspired recipes

    • Vegan Mexican Rice Casserole
    • Mexican “Sweet Potato Rice” Bowl
    • Vegan Oyster Mushroom Tacos
    • Vegan Portobello Mushroom Fajitas
    • Vegan Taco Soup
    • The Meatiest Vegan Taco Meat
    A hand is holding one of the four rainbow coloured round-shaped rolls from above. Inside red, yellow, brown, green and white pieces.

    Copycat Chipotle Veggie Burrito

    Emese Maczko
    Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… Don't forget the popular Sofritas, aka braised tofu crumbles created by Chipotle. We rolled up NINE Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too?
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Marinating time 30 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Servings 4 burritos
    Calories 637kcal

    Equipment

    • Non-stick frying pan (10.5 inch / 26 cm)
    • our Cast-iron Skillet by UnoCasa
    • TofuBud (pressing tofu in 15 minutes)
    • Simple tofu press

    Ingredients
     
     

    • 4 Tortilla (10-inch, large) if you fancy trying our Flourless Tortilla

    Cilantro-Lime Brown Rice

    • ½ cup Brown rice
    • 2 Tbsp Lime juice about 1 lime
    • 2 Tbsp Freshly chopped cilantro
    • Salt and Pepper to taste

    Tomato and Corn Salsa

    • 6 Cherry tomatoes
    • ½ cup Sweet corn (canned)
    • 2 Tbsp Onion (chopped)
    • 1 clove Garlic (finely chopped)
    • 1 Tbsp Freshly chopped cilantro
    • 1 Tbsp Olive oil

    Guacamole

    • 1 Avocado ripe
    • ⅛ Onion (medium)
    • 1 Tbsp Freshly chopped cilantro
    • 1 tsp Lime juice
    • pinch Salt

    Fajita Veggies

    • 1 Bell pepper
    • ½ Onion (medium)
    • 1 Tbsp Olive oil
    • 1 tsp Fajitas spice mix

    More Add-ins

    • 2 servings Copycat Chipotle Sofritas
    • 1 cup Black beans canned (already flavored with onion, garlic and other spices)
    • 1 cup Shredded lettuce
    • ½ cup Shredded vegan cheese
    • 4 Tbsp Sour cream try our Dairy-free Sour Cream
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    Instructions
     

    Cilantro-Lime Brown Rice

    • Cook rice according to package instructions.
    • Once the rice is cooled, add freshly squeezed lime juice, freshly chopped cilantro, salt and pepper to taste. Mix well.

    Tomato and Corn Salsa

    • Wash and chop cherry tomatoes into quarters. Drain canned sweet corn. Peel and finely chop red onion and garlic.
    • Mix all chopped ingredients in a small bowl. Add freshly chopped cilantro and olive oil. Stir until combined.

    Pan-fried Fajita Veggies

    • The EASIEST way to make fajita veggies is in a sheet pan. For detailed steps, top tips, video, and more guidance visit our Fajita Veggies post. However, if we need only 1-2 servings we usually make pan-fried veggies in 5 minutes.
    • Peel and slice onion ¼-inch (4-5 mm) wide. Wash and slice bell peppers also ¼-inch (4-5 mm) wide.
    • Pre-heat a frying pan on medium heat. Add olive oil.
    • Once the oil is hot enough add the onion and the bell pepper slices and sprinkle them with fajitas spice mix. Stir to combine and fry them for 5 minutes until they are tender.

    Guacamole

    • Take a ripe avocado. Cut them in half and turn it with your hands around the seed. Spoon the soft avocado flesh into a small bowl. Mash it with your fork.
    • Peel and finely chop the red onion. Squeeze a bit of lime juice. Chop fresh cilantro leaves.
    • Add all chopped ingredients plus lime juice and salt to the mashed avocado and mix well.

    Sofritas

    • For more details, visit our Copycat Chipotle Sofritas recipe.
    • Use a firm tofu and press it. Pat it dry with a paper towel.
    • Fry thin tofu slices with a bit of olive oil until golden brown. Use a food processor to chop the fried tofu.
    • Add all marinade ingredients to a food processor and chop them until chunky.
    • Marinate the tofu crumbles for 30 minutes.
    • Take a cast-iron skillet or a frying pan as well and heat it over medium heat. If you feel the sauce became too thick at the end of the marinating time, add a bit of veggie broth. Start with ¼ cup (0,5dl). Add the marinated tofu crumbles and cook for about 10 minutes.

    Assemble Chipotle Veggie Burrito

    • Warm your tortilla in an oil-free frying pan on low heat. Place your warmed tortilla on the plate. Then add 1-2 Tbsp from all ingredients.
    • I usually start with Guacamole and Tomato-Corn Salsa so they can help holding the rice and beans in place. 
    • Then, add the Cilantro-Lime Brown Rice and the Canned Black beans. 
    • Add 1-2 spoonful of Sofritas
    • Top these with Fajita Veggies and Shredded Lettuce. 
    • I finish it off with a Shredded Cheese and a drizzle of Sour Cream (or mayo). And roll you burrito.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    How to roll a burrito? 

    1. Gently fold the two sides of the tortilla on top of the filling. 
    2. Holding the sides in place, fold the bottom on top of the filling. The bottom edge should be placed right behind the filling. 
    3. Place your fingers on top of the fold and gently roll the tortilla upwards until you reach the top edge.
    4. Hold still and close the sides with your small fingers. 
    5. If you placed the tin foil under the tortilla, you can wrap it up tightly. 
    6. Cut in half and serve! And enjoy of course!

    Nutrition

    Nutrition Facts
    Copycat Chipotle Veggie Burrito
    Amount Per Serving (1 burrito)
    Calories 637 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 5g31%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 13g
    Sodium 1090mg47%
    Potassium 837mg24%
    Carbohydrates 85g28%
    Fiber 12g50%
    Sugar 9g10%
    Protein 16g32%
    Vitamin A 1586IU32%
    Vitamin C 65mg79%
    Calcium 153mg15%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED:This recipe was originally posted in July 2020, but we further tweaked the recipe and rewritten it again in June 2021.

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    1. Mariana

      July 31, 2020 at 8:00 pm

      5 stars
      One of my favorite fajitas recipes so far!

      Reply

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