Vegan Wild Rice and Black Beans Burrito

Vegan Wild Rice Black Bean Burrito |

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Hmmm. Vegan Black Beans Burrito.

Absolutely one of my favorite meals in the world!

But, do you want to know what makes this burrito even more amazing!?

The fact that it has wild rice AND … butternut squash as well!

If any of you follow me on instagram (@sproutingzeneats) then you already know that I am CRAZYYY for Fall. The irony is that I live in South Florida, where there is basically no fall, like at all. It’s 85 degrees today, mid-October, and all the leaves are green.

Anyway, I figured that if fall wasn’t gonna be happening in Miami then I might as well make some fall-inspired recipes… just to get in the mood ya know?


wild rice and black bean vegan burrito |

So I present to you this fall-inspired burrito! It’s vegan and delicious with no added sugars and no added oils. I always get an extra kick out of making yummy food without sugar nor oil – because it proves that food can taste awesome and not hurt your health.

Anyway, burritos are also my fave. We use to chow down Chipotle burritos like every other day. But then we decided to cut out processed foods and stick to more wholesome ingredients – eliminating sugar and oils. So we said good-bye to Chipotle and never had another satisfying burrito until.this.moment. I promise you it’s good – and “bae approved”.

wild rice and black bean vegan burrito |

This recipe is a combination of two recipes that I found online, with a little extra twist added by me. Although not “raw”, the wrap itself is raw and so you can always eliminate the cooked ingredients and fill it with your fave raw veggies instead. You can also soak the wild rice instead of cooking it and some raw foodies consider that acceptable. Just have fun with it and do as you please to fit your needs.

The base of the burrito was inspired by the ever so talented Angela from “Oh She Glows” and you can find her version here. And honestly guys and gals, if you haven’t checked her site out or her cookbooks – you need to go do that right now. But then come back here for this recipe. LOL 🙂


The raw wrap that I used for this burrito was inspired by Laura from Happy and Raw, you can find her recipe here and you can check out how I did mine via this link.


okay, now let’s get cooking!

(Watch this 60 second vid to see how I stuffed my burrito and learn how to fold the burrito without it becoming a crazy mess!)


p.s. if you liked my video – and want to see more – subscribe to my channel by clicking here. THANK YOU!!! 🙂




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butternut squash and wild rice vegan burrito wrap


  • 46 raw sun-dried tomato wraps (find recipe here) or your favorite store bought tortillas
  • 1 butternut squash
  • 1 can of black beans (or 2 cups of cooked black beans)
  • 1 cup of uncooked wild rice (makes about 2 cups cooked)
  • 3 cups of vegetable broth
  • 1 chopped sweet onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 1 tsp of cumin powder
  • 1/4 tsp of cayenne pepper powder
  • pinch of Himalayan pink salt
  • dash of pepper


  1. Preheat oven to 425 degrees Fahrenheit. Peel and cut butternut squash into cubes. (I watched this youtube video tutorial on how to cut squash.)
  2. Place cut squash in a mixing bowl and add a drizzle of vegetable broth, pinch of salt and dash of pepper. Mix evenly and place in a baking sheet. (You want to make sure that all the little cubes are nice and wet from the broth!) Roast for 40 to 50 minutes until soft and tender. About halfway through (within 20 to 25 minutes) I sprinkled the squash again with more veggie broth.
  3. While squash is roasting – prepare wild rice in your preferred method. I used a rice cooker by placing 1 cup of rice with 2 cups of vegetable broth ( you can also use water) and letting the cooker do the rest. If you do not have a rice cooker, there are other methods you can use such as cooking the rice on stove top. The rice bag will usually have cooking instructions.
  4. In a saucepan over medium heat, add 1/2 cup of vegetable broth, chopped onion, minced garlic and sliced red bell peppers and cook until soft and tender. Add spices and herbs at this point (cumin and cayenne powder, salt and pepper). Feel free to experiment and add your own.
  5. Once most of the vegetable broth has evaporated from saucepan go ahead and add black beans (if using canned beans make sure to drain), wild rice and butternut squash cubes to the saucepan and stir until evenly mixed.
  6. Now it is time to stuff the tortillas or raw wraps – Add black bean stuffing to tortillas and add your favorite toppings. I used mixed greens, tomatoes, avocados, and jalapenos.
  7. Drizzle on some hot sauce or your favorite vegan sauce (we used this delicious cilantro-cashew vegan sauce) and fold into a burrito and serve. If your burrito folding skills are not the best (mine aren’t) you can always fold it in half and insert a toothpick to hold it all together.


  • If you are making your own raw wraps remember to make them ahead of time because they take about 4 hours to dehydrate.
  • If butternut squash is not available you can always use a different type of squash, pumpkin, or even sweet potatoes.
  • Feel free to replace the wild rice with quinoa or brown rice or leave it out completely.


So, did you try the recipe?! Let me know what your thoughts are below … Thank you!!!

About Jen

A former registered nurse turned stay-at-home-mama, yoga teacher, and holistic health + wellness enthusiast. I share my homemade healthy recipes + natural living content to help women and moms live healthier and happier lives.

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