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Easy Guacamole Burrito

A creamy guacamole burrito that packs a huge flavor punch, enjoy it alone or pair it with some dipping salsa, rice, and a Tex-Mex style salad for an amazing meal.

Close-up view inside a cut burrito with yellow rice, salsa and beans.

Why you’ll love it

  • It’s vegetarian.
  • It’s cheap and easy to make.
  • It can easily be made vegan by swapping out the cheese for vegan cheese.
  • If you have leftover rice and use store-bought salsa and guacamole, you can have a burrito ready in minutes!
  • Or, you can choose to make everything from scratch and really elevate your meal.
  • This recipe makes four burritos and they freeze well so it’s perfect for meal prepping.

Ingredients and substitutions

The ingredients used for this burrito are pretty simple, I’ve included a photo below so you can quickly see what’s needed. Underneath the image, you’ll find information on the different ingredients and possible substitutions.

Labelled ingredients including tomato, salsa, black beans, tortilla, and guacamole.

Tomato: Use some nice ripe firm tomatoes for this recipe. You can use whichever type you prefer, just seed them to stop extra liquid from getting into your burrito and making it soggy. Don’t substitute with canned chopped tomatoes.

Salsa: Use your preferred salsa here. You can make it yourself or use shop-bought. I like to use chunky tomato salsa or salsa verde.

Black beans: You can use canned or home-cooked black beans here, just make sure they’re well-drained. If you don’t have any black beans, pinto beans make a good substitute.

Sour cream: This gives a great creamy mouth-feel to your burrito so I don’t recommend omitting it, but it can be substituted with creme fraiche or Greek yogurt.

Tortillas: You can use nine or ten-inch flour tortillas for this recipe. I don’t recommend using corn tortillas for burritos as they break very easily. I’m not a fan of wholewheat tortillas either as they have a strong flavor that “fights” the burrito flavors but if you like them you can use them.

A cut burrito with beans and rice and guacamole in it, with two small bowls of salsa and guacamole in the background.

Cheddar: Cheddar adds lots of sharp flavor but if you don’t have any or don’t like it you can use Colby, Monterey Jack, or Gruyére.

Guacamole: Use whichever guacamole you prefer, storebought or homemade. Just make sure to taste it and that you like it before you use it in these burritos. It’s an important ingredient and subpar guacamole will ruin this recipe.

Rice: You can use whichever rice you prefer, brown, long-grain, etc. I used some leftover yellow rice in this recipe.

Lemon juice: Use fresh juice only, if you prefer you can swap it out for lime juice.

Onion: Use whichever type you prefer. I like the bite of raw onion here but if you find raw onion is a bit overpowering, you can rinse the chopped onion a few times and then soak them in cold water for between twenty to thirty minutes to remove the bite.

How to make it

Guacamole burritos are a cinch to make but if you’re new to burrito-making or are unsure about anything, you can check the images and detailed steps below to make sure you’re on the right track.

Assembling your burrito

  1. Spread about one and a half tablespoons of guacamole on the tortilla slightly to one side of the center. Sprinkle a quarter cup of grated cheese on top.
  2. Mix the cooked rice with the sour cream and the lemon juice. Add a quarter cup of the mixture to the burrito and roughly smooth out with the back of a spoon to cover the guacamole and cheese.
  3. Mix the drained rinsed black beans with the salsa and spoon a quarter cup of the bean mixture over the rice.
  4. Smooth another one and a half tablespoons of guacamole over the beans.
Four images showing adding toppings including cheese, guacamole and black beans, to a burrito.
  1. Sprinkle a quarter of the chopped tomato and onion on top. Make sure all the filling has space around it and isn’t touching any of the edges of the tortilla before you start rolling burritos.
  2. Fold the closest “long” side (the side on the right in the images below) over the burrito filling.
  3. Keep the first two fingers of each hand on the folded part of the tortilla and use your little fingers or last two fingers to fold the sides in. Make sure the long side you folded over the filling is still tucked in well.
  4. Complete one roll of the tortilla and stop for a second and make sure your tortilla is firmly rolled so far, make any adjustments you need to tighten it, and make sure the sides are still securely folded in.
Four images labelled 5 to 8 showing a burrito with filling and then how to roll it.
  1. Finish rolling the tortilla, exerting a little pressure when rolling to keep it tight, and leave it resting with the edge facing down.
  2. Cover the guacamole burrito tightly with a single layer of aluminum foil if you’re going to bake it or pan-fry it. If you’re going to eat it at room temperature straight away or are going to microwave it, it’s not necessary to wrap it in foil.
Split image with the left side showing a rolled burrito and the right, four wrapped in aluminum foil.

Heating your burrito

You can choose from a few different ways to heat your burritos up so that the cheese inside gets nice and gooey and the filling is warmed through. Personally, I prefer baking burritos as not only does the filling get warmed, the burritos develop a nice crisp exterior, and you can just lob them all in the oven and walk away.

  • Bake all the burritos at once in preheated oven at 350ºF (180ºC) for 20 minutes (30 if they’ve been refrigerated). You can bake a frozen one in its aluminum wrapper directly from the freezer for 40 minutes. You can also freeze a baked burrito by removing the aluminum foil, wrapping it in paper towels, and freezing it when cooled. You can reheat it still wrapped in paper towels in the microwave on full power for four minutes, turning once.
  • Alternatively dry-fry the room-temperature foil-wrapped burritos in a skillet on medium-high heat for about three minutes on each side.
  • To microwave a room temperature burrito (that has NOT been wrapped in aluminum foil), place one burrito seam-side down on a plate, sprinkle a small amount of water on top, microwave for one minute on full power, let sit thirty seconds, then flip and repeat on the other side.

Note that you can also eat your burrito as is with no need to heat it up. Assembled uncooked burritos can also be stored covered in the fridge for up to four days although they’re best eaten as soon as possible to avoid anything getting soggy.

Top-down view of halved burrito with beans, guacamole and rice.

Equipment notes

What you’ll need:

  • A chopping board
  • A sharp knife
  • A spoon
  • Measuring cups
  • Aluminum foil

Frequently Asked Questions (FAQs)

Won’t the guacamole get warm along with the filling?

Yes, the guacamole will get a bit warm but trust me it’s still delicious. Guacamole is actually meant to be served either warm or at room temperature.

Can I defrost frozen guacamole burritos and then heat them up?

I don’t recommend doing this as your burritos might be soggy. Frozen burritos should be heated up in the oven (with foil) or in the microwave (without aluminum foil – never use aluminum foil in the microwave as it will quickly go on fire).

Can I use hardened leftover rice in this recipe?

Leftover rice is perfect for this recipe but if it has dried out a little and hardened up, it’ll need to be softened before use. Simply add 2-3 tablespoons of water to the rice in a microwave-safe container, cover with a tightly fitting lid, and heat on high for three minutes in the microwave. Allow to stand for five minutes then remove the lid and fluff up the rice with a fork.

Serve it with:

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Yield: 4 burritos

Easy Guacamole Burrito

Close-up view inside a cut burrito with yellow rice, salsa and beans.

A delicious creamy burrito that takes just minutes to put together and can then be heated up in the microwave, oven or skillet, or enjoyed as is!

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes


  • 4 ten-inch flour tortillas
  • ¾ cup guacamole (5.5 oz/145g)
  • 1 rounded cup grated cheddar (3.5 oz/90g)
  • 1 rounded cup cooked rice (8. oz, 250g)
  • 3 Tablespoons sour cream,
  • 1 Tablespoon lemon juice
  • 1 cup cooked black beans (6oz, 170g)
  • 2 Tablespoons salsa of choice
  • 1 large tomato, seeded and finely chopped
  • ½ medium onion, finely chopped


  1. Spread one and a half tablespoons of guacamole on one half of a tortilla wrap slightly off-center, leaving a 1-inch border from the sides.
  2. Sprinkle a quarter cup of grated cheese on top of the guacamole.
  3. Mix the sour cream and lemon juice with the cooked rice. Add a quarter cup of the rice mixture over the guacamole and cheese.
  4. Mix the drained rinsed black beans with the salsa - I like to use either chunky tomato salsa or salsa verde, you can use whichever salsa you like. Spread a quarter cup of the bean salsa mixture over the rice.
  5. Spoon another one and a half tablespoons of guacamole over the bean salsa mixture.
  6. Sprinkle over a quarter of the chopped tomatoes and onion.
  7. Tuck the long side closest to the filling over it, tuck in the top and bottom over the filling and roll the burrito up tightly.
  8. Repeat the process to make the other three burritos.
  9. If heating up in the oven or pan or freezing the burritos, wrap them in aluminum foil.
  10. Eat as is or proceed to the next steps to heat up.

Heating up the burritos (baking, skillet, or microwave)

  1. Bake all of the burritos at the same time, wrapped up in aluminum foil, in an oven preheated to 350ºF (180ºC) for 20 minutes (30 if they have been refrigerated, 45 if frozen).
  2. Add as many foil-wrapped burritos as fit in a large skillet or pan on medium-high heat and heat for 2-3 minutes on each side until warmed through.
  3. Place one burrito (with no foil) on a microwave-safe plate. Sprinkle a little water on top of it and microwave for 1 minute on full power. Let it sit for thirty seconds, flip the burrito, sprinkle a little more water on top, and repeat the process.


The sour cream can be substituted with creme fraiche or Greek yogurt.

Assembled burritos can be kept in the fridge either wrapped in aluminum foil or seamside down in a lidded container for up to four days.

Freeze the uncooked aluminum-wrapped burritos as is and follow the instructions above for baking in an oven (no need to defrost). For leftover cooked burritos, you can remove the foil, wrap it in a paper towel and freeze it in a freezer-safe container. Then remove and microwave for two minutes on each side in the microwave on full power.

Nutrition Information



Serving Size

1 burrito

Amount Per Serving Calories 483Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 34mgSodium 671mgCarbohydrates 57gFiber 9gSugar 3gProtein 17g

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