vegan burritos

The filling for these vegan burritos is ULTRA flavorful, satisfying and easy to make. The mixture can be made on the stove top or using an Instant Pot. No one will miss the meat and dairy!

Vegan Burritos

olive oil

red onion, chopped

red bell pepper, chopped small

garlic,

black beans, drained and rinsed

brown rice

corn (frozen, fresh or canned)

kale

oz medium style salsa

water

cumin

chili powder

smoked paprika

burrito sized flour tortillas (*use gluten free if needed)

lettuce

Vegan Sour Cream

vegan cheese shreds

avocado

chopped cilantro, diced tomatoes, chopped green onions, jalapeno slices

hot sauce

In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

Stove top instructions

Press the saute function on the Instant Pot and warm the olive oil in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

To make using an Instant Pot

Spoon some of the mixture into the centers of the tortillas. Add whatever additional toppings you&#039;d like such as vegan sour cream, vegan cheese shreds, lettuce, etc. Fold two sides over the filling and roll up. Enjoy!

Assemble the burritos

Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Freezer burritos

The Ultimate Vegan Burrito! filled with refried black beans, rice, taco meat, pico de Gallo, avocado, crispy lettuce and 3 ingredient chipotle mayo. Homemade, healthy and delicious!

Vegan Burrito (Better than Chipotle)

Recipe Pico De Gallo

Recipe Vegan Taco Meat

refried black beans

avocados

Iceberg lettuce, shredded (3 cups or so)

flour

vegan mayonnaise

pickled jalapeño juice

sauce

Get your rice cooking, or feel free to use left over rice if you have it

Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry.

Make the vegan taco meat (you can easily make this a day or two before and reheat)

While taco meat is cooking, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot.

How to make the Ultimate Vegan Burrito:

refried black beans (approx 1/4 cup or less)

Pico de Gallo Salsa (be generous it’s so good!)

Good drizzle of chipotle mayo or vegan sour cream

To wrap the burrito

, fold both sides in about half way. Then with your thumbs fold up the bottom of the tortilla, over the filling and start rolling, tucking in as you go.

Serve with hot sauce and or salsa verde or super tasty as is!?

 To assemble the burritos (In this order, spread on tortilla):

This is the best! Hands down so hearty and delicious, I'll be making this one again for sure :)

We were blown away by this vegan burrito!! The absolute Best we have ever made! I left out the mushrooms in the vegan taco meat. My youngest son doesn't like them. So good!! Made your guacamole instead of adding avocado. Seriously this couldn't have been better! Oh and we are addicted to the chipotle sauce!! We also served with some Valentina hot sauce! Thank you so so much for this recipe!! It is outstanding!!

Our go to meatless Monday recipe. Can't get enough so delicious!

These humble vegan burritos might seem simple, but with saucy black beans and seasoned Mexican rice made from scratch, they don't skimp on flavor. They DO skimp on cost, saving you about of $2.10 per burrito compared to the store-bought kind. Batch cooking for the win!

Vegan Burritos with Black Beans and Mexican Rice (Make-and-Freeze)

Instant Pot black beans

Instant Pot Mexican rice

soft taco size tortillas (8 inch)

cauliflower queso ((optional))

salsa

Prepare the black beans and rice according to recipe instructions.

Bring your tortillas to room temperature, or warm them slightly for even better pliability. One by one, lay down a tortilla, then spread about 1/4 cup of rice and 1/4 cup of beans on one side. If using, add a little bit of vegan queso and/or salsa.

Fold the tortilla over the filling, then press it down on the other side and push the filling back a little bit. (See photos in the blog post for a visual aid). Fold in the sides, and then, holding in the sides, gently roll up the burrito. Proceed to fill and roll the rest of the vegan burritos.

Eat warm, or freeze for up to a month to eat later. To freeze your vegan burritos, lay them out on a baking sheet lined with parchment paper, and stick it in the freezer. Once the burritos have frozen, you can transfer them to a bag or airtight container of your choosing.

To reheat frozen burritos in the microwave (tested using an 1100-watt microwave), place on a microwave-safe plate and microwave for 1 minute 30 seconds. Flip over the burrito, letting it rest for 30 seconds, then microwave it for another 1 minute 15 seconds. Enjoy hot.

These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.

raw walnuts (soaked overnight

onion

garlic (peeled and minced)

soy sauce

liquid smoke soy sauce

garlic powder

paprika

sea salt

black pepper

black beans (about 1 can)

rice

salt and pepper

tomato paste tomato sauce

burrito wraps

guacamole (homemade

vegan cheese

lettuce (shredded

hot sauce jalapenos

lime crema

In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.

In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.

Vegan Walnut Meat

In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.

Seasoned Rice

Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.

Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it&#039;s easy to remember what to add.

Layer them:Burritos Seasoned RiceWalnut Meat (or crumbled veggie burgers)LettuceCheeseSalsaGuacHot Sauce/JalapenosLime Crema

Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.

Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.

Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649719096/ptwdd54nn8us6cpmln0h.mp4

These veggie burritos are made with seasoned black beans, fresh rice, and homemade guacamole for an appetizing Chipotle copycat recipe the whole family will enjoy. Packed with protein and highly versatile!

Easiest Vegan Burritos

15 black beans

red bell pepper, (thinly sliced)

sweet paprika

chili flakes

cilantro leaves

salt

Roma tomato, (diced)

½ white onion, (finely chopped)

lime, (juiced)

salt, (to taste)

tortillas

Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.

Seed and thinly slice the red bell peppers. In a pan heat oil over medium heat and add the bell pepper. Saute for about 10 minutes, until they become tender and slightly wilted. Add  the spices (cumin, chili flakes, garlic powder, paprika and salt) and the black beans and mix together. Continue to cook for another 5 minutes, stirring often, unti the beans are heated all the way through. Remove from heat stir in the cilantro. Taste and adjust seasonings.

To make the gucamole, slice the avocados in half, remove the pit, and scoop the avocado into a large bowl. Mash the avocado so that only a few small pieces remain. Add the  remaining gucamole ingredients (tomatoes, onions, lime juice and salt) and mix together. Taste and adjust lime juice and salt if needed.

To assemble the burritos, place tortillas on a flat surface and spoon about 1/2 cup of rice in the center of the tortilla. Top with about 1/3 cup of black beans, a scoop of guacamole, and  chopped lettuce. Fold the top and bottom over the filling and roll up or wrap tightly in foil and cut in half. Serve immediately.

These Tofu Burritos are simple and easy to make PLUS they're great for meal prep! Throw them in the freezer for lazy meals later!

Spicy Tofu Burritos

block of extra firm tofu

onion (finely diced)

chipotle peppers in adobo sauce

adobo sauce

broth

tomato paste

maple syrup

fine sea salt

tsp cumin

½ tsp chili powder

½ tsp smoked paprika

apple cider vinegar

garlic

flour tortillas

guacamole

Lettuce (loosely packed)

Sour cream (vegan

tomatoes (diced (I used cherry tomatoes, quartered))

Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.

Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.

Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.

Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

For the sofritas:

Assemble the burritos: lay out your 4 tortillas and divide the sofritas evenly among the tortillas. Divide all of the burrito ingredients (guacamole, lettuce, sour cream, tomatoes, etc) evenly among the tortillas, placing everything right in the center.

Tuck the sides in and roll the burritos up (see video for reference). Serve and enjoy!

For the burritos:

Wrap the burritos in tin foil and place them in an air tight container. Freeze and enjoy within a few months.

To reheat: you can reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10-15 minutes).

To freeze the burritos:*

This was very tasty! The tofu didn't brown really for me, but it did not impact the taste at all. Used a nutribullet to throw the sauce together very easily while cooking the tofu and onion. Doubled recipe and looking forward to leftovers!

Just made these and they are absolutely delicious!! Thank you for the recipe! 

Is there supposed to be a video associated with this recipe?  The recipe mentions it, but the video was not successfully linked to the web page.

This is what I see

I made these last night for the family. 3 of us (including my 17 month old daughter) are vegan and the other 2 are meat eaters. Everyone LOVED the meal. I doubled the recipe and halved the amount of Adobe peppers (I love spicy food but my family can’t handle as much as I can. My daughter can handle more than them) 

I put quinoa, black beans, garlic cashew crema, guacamole, tomatoes, violife Colby jack cheese, chopped onion and habanero salsa on mine and it was sooooo good. Everyone kept mentioning how good it was throughout the meal which is how you know they are really enjoying what they are eating. Definitely a winner in this house. 

Try this tonight as a trial before I use it as lunch menu for a scout camp. Came out amazing and loved the steaming melted cheesy filling. Thanks for posting the recipe. 

Not joking if I say that these are the best burritos I’ve ever made ?
I was looking for a way to use up some tofu, not a fan of it, and I knew I could find interesting recipes here ? best choice ever and I finally can eat more tofu ?

Top 6 vegan burritos recipes from across the web

The most viewed vegan burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Burritos

Vegan Burrito (Better than Chipotle...

Vegan Burritos with Black Beans and...

Vegan Burritos

Easiest Vegan Burritos

Spicy Tofu Burritos

Top 6 vegan burritos recipes from across the web

The most viewed vegan burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burritos

Vegan Burrito (Better than Chipotle...

Vegan Burritos with Black Beans and...

Vegan Burritos

Easiest Vegan Burritos

Spicy Tofu Burritos

The most viewed vegan burritos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine