Vegan Burritos
Vegan burritos are a vibrant and filling dish that combines hearty plant-based ingredients like beans, tofu, rice, and sautéed vegetables, all wrapped in a soft tortilla.These burritos are perfect for meal prep, quick dinners, or packed lunches.Customize them with your favorite fillings and sauces for a tasty, nutritious, and satisfying meal that is 100% plant-based.
Equipment
- 1 Large skillet
- 1 medium saucepan
- 1 Cutting Board
- 1 Chef’s Knife
- 1 large spoon or spatula
- 1 measuring cup
- 4 large tortillas
- 1 Small bowl (for mixing seasonings)
- 1 Serving Plate
Ingredients
- 2 cups cooked rice or quinoa
- 1 cup cooked black beans or pinto beans
- 1/2 block firm tofu crumbled
- 1 tablespoon olive oil or vegetable broth for oil-free
- 1 cup bell peppers diced
- 1/2 cup red onion diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas or gluten-free tortillas, if preferred
- 1 avocado sliced
- 1/2 cup salsa
- 1/4 cup fresh cilantro chopped (optional)
- 1/4 cup vegan sour cream optional
Instructions
Prepare the Rice and Beans:
- In a medium saucepan, cook your rice or quinoa according to package instructions.In a separate bowl, heat your cooked beans on the stovetop or microwave.
Cook the Vegetables and Protein:
- Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and onion, cooking for 5–7 minutes until softened. Add the crumbled tofu to the skillet and cook for an additional 5 minutes, stirring occasionally. Season with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Stir in lime juice at the end.
Warm the Tortillas:
- Heat the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the Burritos:
- Lay out each tortilla and spoon the rice/quinoa mixture onto the center.Add the seasoned tofu and vegetable mixture on top.Top with slices of avocado, salsa, and vegan sour cream (if using). Sprinkle with fresh cilantro.
Wrap the Burritos:
- Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately, or wrap it in foil for meal prep.
Notes
- Customization: Feel free to swap in other vegetables like zucchini, mushrooms, or corn. You can also replace tofu with tempeh or lentils for different protein options.
- Tortilla Options: For a gluten-free version, use gluten-free tortillas or large lettuce leaves as wraps.
- Sauces: Add a spicy kick with chipotle mayo, salsa verde, or vegan cheese sauce.
- Meal Prep: You can store the fillings separately and assemble the burritos fresh when ready to eat, or wrap them and store in the fridge or freezer for later. Reheat by baking at 375°F for 20-25 minutes if frozen.