Delicious and Nutritious Vegan Burritos Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups cooked quinoa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup chopped fresh cilantro
  • 2 avocados, sliced
  • 8 large flour tortillas
  • 1 cup vegan cheese, shredded
  • 1 cup salsa

Steps and instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion, bell peppers, garlic, and jalapeno to the pan and sauté until the vegetables are soft and the onion is translucent.
  3. Add the black beans, corn, cooked quinoa, ground cumin, and chili powder to the pan. Stir well to combine and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
  4. Remove the pan from the heat and stir in the chopped fresh cilantro.
  5. Warm the flour tortillas in a dry pan over medium heat, turning them over until they are warm and pliable.
  6. Place a warmed tortilla on a flat surface and layer with the vegetable-bean mixture, a few slices of avocado, a sprinkle of vegan cheese, and a spoonful of salsa.
  7. Fold in the sides of the tortilla and roll it up tightly. Repeat with the remaining tortillas and filling.
  8. Serve the burritos warm, with additional salsa on the side if desired.

Tools for making

  • Large pan - This will be used to sauté the vegetables and combine all the ingredients.
  • Cutting board - A cutting board is needed to chop the onion, bell peppers, and jalapeno.
  • Knife - A knife is essential for chopping the vegetables.
  • Can opener - You will need a can opener to open the cans of black beans and corn.
  • Spatula - A spatula will help in stirring and combining the ingredients in the pan.
  • Cooking spoon - A cooking spoon is necessary for stirring the mixture while it cooks.
  • Pan - A pan is needed to warm the tortillas.
  • Flat surface - A flat surface, like a plate or cutting board, is required for assembling the burritos.

Recipe variations

  • Use whole wheat or gluten-free tortillas instead of flour tortillas.
  • Replace quinoa with brown rice or cauliflower rice.
  • Add a protein substitute such as tofu, tempeh, or seitan.
  • Include different vegetables like zucchini, mushrooms, or spinach.
  • Experiment with different spices like smoked paprika, oregano, or chipotle powder.
  • Add a dollop of vegan sour cream or guacamole to the filling.
  • Try different types of vegan cheese such as vegan cheddar, pepper jack, or mozzarella.
  • Make a breakfast version by adding scrambled tofu and vegan breakfast sausage.
  • Opt for a Mexican-inspired sauce like enchilada sauce or verde sauce instead of salsa.
  • Include a side of vegan rice and beans or a fresh salad for a complete meal.

Recipe overview

Indulge in these hearty and delicious Vegan Burritos that are packed with a colorful blend of vegetables, quinoa, black beans, and a kick of spices. Made with simple ingredients, these burritos are not only satisfying but also easy to prepare, perfect for a quick lunch or a busy weeknight dinner. You'll love the combination of flavors from the sautéed onion, bell peppers, garlic, and jalapeno, paired with the creaminess of avocado and vegan cheese. And don't forget the salsa for an extra burst of flavor! This recipe is not just for vegans - it's a crowd-pleaser that everyone will enjoy!

Common questions

  1. Can I make these burritos ahead of time and reheat them? Yes, you can make these burritos ahead of time and reheat them. Wrap the assembled burritos tightly in foil or plastic wrap and refrigerate for up to 3 days. To reheat, remove the wrapping and place the burritos in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  2. Can I freeze these burritos? Yes, you can freeze these burritos. Wrap each assembled burrito tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, remove the wrapping and microwave on high for 2-3 minutes, or until heated through.
  3. Can I substitute the quinoa with rice? Yes, you can substitute the quinoa with cooked rice if desired. Use an equal amount of cooked rice as you would use for the quinoa in the recipe.
  4. Can I add other vegetables to the filling? Absolutely! Feel free to add or substitute other vegetables to customize the filling to your taste. Some popular additions include zucchini, mushrooms, or spinach.
  5. Is there a gluten-free option for the tortillas? Yes, there are gluten-free tortilla options available in most grocery stores. Look for gluten-free tortillas made from corn or other gluten-free grains.

Serving dishes and utensils

  • Large pan - A pan with enough space to sauté the vegetables and mix the filling.
  • Cutting board - Used for chopping the onion, bell peppers, and jalapeno.
  • Knife - Essential for cutting and mincing the garlic, onion, bell peppers, and jalapeno.
  • Spatula - Useful for stirring the vegetables and mixing the filling.
  • Large spoon - To mix the ingredients in the pan and scoop the filling onto the tortillas.
  • Pan or griddle - To warm the flour tortillas before assembly.
  • Plates - For serving the burritos.
  • Optional: Salsa bowl - If serving salsa on the side, a small bowl for holding the salsa.
  • Optional: Cheese grater - If using block vegan cheese, a grater to shred the cheese.

Origin stories

Burritos, a beloved culinary icon, have their roots in the vibrant culture of Mexico. The name 'burrito', in Spanish, means 'little donkey', a term that supposedly came into use during the Mexican Revolution. As the story goes, a street food vendor named Juan Méndez from Chihuahua, Mexico, used to sell tacos at his street stand, using a donkey to carry around his supplies. To keep the food warm, he would wrap it in large flour tortillas. These wrapped meals quickly gained popularity, and soon people started referring to them as 'food from the little donkey' or 'burrito'. While the transition of burritos from meat-filled to vegan versions is a more recent twist, it speaks to the versatility and global appeal of this classic Mexican dish. The burrito's journey from the humble street stands of Chihuahua to the bustling vegan restaurants worldwide is a testament to its universal appeal and the evolving global palate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.