These absolutely delicious and tasty vegan burritos are full of protein, umami flavor, and a spicy, crave-worthy Mexican flair. These bad boys are stuffed up with potatoes, mushrooms, veggie sausage (or tofu), salsa, beans, and a variety of flavorful spices, so what’s not to like! Plus, these vegan burritos are great to meal-prep over the weekend to then freeze and enjoy throughout the week for a quick, nutritious, and tasty meal!
Ingredients
As I mentioned earlier, these vegan burritos are made using potatoes, mushrooms, garlic, nutritional yeast, spices, salsa, corn, and vegan ‘meat’ for an extra boost of protein. I personally used Beyond Meat’s breakfast sausages, but things like Trader Joe’s meatless ‘meat’, or even crumbled tofu would work fantastic too if you are trying to avoid meat substitutes. For the salsa, I used Trader Joe’s Red Salsa Autentica, but for those who enjoy some more heat, I suggest adding 2 tablespoons of hot sauce and then filling the rest of the measuring cup with a more mild salsa.
Just as a reminder, these vegan burritos are in no way supposed to represent authentic Mexican cuisine, but are more like loosely inspired by Mexican burritos I’ve enjoyed over my lifetime. That’s why there are ingredients like nutritional yeast and mushrooms that do not traditionally come in burritos, but that add a nice umami flavor to these meatless, vegan burritos.
Meal-Planning on a Vegan or Plant-Based Diet
Successful meal-planning involves creating healthy, exciting, tasty, and diverse meals to enjoy throughout the week. Things like these burritos that can be frozen and later preheated in the microwave in just a few minutes are great. That way, while it may be tempting to order take-out or make a simple but unhealthy meal, you’ll be more likely to serve up these pre-made vegan meals.
Also, another issue that people often encounter in meal-prepping is getting sick of having the same foods over and over again. So, I suggest making a base food like these burritos and serving them in different ways or with different sides. For instance, you can serve them with a side of chips and guac one day, and then with some salsa and hot sauce another, or maybe even with a side of beans and rice. In fact, you can also leave some of the burrito filling by itself and add it on top of salads for a burrito bowl type of situation or simply with some rice.
Watch how to prepare it!
Recipe
Delicious Vegan Burritos | Meal-Prep and Freezer Friendly!
Ingredients
- 1 lb potatoes, diced
- 1 cup white mushrooms, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup water or low-sodium vegetable broth
- 1 can (15 oz) beans (I used kidney beans)
- ½ cup salsa
- 1 tbsp tomato paste
- ¼ cup nutritional yeast
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp cayenne pepper
- 1 tsp salt
- 1 pack vegan sausages, ground 'meat', or tofu
- 1 cup frozen corn
- 2 cups cooked quinoa or grain of choice
- 8 tortillas (at last 8' in diameter)
Instructions
- Start by dicing the potatoes, mushrooms, and mincing the piece of garlic. Heat up the olive oil in a saucepan over medium heat until it is hot, and sauté the garlic in the oil for 1-2 minutes, or until it starts to turn lightly brown. Next, add in the water or vegetable broth and add in the diced potatoes and mushrooms. Cook the potatoes and mushrooms for 3-4 minutes and then cover them and turn down the heat to medium-low. Let everything cook for about 3 minutes. Next, add in your can of beans, salsa, tomato paste, nutritional yeast, cumin, chili powder, cayenne pepper, and salt to the saucepan and stir everything to combine.
- Meanwhile, heat up or cook your package of veggie sausage, 'meat', or tofu. If you are using tofu, crumble the tofu with your hands and sauté it until it starts to turn brown and crisp around the edges. For the veggie sausage or fake meat, just cook it in a pan according to package instructions, then crumble or dice the product to add into the potato/mushroom mixture. Once you have added it into the saucepan with the other ingredients, add in the frozen corn. Turn the heat up to medium-high and cook everything together to thaw the frozen corn and to infuse the flavors together. This should take about 3 minutes.
- To assemble, heat up the tortillas in the microwave for about 10-15 seconds to make them more pliable. Serve a generous spoonful of quinoa in each tortilla and top it with about two spoonfuls of the burrito filling. Then, fold in the edges of the tortilla and roll them up into burritos! These bad boys can be frozen to be enjoyed whenever you like or can be eaten immediately with a garnish of guacamole, salsa, hot sauce, jalapeño, and/or vegan sour cream!
Notes
Curious for more?
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Check out some of my other recipes including 5 vegan snack ideas, oat and banana pancakes, vegan gumbo, stuffed butternut squash, and vegan moussaka Or, if you’re looking for some more southern inspired plant-based recipes check out my previous post on how to make Hoppin’ John, a spicy rice and bean dish. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! I’ve finished a video for my Kale, Farro, Mediterranean Soup, and a video for my chili and pancake recipes as well!
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