Hearty “Meaty” Vegan Vegetable Burritos

This recipe for hearty homemade vegan vegetable burritos can be made with various kinds of plant protein, from chick’n style strips to spicy chorizo. The choices suggested will offer a different kind of flavor profile each time you make it. 

Many Mexican and Tex-Mex eateries offer vegetable burritos as a meatless option, with refried beans inside the burrito or outside on the side. I like them inside, as they help hold everything together, especially since we’re making these burritos extra substantial with plant protein. 

Complete the meal: This recipe makes 8 burritos; Two per serving is quite substantial; even one burrito can be quite filling, depending on what else you’re serving. All you need is a simple salad or slaw, but if you’d like a more substantial meal, serve with a simple potato dish.

Whichever plant protein option you choose, you’ll need 8 to 10 ounces. You can use any number of packaged options, or make your own easy homemade vegan chorizo (recipe link, below).

• Easy Vegan Mushroom and Tempeh and Mushroom Chorizo
• Plant-based chorizo or beef-style ground
• Two plant protein burgers (crumbled)
• Chick’n-style plant protein
• Beefy-style plant protein strips
• Dry plant protein crumbles (you’ll need about 2 cups rehydrated)

As suggested by the photos, it’s a good idea (though not required) to wrap the burrito halves in foil, not only to keep them warm, but to help them stay snugly wrapped. Unwrap as you eat! 

Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 8 burritos

Hearty Vegan “Meaty” Vegetable Burritos

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This recipe for hearty homemade vegan vegetable burritos can be made with various kinds of plant protein, from chick’n style strips to spicy chorizo. 

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, quartered and thinly sliced

• 8 to 10 ounces plant protein (see options in Notes)
• 1 medium red bell pepper, cut into short, narrow strips
• 1 cup diced zucchini or yellow summer squash
• 1/2 cup sliced cremini (baby bella) mushrooms
• 2 big handfuls baby spinach, arugula, or baby power greens
• 1/4 cup cilantro leaves, or as desired
• 15-ounce can vegan refried beans (see note)
• 8 burrito-size (10-inch) flour tortillas, at room temperature or warmed
• Salsa, your favorite variety, as needed
• 1 cup vegan cheddar or pepper jack cheese shreds

Instructions

1. Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.     
2. Add the plant protein and bell pepper and continue to sauté until everything in the skillet is golden.
3. Add the squash and mushrooms. Continue to sauté until they soften, about 2 minutes. 
4. Add the spinach and cover; cook just until wilted. Add the cilantro, stir the vegetable mixture together, and remove from the heat.
5. If the refried beans are too thick to spread, combine them in a mixing bowl with a little water to loosen, and stir together.
6. To assemble the burritos: Divide the refried beans between them and spread over most of the surface of each tortilla.
7. Divide the vegetable mixture between the tortillas, placing some more or less in the center. Add a generous dollop of salsa and a sprinkling of cheese. Fold two ends over the vegetable mixture, then roll up and place seam side down on a plate. 
8. Distribute one or two burritos per serving, cut in half crosswise, and serve at once.

Notes

Plant protein options:

• Easy Vegan Mushroom and Tempeh and Mushroom Chorizo 
• Plant-based chorizo or beef-style ground
• Two plant protein burgers (crumbled)
• Chick’n-style plant protein
• Beefy-style plant protein strips
• Dry plant protein crumbles (about 2 cups rehydrated)

See more delicious vegan tortilla specialties.