These vegan burritos come with a meal prep guide, toppings guide, and a homemade all-natural taco seasoning!Plus, they are just 325 calories and take only 15 minutes to make including prep!Special Tip: If you don't like using vegan shreds that's ok, just skip them.
2teaspoonstaco seasoningsee below for recipe or use store-bought
10large flour tortillas(I used 10 inch)
1 ½cupvegan cheddar shreds
1bunch cilantrochopped (stems removed)
Homemade Taco Seasoning:
½teaspoonchili powder
½teaspoongarlic powder
¼teaspoonpaprika
¼teaspoonground cumin
¼teaspoonItalian seasoning
⅛teaspoonkosher salt
⅛teaspoonpepper
Optional Vegan Toppings:
Guacamole
Sliced Jalapeños
Unsweetened Cashew Yogurttastes like sour cream!
Salsa
Sliced green onions
Instructions
Spray a large skillet with olive oil spray and heat over medium-high heat.
Add in the onions, bell peppers and jalapeños. Cook for 5 minutes, until the onions start to soften.
Add in the corn and beans, mix well and cook for 2-3 minutes until the corn is defrosted and the beans and corn are warmed through.
Sprinkle over the taco seasoning, and add in the cooked quinoa or rice, and 2 tablespoons of water. Mix together ensuring the seasoning is well distributed.
Move the taco filling to a large bowl, and spray the pan again with olive oil (no need to clean it).
Lay out a tortilla on a clean dry surface. Add about 1/2 cup of the taco mixture, add 1/8 cup vegan cheese, and some cilantro. Fold in the sides of the tortilla, and then roll the burrito up.
Add the burrito, seam side down in the hot pan. Cook for 2-3 minutes on each side until browned.
Meanwhile, keep making and rolling up your vegan burritos, adding to the hot pan and browning.
To serve, cut in half and serve with desired toppings.
Meal Prep Guide:
After assembling the burritos and browning them in the hot pan, cool completely.
Wrap each individually in parchment paper, and place in a gallon freezer bag or reusable freezer container.
Stack the burritos in the bag or container and freeze. Will hold for 1-2 months in the freezer.
To reheat, place burrito (still in the parchment paper) in the microwave and cook for 1 minute, flip and cook for an additional 1 minute.
You can also defrost, heat a skillet over medium-low, spray with olive oil, and heat for 3 minutes each side until warmed through.