Easy Vegan Burritos (High Protein)
These easy vegan burritos will be your next go to meal prep recipe you'll be making on repeat! They are high in protein from beans and plant-based veggie ground meat, and packed with veggies. These vegan burritos are ready in 30 minutes and make the perfect lunch or dinner.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 8
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, To drizzle in pan
- 2 cups2 cups2 cups Frozen Vegetables, I used peas and carrots
- 5 whole5 whole5 whole Green Onion (Scallion), chopped
- 1 whole1 whole1 whole Red Onion, small, diced
- 1 whole1 whole1 whole Zucchini, diced
- 1 whole1 whole1 whole Red Bell Pepper, diced
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Dried Parsley
- 0.5 tsp0.5 tsp0.5 tsp Turmeric
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Primal Palate Garlic & Herb Seasoning
- 1 bunch1 bunch1 bunch Water, as needed, if veggies begin to stick
- 0.333 cup0.333 cup0.333 cup Salsa
- 340 gram340 gram340 gram Plant-Based Ground "Beef" (Abbot's Butcher), (1 package)
- 540 ml540 ml540 ml Black Beans, or bean of choice, I used lentils but black beans would also be delicious!
- 8 whole8 whole8 whole Cassava Flour Tortillas - Burrito Size - Siete Foods
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, to drizzle in frying pan (to fry the burritos)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large pan on medium-high heat, drizzle some olive oil and add in your frozen veggies and let cook until thawed out slightly, about 5-10 minutes.
- Add in all your other vegetables, spices, and salsa and let cook for about 15-20 minutes, until all veggies are soft and can be pierced with a fork. Add in some water as needed if vegetables start to stick to the pan.
- Add your package of veggie ground meat and break up the veggie meat with your spatula. Let cook for another 10 minutes. Add in your beans last and let cook for another 5 minutes.
- Set your veggie/meat mixture aside and prepare your tortillas. Place one tortilla on a plate/board, then scoop about 2-3 tbsp of the veggie mixture into your tortilla. Don't overstuff so that you can still roll it up into a burrito. Once rolled, place on a dish. Repeat for remaining tortillas.
- Take a pan and drizzle with some olive oil and set to medium-high heat. Place your burritos folded side down on the pan and cook for about 3-5 minutes or until golden and flip burrito over so the other side can become golden and crispy. Transfer burrito to a plate and repeat for other burritos.
- Before enjoying, you can top these burritos with some extra salsa or sauce of choice. You can even top it with some avocado! Enjoy!
Notes
How to store: Place in a container and keep in the fridge for up to one week. They can also be kept in the freezer for up to one month.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 340 |
| Fat: | 10 g |
| Carbohydrates: | 43 g |
| Protein: | 22 g |
| Cholesterol: | 0 g |
| Sodium: | 332 mg |
| Fiber: | 10 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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