Go Back
+ servings

Vegan Burrito

This vegan burrito recipe is simple to make and super hearty with mashed pinto beans and a “meaty” vegan substitute flavoured with herbs and spices. Add your favourite sauce and toppings for a delicious hand-held meal!
No ratings yet
Print Pin Recipe
Course: Main Course
Cuisine: American, Mexican
Total Price: $6.22
Price per Serving: $1.56
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 burritos
Calories: 497kcal

Ingredients

For the creamy beans

  • 1 tablespoon olive oil - $0.10
  • ½ medium onion finely diced - $0.08
  • 1 fat clove of garlic minced - $0.04
  • ½ teaspoon chili powder - $0.04
  • ¼ teaspoon cumin - $0.02
  • 1 (19 oz / 540 gr. can) pinto beans (about 2 ¼ cups of cooked beans), drained and rinsed - $0.79
  • ½ cup water - $0.00
  • ½ teaspoon salt - $0.01

For the meat

  • 1 cup (75 gr.) tvp - $1.53
  • Water as needed - $0.00
  • 1 tablespoon olive oil - $0.10
  • ½ medium onion finely diced - $0.08
  • 1 fat clove of garlic minced - $0.04
  • 10 cherry tomatoes quartered - $0.59
  • 1 tablespoon smoked paprika or as needed - $0.36
  • 2 teaspoons cumin or as needed - $0.12
  • 2 teaspoons oregano or as needed - $0.20
  • 2 teaspoons chili powder or as needed - $0.15
  • 1 teaspoon salt - $0.02
  • ½ cup plus 2 tablespoons plain tomato sauce - $0.36

For the burritos

  • 4 large tortillas - $1.59
  • Your choice of sauce and toppings: salsa, guacamole, vegan sour cream, lettuce, jalapeños, cilantro, vegan shredded cheese, diced avocado, corn, squeeze of lime, etc.

Instructions

  • Put the dried tvp in a bowl and cover with water. Allow to rehydrate while you prepare the beans.
  • Heat the oil in a large pan over medium heat and fry the onion until soft and translucent. Add the garlic and fry until fragrant. Add the chili powder and cumin and fry for 30 seconds more to release the aromas.
  • Add the beans and water and cover the pan with a lid. Reduce the heat to a gently simmer and cook for 5 minutes.
  • Remove from the heat, add the salt and mash the beans with a fork or potato masher until creamy. Recover with the lid to keep warm.
  • While the beans are simmering prepare the meat. Drain the rehydrated tvp in a sieve. Heat the oil in a medium pan over medium heat and fry the onion until soft. Add the garlic and fry until soft.
  • Add the tomatoes, drained tvp, spices and herbs, salt and tomato sauce. Stir together well and heat for a few minutes until any excess water has evaporated from the tvp and it is heated through. Taste and adjust the seasonings if necessary.
  • Make your burritos. Optional: heat the tortillas for a few seconds in the microwave or in a dry pan to make them more pliable.
  • Spread some creamy beans down the middle of each tortilla. Top with some of the tvp mixture and any sauces and toppings you like (I put salsa, jalapeños, cilantro and lettuce in mine).
  • Take the bottom of the tortilla and fold it up over the filling. Gently pull in back to squeeze in the filling. Fold over the left and right sides and continue rolling the tortilla up from the bottom.
Find us on Instagram@stingyveganrecipes
Find us on Facebook@thestingyvegan

Nutrition

Calories: 497kcal | Carbohydrates: 71g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Sodium: 1478mg | Potassium: 835mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1603IU | Vitamin C: 15mg | Calcium: 230mg | Iron: 9mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.