Jessica in the Kitchen· by Jessica Hylton★ 5.0 (49)

Vegan Burritos

Name: Vegan Burritos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8, 8 burritos
Cuisine: mexican
Ingredients: 1 cup raw walnuts (soaked overnight or in boiling water for 10 minutes, then drained. 120 g); 2 tablespoons oil (30 ml); 2 tablespoons water (30 ml); 1/2 medium onion (diced, about 60 g); 3 cloves garlic (peeled and minced, about 9 g); 2 tablespoons soy sauce (30 ml); 1/2 teaspoon liquid smoke or just more soy sauce (2.5 ml); 1/2 teaspoon chili powder (1.5 g); 1 teaspoon garlic powder (3 g); 1/2 teaspoon paprika (1 g); 1/2 teaspoon cumin (1 g); 1/2 teaspoon sea salt (3 g); 1/2 teaspoon ground black pepper (1 g); 1 1/2 cups cooked black beans (about 1 can, 260 g); 1 1/2 cups cooked white or brown rice (285 g); about 1/4 teaspoon each of paprika, salt and pepper; 1/2 teaspoon tomato paste; 8 large burrito wraps ((approx. 25cm / 10-inch diameter each)); 1 cup salsa or pico de gallo (homemade or storebought, 240 ml); 1 cup guacamole (homemade or storebought, 240 ml); 1 1/2 cups shredded vegan cheese (100 g); 2 cups lettuce (shredded or chopped or julienned); hot sauce or diced jalapenos; 1/2 cup lime crema

Nutrition Facts

Per serving · recipe makes 8 · 45m total

Servings

Calories

28% of a 2,000 cal day

568KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat29g

37%

Saturated5g

25%

Unsaturated24g

—

Total Carbs65g

24%

Fiber9g

33%

Total Sugars8g

—

incl. Added Sugars0g

Starch48g

—

Sodium1645mg

72%

% Daily Value is based on a 2,000 calorie day.

Burritos filled with seasoned walnut and bean filling, rice, guacamole, and fixings. Hearty and flavorful, they are good for meal prep and work for vegetarians and vegans.

Ingredients

8 SERVINGS

120 graw walnuts — soaked, drained, 1 cup
2 tbspoil — 30 ml
2 tbspwater — 30 ml
60 gmedium onion — diced, ½
9 ggarlic — peeled, minced, 3
2 tbspsoy sauce — 30 ml
½ tspliquid smoke — 2½ ml, or soy sauce
1½ gchili powder — ½ tsp
3 ggarlic powder — 1 tsp
1 gpaprika — ½ tsp
1 gcumin — ½ tsp
3 gsea salt — ½ tsp
1 gground black pepper — ½ tsp
260 gcooked black beans — 1½ cup
285 gcooked white rice — 1½ cup, or cooked brown rice
about 1/4 teaspoon each of paprika, salt and pepper
½ tsptomato paste
8large burrito wraps — burrito-size, 25 cm
1 cupsalsa — homemade or store-bought, 240 ml, or pico de gallo
1 cupguacamole — homemade or store-bought, 240 ml
100 gshredded vegan cheese — 1½ cup
2 cupslettuce
hot sauce — or diced jalapeños
½ cuplime crema

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Jessica in the KitchenJessica Hylton’s original page

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mainmexicanbeansdairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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