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

Vegan Burritos

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 22%
CARBS 52G44% OF CAL
7G FIBER4G SUGAR41G OTHER
FAT 26G49% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainmexicanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
PREP
25M
SODIUM
1176MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.