The Ultimate Vegan Burrito: Perfect for Meal Prep!

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Do you want a tasty and full vegan burrito recipe that is easy to make and can be frozen for a quick dinner on busy days? Check out this Vegan Beef and Bean Burrito recipe! Because of the marinated tofu, pinto beans, grilled veggies, and tasty red and green sauces, these burritos are high in protein and taste. You can also customize them by using vegan cheese or changing the vegetables and sauces.

5 reasons to Love this Vegan Burrito recipe

1. Tofu and pinto beans are both high in protein, making these burritos a hearty and fulfilling meal that will satisfy you for hours.
2. Customizable: You can customize this dish to your preference by changing up the vegetables, sauces, and seasoning to make it your own and create a range of various flavors.
3. Freezer-Friendly: These burritos may be prepared ahead of time and frozen for a quick and easy supper on busy days.
4. Healthy: This dish has whole food items such as vegetables, tofu, and beans, making it a nutrient-dense meal.
5. Delicious: With delicious marinated tofu, wonderful grilled vegetables, and rich sauces, these burritos will appeal to both vegans and meat lovers.

 

Tips and Tricks for this Recipe

1. Press the Tofu: If you’re using very firm tofu, press it for at least 30 minutes to eliminate any excess liquid. This will allow the tofu to absorb more marinade and become chewier.
2. Cook the Tofu in Batches: To avoid overflowing the pan, cook the tofu in batches. This will help the tofu become crispy and chewy, essential for giving it a meat-like texture.
3. Shredding tofu using a cheese grater is a quick and easy approach to achieve a shredded meat-like texture.
4. Modify the Veggies: Feel free to change up the vegetables in this dish to suit your tastes. Zucchini, mushrooms, and maize are excellent choices.
5. Season the Beans: Season the beans generously with the Taco Seasoning and lime juice. Season to taste.
6. Before filling the tortillas, heat them. This will make them easier to work with and prevent them from breaking.
7. Wrap the burritos in parchment paper before wrapping them in foil to keep the foil from adhering to the burrito.
8. Grill the Burrito: After microwaving it, grill the tortilla in a pan with a bit of oil for a crispy and golden-brown finish.
9. Add Vegan Cheese (Optional): If you enjoy a cheesy flavor in your burritos, add some shredded vegan cheese to the mixture before rolling it up.

Using these ideas and tactics, you can prepare the ultimate Vegan Beef & Bean Burritos that are full of taste and nutrients.

Vegan  Burrito Recipe

Video Recipe:

Ingredients:

• 2 blocks (16 oz each) of super firm tofu (press for at least 30 minutes if using extra firm)
• For the marinade: 2 tsp beefless broth bouillon (or veggie bouillon), 1/4 cup soy sauce, 1/4 cup nutritional yeast, 1/4 cup water, 2 Tbsp oil, 1 tsp onion powder, 2 tsp garlic powder, 2 tsp smoked paprika, 1 Tbsp molasses (optional), 2 tsp Veg Barbeque Sauce (optional)
• For the red sauce: 16 oz tomato sauce (2 cups, 450g), 1/4 cup hot chili powder, 4 cloves garlic (minced), 1 Tbsp cumin, 1 Tbsp oregano, salt and pepper to taste
• For the green sauce: 2 cups tomatillo salsa, 4 cloves garlic, 1 (7 oz) can diced green chiles
• 4 cups (750g) whole or refried pinto beans
• 1 lime
• 1/2 – 1 onion (diced)
• 2 bell peppers (diced)
• 2 jalapeños (diced)
• Burrito-size tortillas
• 2 cans of Beans
• Parchment or deli paper
• Tin foil

Instructions:

1. Prepare the marinade by whisking together all the ingredients in a bowl.
2. Shred the tofu with a cheese grater.
3. Heat a little oil in a large skillet over medium heat. Grill the tofu in batches so you don’t crowd the pan.
4. Cook tofu until it gets golden, dried out, and slightly chewy, about 6-8 minutes.
5. Pour in the marinade and stir to coat thoroughly.
6. Reduce the marinade until the tofu has absorbed it. This shouldn’t take too long, about 4-5 minutes tops.
7. If you add the red or green sauce, prepare them by scooching the tofu meat to the outer edges of the pan, so there’s a clearing in the middle.
8. Add a little oil and then the minced garlic. Toast the garlic for 1 minute, then mix it in with the tofu.
9. Add the cumin, oregano, tomato sauce, and hot chili powder for the red sauce. Combine thoroughly and taste for seasoning. If making the green sauce, do the same with the tomatillo salsa and green chiles.
10. To make the beans, start by draining and rinsing your beans as desired if using whole beans. You can mash them to your desired consistency or keep them whole. Up to you!
11. Cook over medium heat and season with the Taco Seasoning and lime juice. Taste and adjust, and that’s it! Super easy!
12. Grill the peppers and onions over medium heat in a bit of oil for 10 – 12 minutes or until softened and a little bit of browning occurs. Season with salt, pepper, and whatever else you like!
13. First, make sure you let all the fillings cool completely. You can even throw them in the fridge to get them cold. Once cooled, you can also combine all of them together or keep them separate and fill the burrito in layers. Up to you!
14. Start to Assemble a burrito!
15. Warm a burrito-size tortilla until it can be bent without breaking.
16. Fill each tortilla with approximately 300 grams of filling. When making a different filling, use equal parts beans and meat.
17. Wrap your burrito with parchment or deli paper after rolling it. Then a layer of tin foil is applied.
18. Freeze burritos in a freezer bag for up to 6 weeks.
    To reheat, remove the foil but not the parchment or deli paper—microwave on high for 3 to 4 minutes.
19. After microwaving, I recommend browning the tortilla in a pan with some oil. While the tortilla is in the microwave, you may heat your skillet. In my opinion, this is a smart strategy.
20. Serve with your preferred hot sauce!

Storage Tips:

• Refrigerate: Store the burritos in an airtight container in the refrigerator if you want to consume them within a few days. These can be stored for up to 4-5 days.
• Freeze: Because these burritos are freezer-friendly, you can make a large batch and freeze them for later. Wrap each burrito in parchment paper and foil before placing it in a freezer-safe container or bag. They can be stored in the freezer for up to 6 weeks.
• Thaw: Remove the burritos from the freezer and place them in the refrigerator overnight to defrost. You may also microwave them for a few minutes on low power or reheat them in a toaster oven or regular oven until heated through.
• Reheat the burritos by removing the foil but leaving the parchment paper on. Microwave on high for 3-4 minutes or until thoroughly heated. After microwaving the tortilla, broil it in a pan with a bit of oil to produce a crispy and golden-brown finish.

Following these storage recommendations, you may eat delicious and filling Vegan Beef & Bean Burritos whenever and wherever you like.

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Did you Like this Vegan Burrito Recipe?

Be sure to try these recipes also:

• Vegan Chimichanga Recipe
• Homemade Mexican Vegan Menudo Recipe
• Vegan Mexican Pinwheels

 

Conclusion

Finally, this Vegan Beef & Bean Burrito dish is a must-try for every plant-based cuisine enthusiast. It’s not only simple to prepare and store for later, but it’s also high in taste and nutrients. Whether you’re a vegan or simply seeking an excellent and substantial vegan lunch, these burritos will not disappoint. So give this dish a go and let us know how you like it!