Today we don’t need meat to create a delicious dinner (or lunch). Slowly but steady veggies are taking over our meals at home. Instead of dishes with meat, we eat much more vegetarian and vegan dishes these days. I still like meat from time to time but switching to a more “plant-based” diet can’t hurt ;) One of our favorite meals when it comes to vegan dishes is definitely burritos. These here are loaded with fried mushrooms, tomato rice, beans, corn, and guacamole… so good! :)
Burritos can be filled with all kinds of ingredients. The classic version is certainly the one with meat (be it pork, beef or chicken), beans, rice, and cheese – plus various other veggies, sauces, salsa, or guacamole so it doesn’t get boring. In Mexican and Tex-Mex cuisine, burritos aka. “little donkeys” (translated from Spanish) are a popular dish and made the jump across the big pond a long time ago. Even here in Germany, they are quite popular already. No matter if it’s a classic burrito you eat with your hands, the burrito smothered in sauce in the restaurant or the fried version (chimichanga) at the Street Food Market. There is so much that can fill your stomach ;)
No matter how burritos are prepared, no matter what ingredients are used – you will probably get a good amount of food on your plate if you order a burrito. For someone like me, of course, this is ideal because I like it when my plate is full. That’s also the reason why we like to make them at home ;) Instead of one burrito per person, we usually make several, wrap up leftovers and enjoy them the next day cold or briefly warmed up in the microwave… works great. You only have to do the work once and can enjoy several meals. When preparing the burritos, you can make different versions in one go. Switch the corn with beans in one burrito, maybe use tofu instead of mushrooms, different kinds of veggies… everything can be adapted quite simply and uncomplicated.
These burritos here work without meat, eggs, or dairy products. Making them vegan is not more complicated than making “regular” burritos. Apart from the meat content, burritos are already quite veggie-loaded. If you just use vegetable oil for frying and don’t use sauces with dairy products it’s easy to go vegan ;) Meat you would normally use for burritos is replaced with crispy fried mushrooms. Works really well. If you prefer fried tofu or soy-based meat alternatives you can use those too, of course. All the other ingredients in the recipe are… let’s say “recommendations”. We like the burritos with these kinds of ingredients, but that doesn’t mean that you have to make them that exactly like that. Instead of tomato rice, you can use regular rice or wild rice, the veggies can be changed to your liking or according to availability where you live/what’s in season. And the guacamole… works really great here but can be replaced with salsa or Pico de Gallo. Do whatever you want! And what you like! ;)
By the way, you don’t have to wrap the burritos in aluminum foil – I only used it for the pictures so they look a bit more like “street food”. If we make burritos at home and eat them right away, we are not wrapping them at all. In case you want to store them, it’s best to pack them tightly together in an airtight container – they will keep their shape perfectly. Greaseproof paper is another possibility if you need to wrap them into something and a bit better than aluminum foil… just saying ;))
INGREDIENTS / ZUTATEN
For the smoky mushrooms:
14 oz. (400g) mushrooms
2 tsp. smoked paprika powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
some avocado oil for frying
For the tomato rice:
9 oz. (250g) long-grain rice
1 can (14 oz./400g) tomatoes, chopped
1/3 cup (80ml) water
1 tsp. cayenne pepper
1/2 tsp. ground paprika
salt, pepper
For the black beans and corn:
1 can (14 oz./400g) black beans
1 small can (5.3 oz./150g) sweet corn
1 tsp. smoked paprika powder
1/4 tsp. cayenne pepper
2-3 tsp. fresh lime juice
1 tsp. Tabasco sauce
salt, pepper
For the guacamole:
1 small red onion
1-2 garlic cloves
2-3 stems of cilantro
1 medium tomato
2 avocados
juice of 1/2 lime
salt, pepper
For the filling:
some shredded red cabbage
some baby spinach leaves
6 large flour tortillas
Für die Pilze:
400g braune Champignons
2 TL Smoked Paprika Pulver
1 TL Oregano
1/2 TL Kreuzkümmel
1/2 TL Cayenne Pfeffer
etwas Avocadoöl o.ä. zum Anbraten
Für den Tomatenreis:
250g Basmati Reis
1 Dose (400g) gestückelte Tomaten
80ml Wasser
1 TL Cayenne Pfeffer
1/2 TL Paprikapulver
Salz, Pfeffer
Für die schwarzen Bohnen/Mais:
1 Dose (400g) schwarze Bohnen
1 kl. Dose (150g) Mais
1 TL Smoked Paprika Puvler
1/4 TL Cayenne Pfeffer
2-3 TL frischer Limettensaft
1 TL Tabasco Sauce
Salz, Pfeffer
Für die Guacamole:
1 kleine rote Zwiebel
1-2 Knoblauchzehe(n)
2-3 Stängel Koriander
1 mittelgroße Tomate
2 Avocados
Saft von 1/2 Limette
Salz, Pfeffer
Für die Füllung:
etwas Rotkohl, in Streifen
etwas Babyspinat
6 große Tortilla Fladen
DIRECTIONS / ZUBEREITUNG
2. For the tomato rice wash the rice, then add to a small pot. Add the canned diced tomatoes, water, cayenne pepper, and ground paprika – make sure the rice is completely covered with liquid – add some more water if needed. Season with salt and pepper. Cover the pot and bring to a boil, then let simmer on low for 12-15 minutes. check from time to time because the rice tends to stick to the bottom of the pot and burn. Take off the heat and let rest for about 8 minutes.
3. For the beans and corn mixture rinse and drain the black beans. Add together with the drained sweet corn to a pot. Add the smoked paprika powder, lime juice, tabasco sauce and mix in. Season with some salt and pepper. Cover and heat up over low temperature – the mix does not have to cook, you just want it warm.
4. For the guacamole peel and dice the onion and garlic finely, chop the cilantro and add everything with some salt to a mortar and crush until everything has a soft texture. Wash and dry the tomato, cut in half and remove the watery insides – cut into fine dices. Add the avocado flesh to a bowl and mash with a fork until smooth. Add the onion/garlic mix and diced tomato to the bowl and mix. Add the lime juice and season with salt and pepper. Cover and set aside.
5. To assemble the burritos warm the tortillas, add some of the tomato rice on top, then the fried mushrooms, beans and corn, guacamole and top with some shredded red cabbage and baby spinach leaves. Roll up tightly and serve with some tortilla chips and dips. If you want to serve them later wrap them in some wax paper or aluminum foil. The wrapped burritos should stay fresh in the fridge for 2 days.
2. Für den Tomatenreis den Reis waschen und in einen kleinen Topf geben. Die gestückelten Tomaten, Wasser, Cayenne Pfeffer und Paprikapulver dazugeben – der Reis sollte komplett mit Flüssigkeit bedeckt sein, ggf. noch etwas mehr Wasser dazugeben. Mit etwas Salz und Pfeffer würzen, dann aufkochen lassen. Die Hitzezufuhr sofort wieder reduzieren und dann auf niedrigster Stufe für etwa 12-15 Minuten köcheln lassen. Immer wieder nachschauen, damit der Reis nicht am Boden des Topfes kleben bleibt und dann anbrennt. Vom Herd ziehen und für etwa 8 Minuten ziehen lassen.
3. Für die Bohnen/Mais Mischung die Bohnen kurz abspülen und abtropfen lassen. Mit dem abgetropften Mais in einen Topf füllen, Paprikapulver, Limettensaft und Tabasco dazugeben und vermengen. Mit etwas Salz und Pfeffer würzen und dann abdecken und langsam erhitzen. Die Mischung muss nicht kochen oder braten, sondern nur warm werden.
4. Für die Guacamole die Zwiebel und den Knoblauch schälen und fein würfeln. Den Koriander hacken und dann alles mit etwas Salz in einen Mörser geben und zerstampfen, bis die Zwiebeln eine sehr weiche Konsistenz haben. Die Tomate waschen und trocknen, dann halbieren und die weichen/wässrigen “Innereien” entfernen – den Rest fein würfeln. Das Fruchtfleisch der Avocado in eine Schüssel geben und mit einer Gabel zerdrücken. Die Zwiebel/Knoblauch Mischung und die gewürfelte Tomate dazugeben und alles gut vermengen. Limettensaft dazugeben und mit Salz und Pfeffer würzen. Abdecken und zur Seite stellen.
5. Zum Zusammenbau der Burritos die Tortillafladen erwärmen, dann als Erstes etwas Tomatenreis auf den Fladen verteilen, ein paar gebratene Pilze draufgeben, dann Bohnen und Mais, Guacamole, Rotkohl und Spinat. Die Burritos fest aufrollen und mit ein paar Tortilla Chips und Dips servieren. Wer die Burritos für einen späteren Zeitpunkt vorbereiten möchte, kann sie in Butterbrotpapier oder Alufolie einwickeln. Eingewickelt sollten sie mindestens 2 Tage im Kühlschrank durchhalten.
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Here is a version of the recipe you can print easily.
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Loaded Vegan Burritos
- Prep Time: 00:40
- Cook Time: 00:30
- Total Time: 01:20
- Yield: 6 1x
- Category: Lunch
- Cuisine: Mexican
Description
If you like burritos, you will love this vegan version: Loaded Vegan Burritos with tomato rice, beans, corn, smokey mushrooms and guacamole. So good!
Ingredients
Instructions
Notes
Enjoy wrappin’!
