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Loaded Vegan Burritos | Bake to the roots

Loaded Vegan Burritos

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  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:30
  • Total Time: 01:20
  • Yield: 6
  • Category: Lunch
  • Cuisine: Mexican


If you like burritos, you will love this vegan version: Loaded Vegan Burritos with tomato rice, beans, corn, smokey mushrooms and guacamole. So good!


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


1. For the smoky mushrooms clean the mushrooms and cut into slices. Heat up a large pan with some avocado oil until very hot. Add the mushrooms and fry until nicely browned – it takes about 4-5 minutes. Add the smoked paprika powder, oregano, cumin, and cayenne pepper as well as some salt and pepper – mix to combine. Let cook for 5-6 minutes longer but do not burn them. Cover and set aside when done.
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.


Enjoy wrappin’!