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The Ultimate Vegan Crunchwrap-Inspired Burrito Recipe

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4.1 from 26 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 4 burritos
  • Diet: Vegan

Description

The Ultimate Vegan Burrito is a delicious, Crunchwrap-inspired meal featuring smoky tofu taco meat, creamy white bean queso, crunchy tortilla chips, vibrant guacamole, and fresh veggies. This vegan and gluten-free (optional) burrito offers a perfect balance of textures and flavors, ready in just 30 minutes. It’s ideal for a quick, healthy entrée packed with protein and plant-based goodness.

Ingredients

Tofu Taco Meat

  • 1 (16 oz.) package super firm high protein tofu
  • 1/4 cup DIY Taco Seasoning (or store-bought, such as Siete Spicy)
  • 1/2 cup water

Quick Guacamole

  • 1 large avocado (about 226g with pit)
  • 1/2 Tbsp lime juice
  • 1/4 tsp sea salt

Burrito Assembly

  • 2 cups chopped iceberg lettuce
  • 2 roma tomatoes, chopped (about 1 cup or 150g)
  • 4 burrito-size flour tortillas (gluten-free as needed, recommend Siete Burrito Size)
  • 2/3 cup creamy white bean queso (homemade or store-bought vegan queso)
  • 2 cups corn tortilla chips

Instructions

  1. Prepare Queso: If not already made, prepare your Creamy White Bean Queso or use store-bought vegan queso and set aside.
  2. Cook Tofu Taco Meat: Heat a large nonstick skillet over medium heat. Crumble the tofu into the skillet. Add the taco seasoning and stir thoroughly to coat evenly. Pour in the water and cook, stirring occasionally, until all the liquid has been absorbed, about 5 minutes. Taste and add more taco seasoning if desired. Remove from heat and set aside.
  3. Make Quick Guacamole: In a small mixing bowl, add the avocado along with the lime juice and sea salt. Mash together until smooth or to your preferred chunkiness. Set aside.
  4. Prepare Veggies: Chop the iceberg lettuce and roma tomatoes. Keep them ready for assembly.
  5. Heat Tortillas: Warm the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable and ready to fold.
  6. Assemble Burritos: Place a warm tortilla on a plate or cutting board. Spread 2-3 tablespoons of queso in the center. Top with about 1/2 cup of the tofu taco meat, 2 tablespoons of guacamole, a few tablespoons of chopped tomato, a handful of crushed corn tortilla chips, and about 1/2 cup of chopped lettuce. Fold the bottom edge upward to meet the top half, then tuck the fillings by pulling the tortilla back. Fold left and right edges inward like an unsealed envelope. Finally, roll the burrito tightly to seal the fillings inside.
  7. Optional Pan Fry: Heat 1 teaspoon of oil in a skillet over medium-high heat. Place the burrito seam side down in the pan and cook for 1-2 minutes until golden brown. Gently flip and cook the opposite side until golden as well.
  8. Repeat and Serve: Repeat the assembly and optional frying for remaining burritos. Serve immediately for best taste and texture.
  9. Storage: Store tofu taco meat and queso separately in airtight containers in the refrigerator for up to 4-5 days for meal prep convenience.

Notes

  • Use gluten-free tortillas like Siete Burrito Size if gluten-free option is desired.
  • Adjust taco seasoning amounts to your spice preference.
  • The burritos can be pan-fried for a crispy exterior but are also delicious unfried.
  • Store fillings separately to maintain texture and freshness if preparing ahead.
  • Leftovers keep well in the fridge for up to 4-5 days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Entrée
  • Method: Frying
  • Cuisine: Vegan, Gluten-Free (optional)

Find it online: https://kitchenloving.com/the-ultimate-vegan-crunchwrap-inspired-burrito-recipe/