These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned rice, salsa and guac and are loaded with flavour! They are great for meal prep, are comforting and are great for lunches or dinners.
In a food processor, add the drained walnuts, 1 tablespoon of oil and the 2 tablespoons of water and pulse about 10 to 20 times until it is ground down into a kind of mince.
In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.
In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.
Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it's easy to remember what to add.
Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!
Don't overstuff the burritos. Seriously. It can be tempting to stuff them but your burritos will only end up tearing and falling apart, making it difficult to eat. Your burrito wraps may vary so start with one, roll it up, and adjust according to that.
Don't vary too much ingredient wise. Yes, burritos are customisable; but you want to keep the base flavours pretty similar to in this recipe . Otherwise you'll end up with a seasoning that may be too overpowering.
Finish off your burritos on the stove. I recommend sealing off the burrito wrap on your stove top because it helps to keep it perfectly encased, but also provides a deliciously warm burrito with some nice and melted cheese.
Speaking of warm, wrap your burritos in foil. Just roll it up around the burrito. You can tear at either side, or slice it first in the centre then tear the foil at the centre to end. This keeps your burrito nice and warm and is the perfect holder for your burrito.
You don't have to make everything from scratch. Don't feel like you have to make the guac and salsa from scratch - it'll taste incredible if you do, but you can also buy them and it'll taste delicious too!
Prepare, but wrap all the burritos in foil. Place in a freezer friendly reusable bag and in the freezer until needed. Remove each and reheat in a toaster oven, microwave or on stovetop.
P.S. If you don't have walnut meat, you could easily use a veggie burger, crumble it, and add the seasonings to it. It's all about making these vegan burritos work for you while keeping the general flavours the same. I do highly recommend the walnut meat because it tastes incredible!