High Protein Vegan Burrito
Fuel your day with this High Protein Vegan Burrito, a flavorful and nutrient-packed meal perfect for plant-based eaters and fitness enthusiasts alike. This recipe combines protein-rich quinoa, seasoned tofu, and hearty black beans to create a satisfying core, while creamy mashed avocado, fresh cilantro, vibrant diced tomatoes, and zesty salsa elevate the flavor profile. Wrapped in a warm whole wheat or gluten-free tortilla and layered with baby spinach to boost your greens intake, every bite strikes the perfect balance between wholesome ingredients and mouthwatering taste. With an easy prep process and customizable toppings like vegan cheese, this burrito is a fantastic option for a quick yet healthy vegan lunch or dinner that’s as delicious as it is nourishing. Plus, it’s packed with high-quality plant proteins — great for fueling your active lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 block (14 oz) Firm tofu
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce (gluten-free if needed)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Lime juice
- 1 medium Avocado
- 1 medium Tomato (diced)
- 2 tablespoons Fresh cilantro (chopped)
- 4 Large whole wheat or gluten-free tortillas
- 2 cups Baby spinach or mixed greens
- 0.5 cup Salsa
- 0.5 cup Vegan cheese (optional, shredded)
Instructions
Rinse the quinoa and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cook, covered, for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, drain the tofu and wrap it in a clean towel. Press it under a heavy object (like a skillet) for 10 minutes to remove excess moisture. Then, crumble the tofu into small chunks.
Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally.
Add the soy sauce, smoked paprika, garlic powder, ground cumin, chili powder, and salt to the tofu. Stir to coat evenly and cook for another 5-7 minutes until the tofu is golden and slightly crispy. Remove from heat and squeeze lime juice over the tofu.
Mash the avocado in a small bowl and season with a pinch of salt if desired. Set aside.
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the burritos: Spread a layer of mashed avocado on each tortilla. Add a scoop of cooked quinoa, black beans, seasoned tofu, baby spinach or mixed greens, diced tomato, fresh cilantro, salsa, and vegan cheese (if using).
Roll each tortilla tightly into a burrito, folding in the sides as you roll to seal the fillings inside.
Optional: Heat each burrito in a dry skillet for 2-3 minutes on each side for a crispy finish.
Serve warm and enjoy your high-protein vegan burrito!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 19.4 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1742 mg | 134% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3639 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
