Vegan Bean and Cheese Burrito Del Taco
Experience the irresistible flavors of the Vegan Bean and Cheese Burrito Del Taco—a plant-based twist on a beloved favorite. Packed with protein-rich pinto beans, seasoned with bold spices like cumin and chili powder, and mashed to a creamy perfection, this burrito promises a savory, satisfying bite every time. Layered with melty vegan cheddar cheese, fresh avocado slices, juicy diced tomatoes, and vibrant cilantro, all wrapped in a soft vegan flour tortilla, it’s a feast for your taste buds. Topped with zesty salsa and served with a squeeze of lime for a bright finish, this easy-to-make Mexican-inspired recipe is perfect for lunch, dinner, or meal prep. Quick to prepare and completely dairy-free, it’s a delicious way to enjoy a healthy, vegan-friendly comfort food classic!
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Recipe Information
Ingredients
- 1.5 cups Pinto beans
- 3 cups Water
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Vegan cheddar cheese shreds
- 4 pieces Large flour tortillas (vegan)
- 1 medium Avocado, sliced
- 1 medium Tomato, diced
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
- 0.5 cup Salsa
Instructions
Rinse and drain the pinto beans under cold water, then place them in a medium saucepan.
Add 3 cups of water to the saucepan with the beans and bring to a boil over medium-high heat.
Reduce the heat to low and simmer the beans for approximately 20-25 minutes or until they are tender.
Once the beans are cooked, strain them and return to the saucepan.
Add the onion powder, garlic powder, ground cumin, chili powder, and salt to the beans. Stir well to combine all ingredients.
Using a potato masher or a fork, mash the beans until you reach a creamy, slightly chunky consistency. Adjust seasoning if necessary.
In the meantime, heat a large non-stick skillet over medium heat.
Warm each flour tortilla in the skillet for about 30 seconds on each side or until soft and pliable.
To assemble each burrito, place a quarter of the mashed beans in the center of each warm tortilla.
Layer 1/4 cup of vegan cheddar cheese shreds over the beans.
Top with slices of avocado, diced tomato, a sprinkle of fresh cilantro, and a spoonful of salsa.
Fold the sides of the tortilla over the filling, then roll the burrito tightly from bottom to top.
Serve the burritos warm with a lime wedge on the side.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7022 mg | 305% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 14.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2892 mg | 62% | |
*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.
