Vegan Birria Burrito
Savor the bold, smoky flavors of this Vegan Birria Burrito, a plant-based twist on a beloved Mexican classic. Loaded with tender mushrooms simmered in a vibrant blend of guajillo, ancho, and chipotle chiles, this recipe delivers the perfect balance of spice and richness. Wrapped in a warm flour tortilla and layered with seasoned black beans, fluffy rice, creamy avocado, and fresh cilantro, each bite is a symphony of textures and flavors. Ready in just over an hour, this hearty burrito is perfect for weeknight dinners or meal prep, catering to vegans and spice lovers alike. Serve with fresh lime wedges for a zesty finish and enjoy a cruelty-free take on birria that doesn’t skimp on authenticity. Keywords: vegan birria, burrito recipe, plant-based Mexican food, mushroom birria burrito, vegan dinner idea.
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Recipe Information
Ingredients
- 3 units dried guajillo chiles
- 2 units dried ancho chiles
- 1 unit dried chipotle chile
- 2 tablespoons vegetable oil
- 1 medium, chopped white onion
- 4 units, minced garlic cloves
- 2 medium, diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 unit cinnamon stick
- 500 grams, sliced mushrooms (such as cremini or portobello)
- 1 teaspoon salt
- 400 grams, cooked or canned, drained black beans
- 2 cups cooked rice
- 4 units large flour tortillas
- 1 medium, sliced avocado
- 0.5 cup, chopped fresh cilantro
- 1 unit, cut into wedges lime
Instructions
Start by preparing the chile sauce for the birria. Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Heat them in a dry skillet over medium heat for a few minutes until they start to puff up and become fragrant. Do not burn them.
Place the toasted chiles in a bowl and cover with boiling water. Allow them to soak for about 15-20 minutes until softened.
While the chiles are soaking, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Add the diced tomatoes to the pot along with the oregano, cumin, cinnamon stick, and 1 teaspoon of salt. Cook for another 8-10 minutes until the tomatoes have broken down.
Transfer the softened chiles to a blender along with the soaking water (discard the cinnamon stick) and blend until smooth. Strain the chile sauce into the pot with the tomato mixture using a fine mesh sieve to remove any skin or seeds.
Add the sliced mushrooms to the pot and stir to coat them in the sauce. Simmer gently for about 20-25 minutes until the mushrooms are fully tender and infused with the sauce flavors. Adjust seasoning with additional salt if needed.
Prepare the burrito fillings by warming the cooked rice and black beans. Set them aside.
To assemble the burritos, lay a tortilla flat and spread a generous amount of mushroom birria in the center. Top with some cooked rice and black beans, followed by slices of avocado and a sprinkle of chopped cilantro.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat for remaining tortillas.
For serving, slice the burritos in half and serve with lime wedges on the side.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 7.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1200 mg | 26% | |
*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.
