Vegan Carne Asada Burrito
Satisfy your craving for bold, smoky flavors with this irresistible Vegan Carne Asada Burrito! Packed with marinated seitan that's infused with a zesty lime, garlic, and smoked paprika marinade, this plant-based twist on the classic is as hearty as it is flavorful. Layered with fluffy rice, protein-rich black beans, creamy guacamole, tangy pico de gallo, and a sprinkle of fresh cilantro, each bite is a symphony of taste and texture. Perfect for meal prep or a quick dinner, these burritos are easy to assemble and ready in under an hour. Whether you enjoy them warm straight from the skillet or wrap them up for a grab-and-go meal, this recipe proves that vegan burritos can be just as satisfying—if not more—than their traditional counterparts.
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Recipe Information
Ingredients
- 400 g Seitan
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 3 tbsp Lime juice
- 4 cloves Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 2 tbsp Fresh cilantro
- 1 medium Onion
- 4 Large flour tortillas (vegan)
- 2 cups Cooked rice
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Guacamole
- 1 cup Pico de gallo
- 1 tbsp Hot sauce (optional)
Instructions
1. In a large bowl, combine olive oil, soy sauce, lime juice, finely minced garlic, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well to create the marinade.
2. Slice the seitan into thin strips and add to the marinade. Let it sit for at least 15-20 minutes to absorb the flavors, stirring occasionally to coat evenly.
3. While the seitan is marinating, finely chop the onion and fresh cilantro. Set aside.
4. Heat a large skillet over medium-high heat. Add the marinated seitan along with the marinade. Cook for about 8-10 minutes or until the seitan is browned and slightly crispy around the edges.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they become pliable.
6. To assemble the burritos, place a tortilla on a flat surface. Add about 1/2 cup of cooked rice, 1/4 cup of black beans, a generous portion of cooked seitan, a dollop of guacamole, and a spoonful of pico de gallo. Sprinkle with chopped onions and cilantro.
7. Optionally, add a drizzle of hot sauce for extra heat.
8. Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to make a burrito.
9. Repeat the assembly process with the remaining tortillas and fillings.
10. Serve the burritos warm, or wrap them in foil for a portable meal.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 362.0 g | 132% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 19.2 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3321 mg | 71% | |
*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.
