Vegan Chipotle Steak Burrito
Elevate your plant-based dining game with this Vegan Chipotle Steak Burrito, a tantalizing fusion of smoky, spicy flavors and hearty textures. Crafted with protein-packed seitan, marinated in a bold blend of chipotle peppers, smoked paprika, lime juice, and garlic, this burrito offers the satisfying essence of steak without the meat. A perfect balance of fluffy rice, tender black beans, creamy avocado, fresh cilantro, and zesty salsa is wrapped in soft tortillas, creating a wholesome, flavor-packed meal. Quick to prepare in just 35 minutes and ideal for vegans and spice lovers alike, this burrito is the ultimate choice for a crowd-pleasing lunch or dinner. Healthy, vibrant, and bursting with bold flavors, it’s a must-try recipe that captures the essence of a Tex-Mex classic with a cruelty-free twist!
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Recipe Information
Ingredients
- 16 ounces seitan
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 4 pieces large tortillas
- 2 cups cooked rice
- 1 cup canned black beans, drained and rinsed
- 0.5 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1 cup salsa
- 1 cup shredded lettuce
- to taste salt
- to taste pepper
Instructions
In a medium bowl, mix soy sauce, olive oil, chipotle peppers in adobo sauce, garlic powder, cumin, smoked paprika, and lime juice to create the marinade.
Slice the seitan into thin strips and add them to the marinade, ensuring all pieces are well-coated. Let it sit for at least 10 minutes.
While the seitan is marinating, warm the tortillas in a pan or microwave until pliable.
Heat a large skillet over medium-high heat. Once hot, add the marinated seitan along with any remaining marinade to the skillet.
Cook the seitan for about 5-7 minutes, stirring occasionally, until the edges are slightly crispy and the seitan is heated through.
Lay each tortilla flat, and start layering the ingredients: add 1/2 cup of rice, 1/4 cup of black beans, cooked seitan, a sprinkle of fresh cilantro, a few slices of avocado, a spoonful of salsa, and a handful of shredded lettuce.
Season with salt and pepper to taste, if desired.
Carefully roll each tortilla into a burrito shape by folding in the sides and then rolling up from the bottom to securely enclose the filling.
Cut the burritos in half if desired, and serve immediately.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7725 mg | 336% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 20.1 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3707 mg | 79% | |
*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.
