Vegan Steak Burrito
Savor the bold and satisfying flavors of this Vegan Steak Burrito, a plant-based twist on a classic favorite that's perfect for a hearty, protein-packed meal. Featuring tender vegan steak strips seasoned with smoky paprika, garlic, and cumin, these burritos offer depth and richness in every bite. Paired with vibrant cilantro-lime rice, creamy mashed avocado, and a medley of fresh toppings like juicy cherry tomatoes, sweet corn, and crisp shredded lettuce, this recipe is a delicious celebration of texture and taste. Wrapped snugly in warm vegan flour tortillas and optionally toasted for a golden crunch, these burritos are easy to customize with hot sauce for extra heat. Ready in just 35 minutes, this recipe makes the ideal vegan lunch or dinner for four. Whether you're craving a quick weekday meal or hosting friends, these Vegan Steak Burritos are sure to impress!
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Recipe Information
Ingredients
- 200 g vegan steak strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp ground cumin
- 1 cup cooked white or brown rice
- 2 tbsp lime juice
- 2 tbsp fresh cilantro
- 0.5 tsp salt
- 0.5 cup black beans (canned, drained and rinsed)
- 0.5 cup corn kernels (canned, drained or fresh)
- 1 large ripe avocado
- 0.25 cup vegan sour cream
- 0.5 cup cherry tomatoes, diced
- 1 cup shredded lettuce
- 4 large flour tortillas (vegan)
- hot sauce (optional)
Instructions
In a small bowl, combine olive oil, smoked paprika, garlic powder, and ground cumin. Toss the vegan steak strips in the oil mixture to coat evenly.
Heat a non-stick skillet over medium heat. Add the seasoned vegan steak strips and cook for 5-7 minutes, flipping occasionally, until browned and heated through. Set aside.
In a medium bowl, mix the cooked rice with lime juice, cilantro, and salt. Stir to combine, creating a flavorful cilantro-lime rice.
Prepare the other burrito fillings: mash the avocado in a small bowl, dice cherry tomatoes, and drain black beans and corn if necessary.
Warm the tortillas in a dry skillet or microwave until pliable and easy to fold.
Assemble each burrito: lay a tortilla flat and spread a generous spoonful of mashed avocado in the center. Layer with cilantro-lime rice, black beans, corn, vegan steak strips, shredded lettuce, diced tomatoes, and a dollop of vegan sour cream. Add a drizzle of hot sauce if desired.
Fold in the sides of the tortilla and roll it up tightly into a burrito shape. Repeat with the remaining tortillas and fillings.
Optional: Toast the wrapped burritos in a dry skillet over medium heat for 1-2 minutes on each side to create a crisp exterior.
Serve immediately and enjoy your delicious Vegan Steak Burritos!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 14.3 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2798 mg | 60% | |
*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.
