Vegetarian Chipotle Steak Burrito
Satisfy your cravings for bold, smoky flavors with this irresistible Vegetarian Chipotle Steak Burrito! Packed with marinated seitan steak strips infused with chipotle, lime, and spices, this meat-free delight delivers all the hearty satisfaction of a classic burrito. The seitan is pan-seared for a charred finish, then layered onto warm tortillas with zesty lime-cilantro rice, creamy avocado slices, black beans, sweet corn, and juicy tomatoes. A sprinkle of Monterey Jack cheese and optional sour cream add indulgent richness, making this burrito a perfect fusion of taste and texture. Ready in just 40 minutes, this vegetarian recipe is ideal for weeknight dinners or on-the-go lunches. Perfect for both vegans and vegetarians, it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces seitan steak strips
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces large flour tortillas
- 2 cups cooked white rice
- 0.5 cup fresh cilantro
- 1 teaspoon lime zest
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 pieces medium tomatoes, diced
- 1 piece avocado, sliced
- 0.5 cup sour cream (optional)
- 1 cup Monterey Jack cheese, shredded
Instructions
In a medium bowl, combine the chipotle peppers in adobo sauce, olive oil, lime juice, garlic powder, cumin powder, salt, and black pepper. Mix well to form a marinade.
Add the seitan steak strips to the marinade, ensuring they are thoroughly coated. Let them marinate for at least 15 minutes.
While the seitan marinates, prepare the lime-cilantro rice by stirring the lime zest and chopped fresh cilantro into the cooked rice. Set aside.
Heat a large skillet over medium heat. Add the marinated seitan and cook for about 5-7 minutes until they are lightly charred and heated through.
Warm the flour tortillas in a dry skillet or directly over a gas flame until pliable.
Assemble the burritos by placing a portion of lime-cilantro rice on each tortilla, followed by a portion of the cooked seitan.
Top with black beans, corn kernels, diced tomatoes, sliced avocado, sour cream (if using), and shredded Monterey Jack cheese.
Roll the tortillas tightly into a burrito, folding in the sides as you go to encase the filling.
Serve warm, and enjoy your delicious Vegetarian Chipotle Steak Burrito!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 92.1 g | 34% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 968 mg | 21% | |
*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.
