Vegetarian Classic Beef Burritos
Dive into a plant-based twist on a beloved Tex-Mex favorite with these Vegetarian Classic Beef Burritos! Packed with a savory and protein-rich filling made from finely chopped mushrooms, walnuts, and tender lentils—all seasoned with bold spices like smoked paprika and chili powder—this recipe delivers the hearty, "beefy" texture without a single ounce of meat. Wrapped in soft flour tortillas and topped with fresh shredded lettuce, tangy salsa, creamy sour cream, and melty cheddar cheese, each burrito bursts with flavor in every bite. With a quick prep time of just 20 minutes and serving up to four, these vegetarian burritos are perfect for busy weeknight dinners or casual gatherings. Whether you're seeking a meatless dinner option or a satisfying vegetarian meal, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 medium Bell pepper, diced
- 8 ounces Mushrooms, finely chopped
- 1 cup Walnuts, finely chopped
- 2 cups Lentils, cooked
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Flour tortillas
- 1 cup Shredded lettuce
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 cup Cheddar cheese, shredded
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes until it is translucent.
Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
Add the chopped mushrooms and cook until they release their moisture and become golden, about 5 minutes.
Stir in the chopped walnuts and cooked lentils, mixing well to combine with the vegetables.
Add cumin powder, chili powder, smoked paprika, soy sauce, tomato paste, salt, and black pepper. Stir well to distribute the spices evenly.
Cook the mixture over medium heat for about 5 minutes, allowing the flavors to meld and the mixture to become thick and hearty.
Warm the flour tortillas either on a skillet or in the microwave until they are pliable.
To assemble each burrito, place a tortilla on a flat surface, and add a generous portion of the vegetarian 'beef' filling to the center of the tortilla.
Top the filling with shredded lettuce, a dollop of sour cream, a spoonful of salsa, and a sprinkle of shredded cheddar cheese.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to enclose the filling securely.
Serve the burritos warm, either as individual wraps or cut them in half for easier handling.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 43.9 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1636 mg | 126% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4217 mg | 90% | |
*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.
