Vegetarian Steak Burrito
Satisfy your cravings for a hearty and flavorful meal with this Vegetarian Steak Burrito recipe, a plant-powered twist on a classic favorite! Packed with sizzling plant-based steak, seasoned to perfection with garlic and smoked paprika, this burrito also features wholesome black beans, fluffy white or brown rice, crisp romaine lettuce, juicy diced tomatoes, and melted cheddar cheese—all wrapped in a warm, soft flour tortilla. Topped off with fresh cilantro and creamy sour cream, this quick and easy recipe comes together in just 35 minutes, making it perfect for weeknight dinners or meal prep. Customize it with your favorite toppings or toast the burrito for an extra layer of crunch. A delicious and satisfying option for vegetarians or anyone looking for a meat-free burrito upgrade!
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Recipe Information
Ingredients
- 8 oz Plant-based steak
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 1 cup Black beans
- 1 cup Cooked white or brown rice
- 4 Large flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Romaine lettuce leaves, shredded
- 0.5 cup Diced tomatoes
- 0.5 cup Sour cream
- 2 tbsp Fresh cilantro, chopped
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the plant-based steak to the skillet and season with garlic powder, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and heated through. Remove from heat and set aside.
In a small saucepan, warm the black beans over low heat for 3-4 minutes. Season with a pinch of salt, if desired.
Lay out the large flour tortillas on a flat surface.
Spread a spoonful of sour cream onto each tortilla, leaving about 1 inch of space around the edges.
Add equal portions of the cooked rice, warmed black beans, cooked plant-based steak slices, shredded lettuce, diced tomatoes, and shredded cheddar cheese to the center of each tortilla.
Sprinkle fresh cilantro over the filling.
Fold the sides of each tortilla inward, then roll it up tightly into a burrito shape.
Optional: Heat the rolled burritos in a clean skillet over medium heat for 1-2 minutes on each side to lightly toast the tortilla.
Cut the burritos in half, if desired, and serve immediately with additional sour cream or salsa on the side.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 19.4 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1469 mg | 113% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1247 mg | 27% | |
*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.
