Craving a flavorful vegan burrito dish that’s easy to make and perfect for leftovers? This Portobello mushroom burrito recipe ticks all the boxes. It’s also healthy, delicious, and a breeze to whip up—a must-try for anyone seeking a fuss-free yet satisfying meal option!
Vegan Mushroom Burrito
Discovering a vegan mushroom burrito recipe inspired by Minimalist Baker was a surprise for me, as I’m not typically a huge fan of Mexican dishes. But my love for mushrooms led me to give it a try, and it’s become a weekend favorite, lasting through the week as leftovers.
With simple kitchen staples, this recipe is a breeze to make. I tweaked it into a vegan burrito style, though it’s just as easy to stick to the classic fajita. Now, whenever I crave a change from my usual Korean or Italian meals, this dish is my go-to—a quick, flavorful fix for my Mexican food cravings.
Health Benefits
This vegan mushroom burrito doesn’t just taste great; it’s also a nutritional powerhouse! Loaded with nutrient-rich elements, it’s a standout choice for a wholesome meal. The star ingredient, Portobello mushrooms, brings in a treasure trove of vitamins, minerals, and fiber while keeping the calorie count low.
In this recipe, you’ll find an emphasis on plant-based protein coming from both mushrooms and nuts, making it an excellent alternative for those seeking more protein options. It’s a fiber fest too! Packed with veggies and whole-grain tortillas, this meal supports digestive health and keeps you feeling satisfied.
Let’s talk sauce! The chipotle pecan pesto adds a burst of flavor without drowning out the goodness. It also allows for precise control, ensuring you can savor every bit without worrying about excessive fats or sugars commonly found in store-bought sauces.
What truly stands out is the incredible flexibility of this recipe! It’s all about tailoring it to your preferences. Additionally, through homemade preparation, you gain the freedom to control ingredient quality and portion sizes. This flexibility becomes your canvas, empowering you to make a meal that precisely caters to your taste buds and aligns with your health goals.
Make-Ahead Burrito Filling
For those of us juggling hectic schedules, whipping up a fresh meal every night might seem like a stretch—I certainly feel the same. That’s precisely why this recipe has become a favorite. Once the vegetable and mushroom filling for the burrito is prepared, any extras can be refrigerated for up to a week.
This make-ahead option is a lifesaver on busy days. When hunger strikes, simply reheat it in the microwave for a minute or two. Then, assemble your vegan burrito, topping it with a dollop of the chipotle sauce. It’s a quick, fuss-free, and immensely satisfying solution for a hearty meal on the go.
Chipotle Pecan Pesto Sauce
This part of the recipe stands out as my absolute favorite, and it’s the secret ingredient that elevates this meal. Once prepared, the sauce maintains its freshness for about a week in the fridge. Its versatility also makes it a fantastic addition to various dishes, enhancing their flavors effortlessly.
Feel free to experiment by using it as a sandwich spread, infusing that extra Chipotle kick, or as a dip paired with your favorite chips or veggie sticks. Additionally, its flexibility truly shines, making it ideal for satisfying spicy cravings or adding an extra punch to your meals.
Vegan Portobello Burrito Recipe
Servings: 4
Ingredients
- 2-3 Tbsp olive oil or vegetable broth/water
- 1 medium red onion, halved and thinly sliced
- 1 medium bell pepper, thinly sliced
- 4 large portobello mushrooms, cut into 1/4-inch slices
- 1 ½ tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp sea salt
- 4 tortillas of your choice
- 1 large avocado, cut into cubes
- 1 batch Chipotle Pecan Pesto
Instructions
1. Start by preparing the chipotle pecan pesto, then set it aside.
2. Then, in a large pan over medium-high heat, add 1 Tbsp oil, water or vegetable broth. Sauté the red onion until it starts to brown and soften (3-4 minutes). Add the bell pepper and cook until tender yet slightly crisp (4-5 minutes). Set aside the cooked peppers and onions.
3. Using the same pan, add 1 Tbsp oil, broth or water. Cook the sliced mushrooms in a single layer until lightly browned on both sides. If necessary, cook the remaining mushrooms in batches.
4. Once all the mushrooms are cooked, return all the cooked vegetables to the pan. Then, add oregano, garlic powder, and salt. Toss the ingredients together until they’re coated and heated through, then take the pan off the heat.
5. For warming the tortillas, you have two options: either heat them in the microwave (for 30 seconds to 1 minute) wrapped in a damp paper towel or place them on a cast iron skillet over high heat (for 10-20 seconds per side).
6. Assemble the vegan burrito by filling each tortilla with the portobello burrito mixture. Then, top it off with some avocado and a dollop of chipotle pecan pesto and enjoy!
Chipotle Pecan Pesto
Ingredients
- 1/2 cup raw pecans
- 2 cloves garlic, peeled
- 1 chipotle pepper in adobo sauce (from canned)
- 1 ½ -2 tsp adobo sauce (from canned chipotles in adobo)
- 2 Tbsp sun-dried tomatoes
- 3 Tbsp olive oil
- 1/3 cup water
- 1 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 1/4 tsp sea salt
- 1-2 tsp maple syrup
Instructions
Mix the listed ingredients in a small blender until they’re mostly smooth but retain some texture. Then, taste the pesto and adjust the flavors to your liking. These adjustments give you the flexibility to personalize the taste as needed.
This Vegan Burrito Recipe with Portobello Mushrooms offers a simple yet flavorsome option, perfect for those seeking a tasty plant-based meal. Its ease of preparation and adaptable Chipotle Pecan Pesto make it a versatile choice for anyone looking for a quick and satisfying dish. Whether enjoyed immediately or as leftovers, this recipe provides a delicious addition to your meals. It’s definitely one of my favorites, and I hope you find it as enjoyable as I do!
