If you’re looking for a quick and delicious meal, this vegan burrito recipe with portobello mushrooms is the perfect choice! Packed with hearty mushrooms, fresh veggies, and bold flavors, it’s a satisfying meal that’s easy to make at home. Whether you’re a longtime vegan or just trying out plant-based meals, this recipe will show you how simple and tasty vegan cooking can be. Let’s dive in and create your new favorite burrito!
Vegan Mushroom Burrito
I never thought I’d love a vegan mushroom burrito recipe, especially since Mexican food isn’t usually my favorite. But when I found one inspired by Minimalist Baker, my love for mushrooms made me try it. Now, it’s a weekend favorite that I enjoy all week as leftovers!
This recipe is so simple, using just a few basic ingredients. I put my own spin on it to turn it into a burrito, but you can easily keep it as a classic fajita. Whenever I want a break from my usual Korean or Italian dishes, this burrito hits the spot. It’s quick, easy, and full of flavor—perfect for any Mexican food cravings!
Healthy and Delicious
This vegan mushroom burrito is not just tasty—it’s packed with nutrients, making it a perfect healthy meal! The star ingredient, Portobello mushrooms, is full of vitamins, minerals, and fiber, all while being low in calories.
This recipe also focuses on plant-based protein from mushrooms and nuts, making it a great option for anyone looking for healthy protein alternatives. Plus, with plenty of veggies and whole-grain tortillas, it’s high in fiber, helping with digestion and keeping you full.
The chipotle pecan pesto sauce is also a game-changer. It adds bold flavor, but unlike store-bought options, it doesn’t have extra fats or sugars.
Even better, this vegan burrito recipe is highly flexible. You can customize it to suit your tastes and health goals while controlling the ingredients and portions. It’s a simple and delicious way to enjoy a nutritious meal!
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 vegan burrito 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.
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
Chipotle Pecan Pesto Sauce
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:
Make the Chipotle Pecan Pesto: To begin making your vegan burrito, start by blending the ingredients in a small blender. Blend until the pesto is mostly smooth but retains a bit of texture. Then, taste and adjust the flavors to suit your preference.
Cook the Veggies: In a large pan over medium-high heat, heat 1 tablespoon of oil, water, or vegetable broth. Add red onion and sauté for 3-4 minutes until it softens and starts to brown. Add bell pepper and cook for 4-5 minutes until tender but still slightly crisp. Set aside.
Cook the Mushrooms: In the same pan, heat 1 tablespoon of oil, broth, or water. Place the sliced mushrooms in a single layer and cook until lightly browned on both sides. If needed, cook the mushrooms in batches.
Combine Everything: Return the cooked veggies to the pan with the mushrooms. Add oregano, garlic powder, and salt. Toss everything together until evenly coated and heated through, then remove from heat.
Warm the Tortillas: To warm the tortillas, first wrap them in a damp paper towel and heat them in the microwave for 30 seconds to 1 minute. You can also warm them in a hot pan for 10-20 seconds on each side.
Assemble the Burrito: Fill each tortilla with the vegan mushroom burrito mixture. Then, add avocado slices and a dollop of chipotle pecan pesto on top. Wrap it up and enjoy!
Simple Vegan Burrito
This vegan mushroom burrito is a simple and delicious way to enjoy a healthy, plant-based meal. It’s packed with flavor, easy to customize, and perfect for any day of the week. Whether you’re making it for a quick lunch or prepping ahead for the week, it’s sure to become a favorite. Give it a try and enjoy a wholesome, satisfying dish that’s good for you and full of flavor!
Don’t miss my recipe for vegan mushroom potstickers—another delicious and healthy dish to try!
