These vegetarian burritos are pretty easy to make and turn out good. They aren't the kind of leftover you want to bring to work, but they're great for dinner when you don't want to cook again. It's also really easy to adjust these for your taste, and there's a huge variety of toppings available.
Total servings: 4 without sides
Prep time: 5 minutes | Cook time: 30-45 minutes | Total Time: 35-50 minutes
Nutrition facts per meal: 1389 calories, 85g protein, 154g carbs, 39g fat
large skillet (for our meat substitute)
medium skillet (if you decide to toast the outside of the burritos)
small skillet (for beans)
- 3 packages Beyond Meat beefy/feisty crumbles (30 oz , approx 825g), (1600 calories , 195g protein, 15g carbs, 45g fat) (NOTE: If you cannot find this any frozen vegetarian crumbles will work, so boca, morningstar, generic brands, and even TVP, though I've found the Beyond Meat product provides the best texture)
- 4 cans refried beans (I recommend cooking one can per meal so they are fresh), (64 oz, 1816g), (1680 calories, 84g protein, 252g carbs, 35g fat)
- tortillas (12) (nutrition dependent on brand, as an example: 2160 calories, 60g protein, 348g carbs, 60g fat)
- coconut oil (1 tablespoon, approx 14g), (117 calories, 0g protein, 0g carbs, 14g fat)
- vegetable/chicken broth (~16 oz, 480mL) (20 calories, 0g protein, 2g carbs, 0g fat)
- various toppings (I like lettuce, green onions, tomatoes, sour cream/greek yogurt, and hot sauce. Feel free to use whatever you like.)
- cumin (2 teaspoons)
- garlic granules (2 teaspoons)
- onion granules (2 teaspoons)
- smoked paprika (1/2 teaspoons)
- chile powder (4 teaspoons) (I recommend spicier chile powder if you like heat)
- cayenne pepper (1/2 teaspoons)
- chile flakes (1 teaspoon)
- dehydrated onion flakes (OPTIONAL) (1 teaspoon)
- oregano (1 teaspoons)
- salt (1 teaspoon)
- pepper (1 teaspoon)
Nutrition total: 5557 calories, 339g protein, 617g carbs, 154g fat
Nutrition per meal: 1389 calories, 85g protein, 154g carbs, 39g fat
This meal doesn't have any additional sides, however you could add on other assorted items depending on your caloric needs. I find that it's unnecessary due to this being a pretty heavy meal already, especially if your toppings include things like sour cream, cheese, etc.
- Mix the spices noted above together into some kind of container.
- Heat up a large skillet.
- Once the skillet is hot add the oil and meat substitute.
- Stir until all meat substitute is no longer frozen.
- Add spices and broth, stir to combine. Increase heat and bring to a boil. There should be enough broth to cover most of the meat substitute, but not so much as to turn it into a soup, doing that will destroy the texture.
- Once boiling reduce to a simmer, stirring occasionally (liquid should be evaporating slowly).
- Over the next 30-45 minutes the liquid should reduce, keep stirring occasionally.
- Once the liquid is mostly reduced put the can of beans into your small skillet, add any spices/hot sauce/liquid you like and heat them up.
- Prepare any vegetables/toppings you may desire (lettuce, tomatoes, green onion, cheese, etc.)
- Once you can clearly drag a spoon along the bottom of the meat substitute and liquid does not immediately fill the space it's ready. The liquid should generally be gone, and what little liquid remains should be a thick sauce.
- Combine beans, meat substitute, and toppings in a tortilla and fold, if you decide to toast the tortillas place them in the medium sized skillet at medium/high heat, flip once browned on the bottom and serve.
As usual all weight/calories/protein for things like meat are taken in an uncooked state and will be noted as such since there's too many variables. All nutrition values are taken from a Google search such as yellow onion nutrition. This means that nutritional counts may be slightly inaccurate, these are all approximations.