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–+ servings
vegan burritos recipe burrito vegetarian

Vegan Burritos

Crispy pan-fried vegan burritos stuffed with smoked tofu, black beans, rice, grilled corn and tangy pickled vegetables. They come together quickly, are endlessly customisable, and travel well for lunch the next day.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Choose Serving Size 2

Ingredients 

  • 2 tortillas
  • ¾ cup rice cooked
  • 1 tomato diced
  • ½ cup smoked tofu diced
  • ¼ cup black beans cooked
  • ¼ cup sweet corn grilled
  • 2 Tbsp yellow bell pepper diced
  • 2 Tbsp pickled red onion sliced
  • 2 Tbsp pickled red cabbage
  • 1 Tbsp jalapeno sliced
  • ¼ cup red salsa
  • chopped greens to serve

Instructions

  • Fill each tortilla with half of the cooked rice, smoked tofu, salsa, beans, pickled onion and cabbage, corn, tomato, jalapeno slices, and bell pepper.
  • Heat a pan over medium heat.
  • Fold in the ends of each tortilla, then roll into tight burritos closed on all sides.
  • Place them seam-side down in the pan and fry over medium heat for around 3-5 minutes, until brown and crispy. Flip them over and fry for another 3 minutes.
  • Enjoy with some more salsa and chopped greens.

Notes

Make sure your rice is cooled and fairly dry, not steaming hot, so the burritos do not turn soggy. Place the burritos seam-side down first when frying, so they seal shut. They can be assembled ahead and kept in the fridge for up to 2 days, then fried just before serving.