Vegan Mega-Burritos
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(28)
Ingredients
4 servings
- 2 sweet potatoes, chopped (see notes)
- 3 cups cauliflower walnut taco meat
- 1 cup water
- 1 cup cashews
- 1/2 cup water
- one 4-ounce can green chiles
- 1 chipotle pepper canned in adobo (more to taste)
- 1/2 teaspoon kosher salt (more if your cashews are unsalted)
- 1–2 tablespoons of chipotle adobo sauce (optional for more oomph)
- 2–4 tablespoons nutritional yeast (optional for more cheeziness)
- 2 mashed avocados
- 1/2 cup salsa
- 2 tablespoons cilantro
- 4 large flour tortillas
- Vegan queso (see recipe above)
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Preparation
Step 1
Start with your sweet potatoes in a skillet with a swish of oil and salt. Saute until fork-tender. Add prepared cauliflower walnut taco meat and just enough water to get it looking nice and saucy and taco-meaty.
Step 2
Blitz all of the ingredients for the vegan queso in a blender until smooth.
Step 3
Stuff a flour tortilla with mashed avocado, cauliflower walnut filling, salsa, cilantro, and queso. Roll, wrap, fry in a skillet… whatever suits your fancy.
Step 4
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Chef's notes
If you use a sweet potato, chop it up small so the pieces cook faster! You don’t have to use sweet potatoes. Try carrots, spinach, bell peppers, mushrooms, zucchini, you name it!
The cauliflower walnut meat would be good as a filling in and of itself, so if you’re really in a rush, you don’t have to add the sweet potatoes or any other veggies for that matter.
I just like to add veggies to bulk it up and add some extra nutrition.
