Quick Vegan Lunch
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Quick Vegan Lunch
Bean and cheese burrito vegan is the ultimate comforting Mexican-inspired meal made from scratch with protein-rich beans, velvety vegan cheese, and zesty seasonings. It comes together in just 25 minutes, is perfect for meal prep, and makes an easy vegan lunch the whole family will love.
I first discovered the magic of plant-based burrito creations during my travels through California’s Central Valley, where Mexican culinary traditions meet innovative vegan cooking. The way creamy beans meld with melty dairy-free cheese creates such satisfaction that I’ve made this recipe for years, always receiving rave reviews at family gatherings. I love serving these burritos alongside my sheet pan quesadillas for casual dinners or pairing them with a cozy bowl of creamy potato soup on chilly evenings. They’ve become my go-to for quick weeknight meals and weekend lunch prep alike.
Why This Vegan Bean Burrito Shines
- Protein-Packed Goodness: Black and pinto beans provide complete plant-based protein.
- Meal Prep Magic: These freeze beautifully for quick lunches all week.
- Family Approved: Even non-vegans adore these flavorful, satisfying burritos.
- Budget Friendly: Pantry staples create an affordable, restaurant-quality meal.
What You’ll Need for Bean and Cheese Burrito Vegan
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Bean Filling
- Black beans: Use well-drained canned beans for convenience.
- Pinto beans: Add creaminess and authentic Mexican flavor.
- Vegan cheese shreds: Melty varieties like cheddar or pepper jack work best.
- Diced green chiles: Provide mild heat and authentic Southwest flavor.
- Cumin and chili powder: Essential for that classic burrito seasoning.
For Assembly
- Large flour tortillas: Burrito-sized for easy wrapping.
- Vegan sour cream: Adds creaminess and tangy contrast.
- Fresh cilantro: Brightens the entire dish with herbal notes.
- Lime juice: A squeeze at the end enhances all flavors.
Vegan Bean and Cheese Burrito
Learn how to make delicious vegan bean and cheese burritos with simple plant-based ingredients. Perfect for quick lunches or healthy Mexican-inspired meals.
Equipment
- mixing bowl
- oven
- baking sheet
- parchment paper
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened, vegan
- 1 1/2 cups granulated sugar
- 2 large eggs vegan substitute, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips vegan
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed for 2-3 minutes, until the mixture is light, fluffy, and pale yellow.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Use a spatula to fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers appear slightly soft and puffed.
Notes
Use your favorite vegan cheese shreds for best melting results. Warm tortillas before filling for easier rolling.
Ways to Customize Your Vegan Burrito
- Spicy Version: Add diced jalapeños or a spoonful of salsa.
- Extra Cheesy: Double the vegan cheese for ultimate indulgence.
- Breakfast Style: Add scrambled tofu and vegan breakfast sausage.
My Pro Tips for Burrito Success
- Warm Tortillas: Briefly heat them to prevent cracking during rolling.
- Drain Beans Well: Excess liquid makes burritos soggy.
- Don’t Overfill: Leave a 2-inch border for easy wrapping.
- Press Gently: Lightly press assembled burritos to help them hold shape.
How to Keep Your Burritos Fresh
- Store: Refrigerate in airtight containers for up to 4 days.
- Freeze: Wrap individually in foil and freeze for up to 3 months.
- Reheat: Bake at 350°F for 15-20 minutes until heated through.
- Make-Ahead Tip: Assemble burritos and refrigerate overnight before baking.
Frequently Asked Questions
What is the best vegan cheese for burritos?
I prefer melty styles like violife or daiya cheddar. For extra creaminess, try adding a spoonful of vegan cheese sauce along with shreds.
Can I make these burritos gluten-free?
Absolutely! Use gluten-free tortillas and ensure your spices and vegan products are certified gluten-free for safety.
How do I prevent my burritos from getting soggy?
Thoroughly drain your beans and let the filling cool slightly before assembling. Warm tortillas also create a moisture barrier.
Can I use different beans in this recipe?
Yes, kidney beans, black-eyed peas, or even lentils work beautifully. The key is keeping the texture hearty but not too wet.
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Why This Bean and Cheese Burrito Vegan Delights
With its perfectly spiced bean filling and melty vegan cheese, this bean and cheese burrito vegan satisfies cravings while keeping things plant-based. It’s incredibly versatile for quick dinners, packed lunches, or even party food. I hope this becomes a staple in your kitchen just as it has in mine.
