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.