Insanely Delicious Vegan Burrito
Ingredients
Homemade Vegan Mexican Cheese
- 1/4 cup raw cashews soaked overnight
- 1/2 small lemon freshly squeezed
- 1.5 tbsp taco seasoning
- Himalayan salt to taste
Vegan Burrito
- 1/2 tsp olive oil
- 1 cup button mushroom sliced
- 2 10 inch flour tortilla (can replace with whole wheat tortilla)
- 6 large lettuce leaves
- 1/2 can red kidney beans
- 1/2 cup sweet corn kernels frozen and dethawed
- 1 small red onion
- 2 pickled peppers cut into small strips
- fresh parsley optional
- chili peppers optional
Instructions
- Add soaked cashews, lemon juice, and 1/2 teaspoon of Taco seasoning mix to a bowl of your food processor or a high-speed blender. Add Himalayan salt to taste along with a few tablespoons of water and process the ingredients until everything is well incorporated. Place your homemade cheese in the refrigerator.
- Then, heat olive oil in a grill pan over medium-high heat. Once hot, grill the button mushrooms until golden brown and fragrant, about 5 minutes. Reserve.
- Warm your tortillas and then assemble burritos using the prepared cheese, grilled mushrooms, red beans, corn, and veggies. Sprinkle with Taco seasoning mix, and add salt to taste.
- Add fresh parsley and chili peppers, if using, roll them up, and enjoy!
Notes
- Makes 2 burritos
- Serving size 1 burrito
- 11 ww points per serving (can lower points by using different tortilla)
Nutrition
Serving: 1burrito | Calories: 466kcal | Carbohydrates: 72.5g | Protein: 17.2g | Fat: 13.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 6.6g | Sodium: 901mg | Potassium: 824mg | Fiber: 9g | Sugar: 11.8g | Vitamin C: 119mg | Calcium: 159mg | Iron: 5.5mg