Vegetarian Burritos Recipe
Traditional from Mexico, the burrito is a delicious dish that has become world famous and can now be found in many cities outside of Mexico. Its name comes from the Guanajuato region and consists of a thin, circular piece of wheat, which is filled with a wide variety of ingredients. Usually these ingredients include shredded or ground meats, but this time we’re making a vegetarian burrito recipe.
We have made them with a rich mixture of seasoned vegetables and seitan, perfect for simulating the texture of meat and providing many of its proteins. Then you can accompany it with your favorite vegetarian sauces and enjoy all its flavor in each bite. Keep reading and discover how to make vegetarian burritos.
Ingredients to make Vegetarian Burritos:
- 4 pieces of wheat tortillas
- 1 unit of onion
- 1 clove garlic
- 1 tomato unit
- 2 slices of seitan
- 1 piece of bell pepper, red and yellow
- 1 pinch of ground chili, salt and cumin powder
- 1 cup guacamole (optional) or other sauce
How to make Vegetarian Burritos:
Clean the peppers of seeds and membranes and cut them into thin strips. Do the same with seitan, tomato, onion and garlic. If you don’t have seitan, you can make your own with our homemade seitan recipe.
In a wave pan or wok, fry the seitan for 2 minutes and then add the peppers, onion and garlic. Let cook for 4 more minutes and, if you see that it needs more time, give it 2 more minutes. You should not let the vegetables lose their firmness and juiciness.
Lastly, add the tomato. Since it has a more delicate texture and does not require much cooking, you can let it cook for 2 minutes. Stir and add the cumin and chili. When everything is mixed and integrated, you can fill the tortillas.
Fill the tortillas and don’t overcrowd them so you can easily form the burritos. If you want to prepare tortillas at home, don’t miss our recipe for flour tortillas. Serve them and enjoy, how about some crowns to accompany them?
Tip: We recommend using guacamole sauce or barbecue sauce, as in this case.
