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Vegetarian Baked Burritos

Author Casey Colodny
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 10 minutes
Servings: 6 burritos
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Loaded with cheesy potatoes, sauteed peppers and onion, vegan "beef" crumbles, and spicy queso, these Vegetarian Baked Burritos are absolutely unreal. Enjoy the ultimate comfort food just now with a healthy twist!

Ingredients

Roasted Potatoes:

  • 4 cups diced yellow or red creamer potatoes cut into ½“-¾” cubes
  • 2 tbsp avocado oil
  • 2 tbsp nutritional yeast
  • ¾ tsp kosher salt

Sauteed Vegetables:

  • 2 tbsp avocado oil
  • ½ sweet onion sliced
  • 1 red bell pepper sliced
  • Ground ‘beef’ filling:
  • 2 tbsp avocado oil
  • ½ sweet onion diced fine
  • 3 cloves garlic minced
  • 12 oz vegan beef I used impossible ground beef
  • 2 tsp taco seasoning
  • 1 tsp kosher salt
  • ⅓ cup queso I used Primal Kitchen No-Dairy Spicy Vegan Queso

Burrito Assembly:

  • 2 cups Mexican shredded cheese blend - dairy free if needed
  • ⅓ cup queso I used Primal Kitchen No-Dairy Spicy Vegan Queso
  • 6 burrito-size tortillas gluten free if needed
  • Avocado oil Spray

Topping:

  • Favorite Salsa
  • Extra vegan queso for dipping / drizzling
  • Jalapeno cut into slices
  • Cilantro chopped

Instructions

  • Preheat the oven to 400F and line 2 sheet trays with parchment paper.
  • To a large mixing bowl, add your diced potatoes and top with avocado oil, nutritional yeast, and salt. Stir to combine. Move to one of the parchment-lined baking trays and bake at 400F for 35-40 minutes, or until crispy. Remove from heat and set aside.
    Fresh roasted creamer potatoes with seasoning.
  • To a large saute pan, add your avocado oil and heat to medium. Add onion and peppers and season with salt and pepper. Cook for ~12-15 minutes until softened and set aside.
    A wood spoon stirs sauteed peppers and onions in a cast iron skillet.
  • While peppers/onions are cooking, start on your filling. To a large saute pan, add 2 tbsp avocado oil and heat to medium. Add diced onion and garlic and cook for 3-5 minutes or until softened and translucent. Add vegan ground beef to the pan and season with kosher salt and taco seasoning. Cook for an additional 8-10 minutes, or until vegan beef has browned and cooked through. Add queso and cook for 1-2 minutes, or until warm.
    Chopped impossible burger crumbles in a cast iron skillet with sauteed onions.
  • Next, start on your burrito assembly. To the center of your burritos, top with ⅙th of roasted potatoes, ⅙th of vegan ground beef, followed by ⅙th of your sauteed vegetables. Top with ⅓ cup shredded cheese and extra 1 tbsp of queso.
    A burrito tortilla is filled with vegan beef crumbles, sauteed vegetables, shredded cheese, and vegan queso.
  • Roll your burritos tightly and place on the parchment-lined sheet tray seam-side down. Spray tops and sides of burritos with avocado oil spray.
  • Move to the oven and bake at 400F for 25 minutes, flipping halfway through and spraying the other side, until tortillas are browned.
    Fresh baked burritos with a golden char on the side.
  • Serve burritos topped with extra queso, salsa, jalapeno slices, and chopped cilantro. Enjoy!
    Two baked burritos are garnished with vegan queso, salsa, sliced jalapenos, and chopped cilantro with a lime wedge to the side.

Notes

  • I used the 12oz impossible ground beef, feel free to use regular beef if you aren’t vegetarian.
 
  • You could substitute cilantro brown rice for the baked potatoes (search for Southwestern Vegan Burrito Bowl)

Did you make this recipe?

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