Who needs take out when you can make these scrumptious "beefy" vegan burritos at home! Stuffed with a spicy mixture of refried beans and crumbled seitan ... these babies are packed with flavor and great for meal-prep.
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 (8 ounce or 226 gram) package seitan, finely minced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ancho chile powder
- ½ cup water
- 2 tablespoons tomato paste
- 1 tablespoon vinegar-based hot sauce (such as Cholula), plus more to taste
- Salt and pepper, to taste
- 4 (10 inch) flour tortillas
- 2 cups vegan refried beans (about ⅔ of a batch if using the recipe I've linked to)
- ¼ cup fresh cilantro
- Vegan cheese (optional)
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 10 minutes, until soft and beginning to brown.
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Add the seitan to the skillet and continue cooking everything for about 5 minutes, until the seitan begins to brown.
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Stir the garlic, cumin, and ancho chile powder into the skillet. Cook the mixture until the garlic becomes very fragrant, about 1 minute.
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Stir in the water and tomato paste. Raise the heat and bring the mixture to a simmer.
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Lower the heat and allow the mixture to simmer for about 5 minutes, stirring occasionally, until the sauce thickens up a bit.
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Remove the skillet from the burner. Season the mixture with hot sauce, salt and pepper.
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Place a tortilla onto the counter. Spoon about ½ cup of the seitan mixture and ½ cup refried beans into the center. Top with cilantro, and cheese, if using.
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Fold the side of the tortilla closest to you over the fillings. Fold the sides inward, then tightly roll the burrito away from you.
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Repeat until all of the fillings and tortillas are used.
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Serve.
Nutrition information does not include cheese.