Vegan Seven Layer Burritos

5 from 1 vote

Refried pinto beans, Tex-Mex spiced rice, cashew sour cream, guacamole, tahini cheese, lettuce and tomato are stuffed into warm tortillas to make these mouthwatering vegan seven layer burritos.

Prep Time30

Cook Time40

Total Time1 10

Course: Entree

Cuisine: American, Mexican

Servings: burritos

Calories: 884kcal

Author: Alissa

Ingredients

For the Rice:

½ cup long grain brown rice
1 cup vegetable broth
1 ½ teaspoons tomato paste
1 teaspoon olive oil
½ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
Salt to taste

For the Refried Beans:

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 14 ounce can pinto beans, rinsed and drained
1 teaspoon ground cumin
Water
Salt to taste

For the Tahini Cheese Sauce:

¼ cup tahini
2 tablespoons hot sauce (Cholula works great)
1 tablespoon soy sauce
1 tablespoon red wine vinegar
About ¼ cup non-dairy milk

For the Cashew Sour Cream:

1 cup raw cashews, soaked in water 4-8 hours and drained
2 tablespoons lemon juice
¼ cup to ½ cup water
Salt to taste

For the Guacamole:

2 ripe avocados, pitted and peeled
¼ cup finely chopped fresh cilantro
3 tbsp. lime juice
1 jalapeño pepper, seeded and minced (optional)
1 garlic clove, minced
Salt to taste

Everything Else:

4 large, burrito size flour tortillas
1 cup shredded lettuce
1 medium tomato, diced
Hot sauce (Again, I like Cholula for this)

Instructions

Begin by making the rice. Stir everything but the salt together in a small saucepan and place over high heat. Bring the liquid to a boil, lower heat and cover. Allow to simmer, covered, until all of the water has been absorbed, about 40 minutes. Remove from heat and allow to sit for 5 minutes with the lid on. Uncover and fluff a few times with a fork. Season with salt to taste.
While the rice cooks, prepare the beans. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion. Cook 5 minutes, until soft and translucent. Add the garlic and cook 1 minute more, until very fragrant. Stir in the beans, cumin, and 1 cup of water. Raise heat and bring the liquid to a simmer. Lower heat and allow to simmer until the beans fall apart completely, about 40 minutes, adding water to the skillet every so often (about ½ cup at a time), as it dries out. When finished cooking, remove from heat and season with salt to taste.
While the beans and rice cook, prepare the tahini cheese sauce by whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.
To make the cashew sour cream, place the cashews, lemon juice and ¼ cup of water into blender and blend until smooth. Thin with additional water if you'd like, and season with salt to taste.
To make the guacamole, place the avocado halves into a medium bowl and mash with a fork. Stir in the remaining ingredients and season with salt to taste.
Place a forth of the rice into the center of a tortilla, then place a scoop of beans on top of the rice. Top with tahini cheese, guacamole, cashew sour cream, lettuce, tomato and hot sauce. Roll into a burrito and repeat until all of the tortillas are used. Serve.

Notes

If you want to cheat and cut the cook-time for the beans, feel free to mash them a bit with a fork. I really prefer to let them cook down, as the texture is much better, but it does take a bit of cook time.

You can use a different variety of rice if you'd like. Just refer to the package directions. adjust the cook time and use an amount of vegetable broth to equal the amount of water called for.

Nutrition