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I made this recipe tonight and it was exactly everything that I hoped it would be. Totally hit the spot! Thank you!!!
Gina
Let’s get MEGA to the BURRITO!
These are my affectionately nicknamed “Mega-Burritos,” and honestly, this is all there is for me in the world right now.
We are down to the wire before this baby makes her arrival, that this – or variations of this – is literally all I’ve been eating. Does this mean she will love spicy cauliflower and walnut taco meat and roasty sweet potatoes and vegan queso and avocados and flour tortillas and salsa? A mother can only hope.
I am supposed to be saving that stash of cauliflower walnut taco meat in my freezer for, like, later this fall? But, like, HOW? It is burning a hole in my freezer. I need it at every meal. It’s so easy to just grab a cup here and there and pop it in the skillet and then five minutes later, be feeding your face vegan nachos, tacos, quesadillas, and mega-burritos (LITERALLY HAVE MADE ALL OF THESE).
Today – let’s focus on the Mega-Burrito, but just keep in mind that this concept works across all our favorite Tex-Mex food groups.
Here’s what’s in my Mega-Burrito:
- cauliflower walnut taco meat
- roasty sweet potatoes
- vegan queso, or sometimes real cheese – depends on the mood
- really good salsa (currently obsessed with Mateo’s salsa from Costco)
- mashed avocado
- cilantro
- lime squeeze
- extra dips in queso
I’m going to let you in on a secret, which is that sometimes I just throw whatever random veggies I have in a skillet with that frozen cauliflower walnut taco meat (carrots? peppers? spinach?). Also, sometimes a few eggs. It just depends on what I have or what I’m feeling in the moment.
And my second secret is that even though we’re packing all of this into an already-carb-solid flour tortilla, I do not get mad if there is a little extra carb-action in the form of white or brown rice in there, too.
Look at this and tell me you do not want to eat it.
I dare you.
Now roll, cut, and admire…
And then drizzle extra vegan queso over the whole thing because you obviously aren’t messing around here. This is a MEGA BURRITO, for crying out loud.
I raise my Mega-Burrito to you, friends!
Remember: this combo is also great reformatted as nachos, tacos, and quesadillas.
Just you keep that in mind.
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Vegan Mega-Burritos
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
These Vegan Mega-Burritos are stuffed with a sweet potato, cauliflower, and walnut taco meat filling, plus the usual suspects of avocado, salsa, and a heavy thwap of vegan cashew queso! Versatile, quick to make, and seriously SO GOOD.
Ingredients
Burrito Filling
- 2 sweet potatoes, chopped (see notes)
- 3 cups cauliflower walnut taco meat
- 1 cup water
Vegan Queso
- 1 cup cashews
- 1/2 cup water
- one 4-ounce can green chiles
- 1 chipotle pepper canned in adobo (more to taste)
- 1/2 teaspoon kosher salt (more if your cashews are unsalted)
- 1–2 tablespoons of chipotle adobo sauce (optional for more oomph)
- 2–4 tablespoons nutritional yeast (optional for more cheeziness)
Toppings
- 2 mashed avocados
- 1/2 cup salsa
- 2 tablespoons cilantro
- 4 large flour tortillas
- Vegan queso (see recipe above)
Instructions
- Filling: Start with your sweet potatoes in a skillet with a swish of oil and salt. Saute until fork-tender. Add prepared cauliflower walnut taco meat and just enough water to get it looking nice and saucy and taco-meaty.
- Blend: Blitz all of the ingredients for the vegan queso in a blender until smooth.
- Assemble: Stuff a flour tortilla with mashed avocado, cauliflower walnut filling, salsa, cilantro, and queso. Roll, wrap, fry in a skillet… whatever suits your fancy. The Mega-Burrito says YOU DO YOU!
Notes
If you use a sweet potato, chop it up small so the pieces cook faster! You don’t have to use sweet potatoes. Try carrots, spinach, bell peppers, mushrooms, zucchini, you name it! The cauliflower walnut meat would be good as a filling in and of itself, so if you’re really in a rush, you don’t have to add the sweet potatoes or any other veggies for that matter. I just like to add veggies to bulk it up and add some extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Tex Mex
Keywords: vegan burrito, vegan tex mex, burrito recipe, vegan recipe, vegan taco meat
I’ve made these several times now—SO good. As someone also with a baby due soon, how would you recommend freezing ahead of time for on-demand vegan burritos? 🙂
We like to wrap the burritos in foil and store in gallon plastic bags for freezing. When ready to eat, it helps to defrost them for a bit and then reheat in the microwave, oven, or air fryer. Enjoy!
Is there a substitute for cashews? I’m allergic.
You could give this recipe a try!
Ok.. I don’t normally comment on things, but I have to comment. This queso is SO GOOD! I think it will be a good go-to for a potluck! Yummmm
I iked the uniqueness of this recipe and it was surprisingly very filling for being vegan. However, I felt like an aspect of freshness was missing. I think a chimichurri sauce would have been a better match for this recipe!
Hey! This looks amazing! I don’t see the recipe for vegan queso
Hi Elisha! Check these two links: https://pinchofyum.com/chipotle-cashew-queso or https://pinchofyum.com/3-ingredient-vegan-queso
This. Was. DIVINE. My meat and cheese loving boyfriend even liked it. Will defitely make again and try the other variations with the “meat”. Thanks!
Excellent!!
This burrito is one of the best in the business, and that’s just a fact!
So happy to hear that, Randall! Thanks for the comment!
Thanks for the inspiration. I made the ‘mince’ with some parsnips that needed using up and worked really well! https://myfavouritefoodisseconds.com/vegan-burritos/
Yum!
Very nice…looking tasty
Thanks for sharing this recipe with us…
Very nice,,,
this is awesome thank you so much i will try
I made the cauliflower walnut meat. I was skeptical, but boy was it yummy. I just made a bowl with pinto beans, the cauliflower mixture, guacamole and the Pico! Wonderful!! So yummy! I will be making this again and again! Thank you! Always enjoy your recipes!
I’m not a vegan, but I have confidence that I could go vegan after trying this cauliflower walnut meat! And in the burrito, even more delicious. Thank you for such an amazing recipe!!
Spencer
tastesgoodlooksgood.com
Ha! Glad to hear that!
Awesome recipe! <3
I wanted to say thank you for this fantastic recipe and introducing me to walnut/cauliflower meat! I’ve been on the hunt for more vegetarian recipes for my family and tacos are always a fan favorite. I tried to hide the “meat” under tortilla chips before my son could complain, but he caught a glimpse. I convinced him to try it before i told him what was in it. He gave what i took to be a glowing review—“it doesn’t suck” which is high praise from a teenager. To hide the sweet potato, i pulsed it in the food processor before making the meat. I also skipped the water and Chile and added 1 tbsp of taco seasoning instead of the other spices. Next time i’m going to double the recipe!
Awesome! Glad to hear it!
It looks incredibly delicious. I wish this were in front of me.
I made this recipe tonight and it was exactly everything that I hoped it would be. Totally hit the spot! Thank you!!!
Made this tonight – it was DELICIOUS! I’ve made veggie burritos before by just omitting the meat, but the walnut / cauliflower mix really adds an extra layer of satisfying texture and flavour!
These were amazing!! I added all the extras. They tasted Soooo fresh and even though it’s winter here, they’re a little bit of Summer. My new go to weekly favorite 😍. Amazing!! Thank you.
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her look just sudak is nice, again it feels so want to taste it, thank for shering
her look just sudak is nice, again it feels so want to taste it, thank for shering
These look delicious!