This Vegetarian Burrito Recipe is full of the flavors of Mexico. A simple tortilla (or roti) is stuffed with homemade refried beans, fajita style veggies like bell peppers and mushrooms, creamy guacamole, fresh pico de gallo and sour cream.
In a pan, heat olive oil over medium heat. Add finely chopped garlic and chopped onions.
Sauté both garlic and onions on medium-low to medium heat until onions soften.
Add ½ cup chopped bell peppers (red, green, orange or yellow). I have used a mix of red and yellow bell peppers.
Sauté bell peppers with the aromatics for about 2 minutes on medium-low to medium heat.
Add 3.5 to 4 cups chopped button mushrooms.
Mix and sauté mushrooms on medium to medium high heat. Initially, the mushrooms will release lots of water.
Continue to sauté the veggies until all moisture is dried up.
Add the following spices and seasonings: cumin powder, smoked paprika, salt as required, dried oregano, sugar and soy sauce.
After adding the spices and seasonings, mix and sauté for 1 to 2 minutes on a low to medium-low heat.
Add 1 teaspoon red wine vinegar. Deglaze and and sauté for 1 minute.
Add 1 tablespoon of chopped coriander leaves or parsley. Mix and switch off heat. Set the filling aside.
Making Pico De Gallo
In a mixing bowl take finely chopped onions, chopped serrano or jalapeño pepper or green chillies, finely chopped tomatoes, fresh coriander (cilantro) leaves. You can also add ¼ teaspoon finely chopped garlic if you like.
Add lemon juice and extra virgin olive oil - optional. Also add salt as required.
Mix and set aside.
In another bowl, add chopped cubes from 1 medium-large avocado.
Add 3 tablespoons of the prepared pico de gallo to the chopped avocado and stir.
Mix and set aside. Check taste and add more salt or lemon juice if required. You can also add some black pepper.
Before you begin, keep all the topping elements you will need nearby. If you prefer, warm the refried beans and veggie mix. You can also leave them at room temperature.
Heat a skillet on medium to medium high flame. When the skillet becomes hot, place the tortilla and roast according to instructions on the pack. I roasted for 2 minutes on medium high flame on both sides.
There should be air pockets in the tortilla when you roast it. You can flip once or twice to roast well and evenly. Do not over cook as then the tortilla will become harden and it becomes difficult to roll.
Remove roasted tortilla from heat. Depending on size of tortillas, add between 1 to 3 tablespoons of each filling.
For 8.5 inch tortillas, I suggest you add 1.5 or 2 tablespoon of each filling. Do not over stuff, as it will ooze out while folding.
First add refried beans in the center of the tortilla. Next place 1 to 2 tablespoons of the mushroom and bell pepper stuffing on top of the refried beans.
Place 1 to 2 tablespoons guacamole on top. Then top with 1 to 2 tablespoons pico de gallo.
Place 1 tablespoon sour cream in the center to complete the vegetarian burrito filling.
First fold the left side firmly. Fold the right side over the left, being sure to wrap firmly and tightly. Then fold the lower and bottom parts.
Wrap the lower ¾ of the burrito in paper napkins, butter paper or aluminum foil to help keep it wrapped.
Serve straight away. If you like, you can slice the burrito in half and then serve.
If you are avoiding gluten, substitute tamari for the soy sauce. If soy is not part of your diet, swap in liquid aminos or coconut aminos instead. Also use a tortilla or wrap made from gluten-free flours.
To make this a vegan burrito, use cashew cream with some lemon juice added to it to make a vegan sour cream.
Whether you use dairy cream or cashew cream, be sure to give the lemon juice time to act. Once you stir in the lemon juice, give the cream about 5-10 minutes to thicken properly.
You can swap red wine vinegar with white vinegar, apple cider vinegar or white wine vinegar.
You can use either flour or corn tortillas. I used flour wraps, as I find them to be easier to roll.