Front view of a Vegan Burrito cut into half and stacked. Surrounded by cut carambola
Print

Vegan Burritos (Freezer-Friendly)

Gluten Free Quick and easy Vegan Burritos made with Cuban Flavors
Course Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People
Calories 314
Author Healing Tomato

Ingredients

  • 4 Mission® Gluten Free Soft Taco Tortillas
  • 1 tbsp. Oil
  • 1 tsp Cumin Seeds
  • 1 Carambola green colored, julienned
  • ¼ Green Bell Pepper julienned
  • ¼ Red Bell Peppers julienned
  • ¼ Red Onion julienned
  • 1 Tbsp Cuban Seasoning
  • ¼ cup Tempeh crumbled
  • 1 cup Black Beans
  • ¼ cup Artichoke Hearts roughly chopped
  • ½ Jalapeno deseeded, roughly chopped
  • 1.5 cup Sofrito

Instructions

  • Heat a pan on medium heat for 30 seconds
  • Add the cumin seeds and carambola
  • Cook for 7 minutes or until they are slightly browned
  • Add the onions and bell peppers
  • Cook for about 7 minutes or until the bell peppers have softened
  • Add the tempeh and artichoke hearts
  • Cook for 2 minutes before adding the black beans
  • Add the jalapeno, cuban seasoning and sofrito
  • Cook until the water has dissipated
  • Set it aside to cool for a few minutes
  • Heat a skillet for 2 minutes on medium before placing the tortilla on it
  • Heat both sides of the tortilla for 10 seconds
  • Place about 2-3 tbsp. of the burrito mixture in the middle
  • Roll it up in a burrito and set it aside
  • Repeat until all the burrito mixture is used
  • Eat immediately or freeze for up to 6 months

Notes

- If you can’t find carambola, use green apples. Cut them into long strips and cook for about 5 minutes. Do not remove the skin
- When ready to eat, do not thaw the burrito. Place the frozen burrito in a toaster oven that has been heated to 400°. Toast the burrito for about 5-7 minutes and serve.

Nutrition

Calories: 314kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 704mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 81.9mg | Calcium: 79mg | Iron: 3.7mg