Vegan Burrito with grilled vegetables

textured vegetable protein

🥗Healthier: chickpeas

💰Cheaper: canned lentils

Chickpeas add protein and fiber while being whole food.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed offers omega-3s but lacks the cheesy flavor.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flatbreads

Whole grain tortillas provide more fiber.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide similar texture.

Soak textured vegetable protein in hot water for 10 minutes, then drain.

Heat oil in a skillet over medium heat until shimmering.

Sauté diced onion and bell pepper until softened, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in the drained TVP, cumin, smoked paprika, salt, and black pepper.

Cook for 5-7 minutes, stirring occasionally until heated through.

Add black beans and spinach, cooking until spinach wilts, about 2-3 minutes.

Remove from heat and stir in nutritional yeast and lime juice.

Warm tortillas in a separate pan or microwave until pliable.

Spoon the filling onto each tortilla, add avocado slices and salsa.

Roll up the tortillas tightly to form burritos, tucking in the ends.

Serve warm with extra salsa and lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary