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Vegan Burritos with Taco Meat and Queso

These Vegan Burritos have it all: easy tempeh taco meat, smoky queso cheese sauce, and Chipotle copycat cauliflower rice!
Course Main Dishes
Cuisine Mexican
Keyword burrito, vegan burrito
Diet Gluten-Free, Vegan, Vegetarian
Occasion Cinco de Mayo
Time 45 minutes or less
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 burritos
Calories 499kcal
Author Sarah Bond

Ingredients

Queso

  • 1 cup cashews soaked, 150 g
  • 1 jalapeno
  • 1 carrot
  • 1/4 cup nutritional yeast
  • 1 cup water 240 mL
  • 1/4 tsp each chili powder, cumin, smoked paprika, salt

Fillings

Instructions

  • Queso: Soak cashews in water overnight (or in very hot water for 1 hour). Add carrot and a few tablespoons of water to a microwave-safe dish. Cover and microwave until fork tender, about 4 minutes. Drain water. Blend all queso ingredients in a blender until smooth.
  • Taco Meat: Make Tempeh Taco Meat - recipe here (15 minutes).
  • Rice: Make cauliflower rice - recipe here (15 minutes).
  • Assemble: Stuff tortillas with queso, taco meat, rice, and veggies. Roll and serve!

Nutrition

Serving: 1burrito | Calories: 499kcal | Carbohydrates: 45.6g | Protein: 16.4g | Fat: 31.4g | Saturated Fat: 5.7g | Sodium: 592.3mg | Potassium: 894mg | Fiber: 9.2g | Sugar: 4.9g | Calcium: 60mg | Iron: 4.7mg