Burritos are a staple in our house. We eat taco fixings several times every week. Eating Mexican style food is one of the easiest ways to get protein as a vegetarian/vegan. There are endless combinations of ways to make taco night! Here’s a link to some of my favorite taco style meals on my blog! I love coming up with new taco creations, we rarely eat the same variation twice!
I love shredded carrots on my burritos. My husband had never heard of this before, but I grew up eating them, so I love them! It adds such a nice sweet crunch! I will say that they are better if you grate them yourselves, but I used store bought since I had them on hand.
Nutritional yeast is also perfect for vegan “cheese.” I feel like I proclaim my undying love of what I call “yeast cheese” in almost every vegan taco post, but it’s so true! I love this stuff. I put so much on my burritos and it gives it such a great flavor! You can order nutritional yeast online, or you may be able to find it at your local grocery or health food store. It’s definitely worth it! I have a slight milk allergy, so even when I am not eating vegan, the cheese can bother my stomach. This is the perfect replacement!
- 1 small onion, diced
- 3 cloves of garlic, minced or finely diced
- 5 oz sliced shitake muchrooms
- 8 oz sliced baby bella mushrooms
- 1 can of black beans, drained and rinsed
- 1 tablespoon of olive oil
- ½ teaspoon sea salt
- 2 teaspoons cumin
- ½ teaspoon cayenne
- ¼ teaspoon pepper
- whole wheat tortillas
- shredded carrots
- nutritional yeast
- Combine onion, garlic, mushrooms, olive oil, and spices (sea salt, cumin, cayenne, pepper) in a large skillet.
- Sautee on medium or medium/high heat until mushrooms release their liquid and cook down, so that there is no liquid in the skillet. A nonstick skillet works best for this. (Should take 5-7 minutes)
- Add black beans to skillet, mix well. Taste and adjust seasonings if necessary
- Serve on whole wheat tortillas
- Top with nutritional yeast, lime juice, salsa, and shredded carrots.