Vegan Street-Style Barbacoa Burrito Recipe

Vegan Street-Style Barbacoa Burrito Recipe

Apr 5, 2020 BY: Megan Sadd

Smoky, spicy Barbacoa-style portobello mushrooms wrapped in a burrito with cilantro lime rice, pinto beans, and all the fixings!

Servings: 4   Time: Prep: 5 minutes, Cook: 25 minutes

Recipe by: Carrots and Flowers

Ingredients

 

Cilantro Lime Rice

  • ½ cup (100 g) long grain white rice
  • 1 cup (235 ml) vegetable broth
  • Handful cilantro leaves
  • 1 lime
  • Salt and pepper

 

Barbacoa Mushrooms

  • 10 oz (283 g) sliced mushrooms
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp (15 ml) tamari
  • 1 tsp paprika
  • 1 (4 oz, 113 g) can green chiles
  • 2 tsp (10 ml) agave
  • 2 tsp (4 g) cumin
  • 1 tsp (5 ml) oil
  • 1tsp (2 g) oregano
  • Juice of ½ lime
  • ½ tsp liquid smoke

 

Pinto Beans

  • 1 (15 oz, 425 g) can pinto beans
  • 1 chipotle pepper in adobo sauce
  • 2 tsp (4 g) cumin
  • ½ tsp salt
  • ¼ tsp garlic powder

 

For Serving

  • Extra-large whole wheat tortillas
  • 1 romaine leaf
  • 1 large tomato
  • 2 ripe avocados
  • ½ cup (122 g) plain unsweetened cashew or almond yogurt (optional)
  • Vegan cheddar shreds (optional)
  • Side salad (optional)

 

Directions

1. Make the rice in a rice cooker. Finely dice the onion.

2. Heat 1 tsp (5 ml) olive oil in a large pan on medium high. Put 3/4 of the diced onions in the pan. (Reserve the rest for the beans.) Mince the garlic.

3. Add the garlic and sliced mushrooms to the pan. Mince the chipotle peppers.

4. Add 2 of the minced chipotles and tamari, stir well. Add the agave, cumin, paprika, oregano, and liquid smoke. Cook until browned and softened, about 10 minutes, then reduce heat to low. Squeeze the lime over the mushrooms before adding to the burritos.

5. Heat another tsp (5 ml) oil in a saucepan. Add the remaining onions, cook for 1-2 minutes until semi-translucent. Drain and rinse the pinto beans.

6. Add the pinto beans, green chiles, cumin, salt, garlic powder, and remaining chipotle pepper. Stir and reduce heat to low.

7. Dice the tomato and chop the lettuce. Slice the avocado. Mince the cilantro. Moisten the tortillas slightly then warm them in the microwave for 15-20 seconds (Or on the stove if you prefer).

8. When the rice is finished, stir in the cilantro, lime juice, salt, and pepper.

9. Build the burritos in a warm tortilla with a scoop of rice, pinto beans, portobello barbacoa, lettuce, tomato, and avocado. (And optional vegan cheese and “sour cream”) Wrap it up tight and stuff your face! Keep a side of hot sauce handy if you like it like that.

 

Fresh tip! If using ground chipotle powder, use 1 tsp per whole chipotle pepper, (2 tsp for the mushrooms, 1 for the pinto beans)

 

Reprinted with permission from 30 Minute Vegan Dinners by Megan Sadd, Page Street Publishing.

 

RELATED: Vegan Sun-Dried Tomato Mac N Cheez Recipe


Want even more vegan recipes, news, food, and lifestyle content? Subscribe to VegOut LA Magazine or VegOut NYC Magazine!

NEWSLETTER

Subscribe to our digital newsletter. We’ll keep you updated on new information, upcoming events, and the best deals in your area.

*By subscribing you agree to receive special news and related offers from VegOut Media.

Recipes

Vegan Chicago-Style Hot Dog Recipe - VegOut Magazine
21 Apr

Vegan Chicago-Style Hot Dog Recipe

The Chicago Dog—the epitome of Chicagoan cuisine. Accept no substitutes, and accept no ketchup. How you prepare the hot dogs is really up to you, but for the sake of keeping it traditional, this recipe will require you to boil and steam them.

View Recipe

VegOut Magazine

Experience VegOut Magazine in print, digital, online, in the app and more.

One of the best ways to enjoy VegOut Magazine is to join our print magazine subscription. We’ll deliver it to you regularly at an affordable cost with no long term obligation. Our subscription plans are flexible and easy to manage online with us directly - no 3rd party billing or fulfilment services involved.

The digital version of our magazine host the exact same page by page content as our print version. It will be delivered to you electronically in a high definition format suitable for your phone, tablet, computer and more. Get the most out of VegOut Magazine by subscribing to both the print and digital version.

Subscribe to our digital newsletter. We’ll keep you updated on new information, upcoming events, and the best deals in your area.

*By subscribing you agree to receive special news and related offers from VegOut Media.

Check out our online articles for the best things to eat, see, and do in your city. From where to find vegan pizza to happenings this weekend, we’ve got you covered!

Select A City

Make a selection to display area specific content

Inside our free mobile app, you’ll have access to all the online articles and an assortment of exclusive in-app only content. In-app exclusives include better deals from our partners, more coupons, event invites, trending headlines and more.

Make sure you’re following us on social media! We post daily food, events, updates, and more!

New York Food & Drink

8 Spots to Get Vegan Ice Cream in NYC - VegOut Magazine
1 Jun

8 Spots to Get Vegan Ice Cream in NYC

Wondering where to find sweet relief from the hot summer days in NYC? We’ve got your answer—vegan ice cream! Whether you’re on the hunt for a boozy sorbet, or just want a good ol’ ice cream cone, you can find it at one of these creameries.

View Full Article
Select A City

Make a selection to display area specific content

New York Deals

New York Lifestyle

New York News

Order Yours Today

and save time with fast delivery

on print & digital options



Shop VegOut

New York Things To Do

5 Virtual Vegan Events to Attend - VegOut Magazine
14 Apr

5 Virtual Vegan Events to Attend

Wondering how you can make a positive impact on your health, as well as on the vegan community as a whole? You’re not alone, and thankfully there are many ways we can all educate, support, and empower one another without having to leave our homes. We’ve compiled a list of 5 virtual vegan events you won’t want to miss!

View Full Article

VegOut Writers

Allie Mitchell

Allie is an Austin native studying Contemporary Musical Theatre and Film at Studio School in DTLA. She has been vegan for over three years and loves spending her time scouting out the best eats in the area as well as teaching and practicing yoga.

Anja Grommons

Anja is a pediatric dietitian by day and vegan foodie by night. She posts recipes, nutrition tips, and mediocre foodtography. Her New Year’s resolutions include building a virtual nutrition coaching business for vegan and veg-curious clients. Check out her blog at vegcentricdietitian.com.

Cat Limket

Cat is a vegan gluten-free actress, filmmaker, and activist. She is passionate about cruelty-free beauty, sustainable fashion, all things chickpeas, and is an unapologetic goat enthusiast. When she’s not on set or hugging puppies, you can find her on the hunt for vegan gluten-free chicken nuggets! Catch her currently on Netflix in Spike Lee’s latest thriller, Tales from the Hood 2.

Cayla White

Cayla is an event planner, copywriter, catering manager, and vegan foodie. If she’s not working, she’s probably catching one of her favorite composers in concert, riding her bike to the movies, watching a gorgeous sunset at the bluff in Long Beach, or convincing her girlfriend to go out to eat at another vegan restaurant ... again.



Subscribe to our digital newsletter. We’ll keep you updated on new information, upcoming events, and the best deals in your area.

*By subscribing you agree to receive special news and related offers from VegOut Media.


Go to Top