Burrito with plant-based protein, rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
Where this dish comes from
The burrito as a complete meal-in-a-tortilla traces back to northern Mexico — particularly Sonora and Chihuahua — where large wheat-flour tortillas became the preferred wrap for rice, beans, and whatever protein was available. The plant-based burrito is a contemporary evolution of that tradition, swapping animal protein for seasoned vegetable-forward or textured protein alternatives while preserving the structural integrity and flavor logic of the original. It has become a staple of modern Mexican-American restaurant menus driven by demand for vegan and flexitarian options without sacrificing the satisfying heft of the classic format.
2 tbsp shredded Chihuahua or Monterey Jack cheese (omit for vegan)
2 tbsp Mexican crema or sour cream (omit for vegan)
2 tbsp jarred or fresh salsa roja
Fresh cilantro leaves, for garnish
1 lime wedge
Instructions
1
**Cook the filling:** Heat oil in a skillet over medium-high heat. Add plant-based ground meat and break it up with a spoon. Season with chipotle paste, cumin, garlic powder, onion powder, salt, and pepper. Cook 4–5 minutes until browned and slightly caramelized. Set aside.
2
**Warm the tortilla:** Place the flour tortilla directly on a dry skillet or gas burner over medium heat for about 20 seconds per side until warm, flexible, and lightly blistered.
3
**Layer the fillings:** Lay the tortilla flat. Spread the black beans across the lower third. Top with rice, then the seasoned plant-based meat, then the cheese (if using), tomatillo salsa, and guacamole.
4
**Roll the burrito:** Fold the left and right edges of the tortilla inward about 1 inch. Starting from the filled bottom edge, roll tightly upward into a firm cylinder. Keep seam-side down.
5
**Sear the burrito:** Return the skillet to medium-high heat (no extra oil needed). Place the burrito seam-side down and cook for 1 minute until golden and sealed. Flip and sear the top for another 30–45 seconds.
6
**Plate and finish:** Place on a plate seam-side down. Spoon salsa roja over the top in a stripe, drizzle with crema, and scatter cilantro leaves. Serve with a lime wedge on the side and squeeze over before eating.