Vegan Burrito Recipe

Prep vegetables and tofu

Peel and dice the potato into 1/2-inch cubes. Finely slice the onion and core and dice the green bell pepper. Press the firm tofu for 10–15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

Cook potatoes

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced potatoes in a single layer, season with 1/4 tsp salt and 1/4 tsp pepper, and cook stirring occasionally for 8–10 minutes, until golden and fork-tender. Transfer potatoes to a plate and set aside.

Sauté onion and pepper

In the same skillet, add 1/2 tablespoon olive oil. Add the sliced onion and cook 3–4 minutes until translucent. Add the diced green bell pepper and continue to cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Sauté tofu

Push the vegetables to one side of the skillet or remove them temporarily. Add the remaining 1/2 tablespoon oil to the pan and add the tofu cubes in a single layer. Let them brown undisturbed for 2–3 minutes, then stir and continue to cook 3–4 minutes until tofu is golden on most sides.

Combine filling base

Return the cooked potatoes to the skillet if removed. Add the black beans, ground cumin, smoked paprika, remaining 3/4 tsp kosher salt, remaining 3/4 tsp black pepper, and lime juice. Gently toss or stir to combine and warm through for 2–3 minutes. Taste and adjust seasoning.

Prepare avocado

Slice the avocado in half, remove the pit, and scoop out the flesh. Thinly slice or mash with a fork and season lightly with a pinch of salt and a squeeze of lime juice if desired.

Warm tortillas

Warm the whole wheat tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keeping them warm makes folding easier.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/4 of the tofu-potato-black bean mixture down the center. Top with 1/4 cup salsa, a quarter of the sliced or mashed avocado, and a sprinkle of chopped cilantro and a drizzle of hot sauce if using. Fold the sides in, then roll tightly from one end to the other to form a burrito. Repeat for remaining tortillas and filling.

Optional crisping

For a crisp exterior, place assembled burritos seam-side down in a warm skillet over medium heat and cook 1–2 minutes per side until golden and sealed.

Serve

Slice in half if desired and serve immediately with extra salsa and lime wedges on the side.