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10 Minute Epic Burrito Recipe

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★★★★★

4.6 from 65 reviews

This 10 Minute Epic Burrito is a vibrant, quick-to-make vegan meal packed with smoky sautéed oyster mushrooms, tangy pickled red onions, creamy homemade guacamole, and spiced refried kidney beans. A perfect fusion of bold flavors, wrapped in wholemeal wraps and finished with a spicy vegan mayo, this recipe offers a delicious plant-based twist on the classic burrito that’s ready in just 10 minutes.

Ingredients

Scale

Pickled Red Onion

  • 1 red onion, thinly sliced
  • 50 ml apple cider vinegar
  • Water, enough to submerge onions

Sautéed Mushrooms

  • 200 g oyster mushrooms, sliced thin
  • 1 tbsp oil
  • 1/2 tsp smoked paprika
  • 2 tbsp tamari (soy sauce)
  • 1 tbsp maple syrup

Guacamole

  • 1 ripe avocado, flesh removed and cubed
  • 6 cherry tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 1/2 lime, juiced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin

Refried Beans

  • 1 tin kidney beans, drained and rinsed
  • 2 cloves garlic, peeled and finely diced
  • 1/2 tsp oil
  • 1 tsp cumin seeds
  • 2 tbsp water
  • Juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10 g fresh coriander, finely diced

Spicy Vegan Mayo

  • 4 tbsp vegan mayo
  • 1 tbsp Korean chilli powder

Other

  • 3 wholemeal wraps

Instructions

  1. Make Pickled Red Onion: Finely slice the red onion into half-moon slices. Place them into a glass and add the apple cider vinegar. Fill the glass with water until all the onions are submerged. Set aside to pickle while preparing other components.
  2. Cook Mushrooms: Slice oyster mushrooms thinly. Heat a non-stick pan over high heat and add 1 tablespoon of oil. Once hot, add the mushrooms and sprinkle smoked paprika evenly. Cook for 5 minutes, stirring occasionally to ensure even cooking. Add tamari and maple syrup, mix well to coat the mushrooms. Taste and adjust seasoning as preferred. Remove from heat.
  3. Prepare Guacamole: Scoop the flesh of the avocado and cut into small cubes. Quarter the cherry tomatoes and finely dice the red onion. Combine in a bowl, squeeze in lime juice, add salt, black pepper, and ground cumin. Mash with a fork to your desired texture—smooth or chunky. Adjust seasoning to taste.
  4. Make Refried Beans: Finely dice garlic cloves. Using the same pan from the mushrooms, add 1/2 teaspoon oil and heat. Add garlic, cumin seeds, kidney beans, and 2 tablespoons of water, mixing to combine and incorporate mushroom sauce flavors. Cook for 2-3 minutes. Add lime juice, ground cumin, ground coriander, salt, and pepper, stirring well. Use the back of a wooden spoon to mash the beans until they form a cohesive mixture. Stir in fresh chopped coriander and adjust seasoning.
  5. Prepare Spicy Mayo: In a small bowl, mix vegan mayo with Korean chilli powder until evenly combined.
  6. Assemble Burrito: On each wholemeal wrap, spread a layer of spicy mayo at the bottom. Next, add a generous portion of refried beans, followed by guacamole, sautéed mushrooms, and finish with pickled red onions. Roll up tightly to form a burrito and enjoy immediately.

Notes

  • The pickled red onions can be prepared in advance and refrigerated for up to a week.
  • Adjust the spiciness of the mayo by adding more or less Korean chilli powder according to your preference.
  • For a gluten-free option, substitute wholemeal wraps with gluten-free tortillas.
  • Use a non-stick pan to prevent sticking and ensure even cooking of mushrooms and beans.
  • Leftover components can be stored separately in airtight containers for up to 2 days.

Keywords: vegan burrito, quick burrito recipe, plant-based Mexican, oyster mushrooms, refried beans, guacamole, pickled onions

Find it online: https://yumwithmia.com/10-minute-epic-burrito-recipe/