Vegan Rice and Beef Burrito

5 from 5 votes

Vegan Rice and Beef Burrito is a main meal centerpiece. Tomatoes and corn are also on the inside along with spices and other veggies!

Course Main Dish

Cuisine Burritos, Mexican Style

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 416kcal

Author Ginny McMeans

10 ounces vegan beef crumbles or favorite seitan
10 8" tortillas
10 ounces dairy-free cheddar cheese, grated or chopped small
8 ounces rice, uncooked
15 ounces corn, organic and non gmo - you can use fresh organic corn on the cob too
15 ounces diced tomatoes, organic - you can also use 2 fresh tomatoes, diced
1 teaspoon taco seasoning - you can try this homemade recipe too

Cook the rice according to your package directions, use a rice cooker if you prefer. Set aside.
Put the vegan beef in a food processor and grind to a coarse grind if it isn't already. Set aside.
Grate the vegan cheese if it isn't already. If it is a block or round, chop into little chucks. Set aside.
Drain the can of corn and rinse. Set aside.
Drain the tomatoes but save the juice in the freezer. You can use it in any future soup, casserole etc.
This is where I lay out all the tortillas on the counter and divide each ingredient evenly between the 10 tortillas. Spread the mixtures down the middle.
Fold the tortilla over the center ingredients.
Sprinkle some taco seasoning down the center over the mixture.
Use a pullback motion with your fingers on the top tortilla layer to tighten the center. Roll up tight.
Lightly spray a baking pan with an organic olive oil.
Lay the tortillas side by side, without toughing. Lightly spray the top of the tortilla rolls with the oil.
Bake at 400 degrees for 5 minutes. Turn the burritos and cook another 5 minutes. You're looking to get some golden color on a couple of the sides of the burritos.
Remove from oven and serve.