Vegan Burritos

Delicious and easy recipe! I swapped the chilli for fajita seasoning, served it with mature cheese, yoghurt and avocado and it was so tasty!it's a straightforward recipe, can in wraps or not. Will be making it again!

This is a staple for me. Super easy to make, only 3 minutes of actual cooking. The rest is set it and forget it. Makes a lot of food, so you will have leftovers.

Ok, this is so good! Recommend sautéing a jalapeño into the mix. Use instant pot directions. Add to burrito and top with vegan sour cream, salsa, cilantro, and lime. Can eat just as a bowl too with same toppings (and add romaine for crunch!)

Used regular instead of smoked paprika. Turned out really nice! Kid found it a bit spicy but I think adding extra rice could settle that.

Wonderful recipe delicious everybody including the baby loved it

Rice didn't cook. Maybe do that separate. and the flavors weren't strong enough

We usually leave out the jalapeños due to sensitivity to hot peppers. We add taco sauce on the finished product instead of- or in addition to (if we want it spicier)- the suggested hot sauce. We also use Greek yogurt & regular cheese instead of vegan sour cream & vegan cheese, but I support the vegan alternative. Can be eaten as a bowl instead of a burrito. I don’t know if it’s the brands of ingredients we use or something about the pressure cooker process, but it doesn’t bother my stomach although it includes beans, cheese, salsa, spices, etc. I have IBS-D & acid reflux, so it’s kind of a miracle.

Cheap and easy dinner. We added TVP and it turned out great. This recipe made enough for at least 3 dinners for me and my husband.

It was good but I don't like that everything tastes the same. I think that I will cook some ingredients separate from rice and beans so they keep their distinct flavor.

Sooooo goooooood! Perfect burrito filling

Could use some more seasoning

Soooo good! Used precooked rice to speed it up.

Make some up and pop in freezer