Vegan Birria Burrito

Experience the bold and smoky flavors of Mexican cuisine with this irresistible Vegan Birria Burrito recipe. Packed with tender mushrooms simmered in a rich, homemade chile sauce made from guajillo, ancho, and chipotle chiles, this plant-based twist on a classic delivers deep, satisfying flavors without compromise. Each burrito is generously filled with fragrant rice, protein-packed black beans, creamy avocado, and a touch of fresh cilantro, all rolled up in a warm, soft tortilla. Perfect for a weeknight dinner or meal prep, these easy-to-make burritos are vegan, hearty, and incredibly flavorful. Garnish with lime wedges and savor the perfect blend of spice, texture, and zest in every bite! Optimize your plant-based cooking game with this show-stopping Vegan Birria Burrito recipe.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 3 units dried guajillo chiles
• 2 units dried ancho chiles
• 1 unit dried chipotle chile
• 2 tablespoons vegetable oil
• 1 medium, chopped white onion
• 4 units, minced garlic cloves
• 2 medium, diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 unit cinnamon stick
• 500 grams, sliced mushrooms (such as cremini or portobello)
• 1 teaspoon salt
• 400 grams, cooked or canned, drained black beans
• 2 cups cooked rice
• 4 units large flour tortillas
• 1 medium, sliced avocado
• 0.5 cup, chopped fresh cilantro
• 1 unit, cut into wedges lime

Directions

Step 1

Start by preparing the chile sauce for the birria. Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Heat them in a dry skillet over medium heat for a few minutes until they start to puff up and become fragrant. Do not burn them.

Step 2

Place the toasted chiles in a bowl and cover with boiling water. Allow them to soak for about 15-20 minutes until softened.

Step 3

While the chiles are soaking, heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

Step 4

Add the diced tomatoes to the pot along with the oregano, cumin, cinnamon stick, and 1 teaspoon of salt. Cook for another 8-10 minutes until the tomatoes have broken down.

Step 5

Transfer the softened chiles to a blender along with the soaking water (discard the cinnamon stick) and blend until smooth. Strain the chile sauce into the pot with the tomato mixture using a fine mesh sieve to remove any skin or seeds.

Step 6

Add the sliced mushrooms to the pot and stir to coat them in the sauce. Simmer gently for about 20-25 minutes until the mushrooms are fully tender and infused with the sauce flavors. Adjust seasoning with additional salt if needed.

Step 7

Prepare the burrito fillings by warming the cooked rice and black beans. Set them aside.

Step 8

To assemble the burritos, lay a tortilla flat and spread a generous amount of mushroom birria in the center. Top with some cooked rice and black beans, followed by slices of avocado and a sprinkle of chopped cilantro.

Step 9

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat for remaining tortillas.

Step 10

For serving, slice the burritos in half and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1782.6g)

Amount per serving	% Daily Value*
Calories	2251.5

Total Fat 75.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 19.8g
Cholesterol 0mg	0%
Sodium 4875.5mg	0%
Total Carbohydrate 351.8g	0%
Dietary Fiber 62.4g	0%
Total Sugars 25.9g
Protein 66.4g	0%

Vitamin D 7IU	0%
Calcium 690.4mg	0%
Iron 25.5mg	0%
Potassium 3454.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 11.3%

Carbs: 59.8%