High Protein Vegan Burrito

Fuel your day with this High Protein Vegan Burrito, a hearty and flavorful meal packed with plant-based goodness! Featuring a winning combination of protein-rich quinoa, black beans, and seasoned tofu, this recipe is both satisfying and nutritious. A blend of vibrant spices like smoked paprika, cumin, and chili powder adds a bold kick, while creamy avocado and zesty lime juice balance the flavors perfectly. Loaded with diced tomatoes, fresh cilantro, crisp greens, and optional vegan cheese, all wrapped in a warm whole wheat or gluten-free tortilla, these burritos are easy to customize for any palate. Perfect for meal prep, a quick lunch, or a wholesome dinner, this protein-packed vegan burrito will quickly become a household favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Black beans (cooked or canned, rinsed and drained)
• 1 block (14 oz) Firm tofu
• 1 tablespoon Olive oil
• 1 tablespoon Soy sauce (gluten-free if needed)
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Salt
• 1 tablespoon Lime juice
• 1 medium Avocado
• 1 medium Tomato (diced)
• 2 tablespoons Fresh cilantro (chopped)
• 4 Large whole wheat or gluten-free tortillas
• 2 cups Baby spinach or mixed greens
• 0.5 cup Salsa
• 0.5 cup Vegan cheese (optional, shredded)

Directions

Step 1

Rinse the quinoa and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cook, covered, for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.

Step 2

While the quinoa cooks, drain the tofu and wrap it in a clean towel. Press it under a heavy object (like a skillet) for 10 minutes to remove excess moisture. Then, crumble the tofu into small chunks.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally.

Step 4

Add the soy sauce, smoked paprika, garlic powder, ground cumin, chili powder, and salt to the tofu. Stir to coat evenly and cook for another 5-7 minutes until the tofu is golden and slightly crispy. Remove from heat and squeeze lime juice over the tofu.

Step 5

Mash the avocado in a small bowl and season with a pinch of salt if desired. Set aside.

Step 6

Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.

Step 7

Assemble the burritos: Spread a layer of mashed avocado on each tortilla. Add a scoop of cooked quinoa, black beans, seasoned tofu, baby spinach or mixed greens, diced tomato, fresh cilantro, salsa, and vegan cheese (if using).

Step 8

Roll each tortilla tightly into a burrito, folding in the sides as you roll to seal the fillings inside.

Step 9

Optional: Heat each burrito in a dry skillet for 2-3 minutes on each side for a crispy finish.

Step 10

Serve warm and enjoy your high-protein vegan burrito!

Nutrition Facts

Serving size	2239.8 grams (2239.8g)

Amount per serving	% Daily Value*
Calories	2785

Total Fat 118.90g	152%
Saturated Fat 37.60g	188%
Polyunsaturated Fat 4.20g
Cholesterol 0mg	0%
Sodium 7283mg	317%
Total Carbohydrate 344.70g	125%
Dietary Fiber 47.70g	170%
Total Sugars 19.40g
Protein 114.10g	228%

Vitamin D 0IU	0%
Calcium 1742mg	134%
Iron 27mg	150%
Potassium 3639mg	77%

*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: 36.8%

Protein: 15.7%

Carbs: 47.5%