Vegan Chicken Burrito
You won’t miss a thing in this plant-based variation on meaty burritos. With boldly seasoned mushrooms, black beans, corn and plenty of spicy, saucy, tangy toppings, these vegan chicken burritos beckon to any and all diners — vegan or not.
Ingredients
- 1 bag Success® Jasmine rice
- 1 cup lion's mane mushrooms, shredded
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp soy sauce
- 4 whole wheat tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 avocado, sliced
- 1 cup dairy-free cheddar cheese, shredded
- 1 cup salsa
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
Instructions
Step 1: Prepare rice according to package directions.
Step 2: In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the lion’s mane mushrooms to the skillet, stirring to combine. Cook for about 5 minutes or until the mushrooms are tender and slightly golden. Stir in the paprika, cumin, soy sauce, salt, and pepper. Cook for an additional 2 minutes, then remove from heat. .
Step 3: In a separate skillet, warm the tortillas for about 30 seconds on each side.
Step 4: Lay a tortilla flat and layer ¼ cup of rice, ¼ cup of beans, ¼ cup of mushroom mixture, ¼ cup of corn, and 1/4 of the avocado, 1/4 cheese in the center. Top with salsa and fresh cilantro if desired.
Step 5: Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely. Repeat with the remaining tortillas.
Step 6: Serve the burritos warm with lime wedges on the side for squeezing over the top. Enjoy!
