I usually joke about American Mexican restaurants.  Most of their menus offer a smattering of different options – all with some variation of bread, cheese, and meat.  If you’re lucky, fajitas include more veggies than simply peppers and onions.
Mexican Vegan Diet for Beginners: Delicious, Soul-Satisfying Vegan Recipes
This book is perfect for beginning cooks and people transitioning to a plant-based diet. I do wish the book had a photo or two showing the finished recipe. However, the recipes are easy to follow. The ingredients are easy to find. And the recipes are yummy.
You won’t find complicated recipes. It’s for beginners. But these recipes come together quickly for a weeknight meal that makes even a moderately skilled cook proud.
Modifications I Made to the Vegan Mexican Burritos Recipe
First significant change: I served these Mexican Burritos for dinner. Â Gulp! Â Breakfast for dinner? Â Sure. Â We do it sometimes, but I didn’t see any reason why this needed to be a breakfast dish.
The author called for jalapeno peppers.  The grocery store had mixed up the locations of the poblanos and jalapenos.  David didn’t know the difference and grabbed the poblano instead.  Honestly, I prefer green poblano anyway.  These mild peppers lend a pleasing, smoky flavor. Green poblanos are less spicy than red ones.  Choose accordingly.
Also, Sam Kuma includes garlic and cilantro as optional ingredients. Â To me, they make the avocado creme sauce! Many people do not enjoy cilantro, but it’s one of my favorite flavors. Â I’m even prone to mix it up in plain greek yogurt in my Cilantro Lime Parfait!
Vegan Mexican Burritos feature a creamy avocado cashew sauce in place of sour cream.
Preheat oven to 400
Place the potatoes in a lined baking dish. Sprinkle salt and pepper over the potatoes. Bake for 20 minutes.
Place a pan over medium heat. Add 2 tablespoons water and bell peppers and cook until all the water evaporates.
Add the remaining burrito ingredients and simmer until the mixture thickens Remove from heat and set aside.
Add all the ingredients into a blender and blend until smooth. If you find the mixture too thick, add a little water and stir.
Place the tortillas on your work area. Place the vegetable mixture and potato on the tortillas. Spoon avocado cumin cream over. Roll and serve.
Serving Size 2 Burritos
Servings 4
- Amount Per Serving
- Calories 540
- % Daily Value *
- Total Fat 14g22%
- Cholesterol 0mg
- Sodium 927mg39%
- Potassium 722mg21%
- Total Carbohydrate 89g30%
- Dietary Fiber 10g40%
- Sugars 9g
- Protein 16g32%
- Vitamin A 44%
- Vitamin C 86%
- Calcium 18%
- Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400
Place the potatoes in a lined baking dish. Sprinkle salt and pepper over the potatoes. Bake for 20 minutes.
Place a pan over medium heat. Add 2 tablespoons water and bell peppers and cook until all the water evaporates.
Add the remaining burrito ingredients and simmer until the mixture thickens Remove from heat and set aside.
Add all the ingredients into a blender and blend until smooth. If you find the mixture too thick, add a little water and stir.
Place the tortillas on your work area. Place the vegetable mixture and potato on the tortillas. Spoon avocado cumin cream over. Roll and serve.
Thanks to the author for providing me with a free copy of his book, Mexican Vegan Diet for Beginners, in exchange for an honest review.
Alicia Taylor
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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26 Comments
Lisa Jones
September 30, 2016 - 8:19 amThese Look Amazing My Family Loves My Burritos But I Have Never Made Them This Way I Must Try Thank You!
Nicole Herose Cochingco - Escat
September 29, 2016 - 11:38 pmI wish, I could try it right now! I’m craving for this, I’m sure I would love what it taste. Yum!
Jennifer
September 29, 2016 - 12:23 pmI need to make these for my husband! He works up to 17 hours a day, and this would be a great start for him.
Nic
September 29, 2016 - 10:59 amThank you for sharing! I know my husband is going to love these!
Elizabeth O
September 29, 2016 - 9:28 amI enjoy Mexican cuisine and have eaten many delicious vegetable dishes. I think folks are so used to the popular dishes that they don’t look further. I’m glad the vegan cookbook pokes a hole in that belief that Mexican food doesn’t have enough veggies. It does!
Alicia Taylor
September 29, 2016 - 2:49 pmYep! I got ridiculed on my G+ post about this not being mexican since it’s not full of fat, meat, cheese, and bread. My favorite Mexican restaurant serves several dishes that revolve solely around vegetables.
Ellen Christian
September 28, 2016 - 9:17 amWe love Mexican food. I definitely need to try this!
caendicott
September 28, 2016 - 7:29 amSaving this recipe! It looks absolutely delicious!
zim
September 28, 2016 - 12:00 amI love anything with avocados in it. I also love how one can play around with burritos, making the as healthy or junky as they want.
Alicia Taylor
September 28, 2016 - 9:55 amYep – You can. Of course, this version is healthy 🙂 LOL
Debra
September 27, 2016 - 9:54 pmThese look delicious and so wonderful for breakfast. Plus, anything with avocado is a win in my book!
Alicia Taylor
September 28, 2016 - 9:55 amI know what you mean!
GiGi Eats Celebrities
September 27, 2016 - 8:57 pmThat guac sauce sings to me!!!
milenabarrett
September 27, 2016 - 6:39 pmOh I have to check out that vegan Mexican book! I love burritos for breakfast!
Alicia Taylor
September 28, 2016 - 9:56 amThey are quite versatile 🙂 I don’t eat these for breakfast, though.
Cynthia
September 27, 2016 - 6:16 pmI love Mexican food and enjoy burritos for dinner and breakfast too. I don’t think I have ever had a burrito with potatoes in it, but I think is sounds really good.
Alicia Taylor
September 28, 2016 - 9:57 amThe first time I had a burrito with potatoes was at Whataburger. They have a vegetarian one. I thought it was too salty (fast food), but loved the idea. When I saw this recipe in this cookbook, I had to get it!
lesleyanimalblog
September 27, 2016 - 5:39 pmI love this. I used to be a waitress in a mexican restaurant, and while I don’t miss the job. I really miss the food. Oooh burritos and tacos 🙂
Alicia Taylor
September 28, 2016 - 9:58 amMy son was a cook in a Mexican restaurant. He took one look at this recipe and wanted to try it, as well.
kage2015
September 27, 2016 - 5:31 pmWe love breakfast for dinner and these would be a big hit around our house.
kage2015
September 27, 2016 - 5:29 pmWe love have breakfast for dinner and this would be a big hit around our house.
Lori Bosworth
September 27, 2016 - 3:53 pmThose breakfast burritos sound delicious! I would definitely eat those for breakfast! I will save your recipe.
Elisabeth Wallace - The Abstract Life
September 27, 2016 - 3:50 pm“Creamy avocado cashew sauce…” I think you just spoke my love language! My favorite Mexican brunch spot serves three salsa dips: two of my favorite being their cashew sauce and pumpkin seed sauce! I can’t wait to try this at home!!! (My boyfriend is going to think I’m a kitchen goddess!) ;D
Thanks so much!
Alicia Taylor
September 28, 2016 - 9:59 amLet me know if he likes them! I can tell you that David got the extra from the container and a spatula and ate it like ice cream! LOL
Cathy Herard
September 27, 2016 - 3:38 pmThese sound tasty! I love breakfast burritos and the inclusion of potatoes sounds perfect.
Neely (@Neelykins)
September 27, 2016 - 3:11 pmI love breakfast burritos and mexican food! This sounds so good. I may have to try this one weekend for the hubs and I!