Vegan burritos with beans, chorizo & tots

When you crave a “meat and potatoes” style burrito that you can really sink your teeth into, call in this vegan burrito.

These protein-packed wraps are filled with both seitan and beans. Each burrito has 18 grams of protein.

Plus, they have a wonderfully addictive crunch inside from tater tots.

If you love potato tacos or breakfast burritos with potatoes, you’ll love the deliciousness & ease of tater tots in this dish.

They make this burrito feel all the more indulgent.

In this post:

Oil: Use whatever neutral flavored cooking oil you like to sauté garlic & onions. Avocado oil is my go-to.

Onion: Yellow is my preferred choice here for its mild flavor. But feel free to use any color you like. Or replace with an equal amount of shallots.

Garlic: Freshly minced garlic has the most robust flavor. But if you’d prefer, you can replace it with ⅛ teaspoon of garlic powder. If using powdered garlic, add it at the same time as the spices.

Seitan chorizo: Seitan is a vegan meat made of wheat. It has a great chewy texture. Chorizo-style seitan is the plant-based version of a popular Mexican and Spanish pork sausage.

Since seitan chorizo is already seasoned, it does a lot of the heavy lifting in terms of taste.

You can find vegan chorizo in the refrigerated section of natural grocery stores or big box stores like Target. It’s usually near other vegan meats & specialty products.

I usually buy Upton’s Naturals. I also really like Herbivorous Butcher’s seitan chorizo.

Black beans: Use a 15-ounce can of black beans that have been drained and rinsed. Or you can use 1 ½ cups of homemade black beans that have been fully cooked from dried.

If you prefer, black beans can easily be replaced with almost any bean like pinto, Great Northern, cannellini, or kidney beans.

Seasonings: Ancho chili powder, cumin, paprika, and salt.

Ancho chili powder is made from one ingredient – dried poblano peppers. It has a full-bodied flavor that is really delicious.

However, it can be replaced with standard chili powder. Keep in mind that chili powder blends vary from one to the next. Some are heavier in cayenne than others.

Tortillas: I use 8-inch whole wheat tortillas. Feel free to use white if you prefer.

If your tortillas are larger or smaller, it may change the amount of filling needed.

Tater tots: Look for tater tots in the freezer section of most grocery stores. They’re also known as potato gems or potato tots, depending on where you live.

They make this burrito feel all the more indulgent. Plus, they’re easy to keep on hand in the freezer and cook as needed.

I use the air fryer to prepare tater tots. But feel free to bake, if you prefer.

Vegan cheese: Any kind of cheddar-style non-dairy cheese you like will work here. You can buy it pre-shredded. Or shred your own from a block.

If you prefer, you can omit it. Or replace it with guacamole.

After each tortilla is warm & pliable, fill it with seitan & black beans, 4 or 5 tater tots, and a sprinkling of vegan cheese.

Roll the burrito by folding the sides in on the tortilla.

Then fold down the side nearest you, and tuck it underneath the fillings.

Keep rolling until you have the shape of a burrito.

Continue until all of the burritos have been rolled.

You can make these burritos your own by varying the ingredients.

Vary the protein

Use 8 ounces of soyrizo or vegan ground beef crumbles instead of seitan chorizo. Soy chorizo is one of my favorite Trader Joe’s vegan products.

Keep in mind that soyrizo tubes are usually 12 ounces. While seitan chorizo comes in 8 ounce packages. So plan on using a little more than half of the package of soyrizo for this recipe.

Or you could replace the seitan with an equal amount of vegan ground beef crumbles. If you go with that option, you may want to increase the spices since it’s not as highly seasoned as vegan chorizo.

Vary the beans

Replace black beans with pinto, Great Northern, cannellini, or kidney beans.

Vary the fillings

• Add ½ cup chopped bell peppers with the onions & garlic.
• To the finished burrito, add hot sauce, pickled jalapeños and/or pickled red onions.
• Add brown rice.
• Replace tater tots with air fryer breakfast potatoes or air fryer baby potatoes.
• Add shredded lettuce or cabbage, salsa, vegan sour cream, and/or tomatoes.
• Drizzle with cilantro chimichurri sauce or vegan sriracha mayonnaise.

Ditch the tortilla

Instead of having the chorizo black bean mixture in a burrito, serve them up in a different way.

Add the fillings to:

• Taco salad
• Burrito bowl
• Fried tacos
• Nachos
• Taco pizza

📖 Recipe

Vegan burritos with seitan chorizo & tater tots

Author: Cadry Nelson

5 from 8 votes

If you're looking for a hearty lunch or dinner that will really stick with you, look no further. These vegan burritos with seitan chorizo and tater tots are savory and filling in all of the best ways.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 people

Course: Burritos

Cuisine: Mexican, Vegan

Keyword: air fryer, seitan burrito, tater tots

Ingredients

• ▢ 1 teaspoon avocado oil or your preferred oil
• ▢ ½ cup chopped yellow onion
• ▢ 1 clove garlic minced
• ▢ 8 ounces seitan chorizo I use Upton's Naturals
• ▢ 1 can (15 ounce) black beans drained & rinsed (1 ½ cups)
• ▢ ½ teaspoon ancho chili powder
• ▢ ½ teaspoon cumin
• ▢ ¼ teaspoon paprika
• ▢ Pinch of salt
• ▢ 2 Tablespoons water plus more if needed
• ▢ 5 to 6 tortillas
• ▢ 2 cups tater tots
• ▢ ¾ cup shredded non-dairy cheese optional

Instructions

• ▢
  Start by cooking the tater tots.

  To air fry: Put tater tots in the air fryer basket. Air fry at 400 degrees for about 9 minutes or until browned & crispy. Stop occasionally to shake the basket.

  To bake: Preheat oven to 400 degrees. Put frozen tots on a single layer of an ungreased baking sheet. Bake on center rack for 20 minutes. Turn half way through.
• ▢
  While the tater tots air fry or bake, start on the vegan taco meat.

  In a large skillet, bring oil to a medium heat. Sauté onion and garlic a few minutes, until soft, translucent, and fragrant.
• ▢
  Add seitan chorizo to the pan and sauté for a couple minutes more.
• ▢
  Add the beans to the skillet along with the ancho chili powder, cumin, paprika, salt, and water. Fully combine until the spices are spread evenly throughout.

  Continue cooking a few minutes more, until everything is fully warmed and the spices are incorporated. If it gets too dry, add another splash of water.

  Turn off heat & set aside.
• ▢
  One at a time, warm tortillas in a dry skillet. As each one comes out of the skillet, move it to a plate, and fill with a few spoonfuls of the seitan & bean mixture, 4 or 5 cooked tater tots, and a couple Tablespoons of non-dairy cheese, if using.
• ▢
  Roll each burrito by folding the sides around the filling. Then take the edge closest to you, wrap it around the filling, and keep rolling until it's a tight parcel.

  Continue until all of the burritos have been rolled.

Notes

For this recipe, I use 8-inch tortillas. If yours are smaller or larger, that will affect how many burritos you’ll get from this recipe.

Be aware that ancho chili powder is made with just one ingredient – dried ancho chile peppers, which are flavorful but mild. Standard chili powder is a blend that may include cayenne. So heat levels will vary if you use chili powder instead.

For crispy burritos, finish the rolled burritos in the air fryer. About 3 burritos can fit in the air fryer at a time, and so you may have to work in batches. Cook them at 400 degrees for about 5 minutes, until browned. Check on them during the cooking time to make sure they don’t get overly done.

Storing & reheating

Store any leftover vegan taco meat in an airtight container in the refrigerator. It will keep for about 4 days. When you’re ready to reheat it, warm it in a non-stick skillet or in the microwave. Then re-toast the tater tots in the air fryer at 400 degrees until warm and crispy.

If you’re storing pre-made burritos in the refrigerator, I recommend wrapping each of them in cellophane, so that they don’t get dried out. To reheat, you can either warm them in the microwave or air fry them. Remove the plastic cellophane before warming them.

Microwave until warm. Or air fry at 400 degrees for about 10 minutes or until toasty brown on the outside. Air fryers cook at different rates, so check on it occasionally.

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Nutrition

Calories: 367kcal | Carbohydrates: 48g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 801mg | Potassium: 400mg | Fiber: 8g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg

Content updated April 2, 2023. Originally posted September 3, 2017.