• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Vegan burritos with beans, chorizo & tots

    Published: Feb 11, 2022 · Modified: Feb 11, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Vegan burritos. Hands holding halved burritos.

    Vegan burritos bring the fun to dinner. These hearty & satiating burritos are filled with black beans, seitan chorizo, and tater tots for crunch.

    They’re all wrapped up in whole wheat tortillas for a delicious & filling meal the whole family will love.

    Hands holding burritos cut in half, showing tots & taco meat.

    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.

    Seitan chorizo

    Seitan is one of my favorite vegan meat options. It’s made of wheat. And it has a great chewy texture.

    For this burrito, I use seitan chorizo.

    If you’re not familiar with seitan chorizo, it’s 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. I’ve even seen it at Target. It’s usually near other vegan meats & specialty products.

    I used Upton’s Naturals seitan chorizo for this recipe. I also really like Herbivorous Butcher’s seitan chorizo.

    If you prefer, you can use soyrizo instead. Soyrizo is one of my favorite Trader Joe’s vegan products.

    Keep in mind, though, 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.

    Finally, 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.

    Rolled burrito on plate with refried beans and rice.

    Black beans

    The seitan is joined by black beans. The mild flavor of black beans goes well in any taco or burrito, because it keeps its texture & lets the spices shine.

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

    Tater tots

    Finally, it’s filled out with tater tots. (They’re also known as potato gems or potato tots.)

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

    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.

    If tots aren’t your jam, they can be replaced with air fryer breakfast potatoes or air fryer baby potatoes.

    Vegan cheese

    Finish the vegan burritos with a sprinkling of non-dairy cheese.

    Any kind of cheddar-style 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.

    How to make them

    Labeled ingredients for vegan burritos.

    Here’s what you’ll need to make this vegan burrito recipe.

    Tater tots in air fryer basket.

    Start by putting the tater tots in the air fryer basket to cook. Air fry at 400 degrees for 9 minutes, stopping occasionally to shake the basket.

    Times may vary depending on your air fryer. Cook until beautifully browned.

    (Or pop them in a preheated oven if you prefer to bake. See full recipe instructions below for details.)

    Onions and garlic sauteing in skillet.

    While the tater tots cook, bring a large non-stick skillet to a medium heat with oil. Add onions & garlic. Sauté until fragrant.

    Skillet with vegan taco meat.

    Add seitan chorizo & sauté a couple minutes more.

    Add black beans, spices, salt, and water. Fully combine & cook a few minutes more, until it’s warmed & the spices are incorporated.

    Tortilla warming in skillet.

    Warm tortillas one by one in a dry skillet.

    (In a pinch for time? Microwave the tortillas on a plate until just warmed.)

    Tortilla with tater tots, shredded vegan cheese, and taco meat.

    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.

    Overhead table with burritos, tater tots, refried beans, and rice.

    Make them your own

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

    • Use 8 ounces of soyrizo or vegan ground beef crumbles instead of seitan chorizo
    • Add ½ cup chopped bell peppers with the onions & garlic
    • Replace black beans with pinto, Great Northern, cannellini, or kidney beans
    • Use standard chili powder instead of ancho chili powder
    • To the finished burrito, add hot sauce, pickled jalapeños and/or pickled red onions
    • Add brown rice
    • Add shredded lettuce or cabbage, salsa, vegan sour cream, and/or tomatoes
    • Drizzle with cilantro chimichurri sauce

    For crispy burritos, put the rolled burritos into the air fryer. Air fry at 400 degrees for 5 minutes, until the tortilla is browned and toasted.

    These savory burritos taste wonderful with vegan sriracha mayonnaise spooned onto each bite (shown below). It adds creaminess and a little kick of garlicky heat.

    Instead of having the chorizo black bean mixture in a burrito, it’s also delicious in a taco salad, burrito bowl, fried tacos, nachos, or taco pizza.

    Vegan burrito topped with dollop of sriracha mayo.

    What to serve with them

    These protein-packed burritos could be a full meal on their own. But it’s nice to round them out with something green for balance.

    Here are some side dish ideas:

    • Black bean corn avocado salad
    • Southwest salad
    • Sweet fried plantains
    • Chips & pineapple salsa
    • Refried pinto beans or refried black beans

    How to store and reheat

    Vegan burritos store beautifully in the refrigerator. You can either store the tortillas, vegan taco meat, and tater tots separately. Or you can refrigerate the fully rolled & prepared burritos.

    If storing the taco meat separately, keep it 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.

    After that they can go straight into the microwave or air fryer from the refrigerator. 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.

    Vegan burrito halves stacked on top of each other.

    Halved burritos showing seitan & beans plus tater tots.

    Vegan burritos with seitan chorizo & tater tots

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Burritos
    Cuisine: Mexican, Vegan
    Keyword: air fryer, seitan burrito, tater tots
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 people
    Calories: 367kcal
    Author: Cadry Nelson

    Ingredients

    • 1 teaspoon organic canola 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 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.

    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
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated February 11, 2022. Originally posted September 3, 2017.

    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Becky Striepe

      September 04, 2017 at 8:17 pm

      5 stars
      Oh my goodness! These burritos have it ALL! I need to make them ASAP!

      Reply
      • Cadry

        September 06, 2017 at 12:26 pm

        Thanks, Becky! They are truly loaded up with goodness. I hope you enjoy them!

        Reply
    2. Mary Ellen - VNutrition

      September 05, 2017 at 8:10 am

      Ummm, I cannot wait to try these. YOu had me at tots!
      I love your stories from Disneyland. Even in my early 20s, I don’t know if I could have gone a whole day at the park with kids then danced till 2am!

      Reply
      • Cadry

        September 06, 2017 at 12:28 pm

        Thanks, Mary Ellen! Tater tots really up the fun quotient on a dish! I hope you enjoy the burritos. Usually the working and dancing were on separate days, but in re-reading, I can see why you thought it all happened on the same day. That would have been a lot for me too – especially with the long drive!

        Reply
    3. Bianca Phillips

      September 05, 2017 at 1:59 pm

      Cadry, this sounds so amazing! TOTS IN EVERYTHING!!!

      Also, fun fact: I worked at Claire’s in high school (1998ish), and we played closing time at the end of every night as we were trying to kick out customers. 🙂

      Reply
      • Cadry

        September 06, 2017 at 12:30 pm

        Yes, all the tots!! That’s hilarious that you worked at Claire’s in the late 1990’s – their heyday – and that you played Closing Time to kick out the customers. That must have been a favorite song of service workers everywhere. 😀

        Reply
    4. Susan

      September 05, 2017 at 6:18 pm

      Potato gems should be in everything!

      Reply
      • Cadry

        September 06, 2017 at 12:30 pm

        Agreed! We also need to get Americans onboard with calling them potato gems. That name is SO MUCH better.

        Reply
    5. Shell

      September 13, 2017 at 2:14 pm

      I’ve recently started loving tater tots now that I have an air fryer. I love the crisps without all of the grease!

      Reply
      • Cadry

        September 26, 2017 at 9:52 am

        I completely agree! Tater tots used to be a Krunkwich-only affair. However, now that I can make them at home in the air fryer, I always have some in the freezer. They get so nice & crispy without being super oily.

        Reply
    6. Jon

      January 31, 2022 at 2:04 pm

      5 stars
      I never review recipes but this is probably the best recipe I’ve ever made. It’s so simple, super high in protein, and tastes incredible. I highly recommend making a Sriracha Aioli to go with it, pretty much just vegenaise, sriracha, lemon/lime juice, and garlic or onion powder. Really brings out the flavor

      Reply
      • Cadry Nelson

        February 01, 2022 at 9:42 am

        Wow, Jon, thank you for the glowing review! I’m so glad that you enjoyed it. Good call on the sriracha aioli. Coincidentally, I just added a standalone recipe for that a couple of days ago. (I used to have it only as part of another recipe.) I’ll definitely put them together the next time I make burritos.

        Reply
    7. David

      February 14, 2022 at 10:43 am

      5 stars
      Tater tots are a welcome addition to any meal, but having them in the actual burrito? Yes, please!!

      Reply
      • Cadry Nelson

        February 14, 2022 at 11:38 am

        I couldn’t agree more!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen