Vegan burritos with seitan chorizo & tater tots

Hands holding vegan chorizo burrito sliced in half to reveal tater tots and black beans.

5 from 8 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Burritos

Cuisine: Mexican, Vegan

Keyword: air fryer, seitan burrito, tater tots

Servings: people

Calories: 367kcal

Author: Cadry Nelson

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.

Nutrition