The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

Step 1

If not already made, prepare your Creamy White Bean Queso (or use store-bought).

Step 2

TOFU TACO MEAT: Meanwhile, heat a large nonstick skillet over medium heat and crumble the tofu into it. Add the taco seasoning and stir to coat. Add the water and cook until all the liquid has been absorbed — about 5 minutes. Taste and adjust, adding more taco seasoning if desired. Set aside.

Step 3

QUICK GUACAMOLE: Add the avocado to a small mixing bowl with lime and salt. Mash to fully combine, making it smooth or chunky depending on your preference. Set aside.

Step 4

VEGGIES: Chop the lettuce and tomato and leave them on your cutting board until you are ready to assemble.

Step 5

BURRITO: To assemble your burrito, heat the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable. Place a tortilla on a plate or cutting board and place 2-3 Tbsp of queso in the center of it. Top the queso with ~1/2 cup of tofu taco meat, ~2 Tbsp of guacamole, a few Tbsp of chopped tomato, a handful of broken (crushed) chips, and ~1/2 cup of lettuce. To fold the burrito, fold the bottom edge upward to meet the top half. Pull the tortilla back, tucking in the fillings. Fold the left and right edges of the tortilla up and over to look like an unsealed envelope. Finally, roll until you have a perfect burrito.

Step 6

OPTIONAL: Place a teaspoon of oil into a skillet and heat over medium-high heat. Place the burrito into the frying pan folded side down and cook for 1-2 minutes until golden. Gently flip and repeat on the other side.

Step 7

Repeat steps 5 and 6 to make all of the burritos.

Step 8

Enjoy immediately! Tofu taco meat and queso can be stored separately in airtight containers in the refrigerator for up to 4-5 days.