Autumn always reminds me of road trips across the southern United States – dusty highways, roadside diners and plates piled high with burritos dripping in cheese and spice. This vegan cheese and mushroom burrito is my take on those comforting flavours, but made with a British twist. Using a mix of local mushrooms, smoky ancho chilli and fresh sweetcorn, it’s hearty and rich and a real crowd pleaser. The tortillas turn golden and crisp, the filling is creamy and full of depth, and the spicy dip on the side brings it all together. It’s easy to make and you can mix it up according to your preferences. Perfect for the colder months but really, it’s great at any time of the year.

👩‍💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.

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What is this vegan cheese & mushroom burrito recipe?

This rich, smoky and cheesy vegan burrito is a delicious twist on a Tex-Mex favourite. Filled with earthy mushrooms, sweetcorn, chilli and melty vegan cheese, it’s perfectly crisp on the outside and soft and savoury inside.

This version is my reimagining it with British mushrooms, dried ancho chilli, and fresh sweetcorn straight from the cob. It’s hearty, satisfying and the perfect comfort food for chilly evenings.

A taste of my travels – where in the world is this recipe from

Burritos are one of those truly global dishes that started in Mexico, made their way to the United States, and then travelled everywhere else. This version is very much a Californian-style burrito – a Mexican idea interpreted through American eyes, full of cheese, mushrooms and smoky chilli.

It reminds me of our road trips through Florida and Georgia, where Tex-Mex diners would serve up all-day burritos alongside mugs of coffee and big smiles. Though it’s not traditional Mexican street food, it’s pure comfort food – the kind of dish that tastes of sunshine, spice and holidays.

What does it taste like?

Rich, smoky, savoury and slightly sweet from the fresh corn. The mushrooms bring deep umami flavour, the ancho chilli adds a subtle heat and earthiness, and the vegan cheese melts into creamy pockets throughout. The tortilla turns beautifully crisp and golden in the pan – absolutely irresistible with the cooling spicy dip on the side.

Why you’ll love this vegan cheese & mushroom burrito recipe

Full of flavour – smoky, cheesy, savoury and perfectly spiced
100% vegan – made with vegan butter and cheese
Comforting yet light enough for lunch or supper
Brilliant for using up mushrooms or fresh corn
Quick to make – ready in under 30 minutes

Key ingredients

Mixed mushrooms – oyster, baby chestnut and white mushrooms bring earthy depth and texture
Dried ancho chilli – rich, smoky heat; or swap for ancho paste if you prefer
Fresh sweetcorn – adds sweetness and crunch
Vegan cheese – melts beautifully for that classic burrito filling
Spices and herbs – oregano, garlic, salt and chilli for warmth and balance

Full ingredient list

Serves 4

For the vegan cheese & mushroom burrito

2 tbsp olive oil
250 g baby chestnut mushrooms, thickly sliced
150 g white mushrooms, thickly sliced
150 g oyster mushrooms, torn into strips
1 medium onion, finely chopped
1 large dried ancho chilli or 2 tbsp ancho chilli paste
2 cloves garlic, thinly sliced
2 tsp sea salt flakes
1 tsp dried oregano (or a few fresh sprigs)
Kernels from 2 fresh corn cobs (about 200 g), cooked and sliced off the cob
(or use 150 g frozen or tinned sweetcorn, drained)
160 g vegan cheese, sliced or grated (a vegan cheddar or smoked gouda-style works beautifully)
4 large flour tortillas
2 tbsp vegan butter, softened

For the spicy creamy dip

150 g vegan crème fraîche (or vegan yoghurt)
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chilli powder or chipotle flakes (adjust to taste)
1 tsp lime juice
Pinch of salt

How to make our vegan cheese & mushroom burrito recipe

Prepare the ancho chilli
- If using a dried chilli, finely slice.
Cook the mushrooms
- Heat the olive oil in a large sauté pan over a high heat.
- Add the onion, mushrooms, ancho chilli and salt. Cover and cook for 8 minutes.
- Drain any excess liquid, stir.
Add the spices
- Add the oregano, garlic and corn.
- Stir well and cook for about 2-3 minutes.
Assemble the burritos
- Lay the tortillas flat.
- Place a line of vegan cheese down the centre of each, then spoon over the mushroom and corn mixture.
- Top with another layer of vegan cheese.
- Fold the shorter edges in first, then roll into a tight envelope shape.
Cook until crisp
- Spread both sides of each burrito with a thin layer of vegan butter.
- Heat a large frying pan on low–medium heat and fry each burrito for 2–3 minutes per side, until golden and crisp.

Make the dip

Add the vegan crème fraîche to a small bowl.
Sprinkle in the smoked paprika, cumin and chilli powder.
Add the lime juice and a pinch of salt.
Stir well until smooth and fully combined.
Taste and adjust seasoning if needed — more lime for freshness or extra chilli for heat.
Chill briefly if you like a thicker, cooler dip, or serve straight away.

Serve

Cut in half and serve hot with your spicy creamy dip on the side.Dunk the burritos into the dip and enjoy.

Variations on our vegan cheese & mushroom burrito

Add beans – black beans or refried beans make these extra hearty.
Extra heat – add a chopped jalapeño or drizzle of hot sauce inside.
Cheesy pull – sprinkle extra grated vegan cheese on top while toasting.
Breakfast burrito – add scrambled tofu and roasted peppers.

Serving suggestions

Serve with fresh lime wedges, avocado slices and extra chilli flakes.
Pair with Mexican rice or a simple tomato salad.
Great wrapped in foil for a packed lunch or picnic.

Vegan cheese & mushroom burrito recipe success tips

Don’t overcrowd the pan – cook mushrooms in batches if needed so they brown properly.
Keep the filling fairly dry; too much liquid will make the burrito soggy.
Toast gently – low to medium heat gives the crispiest, golden tortilla without burning.
If using fresh corn, grill or boil it lightly first so it’s tender but still crisp.

Frequently asked questions

Can I make these ahead?
Yes – you can prepare the filling a day ahead and refrigerate. Assemble and toast when ready to eat.

Can I freeze them?
Yes – wrap tightly in foil and freeze for up to 3 months. Reheat from frozen in a hot oven or pan-fry until crisp.

Can I use a different chilli?
Chipotle or guajillo chillies also work well, though ancho gives the deepest smoky sweetness.

Is there a gluten-free option?
Yes – just use gluten-free tortillas instead of wheat.

Nutritional information (per burrito)

Calories: 415 kcal
Fat: 20 g
Saturated fat: 6 g
Carbohydrates: 39 g
Sugars: 6 g
Protein: 14 g
Fibre: 4 g
Salt: 1.3 g

Recipe card

Vegan cheese and mushroom burrito

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 burritos

Course: Main Course

Cuisine: American, Tex-Mex

Calories: 410

Ingredients Method

Ingredients

For the burritos

2 tbsp olive oil
250 g baby chestnut mushrooms thickly sliced
150 g white mushrooms thickly sliced
150 g oyster mushrooms torn into strips
1 medium onion finely chopped
1 large dried ancho chilli or 2 tbsp ancho chilli paste
2 cloves garlic thinly sliced
2 tsp sea salt flakes
1 tsp dried oregano or a few fresh sprigs
Kernels from 2 fresh corn cobs about 200 g, cooked and sliced off the cob
or use 150 g frozen or tinned sweetcorn, drained
160 g vegan cheese sliced or grated (a vegan cheddar or smoked gouda-style works beautifully)
4 large flour tortillas
2 tbsp vegan butter softened

For the spicy creamy dip

150 g vegan crème fraîche or vegan yoghurt
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chilli powder or chipotle flakes adjust to taste
1 tsp lime juice
Pinch of salt

Method

Prepare the ancho chilli

If using a dried chilli, finely slice.

Cook the mushrooms

Heat the olive oil in a large sauté pan over a high heat.
Add the onion, mushrooms, ancho chilli and salt. Cover and cook for 8 minutes.
Drain any excess liquid, stir.
Add the spices
Add the oregano, garlic and corn.
Stir well and cook for about 2-3 minutes.

Assemble the burritos

Lay the tortillas flat.
Place a line of vegan cheese down the centre of each, then spoon over the mushroom and corn mixture.
Top with another layer of vegan cheese.
Fold the shorter edges in first, then roll into a tight envelope shape.

Cook until crisp

Spread both sides of each burrito with a thin layer of vegan butter.
Heat a large frying pan on low–medium heat and fry each burrito for 2–3 minutes per side, until golden and crisp.

Make the dip

Add the vegan crème fraîche to a small bowl.
Sprinkle in the smoked paprika, cumin and chilli powder.
Add the lime juice and a pinch of salt.
Stir well until smooth and fully combined.
Taste and adjust seasoning if needed – more lime for freshness or extra chilli for heat. Chill briefly if you like a thicker, cooler dip, or serve straight away.

Serve