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Vegan cheese & mushroom burrito recipe

Vegan cheese and mushroom burrito

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
  1. If using a dried chilli, finely slice.
Cook the mushrooms
  1. Heat the olive oil in a large sauté pan over a high heat.
  2. Add the onion, mushrooms, ancho chilli and salt. Cover and cook for 8 minutes.
  3. Drain any excess liquid, stir.
  4. Add the spices
  5. Add the oregano, garlic and corn.
  6. Stir well and cook for about 2-3 minutes.
Assemble the burritos
  1. Lay the tortillas flat.
  2. Place a line of vegan cheese down the centre of each, then spoon over the mushroom and corn mixture.
  3. Top with another layer of vegan cheese.
  4. Fold the shorter edges in first, then roll into a tight envelope shape.
Cook until crisp
  1. Spread both sides of each burrito with a thin layer of vegan butter.
  2. Heat a large frying pan on low–medium heat and fry each burrito for 2–3 minutes per side, until golden and crisp.
    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.
Make the dip
  1. Add the vegan crème fraîche to a small bowl.
  2. Sprinkle in the smoked paprika, cumin and chilli powder.
  3. Add the lime juice and a pinch of salt.
  4. Stir well until smooth and fully combined.
  5. 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
  1. Cut in half and serve hot with your spicy creamy dip on the side.Dunk the burritos into the dip and enjoy.
    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.