Walnut Cheeseburger Burritos

By Tapped in Wellness
Total Time
50 Mins
Serves
4
Serving Size
1 burrito
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Vegan, flavorful burritos that feature grown from the earth ingredients.

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins
Calories
864
Total Fat
70
Saturated Fat
8
Polyunsaturated Fat
61
Cholesterol
12
Sodium
2244
Carbohydrates
54
Dietary Fiber
11
Total Sugars
12
Added Sugars
0
Protein
16
Vitamin D
0.1
Calcium
170
Iron
5
Potassium
1181

Ingredients

Walnut Meat

  • 2 cups California walnuts
  • 4 large white mushrooms
  • ½ medium white onion
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder

Potato Strings

  • 2 yukon gold potatoes
  • 2 tbsp light oil for roasting or frying
  • Salt to taste

Burger Sauce

  • ½ cup vegan mayo
  • 4 Tbsp ketchup
  • 1 Tbsp mustard
  • 2 Tbsp pickle, chopped or pickle relish
  • 1 Tbsp hot sauce
  • 2 tsp dried dill
  • Squeeze of lemon juice (optional)

Assembly

  • 4 tortillas of choice
  • 1 cup shredded lettuce
  • 2 chopped tomatoes
  • 1 pickle, chopped
  • 4 slices plant-based cheese (optional)

Preparation

  1. ⁠Soak walnuts in hot water for 15–20 minutes. Drain and rinse well.
  2. ⁠Add walnuts, mushrooms and onion to a food processor. Pulse until combined and crumbly.
  3. ⁠Transfer mixture to a hot pan, add salt, pepper, smoked paprika, garlic
    powder, onion powder, and mustard powder, then cook for about 7 minutes
    until browned and fragrant. Set aside to cool slightly.
  4. ⁠Peel potatoes and cut into thin strips. Toss with a little oil and salt, then roast at 400°F for 30 minutes or fry until crisp and golden.
  5. ⁠In a small bowl, combine vegan mayo, ketchup, mustard, pickle or relish,
    hot sauce, dill, and lemon juice. Mix until smooth.
  6. ⁠Warm tortillas if desired. Layer with walnut meat, potato strings, burger
    sauce, lettuce, tomato, pickles, and plant-based cheese if using. Roll into
    burritos and serve.