Loaded Burrito With Vegan Queso Fresco

Packed with peppers, onions, mushrooms, Dino kale, brown rice, tofu, refried black beans, homemade guac, homemade pico and the creamiest vegan queso fresco ever.

STEP 1 – Follow package directions to cook BROWN RICE.

STEP 2 – Prepare the FILLINGS:

  • 1 medium white onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 container white or brown mushrooms
  • 1/2 block firm tofu
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 head Dino kale
  • 1 can refried black beans (Amy’s brand is great)

Slice onion into thin rings and mince garlic. Add to a large saucepan with 1/2 cup water over medium-high heat.

Chop bell pepper into thin slices and add to onions.

Chop mushrooms into thin slices and add to onions/peppers. Add oregano and a dash of salt/pepper. Add 1/4 cup water if pan is dry.

Cook until water is gone, adding more a tiny bit more at a time if needed until veggies are very soft and well cooked (about 15 mins).

Chop tofu into small cubes and add to veggies. Stir until well combined and tofu is heated.

Meanwhile strip kale leaves off stems, wash well and add to 1-inch boiling water in pot. Braise for 3 minutes until wilted, then drain.

In a small saucepan, heat canned refried beans over low heat, stirring until warm.

STEP 3 – Prepare the PICO DE GALLO:

  • 1 container cherry tomatoes
  • 1/2 shallot, chopped finely
  • 10 sprigs cilantro

Chop tomatoes into 1/4 slices (in half lengthwise then again in half widthwise).

Combine in a bowl with chopped shallot and chopped cilantro.

STEP 4 – Prepare the GUACAMOLE:

  • 1 ripe avocado
  • 1 bunch cilantro (less 10 sprigs for the Pico)
  • 1 lime, juiced
  • 1/2 tsp salt

Mash avocado in a bowl. Stir in chopped cilantro, lime juice and salt. Combine well.


  • 1 block silken tofu
  • 1 clove garlic
  • 1 lemon, juiced
  • 2 tbsp nutritional yeast
  • 1 tbsp coconut aminos
  • Splash of agave, to taste

Combine all ingredients in a food processor. Blend until garlic is completely smooth, about 45 seconds.


I use the 10-inch flour tortillas from Maria and Ricardo’s. You can substitute with gluten free options if you like.

This short video from Shay Ola is the best burrito rolling tutorial ever.

Warm the tortilla in a pan over high heat, 20 seconds on each side. This makes it easier to work with.

Place the tortilla on a dry surface.

In the center of the tortilla, lay down about 1 cup of the onion/pepper/mushroom mixture, leaving about 1 inch clearance from the left and right sides and 3-4 inches from the top and bottom.

Add a thin layer of kale.

Add guac, queso fresco, brown rice, pico, in that order.

Fold left and right sides over filling. Fold bottom edge over filling, holding contents in with forefingers and pushing side edges together with hands. Continue rolling until burrito is closed.

Carefully place burrito with flap edge down in a saucepan over high heat. Sear 30-40 seconds until brown and burrito stays closed on its own. Lightly sear other side, approximately 20 seconds.

Serve with guacamole, queso fresco and pico on the side for extra dipping.

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