This easy avocado burrito with vegan sour cream is so thick and satisfying! There is such a delicate balance between making a classic comfort food vegan, and insulting tradition. When I develop recipes, it is so important to consider what makes these dishes so great, and continue respect that! For a burrito, its all about a convenient way to eat lots of different flavors and textures at once. Usually its built around crunch, combined with some fatty element (like meat) and of course…sauce!
For crunch, we have corn and sprouted quinoa. I love sprouted quinoa because it cooks up so much quicker than traditional quinoa, and maintains a nice bite after its fully cooked. The fatty element is obviously avocado. Please note that its seasoned BEFORE it gets into the burrito! Building layers of flavor is so crucial when it comes to cooking well, as opposed to simply preparing meals. If you don’t care about every ingredient being presented at its best, then go ahead, skip seasoning in steps. Ill try not to judge you.
Lets not forget the sauce. I made a tofu based sour cream for this recipe that I put on pretty much everything until its gone. To be honest, the world of vegan condiments/packaged sauces is a sad one. I have yet to buy a vegan condiment that was relatively clean label and still tasted good. I tend to just make my own instead. Tofu is a great option for making vegan sauces because it adds an additional protein element to whatever it is your making. I use it for my taco sweet potato skillet at well. Here’s the recipe:
https://mindfulcooks.com/taco-sweet-potato-fry-skillet/
These easy vegan avocado burrito’s are:
quick
easy
flavorful
thicc
Easy Avocado Burrito with Vegan Sour Cream
This loaded avocado burrito is so fast and flavorful, and packed with three different sources of protein.
Ingredients
- FOR THE VEGAN SOUR CREAM
- 6 oz firm tofu
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 a limes juice
- S&P to taste
- FOR THE BURRITO
- 1 avocado
- 1/2 a limes juice
- S&P to taste
- 2 10 inch tortillas
- 1 cup sprouted quinoa, cooked
- 1 cup frozen corn
- 1 cup black beans, cooked
- 1/2 cup salsa, prepared
- 1/2 cup cilantro, picked
- Mexican oregano
- Red pepper flakes
Directions
- Step 1 Combine all the ingredients for the vegan sour cream in a blender. Blend until smooth and set aside.
- Step 2 Chop the avocado and place in a small bowl. Dress with the lime, salt and pepper.
- Step 3 Heat a tortilla in the microwave for 5 seconds. Immediately fill with half of the quinoa, corn, black beans, salsa, avocado, cilantro and 1/4 cup of the vegan sour cream.
- Step 4 Sprinkle with Mexican oregano and red pepper flakes.
- Step 5 Roll the tortilla, tucking in the ends, and repeat with the remaining tortilla.
- Step 6 Store the leftover vegan sour cream in an air tight container in the fridge for up to a week.
