Vegan Cheeseburger Burrito | Vegan Dinner Ideas
Two things I love are a good burger and a good burrito, so why not have both?! This recipe features a homemade vegan cheese sauce that is to die for. A fairly quick, easy, and filling dinner for even your busier nights during the week. This recipe made 3 full burritos, adjust measurements as needed. Let's get cooking!
Ingredients: Burrito Wraps of choice
2 Beyond Burgers (Or 1/2 packet ground "beef)
1 Medium Yellow Onion
2 Tbs Minced Garlic
1/4 Cup Ketchup
1 Tbs Yellow Mustard
2 Tsp Liquid Smoke (optional)
1 Roma Tomato
4 Mini-Dill Pickles
Handful of lettuce/spinach/spring mix
Non-dairy butter or vegetable oil
1/2 Pack Non-Dairy Cheddar Cheese ( I used Daiya Brand)
2 1/2 Tbs All Purpose Flour
2 1/2 Tbs Non-Dairy Butter
1 Cup Unsweetened Almond Milk
1 Tsp Paprika, Garlic Salt, Onion Powder, Pepper
1 Tsp Yellow Mustard
Heat oil or butter in skillet over high heat. Add in diced onion and cook for about 5 minutes, until they begin to turn translucent. Lower heat to medium and add in garlic. Mix well.
Add in ground beef crumbles or broken up burgers. Cook for another 3 minutes.
Add in ketchup, mustard, liquid smoke, salt and pepper. Stir well and cook until meat is cooked thoroughly.
While beefy mixture is cooking, make your cheese sauce. Start by melting down your butter over medium heat. Once butter is melted, slowly whisk in your flour and cook until mixture begins to thicken. Slowly mix in your milk, spices and mustard. Cook until mixture begins to boil, than add in your vegan cheese. Let cook until all the cheese is melted and a creamy consistency is met.
Time to make our burritos! Lay out your tortilla shell and evenly spread your melted cheese on the bottom. Add in diced roma tomato, pickle slices, and a handful of your greens of choice. Top with your meat mixture.
To roll, evenly fold in your sides first. Than tuck in one end and slowly roll your burrito tightly. Can keep it together or cut through the center. Enjoy!