One of the first things I desperately missed after going vegan was a nice hearty burrito. I’ve tried other vegan versions and I just didn’t feel quite satisfied. I am a strong believer that if you’re going to do it, do it right. It is with heavy heart that I say sometimes just beans won’t cut it. Feel free to try and season your own imitation meat if you would like, but I find trying some from your local grocery should suffice. There are so many delectable vegan options out there that if you know where to look, you should never be bored in any culinary endeavors.

Chorizo Burritos [Vegan]



  • ⅓ of an onion (any kind)
  • black pepper (optional)
  • sea salt (optional)
  • 2 small tomatoes
  • 1 tablespoon of garlic hot sauce (optional)
  • 2 tablespoons of high heat oil
  • 2 large mushrooms
  • 1 can of black beans
  • 1 package of vegan chorizo
  • 1 avocado
  • 2 tablespoons of hemp hearts
  • 1 can of black olives
  • 1 package of tortillas or taco shells
  • 1 lime (optional)


  1. . Getting heated up. Start off by putting your favorite high heat oil in a pan and warming that up to medium high heat. Once that is pretty and glistening put in your garlic, mushrooms and onions to get those nice and sautéed. It will take about 10 minutes for those to start to caramelize. You’re just going to want to get these brown around the edges and let your mushrooms turn translucent, so stir that goodness every couple of minutes.
  2. Sear with no fear. Let those onions do their thing and meanwhile you can dice up some tomatoes. I like to squeeze some fresh lime juice on them before I put them in the pan. Once your onions are goldish-brown go ahead and dump in your diced tomatoes. Just let your tomatoes sit in the pan undisturbed for about 5 minutes. This will give them a nice sear on one side - which is all we need because we don’t want them mushy.
  3.  Simmer down now. After your tomatoes have been properly seared dump in your can of black beans and your package of chorizo. Make sure everything is mixed well so that your flavors can fully combine. Usually at this point I will drop in some sea salt and black pepper then let that simmer on the stove for about 10 minutes with the heat turned down to medium.
  4.  Some like it hot. While your chorizo is marinating you can then slice up some avocado, and chop your olives into halves (or you can just buy them that way). Once that is done sizzling scoop a nice heap onto a tortilla, add a couple slices of avocado, a few olives, hemp hearts (FYI - these seeds have 10 grams of vegan protein per 2 tablespoons), and some hot sauce if you like it spicy.
  5.  Oh, the choices. These burritos are amazing any time of year and you can always keep it interesting with any type of veggies you would like. Try adding in some bell pepper instead of mushroom or jalapeño if you're really adventurous.