High-Protein Vegan Recipes

why make this recipe

This High-Protein Vegan Recipe is great for anyone looking to boost their protein intake while enjoying a delicious meal. It is perfect for vegans, vegetarians, or anyone who just wants to eat more plant-based foods. Packed with healthy ingredients, this recipe will keep you full and satisfied.

how to make High-Protein Vegan Burrito

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Whole wheat tortillas
• Optional toppings: avocado, salsa, cilantro

Directions:

1. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. In a pan, heat a bit of oil over medium heat. Sauté the onion and garlic until soft.
3. Add the bell pepper and corn to the pan. Cook for an additional 5 minutes.
4. Stir in black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook until everything is heated through.
5. Warm the whole wheat tortillas in a dry skillet or microwave.
6. Fill each tortilla with the quinoa mixture and any optional toppings you like. Roll them up and enjoy!

how to serve High-Protein Vegan Burrito

You can serve these burritos with a side of fresh salad or tortilla chips. They are also great with avocado slices or a drizzle of salsa on top.

how to store High-Protein Vegan Burrito

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. You can also freeze individual burritos wrapped in foil or plastic wrap for up to a month.

tips to make High-Protein Vegan Burrito

• To save time, you can use pre-cooked quinoa or canned corn.
• Feel free to add other vegetables like spinach or zucchini according to your taste.
• For a bit more spice, add chopped jalapeños to the filling.

variation

Try using lentils instead of black beans for a different flavor. You can also make it a bowl by serving the filling over greens instead of in a tortilla.

FAQs

Can I make these burritos gluten-free?
Yes! Use gluten-free tortillas for a gluten-free version.

Can I meal prep these burritos?
Absolutely! You can prepare the filling ahead of time and assemble the burritos when you’re ready to eat.

How much protein does this recipe have?
This recipe is packed with protein due to quinoa, black beans, and corn. Each burrito has about 15-20 grams of protein, depending on the size and fillings.

High-Protein Vegan Burrito

A delicious and filling vegan burrito packed with protein and healthy ingredients, perfect for anyone looking to boost their protein intake.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: Mexican, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

For the filling

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 medium bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• to taste Salt and pepper
• Whole wheat tortillas Whole wheat tortillas For wrapping the burrito

Optional toppings

• Avocado Sliced
• Salsa
• Cilantro Chopped

Method

 

Cooking Quinoa

1. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.

Sautéing Vegetables

1. In a pan, heat a bit of oil over medium heat. Sauté the onion and garlic until soft.
2. Add the bell pepper and corn to the pan. Cook for an additional 5 minutes.

Combining Ingredients

1. Stir in black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook until everything is heated through.

Assembling Burritos

1. Warm the whole wheat tortillas in a dry skillet or microwave.
2. Fill each tortilla with the quinoa mixture and any optional toppings you like. Roll them up and enjoy!

Notes

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. You can also freeze individual burritos wrapped in foil or plastic wrap for up to a month. To save time, use pre-cooked quinoa or canned corn. Feel free to add other vegetables like spinach or zucchini according to your taste. For a bit more spice, add chopped jalapeños to the filling. You can also make it a bowl by serving the filling over greens instead of in a tortilla.