Burritos and tacos are some of the most traditional Mexican staple foods. Burritos are cylindrical shaped hand held wraps consisting of a mix of ingredients inside a flour tortilla. Traditional Mexican burritos are small and contain only one or two items, such as beans and meat. In the Unites States, however, burritos are much larger and can be loaded with a wide variety of ingredients. Tacos can also be made with flour tortillas, but are most commonly prepared with corn tortillas. As with burritos, many different meats and vegetables can be used when preparing this delicious classic dish.
In this page, you will find the guacamole, refried beans and pico de gallo recipes. For meat, you can use vegan chicken, tofu, or mushrooms. No matter what kind of burritos or tacos you make, make sure you have some fresh cilantro chopped, lime wedges cut, and hot sauce ready on your table!
Ingredients to choose from:
- Flour or corn tortillas
- Whole or re-fried beans
- Guacamole or plain avocado
- Vegetarian chicken, soyrizo, veggie meat crumbles, cubed tofu or sliced mushrooms
- Pico de gallo
- Vegan cheese (Follow Your Heart or other)
- Dairy-free sour cream (Tofutti or other)
- Chopped lettuce
- Chopped cabbage
- Hot sauce
To speed up the process, you can purchase re-fried beans, guacamole, and pico de gallo at the store, but they taste much better when prepared fresh at home. You can follow these simple recipes listed below.
Refried Beans (frijoles refritos)
- Diced onion and garlic
- Vegan butter, salt and pepper
- Shredded vegan cheese (optional)
There are two options when purchasing beans: canned beans (already cooked) or bagged dry beans, which you will have to cook following the instructions listed on the package. Pinto, red, or black beans are the most commonly used beans in Mexican cuisine. If you are cooking the beans yourself, add some garlic cloves and diced onion to the water for extra flavor!
- In a medium size skillet on medium heat, add some oil and sauté some diced onion and garlic.
- Add the cooked beans with some bean water and let simmer.
- Add a chunk of vegan butter to the beans and, with a potato masher, start mashing the beans until you get a creamy but solid consistency. You may need to add some more bean water if your paste is too dry. Add salt and pepper to taste and some shredded white cheese on top and serve hot.
- 1 diced jalapeño or serrano pepper
- Salt, pepper, oil
- Tomato (optional)
- Pick a few ripe avocados (half an avocado per guest). Cut them in halves and remove the pits. Use a spoon to scoop out the meat of the avocados and place it in a bowl.
- Add the juice of one or two limes, some salt, pepper, and oil and mash it all together using a fork.
- Add some freshly chopped cilantro, the jalapeño and some finely diced onion and mix well. You can also add some diced tomatoes.
Pico de Gallo
- 1 red tomatoes
- 1/5 of a red onion
- Jalapeño or serrano pepper
- Salt and pepper, and some lime juice
- Dice the tomato, onion, and jalapeños and put them in a bowl (for every four to five tomatoes add a small onion). Add plenty of chopped cilantro. If you don’t like spicy at all, you can use an Anaheim or green bell pepper. Add salt, pepper, a squirt of oil and a squirt of lime juice. Mix well.
- 1 package of meatless meat crumbles, soyrizo, tofu, mushrooms, or vegan chicken (Gardein, Morning Star, or soy-free alternatives such as Beyond Meat or Quorn)
- Salt, pepper and oil
→Add some oil to a frying pan on medium heat. Add some diced garlic and some chili flakes to the hot oil, you can also add some diced onions. Add the meatless chicken strips or crumbles and cook for a few minutes.
Wash and dice potatoes (one square inch or less) and let them dry on a towel for a few minutes. Add some oil to a frying pan on medium heat (sometimes I use my home prepared rosemary oil for extra flavor). Once the oil is hot, add the potatoes, cover, and let them cook. It is important to flip the potatoes from time to time. Once they are golden and tender, add some salt and pepper and turn off the heat.
If you want to add some diced onion, red bell pepper, and garlic to your potatoes, make sure you let the potatoes cook for a while alone. Once they start getting crispy and golden, add the vegetables.
You can use brown or white rice. If you want to stick with the classic, then use long grain white rice. The proportions are: 1 ½ cups of water for 1 cup of white rice and 2 cups of water for 1 cup of brown rice. Add a teaspoon of oil and some salt, and cook until all the water evaporates. You can also add some bay leaves to the water for extra flavor. If you
This step only takes a few minutes, so leave it for the very end when everything else is ready. On a hot skillet on medium heat, warm up your corn or flour tortillas and get ready to feast!
♠ Accompany your burrito with some Solar-Powered Tea!
♠ For the breakfast burritos and tacos, visit GSU’s American Breakfast page!