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vegan burrito

Vegan Burrito (Spinach)

Course Main Courses
Cuisine Mexican
Servings 1 person


  • Fresh organic spinach
  • Fresh organic cilantro
  • Fresh organic parsley
  • Fresh organic tomato
  • Fresh organic avocado
  • Fresh organic lime
  • Gluten-Free Spinach Tortilla by Mission
  • Amy’s organic vegan refried beans or your own choice.
  • Organic garlic can add onions as well
  • Plant-based butter by Califa Farms made of coconut and avocado oil, with cashew nuts. Or your own handmade nut oil.
  • Plant-based meat from “No Kill” or Tofu
  • Follow Your Heart Vegenaise
  • Hot Sauce Valentina or your own choice.
  • Sea salt and fresh pepper


  • Chop up spinach, parsley, cilantro, tomatoes, and garlic.
  • Keep 4 full large leaves of spinach.
  • Slice 1 half of the avocado. Shape together.
  • Cut 1 lime in half for juicing over burrito wrap at the finish, and slice thin 1 to 2 pieces of the other half for garnish.
  • Take the No Kill plant-based meatless from the package. Use a small handful. Chop into slices, approximately 10 slices.
  • Preheat your pan at low flame.
  • Add the Califa Farms plant-based butter (Coconut/avocado oil/nuts) or your own vegan type. Use a cooking brush all around the pan.
  • Saute the meatless. Cook until slightly brown. It should be soft but still crunchy.
  • Add the chopped garlic or onions if desired into the pan to flavor the meatless.
  • Add a tablespoon Vegenaise for flavor and moisture, and stir all around the meatless. Turn off flame and cover pan.
  • Heat up Amy’s refried beans or your own type. Turn off and cover the pan.
  • Prepare a pan with the same plant-based butter for the Spinach Tortilla. Use a cooking brush to spread it all around the pan.
  • Add 1 Gluten-Free Spinach Tortilla. Saute moderately on both sides. Once the tortilla is finished, put on a plate.
  • Spread refried beans all around Spinach Tortilla.
  • Take the 4 large leaves of spinach and place in four points on top of the refried bean to act as lettuce.
  • Add the plant-based meatless on top and place it in the middle.
  • Squeeze some lime juice all around.
  • Add all the rest of the chopped vegetables (the fresh parsley, cilantro, tomatoes,) as well as the half an avocado. Place around in the tortilla in a decorative style.
  • Add Sea salt and fresh pepper for taste.
  • Add 1 /12 tablespoons of Vegenaise on top in the middle. (can act as an alternative to vegan sour cream for more flavor)
  • Squeeze more lime juice as desired.
  • Sprinkle the Valentina hot sauce as desired.
  • Add a twist of lime to garnish.
  • The Vegan Spinach Burrito Wrap can serve either open face or rolled up. A toothpick can be added to help keep it closed, and for a fun decoration.
Keyword vegan
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