Vegan Burrito Salad – FRESH. OUT.

That batch of Instant Pot Pinto Beans (soaked or no-soak) is the gift that keeps on giving. Ditch the microwave burrito and try this Vegan Burrito Salad. You’re supposed to be a vegetable-eating grownup, after all.

Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

  1. Add beans with liquid*, cauliflower rice, and taco seasoning, to a large sauté pan. Warm over medium-high heat until the beans are heated through, cauliflower rice softens, and the liquid has reduced to desired thickness (5-10 minutes).
  2. Divide the lettuce between four large bowls or plates. Divide the Pico de Gallo between the bowls, then use a slotted spoon to divide the beans and cauliflower rice. Sprinkle each bowl with a quarter of the vegan cheese and top with guacamole. Garnish, as desired, and serve immediately with lime wedges. 

If using canned beans, drain and rinse the beans then use 1/2 cup unsalted vegetable stock to heat them with the cauliflower rice. Increase to a tablespoon of taco seasoning. 

Refrigerate leftovers in individual glass containers up to 4 days and assemble just before eating.

Nutrition Estimate Per Serving (1/4 RECIPE, 1 SALAD) – Calories: 263, Fat: 8.3g, Saturated Fat: 2.1g, Polyunsaturated Fat: 2.1g, Monounsaturated Fat: 3.9g, Cholesterol: 0mg, Sodium: 400mg, Potassium: 987mg, Carbohydrates: 37g total/25.4g net, Fiber: 11.6, Sugar: 4.3, Protein: 10, Vitamin A: 9%, Vitamin C: 32.6%, Calcium: 12.4%, Iron: 16% (based on 2,000 calorie diet). *Includes 1/8 tsp added salt, made with Instant Pot Beans that are unsalted.

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 10
  • Category: Salads, Weeknight Meals
  • Method: Stove Top
  • Cuisine: Tex-Mex, Plant-Based
  • Diet: Vegan

Keywords: BURRITO SALAD, GRAIN-FREE, GLUTEN-FREE, WEEKNIGHT MEALS, VEGAN, PLANT-BASED, DAIRY-FREE, VEGETARIAN, LOW-FAT

this RECIPE VEGAN BURRITO SALAD