Vegan Creamy Burrito Lasagna

bl2Creamy Burrito Lasagna

I love one dish dinners. It’s great to be able to throw all of your dinner needs into one pan. This dish can be made as spicy as desired. Myself, I don’t do well with spice, but it’s a great and hearty meal either way.


  • 1 Small Onion Chopped
  • 1 TBS Olive oil
  • 2 packs of Upton Naturals Chorizo Seitan (See Note)
  • 1 Can of Refried Black Beans
  • 6 What Tortillas
  • 1 1/2 Cups of Vegan Cheddar
  • 1 1/2 Tbs Taco Seasoning
  • 1 Tbs Chili Powder
  • 1 1/2 Cups of Cream of Mushroom Soup
  • 1/2 Tofutti or other Vegan Sour Cream
  • Hot sauce (Optional)
  • 1 Cup Shredded Lettuce
  • 1/2 C Chopped Tomatoes



  • Preheat oven to 350 degrees
  • Sauté the chopped onion with the olive oil in a large frying pan over low to medium heat.
  • Once the online is tender add the seitan and the black beans. Mix until week incorporated and heat for about 5 minutes.
  • In a bowl mix the spices and wet ingredients. Whisk until all of the clumps have dissolved.
  • In a deep round or rectangular roasting pan start with a layer of the liquid mix. On top of that place a tortilla wrap. You can leave them whole or tip them up. Whatever works best for your style pan. I used a round pan, therefore it made sense for me to leave them whole.
  • After that you can add a layer of the bean mix and then a sprinkle of cheese. Repeat the layers in that order until you run out of mixes.
  • Bake uncovered for about 25 minutes.
  • Serve topped with lettuce and tomatoes.



Note: If you choose to use a different meat alternative then you may want to add more taco seasoning and maybe some salt. The chorizo style seitan adds plenty of salt and seasoning.


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