We bought some Daiya Santa Fe Burritos to try! Here's what we thought of these gluten-free, vegan frozen burritos.
Daiya Santa Fe Burritos review
Daiya Santa Fe burritos are gluten-free and soy-free. They use a chickpea flour wrapper and stuff them with Beyond beef crumbles, brown rice, and potatoes in a tomatoey sauce with Daiya mozzarella shreds.
Wow, Dave and I could not have been more divided on this burrito. Let me give you my review first and Dave's review last.
I did not care for this burrito. It may have been the worst frozen burrito I have ever reheated.
The gluten-free wrapper was gummy and tasted strongly of chickpeas. It didn't help that it was paired with a filling that was nice and creamy in texture but bland in flavor.
Truly, it was my intense hunger and copious amounts of vegan ranch that got me through this burrito.
Dave, on the other hand, loved the Daiya Santa Fe Burrito! He says it's the best frozen burrito he's ever had!
Like I mentioned, I was famished the day that I made this, so I opted to microwave it using the directions on the back. It was mush city.
Dave microwaved his for 90 seconds, then air fried it for 10 minutes at 400° F. His wrapper was nice and crispy. I also wonder if the higher heat and longer cooking time of the air fryer cooked off some of the chickpea flavor. Chickpea flour does get more mild with more cooking sometimes.
The next time we made Daiya burritos, I used Dave's method and thought it was slightly better, but I still prefer other frozen vegan burritos.
The best cooking method
If you do get this burrito, I definitely don't recommend that you microwave it.
Start it in the microwave to soften it up, then bake or air fry until it's heated through and crispy. In the oven, I'd estimate 400° F for 20 minutes. In the air fryer, 400° F for 10 minutes will do it.
Here's what the Daiya Santa Fe Burritos are made of, according to the Daiya website:
- gluten-free tortilla: brown rice flour, water, rice starch, chickpea flour, non-gmo expeller pressed safflower oil, white whole grain sorghum flour, psyllium, xanthan gum, leavening [sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate], milled flaxseed, sea salt, vegan enzyme
- beyond meat beef style crumbles: water, pea protein isolate, non-gmo expeller pressed canola oil, rice flour, molasses (color), yeast extract, tapioca maltodextrin, acacia gum, salt, sunflower oil, vegan natural flavor
- Daiya cutting board mozzarella style shreds: water, tapioca starch, coconut oil, non-gmo expeller pressed: canola and/or safflower oil, vegan natural flavors, sea salt, potato protein isolate, tricalcium phosphate, lactic acid (vegan), konjac gum, xanthan gum, yeast extract, fruit and/or vegetable juice (color)
- filling: brown rice, potatoes, red bell peppers, water, vegan natural flavors, white vinegar, spices, garlic, paprika oleoresin (color), konjac gum, xanthan gum, yeast extract.
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