We bought Daiya Tex Mex Burritos to try! Here's what we thought of these gluten-free, vegan frozen burritos. Plus the best way to cook them.
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Daiya Tex Mex Burritos review
The Daiya Tex Mex Burrito uses a gluten-free chickpea wrapper stuffed with pinto beans, brown rice, and Daiya cheddar shreds. There are also little bits of peppers and onions in there.
Last week, we reviewed the Daiya Santa Fe Burrito, and it was super controversial. I hated this burrito, but Dave loved it. Since Dave prepared his in the air fryer, and I made mine in the microwave, we wondered if prep was the problem.
This week, we both made the Daiya Tex Mex Burrito in the air fryer to see how that went. See the section below this one for those cooking directions.
I was still not a fan of this burrito. The air fryer preparation definitely helped, but the gluten-free wrapper still had a strong chickpea flavor that really worked against it.
At least the wrapper wasn't gummy when we air fried it, though!
Dave and I agreed that the Tex Mex filling was definitely more flavorful than the Santa Fe. For me, though, it wasn't enough to make this a repeat burrito for me. That wrapper was just too unpleasant, even air fried.
It's a bummer, because I'm a huge fan of Daiya in general, so I had high hopes. Their frozen burritos are a big miss for me, though.
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.
According to the Daiya website, these contain:
- 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)
- Daiya cutting board cheddar 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, yeast extract, xanthan gum, annatto (color), turmeric (color), inactive yeast, potassium chloride
- filling: pinto beans, brown rice, poblano salsa (poblanos, green onions, cilantro, garlic), water, red bell peppers, red jalapeño peppers, vegan natural flavors, spices, sea salt, konjac gum, xanthan gum, yeast extract.
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