Vegan Peruvian Burrito with Aji Amarillo Quinoa, Lomo Saltado Mushrooms, and Huacatay Chimichurri

Mary Jackson

This burrito packs aji amarillo–seasoned quinoa, aji panca black beans, and sautéed lomo saltado–style mushrooms into a large flour tortilla. Huacatay chimichurri and salsa criolla add herbal brightness and citrusy crunch on top. Plan for about 50 minutes total, as the quinoa, beans, and mushrooms are each prepared separately before assembly.

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Prep Time 35

Cook Time 45

Total Time 1 20

Course Main Course

Cuisine Fusion / Other

Servings burritos

Calories 665 kcal

Equipment

Chef's knife
Cutting board
Large heavy skillet or wok
Medium saucepan with lid
Small mixing bowls
Measuring cups and spoons
Citrus juicer
Tongs or spatula
Aluminum foil or clean kitchen towel
Mortar and pestle or food processor

Ingredients

For the Salsa Criolla:

0.5 medium red onion, very thinly sliced rinse in cold water to mellow; paper-thin slices for best texture
2 tablespoons fresh lime juice juice of about 1 lime
1 small aji limo or red jalapeño, thinly sliced (seeded) adjust heat to taste
2 tablespoons fresh cilantro, chopped leaves and tender stems
0.25 teaspoon kosher salt

For the Huacatay Chimichurri:

1 cup fresh cilantro, loosely packed bright green leaves; avoid wilting
0.5 cup fresh flat-leaf parsley stems trimmed
1 teaspoon huacatay (black mint) paste or sub 0.25 cup fresh mint leaves if paste unavailable
1 small garlic clove freshly minced for best aroma
2 tablespoons red wine vinegar adds brightness
3 tablespoons extra-virgin olive oil fruity varietal preferred
0.5 teaspoon lime zest finely grated
0.25 teaspoon kosher salt to taste

For the Aji Amarillo Quinoa:

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced about 2 teaspoons
1 cup white quinoa, well-rinsed rub grains between fingers under running water to remove bitterness
1 tablespoon aji amarillo paste Peru Food or Inka's Food brand recommended
2 cups low-sodium vegetable broth or water, but broth adds depth

For the Smoky Aji Panca Beans:

1 tablespoon olive oil
0.5 medium yellow onion, finely diced about 3/4 cup
1 teaspoon ground cumin freshly ground if possible
0.5 teaspoon smoked paprika adds gentle smokiness
1 tablespoon aji panca paste smoky-sweet Peruvian chili
1 tablespoon tomato paste double-concentrated preferred
1.5 cups cooked mayocoba (canary) or pinto beans, drained and rinsed or 1 can (15 oz)
1 tablespoon soy sauce or tamari low-sodium preferred
1 teaspoon maple syrup balances acidity and heat
0.25 cup water, as needed to loosen sauce

For the Lomo Saltado Mushrooms:

1.5 tablespoons avocado oil or other high-heat oil for searing
12 ounces oyster or portobello mushrooms, torn or thick-sliced dry surfaces sear best
1 medium red onion, cut into thick wedges petals hold structure under high heat
2 cloves garlic, minced
2 teaspoons aji amarillo paste for a gentle fruity heat
2 tablespoons soy sauce or tamari
1 tablespoon red wine vinegar for classic lomo tang
1 tablespoon fresh lime juice adds brightness at the end
2 whole Roma tomatoes, cut into thick wedges added at the end to stay juicy
0.5 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped to finish

For Assembly & Extras:

4 large flour tortillas (10-inch), warmed sturdy, pliable burrito-size
1 whole ripe avocado, sliced Hass preferred
1 cup shredded romaine lettuce or green cabbage for crunch
0.5 cup cancha (toasted chulpe corn) or plain corn nuts, lightly crushed adds signature Peruvian crunch
1 whole lime (wedged), for serving optional

Instructions

Make the Salsa Criolla (10 minutes active + 15 minutes rest): Toss the thinly sliced red onion with lime juice, chili, cilantro, and salt. For a milder bite, rinse onion slices in very cold water first and pat dry. Let the salsa rest 15 minutes to lightly pickle; the onion will turn glossy and magenta-fragrant.
Prepare the Huacatay Chimichurri (10 minutes): In a mortar and pestle, pound cilantro, parsley, huacatay paste (or mint), and garlic to a coarse paste. Stir in red wine vinegar, olive oil, lime zest, and salt. If you don’t have a mortar and pestle, pulse in a food processor, pausing to scrape the bowl for a rustic texture. Look for a thick, spoonable sauce that’s emerald green and aromatic.
Cook the Aji Amarillo Quinoa (20 minutes cook + 5 minutes rest): Heat olive oil in a medium saucepan over medium heat until shimmering. Sauté garlic for 30 seconds until fragrant. Add rinsed quinoa; toast 1 minute, stirring, until it smells nutty. Stir in aji amarillo paste for 30 seconds to bloom. Add vegetable broth, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork. Grains should be tender with tiny tails, and the pot should be mostly dry.
Simmer the Smoky Aji Panca Beans (12 minutes): Warm olive oil in a skillet over medium heat. Sauté diced yellow onion 3–4 minutes until translucent and sweet. Add cumin, smoked paprika, aji panca paste, and tomato paste; cook 1 minute to caramelize. Stir in beans, soy sauce, maple syrup, and a splash of water to loosen. Simmer 6–8 minutes until saucy and glossy; lightly mash a few beans with the spoon for a creamy-meets-chunky texture. Adjust seasoning to taste.
Stir-Fry the Lomo Saltado Mushrooms (8–9 minutes): Heat a large skillet or wok over high heat until very hot—an edge of smoke is ideal. Add high-heat oil, then the mushrooms in a single layer. Don’t move them for 2 minutes to develop a deep sear. Stir-fry 2–3 minutes more until browned at the edges. Add red onion wedges and toss 1 minute to char lightly. Add garlic and aji amarillo paste; cook 30 seconds until fragrant. Splash in soy sauce, red wine vinegar, and lime juice; toss 30–60 seconds to glaze. Add tomato wedges last; cook just 30–60 seconds so they warm yet stay juicy. Finish with black pepper and chopped cilantro. The pan should hiss and smell tangy-savoury with a hint of citrus.
Warm the Tortillas (5–10 minutes): Wrap tortillas in foil and warm in a low oven set to 200°F (93°C) for 5–10 minutes until pliable. Alternatively, char each tortilla over a gas flame or in a dry skillet for 10–15 seconds per side for smoky spots; keep warm wrapped in a towel.
Assemble the Burritos (10 minutes): Lay a warm tortilla on a board. Add a generous strip of aji amarillo quinoa, a scoop of smoky beans, and a layer of lomo saltado mushrooms. Spoon over some drained salsa criolla, tuck in avocado slices and a handful of shredded lettuce, then drizzle with huacatay chimichurri. Sprinkle with cancha for crunch. Fold the sides inward, then roll tightly from the bottom up. For a sealed finish, place seam-side down in a dry skillet over medium heat 1–2 minutes until lightly toasted.

Notes

Mary’s Tips:

Ingredient Swaps: Use mayocoba (canary) beans for a Peruvian touch; pinto beans also work well. If you can’t find aji amarillo or aji panca paste, mix mild chili paste with a touch of fruity hot sauce for amarillo, and blend ancho with a pinch of smoked paprika for panca.
Drain to Avoid Sogginess: Spoon salsa criolla with minimal liquid and let quinoa steam off for 5 minutes before assembling. A quick 1–2 minute skillet toast seam-side down helps seal.
Maximize Sear: Dry mushrooms well and avoid crowding for true wok hei. High heat and patience give you char and depth.
Chimichurri Texture: Mortar and pestle yields the most luxurious, saucy texture; processors can make it too smooth—pulse in short bursts.
Crispy Finish: For a crisp burrito, brush lightly with oil and bake at 400°F (205°C) for 8–10 minutes, turning once.

Serving Suggestions:

Slice each burrito on the bias to reveal golden quinoa, ruby onion, emerald chimichurri, and charred mushroom. Plate with extra chimichurri and a ramekin of salsa criolla, scatter a few cancha kernels, and add lime wedges. A chilled glass of maracuyá (passion fruit) juice or a crisp pilsner complements the citrus and heat beautifully. Perfect doneness shows: quinoa fluffy, mushrooms bronzed with a glossy glaze, and onions vivid magenta with a citrusy perfume.

Culinary Context:

This burrito nods to Peru’s chifa-influenced lomo saltado—traditionally a wok-seared beef stir-fry—reimagined with meaty mushrooms. Aji amarillo brings Peru’s unmistakable sunny heat, while huacatay (black mint) lends herbal intrigue. Wrapped burrito-style, it bridges Andean flavors with the portable joy of street-food tacos and burritos. I first riffed on this after a late walk through Barranco, chasing the aroma of sizzling onions and bright citrus at midnight stalls.

Optional Advanced Instructions:

Make-Ahead: Chimichurri and salsa criolla can be prepared up to 24 hours ahead (store chilled; bring chimichurri to room temp before serving). Quinoa and beans hold well for 3 days refrigerated.
Parallel Workflow: Start quinoa first; while it simmers, prepare beans. While beans finish, sear mushrooms. Warm tortillas just before assembly.
Beginners: If high-heat stir-fry feels risky, cook mushrooms over medium-high in two batches to maintain a good sear without burning.

Timing:

Prep Time: 0 hours 35 minutes
Cook Time: 0 hours 45 minutes
Total Time: 1 hour 20 minutes

Course: Lunch or Dinner

Cuisine & Origin Cuisine: Peruvian–Fusion (Latin American).

Origin: Inspired by Peruvian street flavors (lomo saltado, aji amarillo, huacatay) and the portable burrito format.

Nutrition

Calories: 665kcalCarbohydrates: 85gProtein: 22gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gSodium: 1224mgPotassium: 1311mgFiber: 15gSugar: 9gVitamin A: 2309IUVitamin C: 30mgCalcium: 152mgIron: 8mg

Keyword Aji Amarillo, Huacatay, Lomo Saltado, Peruvian Burrito, Plant-based, Street Food, Vegan

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