Burritos are so easy to make vegan. I like to make mine like Chipotle does.
Large Organic tortilla
Lime cilantro rice
Black or Pinto Beans
Salsa
Corn
Guacamole

First I make some rice, then I add vegan margarine, fresh cilantro, lime juice, salt. I then make fresh guacamole by mashing an avocado and adding some chunky salsa to it. To assemble the burrito add ingredients to center of tortilla and roll up.

Tostadas and Tacos can be made as usual without cheese. We have taco or tostada night and my carnivore husband loves them. Use creamy refried beans (you can mash pinto beans until creamy with a fork). Soy sour cream is optional and guacamole. We top ours with
Refried beans
Soy ground meat
lettuce
tomato
red bell pepper
guacamole
soy sour cream
salsa

If you make enchiladas without cheese you just add more sauce to keep the top moist. Below is a link to Dr. McDougall’s wife’s recipe for salsa and chip soup. It’s a hit at my house.
References :
http://www.drmcdougall.com/free_5b.html

baked potato with melted cheese (can omit) and fresh made salsa (lots of black beans, diced tomatos, peppers, onions, corn)
spanish rice with an assortment of mixed veggies- i only had green beans, spinach, diced tomatos, onions, and broccoli on hand last time so that’s what i used!

it was DELICIOUS

oh i make a bean dip that people really like, layer the following:
vegetarian refried beans, salsa, guacamole, sour cream, lettuce, cheese

and we like to make burritos and tacos using the morningstar farms soy ground meat… basically make a burrito/taco like you otherwise would (cheese- or not, lettuce, salsa, onions, taco seasoning, etc.) and just sub in the soy ground meat instead!

that’s all i have, but i’m curious to see some other posts as my bf loves mexican and i’d like more veggie versions to make him!
References :

Chile Relleno Tamales
2 tomatoes — diced
2 canned chipotle chilies in adobo sauce — minced
2 tablespoons cilantro — minced
2 tablespoons minced onion
1/4 teaspoon salt
5 Anaheim chili peppers
22 corn husks, soaked in hot water — until pliable
masa dough for savory tamales — see recipe
2/3 cup cubed jalapeno soy cheese
Combine tomatoes, chipotle chilies, onion, cilantro and salt in medium bowl.
Toss until mixed.
Cover and refrigerate for at least 1 hour.
Cut small slit in each Anaheim chili.
Over an open flame or under broiler, roast chilies until their skins turn dark brown.
Place chilies in paper bag; allow to steam for 5 minutes.
Cool, peel and seed.
Cut each chili into 4 pieces.
Tear 2 corn husks into 16 long strips for frying tamales; set aside. To assemble tamales, spread 1 to 2 tablespoons masa dough in the center of each husk; spread with fingers to form a rectangle, leaving sides, top and bottom of husk exposed.
Place 1 piece of chili and 2 cheese cubes over masa.
Spread 1 tablespoon masa dough over filling.
Fold corn husk over filling and masa dough, beginning with right and left sides and ending with the non-pointed husk end.
Tie the tamale "package" together with corn husk strips.
Make sure filling is fulling enclosed and strips are securely knotted.
Place tamales not touching each other in steamer over boiling water.Cover and steam for 1 hour over medium high heat, adding more water if necessary. Makes about 20 tamales.

Quesadillas

1 can pinto beans/ drained and rinsed
1 jalapeno/ seeded and roughly chopped
1 red onion/ roughly chopped
tsp or more commercial chili powder
tsp ground cumin
1/2 cup fresh parsley

Throw everything in a food processor and pulse until still chunky. Spread 1/2 inch between 2 whole wheat tortillas and heat until toasted on hot non stick pan. Good with commercial salsa. (Don’t put bean mixture in tortillas until ready to cook)

Sweet Potato Burritoes (SOOO GOOD!)

2 cups finely chopped onions
4 cups peeled, cubed sweet potatoes
1/2 cup sliced bell pepper
3 garlic cloves, minced
3 Tablespoons saute stuff, I always use broth
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1/4 teaspoon cayenne
pepper to tast
8 fatfree, whole wheat tortillas
Optional
ff sour cream, nonfat yogurt, etc.
ff grated cheddar cheese
whatever else goes on a burrito
Saute onions, garlic and peppers until onions are soft. Add potatoes and
spices. Cook covered, stirring frequently (otherwise they stick pretty bad).
When the potatoes are tender, throw on pepper, throw in a bowl and go to. I always eat this with Moosewood Cooks at Home’s mango salsa. I’ve included
the recipe below. This combination is divine!! Spicy and sweet mixed together.

Mango Salsa

2 medium ripe mangoes
1 small cucumber, peeled, diced (it says seeded, but I’ve never bothered)
1 ripe tomato
juice of 1 lime (lemon works, too!)
pinch of salt
1/2 – 1 small fresh chile pepper, minced, or Tobasco or other hot pepper
sauce to taste (I have always used Tobasco)
1 Tablespoon chopped, fresh cilantro
Peel and chop the mangoes. In a large bowl, mix together the mangoes, cucumber, tomato, lime juice, salt, chile or tabasco, and cilantro. Let salsa sit for 10 minutes to allow the flavors to blend before serving. Mango
salsa keeps refrigerated for 2 or 3 days.
References :