Vegan Burrito Pie Food

VEGAN BURRITO

Steps:

• Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
• Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
• Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
• Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
• Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
• Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
• Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
• Serve. Cut the burritos in half and serve.

FAJITA-STYLE VEGAN TOFU BURRITO

Steps:

• Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
• Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
• Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

VEGAN BURRITO PIE

Steps:

• Preheat oven to 350. Drain Tofu. Crumble into a large pan with a small amount of oil. Add salsa and seasoning and heat thoroughly. In separate pans heat the beans separately. Lightly grease pie plate. Place 1st tortilla in plate and push center down. sill bottom with Black Bean, than a layer of tofu and a layer of re-fried beans, top off with grated cheese. Repeat and top off with remaining tortilla, spray with oil and grate more cheese on top. Cover with Foil and place in the oven for 30 minuets.
• While the pie is baking, slice and chop cabbage. Mix in a bowl with vegan mayo, add salt and pepper to taste. Top pie with mixture once cooled.

VEGAN BURRITOS

Steps:

• To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
• If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
• Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

VEGETARIAN BURRITO CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
• Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.