EASY VEGAN BEAN BURRITO
This homemade vegan bean burrito is easy to make in only 15 minutes or less! It's such a healthy, satisfying and filling lunch or dinner idea full of delicious Mexican flavors and exciting textures.
Provided by Alena
Categories Dinner
Time 15m
Number Of Ingredients 11
Steps:
- In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
- Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
- Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
- Make sure your burritos are not too full so that you can still roll them!
- Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
- Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
- Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 17 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 681 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
VEGETARIAN BURRITOS
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
Provided by MsBindy
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.
COOL MEXICAN BEAN WRAPS
Beans are magical little things and massively underrated. I'm showing them some love by pairing them with exciting Mexican flavours.
Provided by Jamie Oliver
Categories Healthy dinner ideas Mexican Healthy lunch ideas Healthy meals Healthy vegetarian recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste - if you don't have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
Nutrition Facts : Calories 416 calories, Fat 9.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 19.5 g protein, Carbohydrate 67.8 g carbohydrate, Sugar 14.4 g sugar, Sodium 0.9 g salt, Fiber 11.2 g fibre
VEGETARIAN BEAN BURRITOS
An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!
Provided by Megan
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
- Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
- Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 63.6 g, Cholesterol 32.7 mg, Fat 15.2 g, Fiber 13.2 g, Protein 23.5 g, SaturatedFat 8.7 g, Sodium 682.4 mg, Sugar 1.2 g
EASY REFRIED BEAN AND CHEESE BURRITOS
Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
- If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
- One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
- Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
- Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.
VEGAN BURRITOS
Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
VEGETARIAN TEX MEX BEAN BURRITOS
Quick and easy spicy bean burritos that the whole family will enjoy! Tex-Mex is a highly spiced and vibrant style of cooking that developed as an evolution of Northern Mexican cuisine. These burritos are fairly spicy with 1/2 tbsp chili powder and medium salsa. Feel free to increase the chili powder if using a milder salsa. I also use whole-wheat tortillas for extra fibre. These freeze well.
Provided by LUv 2 BaKE
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, process beans and seasonings until smooth.
- Spread out the 8 tortillas; add an equal amount of the bean mixture in the center of each tortilla.
- On top of the bean mixture on each tortilla, add a sprinkle of mozzarella and cheddar cheese, some salsa, chopped pepper, and sour cream.
- Fold tortillas up into burritos (fold the bottom third of tortilla over the filling; fold over both sides of tortilla; roll up to enclose the filling).
- Place burritos in a nonstick frying pan or electric frying pan over medium heat.
- Flip burritos often until golden brown.
- OAMC; To Freeze - For a quick snack or dinner later on, after finishing frying, place single burritos (or family size portions if for a family meal) into plastic storage bags, then place individual bags into large freezer bag and freeze.
- To re-heat - When ready for a burrito, pop it out of the bag and heat in the microwave for 1-2 minutes on medium power. Or, for a crispier burrito, pan fry the burrito until warm the outside is crisp.
VEGETARIAN BURRITOS
Steps:
- Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
- Preheat the grill.
- Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
- To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
- Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
- Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
- To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes.
- Yield: 8 large tortillas
- Method for Tomatillo Sauce (Green Salsa):
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- Heat 1/2 cup of the olive oil in a large skillet over medium heat.
- Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
- Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
- Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
- Mix well and let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
VEGETARIAN BEAN AND RICE BURRITO
Steps:
- Gather the ingredients.
- In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
- In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
- Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
- Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
- Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
- Cut in half, and serve immediately.
Nutrition Facts : Calories 812 kcal, Carbohydrate 141 g, Cholesterol 0 mg, Fiber 14 g, Protein 24 g, SaturatedFat 3 g, Sodium 1290 mg, Sugar 2 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY BLACK BEAN BURRITOS
These simple black bean burritos are packed with my favourite Tex-Mex flavours, and they can be easily adapted to suit your preferences.
Provided by Becca Heyes
Categories Main meals
Time 25m
Number Of Ingredients 13
Steps:
- Heat a dash of oil in a saucepan, and add the onion. Cook over a medium heat for a few minutes, until it is fairly soft. Add the next 7 ingredients (black beans through black pepper), and cook for a further 5 minutes, adding a small splash of water if necessary. Next, add the diced tomato, and cook for just a few minutes more, until the tomato has softened, but is still holding its shape.
- Add the cooked rice, and mix to combine. Ensure the mixture is piping hot before assembling your burritos (again, you can add a splash of water if needed, to help you heat the mixture without it drying out).
- To assemble, lay a large flour tortilla on a board, and heap about a quarter of the rice and bean mixture into the centre. Top with your choice of additional burrito fillings - I used grated cheese, lettuce, and sour cream.
- Fold in the two ends of the burrito, then roll or fold to fully contain the fillings (see blog post for photos if needed!). Burritos are best eaten immediately, especially if you've mixed both warm and cold fillings.
Nutrition Facts : ServingSize 1 burrito, Calories 450 kcal, Carbohydrate 63.6 g, Protein 17.6 g, Fat 13.1 g, SaturatedFat 4.4 g, Cholesterol 8 mg, Sodium 793 mg, Fiber 6.6 g, Sugar 1.4 g
More about "vegetarian bean burritos food"
VEGETARIAN BURRITO - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.9/5 (8)Total Time 15 minsCategory Dinner, Entree, LunchCalories 825 per serving
- Chop the tomatoes, red onion, jalapeno, and cilantro. Add all ingredients to a bowl and mix to combine. Refrigerate until ready to use.
- Lay a tortilla on a flat surface. Layer 1/4 of the beans, cheese, rice, avocado, sour cream, pico de gallo and lettuce. Fold the two sides in and roll tightly. Repeat with remaining tortillas and fillings.
MAKE AHEAD BEAN BURRITO RECIPE {FREEZER ... - SHE LIKES FOOD
From shelikesfood.com
5/5 (3)Total Time 30 minsCategory Meal PrepCalories 197 per serving
- Heat a large pot over medium heat and add olive oil and onion. Cook onion until softened, 3-5 minutes. Next add all the remaining ingredients and mix until combined. Cook until heated through, 7-10 minutes. Remove pot from the heat and let mixture cool completely.
- Lay out your tortilla and in the middle add 1/2 – 1 cup burrito mixture. How much you add will depend on how large your tortillas are and how big your want your burritos to be. I had large tortillas and added about 3/4 cup mixture to them.
- Form the mixture into a little log in the middle of the tortilla and fold the sides over. Then roll up your burrito kind of like you are wrapping a present. You may need to cut off any excess tortilla at the bottom if they are really large.
- Wrap each burrito in plastic wrap and then store in a freezer friendly container for up to 3 months.
VEGETARIAN BEAN BURRITOS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 17 minsEstimated Reading Time 1 minCalories 550 per serving
- Meanwhile, in 2-quart saucepan, heat kidney beans with their sauce and black beans just to simmering over medium heat; keep warm.
FREEZER-FRIENDLY BEAN BURRITOS (VEGETARIAN) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (5)Calories 397 per servingCategory Lunch
- Begin by making your brown rice. If you are using precooked brown rice, please disregard this step. Place brown rice and water in a medium pot and bring to a boil over medium/high heat. Once boiling, reduce heat to low and cover. Let simmer for around 35 to 40 minutes or until water is fully absorbed.
- While the brown rice is cooking, prepare the rest of your burrito. Lay tortillas on a clean, flat surface.
- Using a tablespoon as your scooper, spoon on around 3 tablespoons of refried beans onto each tortilla and spread it out.
- Then, spoon on 3 tablespoons of black beans, 3 tablespoons of cheddar cheese, and around 3 tablespoons of cooked brown rice to each tortilla.
VEGAN BURRITO - VEGAN HEAVEN
From veganheaven.org
5/5 (34)Calories 443 per servingEstimated Reading Time 6 mins
- Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.
- Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top.
- Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!
VEGETARIAN BEAN BURRITOS | AN EASY MEXICAN RECIPES
From cookingnook.com
Cuisine MexicanTotal Time 30 minsCategory Main CourseCalories 618 per serving
- In a large skillet, heat the oil over medium high heat. Add the onions and garlic. Cook, stirring, for 2 minutes. Add the zucchini, peppers, mushrooms, jalpeno peppers, oregano and thyme. Cook, stirring often, for 3 minutes. Add the chili powder and cook, stirring, for 1 more minute. Stir in the beans and reduce the heat to medium. Cook 5-10 minutes, stirring occasionally. Stir in the coriander, 1 cup of cheese, salt and pepper. Mix well.
- Evenly divide the mixture among the tortillas, placing the mixture on the lower third of the tortilla. Roll up the tortilla at the bottom, then tuck in the sides, then finish rolling to the end of the tortilla. Secure it with toothpicks if you need to.
- Place the tortillas on a baking sheet. Bake at 425ºF for 10 minutes. Sprinkle the remaining cheese on top and bake for another 2 minutes. Remove the toothpicks and serve with the garnishes mentioned below or any others you may prefer.
VEGAN BEAN BURRITOS - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
4.6/5 (7)Category Main Dish
VEGETARIAN BEAN BURRITOS RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
Servings 8Total Time 20 mins
9 VEGETARIAN BURRITOS FOR EASY WEEKNIGHT DINNERS | …
From allrecipes.com
Author Hayley Sugg
34 VEGETARIAN & VEGAN BURRITO RECIPES FOR ANY MEAL | OH MY ...
From ohmyveggies.com
Reviews 4Estimated Reading Time 40 secs
HEALTHY VEGAN BLACK BEAN BREAKFAST BURRITO - DESIREE NIELSEN
From desireerd.com
5/5 (1)Category BreakfastCuisine AmericanTotal Time 30 mins
- Heat avocado oil in large nonstick pan over medium heat. Add sweet potatoes + onions, toss to coat with oil and add 1/4 cup water and cover immediately with lid. If you don't have a lid big enough, use a cookie sheet like I do.
- Add black beans, bell pepper, salsa, garlic, cumin, garlic powder, onion powder, oregano, paprika, and salt plus 1 cup water. Simmer on medium until mostly absorbed but still a bit saucy, about 7-10 minutes. If sweet potatoes aren’t cooked and mixture is drying out, just add ¼ cup more water as needed.
5-INGREDIENT VEGETARIAN BURRITOS WITH RICE AND BEANS
From yummytoddlerfood.com
Cuisine MexicanTotal Time 18 minsCategory DinnerCalories 258 per serving
- Warm each tortilla one by one in the microwave for about 10 seconds. Or wrap the whole stack in a damp paper towel and warm for about 30 seconds. Remove one at a time from the towels.
- Add 1/2 cup of the bean and rice mixture to the center of each warmed flour tortilla (I use fajita size), fold in the sides, and roll up.
VEGETARIAN BEAN BURRITOS RECIPE - RECIPES.NET
From recipes.net
Cuisine MexicanCategory WrapsServings 8Total Time 20 mins
- Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.
VEGAN BLACK BEAN BURRITOS WITH RED RICE - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 6Calories 511 per servingCategory Main Dish
- Cook the onion and garlic in 1 tbsp of olive oil for 6-7 minutes in a medium-sized sauce pan over medium-hight heat until translucent and fragrant.
- Add the rice, broth, water and tomato and cook, covered until rice is tender and the liquid is absorbed. About 10-15 minutes.
- Add the extra onion and garlic to a skillet with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and cook for about 5-8 minutes until heated through.
- Once the rice and beans are done, add to a large tortilla with your favourite burrito fillings like cilantro, carrot, guacamole, vegan sour cream and salsa, roll up and enjoy!
EASY VEGAN BEAN BURRITOS - VEGKITCHEN
From vegkitchen.com
5/5 (2)Total Time 35 minsCategory Bean Main DishCalories 684 per serving
- Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent.
- Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden.
- Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes.
- With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes.
VEGETARIAN FREEZER BURRITOS | VEGAN FREEZER BURRITOS ...
From myfamilydinner.com
Reviews 1Category Main CourseCuisine MexicanTotal Time 25 mins
- Label Freezer bag with recipe name, cooking from frozen directions and expiration date (todays date plus three months).
- For burritos: Remove desired number of burritos from freezer and cook in preheated oven (450 degrees) for 35-45 minutes.
QUICK & HEALTHY BEAN BURRITOS - WALLFLOWER KITCHEN
From wallflowerkitchen.com
4.7/5 (11)Total Time 25 minsCategory Main DishesCalories 342 per serving
- If serving immediately, preheat the oven to 200C. Wrap the tortillas in some tin foil and let them heat up for about 15 minutes.
- In a frying pan, add the garlic and a small splash of water. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about 60ml / 1/4 cup) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.
- Simply blend all the ingredients together in a high-powered blender or food processor until smooth. Add more water or dairy-free milk, if needed.
- Remove the tortillas from the oven and place one on a plate. Spread about 3 tbsp of the bean mixture down the middle.
BBQ BEAN BURRITOS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
5/5 (6)Total Time 50 minsEstimated Reading Time 4 mins
- To make the spicy tomato rice, start by boiling the white rice in plenty of water until just cooked. Drain, and rinse with cold water.
- Heat the oil in a large frying pan, and add the chopped cherry tomatoes. Cook over a medium heat for a few minutes, then add the cooked rice, hot sauce, and tomato puree. Season generously, and mix well.
- Meanwhile, add all of the ingredients for the BBQ black beans to a small saucepan, and cook over a fairly low heat for about 10 minutes, stirring regularly, until the beans are hot and have become quite soft. You can mash them slightly with the back of a spoon if you like.
- To assemble the BBQ bean burritos. lay out a large flour tortilla, and spread 1/4 of the BBQ black beans down the centre. Add 1/4 of the spicy tomato rice, 1/4 of the grated cheese, some chopped coriander (cilantro), and some mashed avocado. Fold up the two ends, and roll tightly. Place seam-side down on a lined, lightly greased baking tray, and repeat with the remaining ingredients.
LOADED VEGETARIAN BURRITOS (CHEESY BLACK BEAN & RICE ...
From averiecooks.com
4.8/5 (17)Total Time 25 minsCategory 30-minute MealsCalories 314 per serving
- Preheat oven to 375F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray; set aside.
- To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 5 minutes, or until the onion begins to soften and is translucent; stir frequently.
- Add the red peppers, stir to combine, and cook for about 3 to 4 minutes or until peppers begin to soften.
VEGAN BURRITO - THE STINGY VEGAN | CHEAP VEGAN RECIPES
From thestingyvegan.com
Reviews 2Category Main CourseCuisine American, MexicanTotal Time 25 mins
- Put the dried tvp in a bowl and cover with water. Allow to rehydrate while you prepare the beans.
- Heat the oil in a large pan over medium heat and fry the onion until soft and translucent. Add the garlic and fry until fragrant. Add the chili powder and cumin and fry for 30 seconds more to release the aromas.
- Add the beans and water and cover the pan with a lid. Reduce the heat to a gently simmer and cook for 5 minutes.
- Remove from the heat, add the salt and mash the beans with a fork or potato masher until creamy. Recover with the lid to keep warm.
EASY VEGETARIAN BEAN BURRITOS - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (2)Total Time 20 minsCategory Main CourseCalories 504 per serving
- In a blender or food processor, combine pinto beans, vegetable broth, garlic powder, smoked paprika and salt. Blend until smooth. Add to a saucepan over medium heat. Heat until warmed through, stirring as needed.
- Add yogurt, garlic, lemon juice, chipotle chili pepper, and adobo sauce to clean blender. Blend until smooth.
- To make one burrito: Add 1/2 cup pureed beans to the center of a tortilla. Divide remaining toppings evenly between 4 tortillas. Drizzle with 1-2 tablespoons chipotle sauce. Roll up into a burrito.
- To freeze burritos: Roll assembled burrito tightly into foil. Freeze for up to 3 months. To reheat, remove foil and place burrito on a microwave safe plate. Microwave for 2-3 minutes, or until thawed through.
MEAL-PREP VEGETARIAN BLACK BEAN BREAKFAST BURRITOS - FIT ...
From fitfoodiefinds.com
5/5 (1)Total Time 40 minsServings 8Calories 441 per serving
- Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out. ***Place about half the black bean paste in a tupperware to eat later, you’ll only use about half of it for this recipe!
- Prep scrambled eggs by heating about 1/2 tablespoon of EVOO in a large pan. Add in yellow onion and sauté until almost translucent.
- Lay out 8 tortillas on your counter top. Spread on about a tablespoon of black bean mash and a tablespoon of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a tablespoon of corn, a tablespoon of green chiles, and a tablespoon of chopped onion.
VEGAN BURRITO (QUICK + EASY RECIPE) - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (4)Total Time 30 minsCategory EntreeCalories 369 per serving
- In a large pan or pot, heat oil/water over medium heat, add onion and bell pepper, saute for 5 minutes. Add the tomatoes, green chilies or jalapeno, cumin, chili powder, garlic powder and salt, mix well and continue to cook another 4 – 5 minutes, stirring often. Add the black beans and corn, cook a few minutes until warmed through. Stir in the cilantro. Taste for seasoning.
- Place tortillas on a flat surface, down the center, leaving a few inches at each end, layer with 1/2 cup of black bean mix, then shredded lettuce, guacamole, and finish with 1/2 cup of rice. Fold each of the end pieces up towards the center, holding the flaps down, roll the edge closest to you up and over, and continue to roll the burrito away from you to completely close it.
VEGETARIAN SWISS CHARD AND PINTO BEAN BURRITOS - HOUSE OF ...
From houseofnasheats.com
5/5 (7)Total Time 55 minsCategory DinnerCalories 532 per serving
- Combine 1 1/4 cups of the broth, the brown rice, half of the garlic, and 1/2 teaspoon of the salt in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce the heat to low. Cook for 45 minutes, until the rice is tender and the broth has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Add the cilantro and fluff with a fork, then cover and keep warm.
- While the rice cooks, heat the oil in a large pot or Dutch oven. Add the chopped onion and cook until it softens and just begins to brown, about 5 minutes. Stir in the tomato paste, chipotle, cumin, oregano, remaining garlic, and the remainin 1/2 teaspoon of salt, then cook for 1 minute, until fragrant. Add the chard and 1/2 cup of the broth, then cover with a lid and simmer for about 15 minutes, until the chard is tender.
- In a medium-size bowl, coarsely mash half of the beans with the remaining 1/2 cup of browl using a potato masher or two forks. Add to the pot of chard and cook, stirring frequently, until the liquid is mostly evaporated, about 3 minutes. Remove from the heat and stir in the lime juice and remaining whole beans, then cover and keep warm.
- Adjust the oven rack to be 6 inches from the broiler element and heat the broiler. Warm the tortillas so they are pliable by microwaving them in a stack between two damp paper towels for 1 minute. Lay the warm tortillas on a clean surface and divide the rice, chard-bean mixture, shredded cheese, and avocado evenly between the tortillas, mounding in the middle close to the bottom edge of each tortilla. Working with 1 tortilla at a time, fold the sides of the tortilla over the filling, then fold the bottom up, tucking it over and pulling back on it firmly to tighten around the filling. Continue to roll tightly into a nice, secure burrito. Place seam side down on a foil-lined baking sheet. Repeat for each burrito.
VEGETARIAN BURRITO | MEXICAN RECIPES | GOODTOKNOW
From goodto.com
3.4/5 (176)Category Dinner,LunchCuisine MexicanTotal Time 40 mins
RECIPE: EASY VEGAN BLACK BEAN BURRITOS - EASY VEGAN MEAL PREP
From easyveganmealprep.com
Estimated Reading Time 2 mins
10 BEST VEGAN BURRITO RECIPES FOR YOUR NEXT MEXI-COMA ...
From theeatdown.com
Ratings 1Category Main CourseCuisine American, MexicanEstimated Reading Time 4 mins
BEAN BURRITOS - THE VEGGIE TABLE
From theveggietable.com
Yield 6 burritosEstimated Reading Time 50 secs
EASY VEGETARIAN RICE AND BEAN BURRITO RECIPE
From thespruceeats.com
Ratings 60Calories 426 per servingCategory Entree, Dinner, Lunch
VEGETARIAN BEEF AND BEAN BURRITOS – THE DACHSHUND MOM
From dachshundmom.com
Cuisine American, MexicanTotal Time 15 minsCategory Main CourseCalories 300 per serving
BEAN BURRITOS | EASY VEGETARIAN RECIPES | EASY VEGETARIAN ...
From easyvegetarianrecipes.org
VEGETARIAN BEAN BURRITOS RECIPES
From tfrecipes.com
BEAN BURRITO - TACO BELL - CANADA
From tacobell.ca
VEGAN BEAN BURRITOS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LOADED VEGETARIAN BLACK BEAN AND RICE BURRITOS – FITNESSNEXT
From fitnessnext.info
VEGAN BEAN BURRITOS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HEALTHY VEGETARIAN BURRITO RECIPES - EATINGWELL
VEGETARIAN RECIPES FOR BURRITOS - COOKIE AND KATE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love