I’m always looking for ways to tinker with our standard recipes. One easy meal in rotation at my house is a vegetarian burrito. They are very filling, easy to make and are easily adaptable.
Ingredients: (made 6 burritos)
1 cup dry brown rice, cooked
2 sweet potatoes
1 tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 can black beans, rinsed and drained
3 tsp. cumin
1 tsp. cayenne (optional)
1 tsp. chili powder
2 tsp. salt
2 tsp. ground black pepper
2 tsp. vegan Worcestershire sauce
1 cup Daiya Cheese – Cheddar Flavor
Tofutti Sour Cream
6 tortillas
Directions:
Pierce the sweet potatoes with a fork a few times and microwave for about 6 minutes. The sweet potatoes should be tender but not too soft.
Peel and cube the potatoes.
Heat up the vegetable oil in large saute pan.
Add in the sweet potatoes and let them brown a bit.
Add in the onions and cook for a couple of minutes.
Add in the garlic and black beans and cook a few minutes.
Stir in the spices and the Worcestershire sauce and cook a few more minutes.
Now it’s time to assemble the burritos.
On each tortilla spread a bit of the vegan sour cream, then layer on some rice, next the sweet potato mixture and then finally the vegan cheese. Roll up and place seam side down in a baking dish.
Warm in the oven for about 10 minutes on 350. Alternatively, you can place in ziplock bag and freeze and reheat in microwave or oven whenever you’re hungry. These burritos reheat very well.
If you’d like the burritos to have a bit more heat, feel free to play with the flavors. Add some chopped jalapenos or maybe more cayenne, or even a fresh salsa at the end!
Enjoy!
About Hindy Garfinkel
