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vegan burritos with quacamole
I’m still on vacation, so today I’ll post a recipe I made up over a year ago.
I love these. I make a big batch, let them cool completely, wrap them each in plastic wrap (you could also use paper towels), and then freeze them in a large sealable container such as a gallon size ziploc bag. Whenever I want a healthy lunch or dinner, I just heat them up in a skillet with a little olive oil, and serve them with the guacamole. I never even miss the meat or cheese.
vegan burritos
1 tablespoon olive oil
1 small onion, diced
1/2 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/4 teaspoon pepper
3/4 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon ground coriander seed
1 14 ounce (400g) can black beans (drained)
1 14 ounce (400g) can refried beans
1 14 ounce (400g) can diced fire roasted tomatoes
1 1/2 cups (260g) cooked brown basmati rice
12 small whole wheat tortillas
1. In a large skillet, saute the onion with the salt over medium low heat for about five minutes, then add the pepper and cook for 10 minutes more. Add the garlic, and cook for 2 minutes.
2. Stir in all the spices, and cook until fragrant, about 1 minute.
3. Incorporate the beans and tomatoes and allow to simmer until most of the liquid has evaporated, about 10-15 minutes. Turn off heat and allow to cool.
4. Spoon a little over a 1/2 cup of the bean mixture onto each tortilla along with about 2 tablespoons of rice. Fold into burritos and cover each tightly with plastic wrap. Freeze.
5. When ready to serve, place the burrito on a 1/2 teaspoon of olive oil in a skillet. Brown over medium heat. Reduce heat to low, cover, and let heat through, about 15 minutes. Serve with guacamole.
guacamole
1 Hass Avacado, diced
2 tablespoons chopped cilantro
1 tablespoons diced tomato
1/4 teaspoon cayenne pepper
juice of 1/2 lime
salt and pepper to taste
1. Mix together with a fork, mashing some of the pieces of avacado. Serve.
9 Responses to “vegan burritos with quacamole”
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I am wondering, how do you freeze the burritos individually? Do you put them in ziploc bags? This recipe looks great, I can’t wait to try it.
These look amazing! I love vegetarian food–I never miss the meat or cheese, either. There are so many other wonderful flavors that grow from the ground! I hope your vacation is going well. I made your cream cheese brownies on Sunday, and I plan on making the butternut squash tonight. Thanks for these great recipes!
I think you could make mud pie look good, Jaime! Will give these a
whirl. My husband is game for anything I try to cook! Maybe tonight!
I avoid frozen burritos like the plague… until now. I never thought of making my own and of course controlling what goes in them. Such a great idea. Can’t wait to try it!
These look SOOO good. I’ve been looking for a good vegetarian meal. Thanks for the idea!
We made these last night and I heated one up for dinner tonight.
(My husband is out of town). They are soooo gooood! Is it the cinnamon that gives them just a hint of sweet?
I really liked them reheated in “EVOO” (Rachel Ray) ha.
The only problem….I burnt the rice…..forgot about it and left it steaming on the stovetop. Smelled like burnt popcorn! ha.
They were just delicious even without the rice!
Thanks, Jaime!!!
[...] borrowed this recipe for vegan burritos with guacamole and concocted a similar version from what we had in our [...]
To freeze these individually, i wrap them in plastic wrap, and then put them all in a ziploc bag.
Thankyou for this amazing recipe-made this for a group of friends who loved it-making again for non vegan family who loved the left overs from last time!