Vegan Bean Burritos
A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavor and texture.
Yield: 6 burritos
These burritos are soooo good, you’ll want to have them every night. Corn tortillas are wrapped around a hearty bean mixture, vegan sour cream, salsa, avocado slices and cilantro.
Ingredients
Ingredients
- 6 organic corn tortillas
- 2 cups cooked black bean mixture
- 1 medium avocado, sliced
- Salsa
- Vegan Sour Cream
- 2 limes, cut into wedges
- Fresh cilantro, chopped
Black Bean Mixture
- 1 cup onions, chopped
- Pinch sea salt
- 1 Tbsp garlic, minced
- ½ cup roasted red pepper, chopped
- 2 cups cooked black beans
- ½ cup bean liquid
Vegan Sour Cream (Optional) Makes 1 ½ Cups
- 10.5 oz (300 g) organic silken tofu
- 2 Tbsp fresh lemon juice
- 1 Tbsp ume plum vinegar (or red wine vinegar)
- 1 tsp Dijon mustard
- ¼ tsp salt
- ½ tsp garlic powder
- 1 tsp finely chopped chives to serve
Instructions
Instructions
Sour Cream (Optional) Makes 1 ½ Cups
- 1. Warm a splash or two of water in a heavy-based pan over a medium heat.
- 2. Add the onions, sea salt, minced garlic and roasted red pepper.
- 3. Cook the mixture for 5 minutes, then add the cooked beans along with the bean liquid.
- 4. Cook for 15 minutes until the onions are soft. Transfer to a large bowl.
- 5. Use the back of a fork to partially mash the beans, leaving about half of the mixture as whole beans.
- 6. Warm the tortillas in a dry pan, stacking them on a plate covered with a damp paper towel as you go.
- 7. Fill the tortillas with the black bean mixture and top with avocado slices, salsa and sour cream.
- 8. Serve with lime wedges and fresh cilantro.
Sour Cream
- 1. Drain the liquid from the tofu.
- 2. Place all the ingredients except the chives into a blender. Blend on high for 30 to 60 seconds until smooth and creamy.
- 3. Stir the chives through (if desired) and serve.
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