burritos

Tasty Tuesday–Vegan Black Bean Burritos

I don’t do a lot of vegetarian/vegan cooking, but I wanted to try something new for our Lenten Friday. I decided to really step outside of my comfort zone and make burritos that are not only vegetarian, but even use plant-based cream cheese, making them vegan as well. I was little worried that they might be a little too unconventional for my family, but they turned out to be a huge hit, and I’ll definitely be making them again! (I may try a version with cheese and maybe even chicken in the future, though!)

  • 6-8 “Extra Grande Burrito” flour tortillas
  • 3 Tbsp. vegetable oil
  • 1 tsp. salt
  • 1 large onion, chopped
  • 3 red bell peppers, chopped
  • 1 large jalapeño, minced
  • 5 cloves garlic, minced
  • 2 tsp. ground cumin
  • 1/4-1/2 tsp. cayenne pepper (or to taste)
  • 3 15 oz. cans black beans, drained and rinsed
  • 8 oz. plant-based cream cheese
  • 2 bunches cilantro, lightly chopped

Preheat oven to 350.

Sauté onion, red peppers, and jalapeño with salt in large pan in oil until soft. Add garlic, cumin, and cayenne, and cook for another minute. Add black beans and continue cooking until heated through. Stir in cream cheese and allow to melt. Remove pan from heat and toss in cilantro. Fill and fold tortillas, wrap in foil, and place on baking sheet. Cook in preheated oven for 15 minutes.

Tasty Tuesday–Breakfast Burritos

I’ve been on something of a burrito kick recently, and one of the types of burritos I wanted to tackle was breakfast burritos, because Turkey loves the kind they sell at McDonald’s. I think I included all of their standard ingredients in my first attempt other than pork sausage, and Turkey said that I didn’t even need to include that in the future…but he wouldn’t mind if I tried them with chorizo!

  • Tortillas–I used the “Extra Grande Burrito” size
  • 1/4 cup shredded cheese of your choice per burrito
  • Scrambled eggs–(About three per burrito–I made a total of 18 for six burritos)
  • Diced tomato (I used one large tomato for six burritos)
  • Diced green chilies, drained (I used two small cans for six burritos)
  • Browned pork sausage or chorizo (optional)
  • Burritos toppings (sour cream, hot sauce, melted cheese, avocado, etc.)

Preheat oven to 375. Line a baking sheet with parchment paper.

Spread 1/4 cup shredded cheese in the middle of a tortilla. Mix scrambled eggs with tomatoes and chilies, and place a portion on top of cheese. Top with meat, if desired. Fold the tortilla in the traditional burrito style, and place seam-side down on baking sheet.

Bake at 375 for 12 minutes. Serve with your favorite toppings.