Easy Veggie Burrito For One Vegan Recipes

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EASY VEGGIE BURRITO FOR ONE (VEGAN)



Easy Veggie Burrito for one (Vegan) image

I made this for my sister last night, and she raved so spontaneously that I realised this was probably good enough to post here! :-) Personally, I would use less of the bell peppers, but she loves them! You can also add some fresh corn kernels, if you have them... play around with this recipe as much as you want!

Provided by Anu_N

Categories     Breakfast

Time 15m

Yield 1 burrito, 1 serving(s)

Number Of Ingredients 10

1/4 cup water
1 tablespoon chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon garlic powder (you may use fresh garlic if you like; all I have is the powder!)
1/4 cup chopped tomato
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 cup vegetarian refried beans
1 whole wheat flour tortilla (I use 95% fat-free)
salsa (optional)

Steps:

  • Heat water (yes, water!) in a saucepan and saute the onions and bell peppers until the peppers are as tender as you want them.
  • Add the garlic powder, tomatoes, basil, oregano and cook until tomatoes are soft.
  • Now add the refried beans and cook until bubbling.
  • Meanwhile, heat a skillet and heat the tortilla, about 15 seconds on each side; remove from the skillet onto serving dish.
  • Spoon the refried beans mixture into the centre of the tortilla, fold the right and left sides one-third to the centre, then roll up from top to bottom and eat immediately!
  • Or, roll it any way you want, and eat immediately!
  • Top with salsa, if you like.

Nutrition Facts : Calories 115.2, Fat 2.5, SaturatedFat 0.6, Sodium 195.8, Carbohydrate 20.3, Fiber 2.4, Sugar 3.2, Protein 3.4

VEGAN BURRITOS



Vegan burritos image

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

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans, drained
1 bunch coriander, chopped
250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

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

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