Vegan Burrito Pie Recipes

VEGAN BURRITOS

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.

VEGAN BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
• While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
• While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
• Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
• Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
• Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.

EASY VEGAN BEAN BURRITO

Steps:

• In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
• Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
• Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
• Make sure your burritos are not too full so that you can still roll them!
• Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
• Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
• Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

VEGETARIAN BURRITO CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
• Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

VEGAN BURRITO

Steps:

• Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir, and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
• Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil. Repeat this step with all the remaining tortillas.
• Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes on each side. You can also use the oven or a griddle. Aluminum foil is optional, but it's really convenient, especially if you're going to freeze them or it's your first time making burritos.
• Serve your vegan burrito immediately with guacamole, salsa, or your favorite toppings.
• Store the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. You can skip thawing and get started on heating them right away. You can reheat your frozen burritos in the microwave or in the oven. Preheat your oven to 400ºF or 200ºC, place the burrito (covered with aluminum foil) onto a baking sheet, and put it at the center of the oven. Then bake for 35-40 minutes. Remove the aluminum foil and bake for another 5-10 minutes.

MEXICAN BURRITO PIE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mash together the avocado, garlic, scallions, "sour cream" and lime juice until smooth.
• In another bowl, mash together black beans, salsa, jalapeno, chili powder and cumin.
• Spray and 8" pie plate with cooking spray and begin the layers.
• Place a tortilla, half the bean mixture. Follow with another tortilla then half the avocado mixture topped with 1/2 cup cheese (if using).
• Continue with another tortilla, remaining beans, followed by another tortilla, remaining avocado topped with cheese and the last tortilla.
• cover pie plate with foil and bake for 25 minutes.
• Remove foil, top with remaining cheese if using, and bake for another 5-10 minutes.
• Cut pie into wedges and serve.

EASIEST VEGAN BURRITOS

Steps:

• Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
• Seed and thinly slice the red bell peppers. In a pan heat oil over medium heat and add the bell pepper. Saute for about 10 minutes, until they become tender and slightly wilted. Add the spices (cumin, chili flakes, garlic powder, paprika and salt) and the black beans and mix together. Continue to cook for another 5 minutes, stirring often, unti the beans are heated all the way through. Remove from heat stir in the cilantro. Taste and adjust seasonings.
• To make the gucamole, slice the avocados in half, remove the pit, and scoop the avocado into a large bowl. Mash the avocado so that only a few small pieces remain. Add the remaining gucamole ingredients (tomatoes, onions, lime juice and salt) and mix together. Taste and adjust lime juice and salt if needed.
• To assemble the burritos, place tortillas on a flat surface and spoon about 1/2 cup of rice in the center of the tortilla. Top with about 1/3 cup of black beans, a scoop of guacamole, and chopped lettuce. Fold the top and bottom over the filling and roll up or wrap tightly in foil and cut in half. Serve immediately.

VEGAN BURRITO PIE

Steps:

• Preheat oven to 350. Drain Tofu. Crumble into a large pan with a small amount of oil. Add salsa and seasoning and heat thoroughly. In separate pans heat the beans separately. Lightly grease pie plate. Place 1st tortilla in plate and push center down. sill bottom with Black Bean, than a layer of tofu and a layer of re-fried beans, top off with grated cheese. Repeat and top off with remaining tortilla, spray with oil and grate more cheese on top. Cover with Foil and place in the oven for 30 minuets.
• While the pie is baking, slice and chop cabbage. Mix in a bowl with vegan mayo, add salt and pepper to taste. Top pie with mixture once cooled.