Vegan Burritos

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This very popular cylindrical shaped hand held Mexican food consists of a mix of ingredients wrapped in a flour or corn tortilla (or flat bread). Traditional Mexican burritos are small and contain only one or two items, such as beans and meat, but in Unites States burritos are much larger and can be loaded with a wide variety of ingredients. The following are some great meatless burrito combinations: flavorful, filling, and delicious!

Ingredients to choose from:

  • Flour or corn tortillas
  • Whole or re-fried beans
  • Rice or potatoes
  • Guacamole or plain avocado
  • Vegetarian chicken, soyrizo, or veggie meat crumbles
  • Pico de gallo
  • Veggie or rice cheese slices
  • Dairy-free sour cream (Tofutti or other)
  • Lettuce
  • Lime
  • Hot sauce

To speed up the process, you can purchase re-fried beans, guacamole, and pico de gallo at the store, but they taste much better when prepared fresh at home. You can follow these simple recipes listed below.

Re-fried beans (frijoles refritos):

  • Beans
  • Diced onion and garlic
  • Oil, salt and pepper
  • Veggie or rice cheddar slices (optional)

There are two options when purchasing beans:  canned beans (already cooked) or bagged dry beans (which you will have to cook following the instructions listed on the package). Pinto, red, or black beans are the most commonly used beans in Mexican cuisine.

In a medium size frying pan on medium heat add some oil and sauté some diced onion and garlic. Add the cooked beans with some bean water and let simmer. Start mashing the beans with a potato masher until you get a creamy but solid consistency (you may need to add some more bean water if your paste is too dry). Add some more oil, salt, and pepper and mix well.

beansbeans boilingmushing beans

 

 

 

You can put some veggie cheddar slices on top and garnish with some chopped cilantro.

Guacamole:

  • Avocados
  • Cilantro
  • Limes
  • Onion
  • 1 diced jalapeño or serrano pepper
  • Salt, pepper, oil
  • Tomato (optional)

Pick a few ripe avocados (half an avocado per guest). Cut them in halves and remove the pits. Use a spoon to scoop out the meat of the avocados and place it in a bowl. Add the juice of one or two limes, some salt, pepper, and oil and mash it all together using a potato masher. Add some freshly chopped cilantro, the jalapeño and some finely diced onion and mix well. You can also add some diced tomatoes.

Pico de gallo:

  • Red tomatoes
  • Onion
  • Cilantro
  • Jalapeño
  • Oil, salt and pepper, and some lime juice

Dice tomatoes, onion, and jalapeños and put them in a bowl (for every four to five tomatoes add a small onion). Add plenty of chopped cilantro. If you don’t like spicy at all, you can use an Anaheim or green bell pepper. Add salt, pepper, a squirt of oil and a squirt of lime juice. Mix well.

The meat:

  • 1 package of meatless meat crumbles, soyrizo, or vegetarian chicken (Gardein, Morning Star, or soy-free alternatives such as Beyond Meat or Quorn)
  • Garlic
  • Salt, pepper and oil

Add some oil to a frying pan on medium heat. Add some diced garlic and some chili flakes to the hot oil, you can also add some diced onions. Add the meatless chicken strips or crumbles and cook for a few minutes.

Potatoes:

burrito potatoesWash and dice potatoes (one square inch or less) and let them dry on a towel for a few minutes. Add some oil to a frying pan on medium heat (I always use my home prepared rosemary oil for extra flavor). Once the oil is hot add the potatoes, cover, and let them cook. It is important to flip the potatoes from time to time. Once they are golden and tender, add some salt and pepper and turn off the heat.

You can also add some diced onion, red bell pepper, and garlic, but make sure you let the potatoes cook for a while before adding the vegetables, otherwise they will overcook.

The rice:

You can use brown or white rice. Jasmine rice is my favorite. The proportions are: 1 ½ cups of water for 1 cup of white rice and 2 cups of water for 1 cup of brown rice. Add a teaspoon of oil and some salt, and cook until all the water evaporates. You can also add some bay leaves to the water for extra flavor.


Tortillas:

This is the last step. Turn your stove on low heat and warm each tortilla by placing it directly on the burner. Slowly rotate the tortilla so that it warms evenly, then flip it to the other side and repeat. Repeat this process for each tortilla but make sure you don’t get distracted because they are easy to burn and they may even catch on fire.

Once you have chosen your favorite ingredients, all your sides are ready, and you are warming up the tortillas… tell your guests to get busy and start putting their burritos together!

Accompany your burrito with some Solar-Powered Tea!

Some meatless burritos examples:

  • Soy based chicken, potatoes, green onions, lactose-free cheese, avocado, and spinach.
soy chicken and potato burrito

Vegan Breakfast Burrito

Tofutty Sour Cream (lactose free):tofutty lactose free sour cream

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