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Recipes » Main Dish » Vegan Bean Burritos
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Vegan Bean 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.


What You'll Need


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


How to Make It


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.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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