Name: Vegan Bean Burritos
Ingredients: 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; 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; 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

Recipes » Main Dish » Vegan Bean Burritos

By Marlene Watson-Tara

(7)

A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavor and texture.

Yield: 6 burritos

Gluten Free Low Sugar Nut Free

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.

Ingredients

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

Instructions

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.