Jjs Vegan Burritos Recipes

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JJ'S VEGAN BURRITOS



JJ's Vegan Burritos image

Crispy vegan burritos. Serve with sour cream, salsa, or cheese, if you please.

Provided by Jeremy Jacobsen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 (15 ounce) can black beans, drained and rinsed
1 red bell pepper, finely chopped
1 small white onion, finely chopped
2 jalapeno peppers, seeded and finely chopped, divided
1 (1 ounce) package taco seasoning
1 teaspoon salt
1 bunch green onions, finely chopped
⅓ cup fresh oregano leaves
6 flour tortillas

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a large pie pan with olive oil.
  • Combine black beans, bell pepper, onion, 1 jalapeno pepper, taco seasoning, and salt in a frying pan. Cook until juices are released, about 15 minutes. Remove from heat and mix in green onions, oregano, and remaining jalapeno pepper.
  • Fill a tortilla with 1/6 of the black bean mixture and wrap into a burrito. Repeat with remaining tortillas and filling. Place burritos in the prepared pie pan.
  • Bake in the preheated oven until crisp and slightly brown, about 10 minutes.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 57.7 g, Fat 8.3 g, Fiber 8.8 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 1470 mg, Sugar 4.5 g

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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