Smothered Vegan Burritos Recipes

SMOTHERED LENTIL BURRITOS

Steps:

• First, prepare your burrito fillings. Set your rice to cook according to package instructions, and then move on to the lentil filling while that cooks.
• In a frying pan or skillet, saute your shallot and mushrooms until soft. Add the spices, and then the lentils, beans, tomato paste and lime juice. Saute until everything is nicely combined. Remove from the heat.
• Prepare your avocado sauce. Puree all ingredients in a blender, hand blender or food processor.
• Once the rice has finished cooking, you can assemble your burritos. Spoon 1/4 of the rice, 1/4 of the lentil filling and 1/4 of the cheese into each burrito and roll them up.
• Oil a casserole dish and place all of the rolled burritos in it. Pour the avocado sauce on top, and use a spatula if needed to smother the sauce all over the top and sides of each burrito.
• Scatter some extra cheese on top if you wish - this is optional.
• Bake in the oven for 20 minutes at 180C / 360F.
• Serve with toppings of your choice!

WET BURRITOS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.
• Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
• Divide the beef and bean mixture into 6 portions in the pan.
• Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.
• Top with a little cheese and lettuce. Leave the lettuce out if you don't want it baked inside. You can substitute or add other veggies as well.
• Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.
• Repeat with the other 5 tortillas.
• Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.
• Pour the entire saucepan of the sauce over the top of the burritos.
• Top with the remaining cheese sprinkled over all evenly.
• Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.
• Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

VEGAN SMOTHERED BURRITOS WITH RED SAUCE

Steps:

• In a mixing bowl combine the cabbage, vegan mayo, lime juice, and salt. Taste and adjust seasoning if desired. Set aside until ready to use.
• Heat a large skillet over medium heat. When hot, the oil and the diced potatoes. Cook for 5 minutes, stirring occasionally, until the potatoes are starting to brown. Then add 1/2 tsp of salt and the ancho chile powder (or chili powder) and cover the skillet and cook another 5 minutes, or until the potatoes are soft and tender and golden all over. Taste and add more salt if desired. Remove from the skillet and set aside.
• In the same skillet over medium heat (no need to clean it out), add the oil and the diced onion. Cook the onion for 4-5 minutes, stirring occasionally, until it's lightly caramelized and golden. Add the garlic and cook for an additional minute.
• Add the black beans, salt, Mexican red chile sauce (or tomato paste for milder beans), and water and cook, stirring occasionally, for about 5 minutes until the beans have started to break down and the mixture turns creamy. Add the lime juice, taste, and adjust seasoning if desired. Turn off heat and assemble your burritos!
• Add about 1/3 of each the beans, potatoes, and cabbage to a tortilla, how much depends on how large your tortillas are. Fold in two sides of the tortilla to cover the edges of the filling, then lift one of the adjacent sides and roll it over to form a burrito.
• Place in a baking tray or baking dish and repeat with remaining burritos.
• Spread some red chile sauce over the tops of the burritos, and top with vegan cheese.
• Bake at 375 ºF for about 10 minutes, or until they're hot and steamy. If the cheese needs some help melting, turn the broiler on at the end for a couple of minutes, keeping a close eye on it so it doesn't burn!
• Garnish with some cilantro or chives/scallion and enjoy the burritos with avocado or guacamole!

SMOTHERED VEGAN BURRITOS

Steps:

• Preheat oven to 350°.
• Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
• Burritos: Mix rice, black beans, and red pepper. Add salt and pepper as needed.
• Place 1/3 of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll. Repeat with the other two tortillas.
• Pour about 1/2 cup of enchilada sauce into a baking dish. My dish was 9 1/2" x 7 1/2". Place burritos in dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350° for 10 minutes, and broil for a few minutes at 450° if vegan cheese isn't melted yet.
• Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.

VEGETARIAN WET BURRITOS

Steps:

• Add grain medley, 1 3/4 cup water, cumin, adobo, oregano, salt, garlic and onion powders to a pot and cook according to package directions (bring to a boil, cover and simmer 10 minutes).
• Meanwhile, place beans in a small colander, rinse them and drain. Turn oven on to 375F degrees and lightly mist a baking dish with nonstick spray.
• When grains are done, remove from heat, add drained beans to the pot and stir.
• Assemble burritos: Lay a tortilla out on a board, spoon on 1/4 of the rice-bean mixture, sprinkle on a handful of cheese, and roll up tightly. Place rolled burrito seam side down in baking dish. Repeat with the rest of the tortillas, to make 4 burritos, saving a pinch or two of cheese to garnish the top.
• Pour enchilada sauce over top, making sure to cover all of the exposed tortillas. Bake for 20-30 minutes, until hot and bubbly.
• Remove from oven and serve.
• Serves 4.

SMOTHERED BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat vegetable oil in large frying pan over medium heat. Add chopped onion and bell pepper, toss to coat in oil.
• Crumble and add ground beef, breaking apart as it cooks. Cook for approximately 8-10 minutes.
• Drain in a colander or use a slotted spoon to transfer mixture to a paper towel lined plate.
• Spray a casserole or baking dish with cooking spray.
• Ground beef mixture will be divided into 6 large burritos. Roll ground beef with a sprinkle of cheddar cheese in each large flour tortilla.
• Place into baking dish, seam side down, snuggly.
• Top with enchilada sauce and remaining shredded cheddar cheese.
• Bake, uncovered, for 15 minutes or until cheese has melted.
• Remove and top with desired toppings. Serve immediately.
• If you've tried this recipe, come back and let us know how you liked the recipe!