Here’s my “go-to,” five-ingredient, vegan burrito recipe that bakes to perfection in the oven. Featuring tortillas, pinto or black beans, salsa, vegan cheese, and mixed baby greens, this flavorful recipe preps for the oven in under 10 minutes! Plus, I am including two quick vegan “sour cream” recipes (tofu based and cashew based, below) for you to choose from, to top your burritos.

1

ABOUT THE RECIPE:

Easy Burrito Bake is the perfect recipe for a festive and flavorful weeknight supper.

Makes 2 servings

2

INGREDIENTS:

2, 8- to 11-inch whole-grain tortillas
1 to 1¼ cups cooked pinto or black beans (depending on the size of your tortillas) (drained and rinsed if canned)
1/2 cup prepared salsa, plus more as needed
1/4 cup shredded vegan cheese (optional)
4 cups well packed mixed spring greens
VEGAN SOUR CREAM (optional, see recipes below)

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line an 11- x 17-inch (or similarly sized) baking dish with unbleached parchment paper, allowing a 5- to 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large plate or cutting board. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens.

Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

4

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a dinner plate and top with 1 to 2 tablespoons salsa. Top with 1 to 2 tablespoons of Vegan “Sour Cream” (see recipes BELOW) and serve the remaining greens on the side.

5

VEGAN TOFU "SOUR CREAM"

Makes 6 to 8 servings

16 ounces soft silken or regular firm tofu, drained (firm tofu will make a firmer "sour cream")
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 to 3 hours and serve.

6

VEGAN CASHEW "SOUR CREAM"
Makes 6 to 8 servings

½ cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
¼ cup water, plus more as needed
1½ tablespoons freshly squeezed lemon juice
⅛ teaspoon salt, plus more if needed

Put the soaked and drained cashews, ¼ cup water, lemon juice, and salt into a blender and process until smooth and creamy. If a thinner sour cream is desired, add up to 2 additional tablespoons water. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 2 days.

Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Ingredients

Directions

1

ABOUT THE RECIPE:

Easy Burrito Bake is the perfect recipe for a festive and flavorful weeknight supper.

Makes 2 servings

2

INGREDIENTS:

2, 8- to 11-inch whole-grain tortillas
1 to 1¼ cups cooked pinto or black beans (depending on the size of your tortillas) (drained and rinsed if canned)
1/2 cup prepared salsa, plus more as needed
1/4 cup shredded vegan cheese (optional)
4 cups well packed mixed spring greens
VEGAN SOUR CREAM (optional, see recipes below)

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line an 11- x 17-inch (or similarly sized) baking dish with unbleached parchment paper, allowing a 5- to 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large plate or cutting board. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens.

Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

4

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a dinner plate and top with 1 to 2 tablespoons salsa. Top with 1 to 2 tablespoons of Vegan “Sour Cream” (see recipes BELOW) and serve the remaining greens on the side.

5

VEGAN TOFU "SOUR CREAM"

Makes 6 to 8 servings

16 ounces soft silken or regular firm tofu, drained (firm tofu will make a firmer "sour cream")
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 to 3 hours and serve.

6

VEGAN CASHEW "SOUR CREAM"
Makes 6 to 8 servings

½ cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
¼ cup water, plus more as needed
1½ tablespoons freshly squeezed lemon juice
⅛ teaspoon salt, plus more if needed

Put the soaked and drained cashews, ¼ cup water, lemon juice, and salt into a blender and process until smooth and creamy. If a thinner sour cream is desired, add up to 2 additional tablespoons water. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 2 days.

Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Easy Burrito Bake
Pair the burritos with my yummy rice pudding and oil-free tortilla chips for a festive family meal!
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