Here’s my “go-to,” five-ingredient, vegan burrito recipe that bakes to perfection in the oven. Featuring tortillas, black beans, salsa, vegan cheese, and mixed baby greens, this flavorful recipe preps for the oven in under 10 minutes!
ABOUT THE RECIPE:
Easy Burrito Bake is the perfect recipe for a festive and flavorful weeknight supper.
Makes 2 servings
INGREDIENTS:
2 8- to 11-inch whole-grain tortillas
1 to 1¼ cups cooked pinto 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
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.
Put a tortilla on a large dinner plate. 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.
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 colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of Vegan “Sour Cream” (BELOW) and serve the remaining greens on the side.
VEGAN “Sour Cream”
Makes 6 to 8 servings
16 ounces soft silken or regular tofu, drained
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 hour and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Easy Burrito Bake is the perfect recipe for a festive and flavorful weeknight supper.
Makes 2 servings
INGREDIENTS:
2 8- to 11-inch whole-grain tortillas
1 to 1¼ cups cooked pinto 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
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.
Put a tortilla on a large dinner plate. 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.
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 colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of Vegan “Sour Cream” (BELOW) and serve the remaining greens on the side.
VEGAN “Sour Cream”
Makes 6 to 8 servings
16 ounces soft silken or regular tofu, drained
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 hour and serve.
