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Black Bean-Zucchini Burritos with Almond Crème Fraîche



These Black Bean-Zucchini Burritos with Almond Crème Fraîche are cheese-less burritos that get their zing from shredded zucchini and spicy salsa. Topped with a vegan almond cream, these burritos are super satisfying to serve any day of the week.

Makes 2 to 4 Servings
Gluten-free option



1 can (15 to 16 ounces) black beans, drained and rinsed (see note)
5 heaping tablespoons prepared salsa, plus more as needed
1 2/3 cups shredded zucchini (1 medium or 2 small), divided (see note)
1½ teaspoons chili powder
2 teaspoons extra-virgin olive oil
3 to 4 whole-grain or gluten-free tortillas (each about 8-inches in diameter)
Sliced mini sweet peppers, for garnish (optional)

1/2 cup raw almonds (see note)
6 to 10 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice



Preheat the oven to 350 degrees F. Line a 9 by 12-inch or similarly sized baking dish with aluminum foil, allowing a 5-inch overhang on the two lengthwise sides of the dish. Line the foil with unbleached parchment paper, allowing a 5-inch overhang on the two lengthwise sides of the dish. Put the black beans and salsa into a medium-sized bowl and lightly mash, using a potato masher or large fork until well combined but still chunky. Put 11/3 cups of the shredded zucchini, chili powder and olive oil into a separate medium-sized bowl and gently stir to coat.


To assemble the first burrito, put 1 tortilla on a dinner plate. Put one-quarter of the black bean mixture in the center of the tortilla. Top with 1/3 cup of the shredded zucchini/chili powder mixture. Roll the tortilla up around the filling, folding in the sides, as you go, to make a burrito. Put the burrito seam-side down in the lined pan. Repeat the process until you have formed a total of 4 burritos. Bring the sides of the parchment paper and the foil over the burritos and crimp to seal. (This will keep the burritos from drying out as they bake.) Bake for 40 to 50 minutes, or until heated through. Remove from oven and carefully uncover the burritos (the steam will be very hot!). Bake for 5 minutes more, or until the tops of the tortillas are slightly golden. Put the pan on a wire rack and let cool 5 minutes before serving.


Meanwhile, to make the Almond Crème Fraîche, put the almonds, 6 tablespoons water and lemon juice into a blender and process until smooth and creamy, adding more water, as needed, to achieve the desired consistency.


Put 1 or 2 burritos on each plate and garnish with one-quarter of the remaining shredded zucchini and sliced mini peppers, if desired. Drizzle a generous amount of the Almond Crème Fraîche over the top.


Chef's Notes:

1) If you do not have almonds, you can use raw cashews, walnuts or even raw sunflower seeds in place of the almonds.

2) If you do not have black beans, you can use kidneys beans, pinto beans, or white beans in place of the black beans.

3) If you do not have fresh zucchini, you can use yellow summer squash, shredded carrots or shredded vegan cheese in place of the zucchini.