Easy Vegan Burrito Bake

ABOUT THE RECIPE:

This flavorful Easy Vegan Burrito Bake (served with my quick-to-prepare Vegan Sour Cream) is the perfect recipe for a festive and hearty weeknight supper. 

Makes 2 servings

INGREDIENTS:

• 2, 8- to 11-inch whole-grain tortillas (use gluten-free if needed)
• 1 to 1½ 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 two recipes below)

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.

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.

VEGAN TOFU "SOUR CREAM"

Makes 6 to 8 servings

INGREDIENTS:

• 16 ounces silken tofu (refrigerated variety, not shelf stable) or regular firm tofu (refrigerated, not shelf stable), drained (NOTE: Firm, refrigerated tofu will make a firmer "sour cream")
• 2 tablespoons freshly squeezed lemon juice, plus more if needed
• 1/4 teaspoon salt

INSTRUCTIONS:

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.

VEGAN CASHEW "SOUR CREAM"

Makes 6 to 8 servings

INGREDIENTS:

• 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

INSTRUCTIONS:

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.