Quinoa Veggie Bean Burritos Enchilada Style
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1 (14 ounce) can diced tomatoes, drained and juice reserved
2 cups baby spinach, roughly chopped
1 (14 ounce) can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn, thawed (optional)
salt and pepper, to taste
1 (8 ounce) can tomato sauce
1/2 teaspoon cumin
1/2 teaspoon chipotle chili powder
1/4 cup vegan mayo
1 squirt ketchup
1 squirt lime juice
6 soft taco size flour tortillas
1. Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes (reserve juice) and spinach.
2. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.
3. To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined. Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.
4. To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don't be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas.
5. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.
Source of recipe: Adapted from a recipe I found in Vegetarian Times.
SO HOW'D IT GO?
:biggrin: YummmmmmY!!!! I used white beans (because I needed to use up my last can) and white rice (because I also needed to use that up) in place of what was called for. I also added black olives, cilantro, and Follow your ♥ Mozz. I baked mine more like 4O mins because I was waiting for the cheese to melt, but it didn't. I've always had a problem with that. =\ Does anyone have any advice?
Anyways, This was great! Thanks for sharing!
Cut it into blocks, and then microwave in a bowl (or pot on stove), until it's mostly melted. It will all melt (usually just under 2 minutes). Pour it on, and then you can bake it to make it bubbly, or broil it for some browning.
:biggrin: YummmmmmY!!!! I used white beans (because I needed to use up my last can) and white rice (because I also needed to use that up) in place of what was called for. I also added black olives, cilantro, and Follow your ♥ Mozz. I baked mine more like 4O mins because I was waiting for the cheese to melt, but it didn't. I've always had a problem with that. =\ Does anyone have any advice?
Anyways, This was great! Thanks for sharing!
This is seriously delicious! I didn't have any zucchini or tomato sauce...I subbed with tomato paste and water. I also added some olives in the filling because my guys love them...I think next time I will l also add mushrooms for the same reason.
Easy and delicious!! :)>>>
Yum, yum, yum!!! I've wanted to make this for a while, because of all those great kmouse photos. I now know why it's one of your staples! It did it casserole style, didn't have zucchini, used rotel for the tomatoes, canned corn, and enchilada sauce. I also added some black olives to the top. I sadly couldn't enjoy the vegenaise drizzle, because I only had some gross nayonaise, and didn't want to ruin the dish. I did make some, but couldn't even taste it. I added FYH monterey to the top. Very tasty!
We tried this recipe last night and LOVED it! The prep time took my husband about an hour, maybe it will be faster the 2nd time we make it. We did not use corn, but added fire roasted green chilies. We used chili powder, not taco seasoning, and spiced it up a bit with a dash of cayenne pepper. My husband typically does not like spinach, but it was chopped finely, cooked down a bit, so he couldn't even taste it.
this was pretty good! i really liked the sauce and especially the drizzle!-- my husband thought it tasted a lot like real sour cream. I used Wildwood garlic aioli for mayonnaise. mmm! I used lemon juice because i was out of lime, I used the chili powder rather than taco seasoning, and I omitted the corn and zucchini. I thought the actual filling could have used some additional seasoning, but the sauces were really flavorful and helped make up for it. the time from start to finish was an hour for me.
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