Vegetable Burritos
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Ingredients
- 2 cups of dry pinto beans, kidney beans or black beans, soaked
- 2 cups of chopped onion
- 3 tablespoons tamari
- 3 teaspoons chili powder
- 1 teaspoon Celtic Sea Salt
- 1/8 teaspoon cayenne pepper
- ½ teaspoon dill
- ½ teaspoon honey
- ½ teaspoon coconut sugar
- ½ teaspoon parsley
- Several dashes of sea kelp
- 2 teaspoons liquid sweetener
- 12 flour tortillas
- Guacamole
- Chopped tomatoes
- Chopped lettuce
- Salsa
- 12 ounces of dairy-free cheese
Instructions
- Cook the beans and add the onion during the last 20 minutes of their cooking time. You may also saute the onion separately. Drain the beans and save the cooking liquid. While the beans are still hot, mix in the seasonings and add the sweetener to balance the flavor. Mash most of the beans with a fork or food processor. Add a little of the reserved cooking liquid to bring the beans to a thick but spreadable consistency. Leave some of the beans whole in the mixture for texture. Heat the tortillas for 10 seconds on each side on a hot griddle that is ungreased. Put a few spoons of the beans in the lower center of the tortilla, along with some tofu cheese and fold in the sides. Roll up the burrito from the bottom and use a bit of water to seal the edges. Serve the burrito with extras and bake for 15 minutes at 350 degrees. Enjoy hot or cold.
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