Today is a great day to do some squats and make homemade BURRITOS! Here’s a super easy vegan recipe that is healthy and high in protein and other good stuff your body needs.
Makes 6 large burritos
For the Filling:
2 large cloves garlic, finely chopped
1 large yellow onion, chopped
1/2 t. ground cardamon
1/4 t. salt
2 cups of baked yam or pie pumpkin
2 cups cooked black beans (I soak and cook dry beans. If using canned beans, look for brands that do not coat the inside of the can with cancer-causing BPA)
1/4 cup finely chopped fresh cilantro
Garlic salt, to taste
- 1 package of plain tempeh cut into little pieces (I love Henry’s tempeh from Kitchener-Waterloo).
1/2 cup-1 cup dairy-free sour cream, such as Tofutti or fat free Greek yogurt (for non-vegans or sketchetarians like me)
6 large burrito-sized flour tortillas
1/2 cup-1 cup spicy salsa of your choice
1. Preheat the oven to 500 F.
2. Make the filling. Spray a large pan with non-stick cooking spray and cook the garlic and onions
over medium-high heat, stirring often, for about 3 minutes, or until the onions are just soft. Add
cardamon and salt and cook, continuing to stir often, until the onions are just
lightly caramelized, about 3 minutes more. Stir in the canned pumpkin until well mixed and remove
from heat. Set aside.
3. In a small mixing bowl, toss the drained black beans with the tempeh, fresh cilantro, and garlic salt. Add
the black bean mixture to the pumpkin mixture, gently stirring until just evenly distributed. Set
4. Assemble the burritos. Working one tortilla at a time, spread several generous tablespoons of
dairy-free sour cream in a line about 2″ thick across the middle of the tortilla, leaving about 1″ on
the sides. Spread approximately 1/6 of the pumpkin-black bean filling on top of the dairy-free sour
cream, followed by several table spoons of spicy salsa.
5. To roll your burritos, fold the 1-inch sides of the tortillas toward the center of the tortillas, just
barely folding over the edges of the filling. Pull the “bottom” of the tortilla up over the filling
mixture, tucking the edge of the tortilla just underneath the filling while continuing to hold in the
sides. Roll the tortilla until the “top” of the tortilla now forms a seam at the bottom. Push in the
sides with your fingers if necessary. Repeat with the remaining tortillas, placing them seam-side
down on an ungreased baking sheet.
6. Bake for about 10 minutes, flipping half-way through, until browned on both sides. Serve hot
with additional salsa if desired.