Breakstones Creamy Vegetarian Burritos Recipes
VEGAN BURRITOS
Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 14
Steps:
- To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
- If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
- Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.
Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium
BREAKSTONE'S CREAMY VEGETARIAN BURRITOS
Vegetarian burritos are filled with refried beans, veggie meat substitute and cheese, the baked and topped with more cheese.
Provided by Allrecipes Member
Categories Enchiladas
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Mix crumbles, salsa and 1/2 cup sour cream.
- Spread beans down centers of tortillas; top with crumbles mixture and 1 cup cheese. Fold bottom and top of each tortilla about 1 inch over filling; roll up, starting at 1 side. Place, seam-sides down, in greased 13x9-inch dish; cover with foil.
- Bake 25 minutes; sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted. Serve topped with remaining sour cream.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 90.6 g, Cholesterol 38.9 mg, Fat 12.4 g, Fiber 11.7 g, Protein 34.3 g, SaturatedFat 7.1 g, Sodium 1393.6 mg, Sugar 3.8 g
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