Jjs Vegan Burritos Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
• While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
• While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
• Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
• Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
• Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a large pie pan with olive oil.
• Combine black beans, bell pepper, onion, 1 jalapeno pepper, taco seasoning, and salt in a frying pan. Cook until juices are released, about 15 minutes. Remove from heat and mix in green onions, oregano, and remaining jalapeno pepper.
• Fill a tortilla with 1/6 of the black bean mixture and wrap into a burrito. Repeat with remaining tortillas and filling. Place burritos in the prepared pie pan.
• Bake in the preheated oven until crisp and slightly brown, about 10 minutes.

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.