Saturday, June 19, 2010

El Cheapo Burritos - Vegan Black Bean Veggie Burritos


I'm a huge fan of healthy convenience foods. Unfortunately, most of my favorite brands really put a dent in our budget. Many vegan burritos in the freezer section cost 2.50 - 3.50 a piece; quite the steep price for some beans, veggies and a tortilla. I've been having so much fun running around the city with my 2 handsome little guys this summer, so it's especially nice to have foods I can warm up easily for a quick lunch. And since Nate has jumped on my vegan bandwagon, many of my snacks have been disappearing mysteriously. I don't blame him. The hubs needs something he can grab on the way to work as well. He can eat at work in the cafeteria, but I'd rather him not unless I prefer him with high cholesterol. I whipped these up tonight, and yum! What a perfect way to make your tummy happy, and your dollar stretch. You can freeze these, and warm them up whenever your darling little heart desires.

El Cheapo Burritos

3 C. Black Beans
1 Can Organic Diced Tomatoes
2 T. Olive Oil
Pinch of Crushed Red Pepper
3 Cloves Garlic, minced
1 Half Red Onion, diced
2 Bell Peppers, diced (any variety) 
1 t. Smoked Paprika
1 t. Cumin
2 C. Cooked Brown Rice
1/4 C. Chopped Cilantro
Salt and Pepper to taste
12 Whole Wheat Tortillas - Fajita size

In a food processor, process half of black beans and diced tomatoes until smooth.  Set aside. In large heavy skillet, warm olive oil, garlic and crushed red pepper over medium heat until fragrant. Be careful not to burn the garlic. Add onion, and saute for 3-4 minutes. Next add the peppers, paprika and cumin. Season with salt and pepper. Saute until veggies are tender. Add processed bean mixture and whole beans.  Heat through, and add more salt and pepper to your taste.  Mix in brown rice and cilantro.  Heat tortillas on flat cast iron skillet, and add about 1/2 cup mixture to each tortilla. You can serve them now, or freeze them.  When reheating from frozen, wrap in tin foil and warm up for 1 hour at 350 degrees.  You can also microwave them, but I prefer the former method best.  Enjoy :)

Nate's Two Cents: Ay, caramba! I have NEVER enjoyed a bean burrito more.  Maybe it's my newly-vegan palate finally appreciating the explosion of flavors the veggie world has to offer, but really, between the beans and the peppers and the rice...wow.  I liked it enough to eat it cold. Not kidding.  For lunch at work I just pulled one of these out of the ziploc bag (oops, sorry, environmentally conscious readers) I had brought it in, and ate the whole thing without warming it up.  The flavors--sweet, tangy, spicy, hearty--might have even been enhanced by the non-nuke approach. 

16 comments:

landanimal said...

I will be making these ASAP.

Vegan Piggy said...

Oh good! They're worth it :)I think next time, I'll make twice as many. They've already mostly disappeared.

Amber Shea said...

Freezer burritos - great idea! If only I had ROOM left in my freezer! It seems perpetually stuffed :]

Anonymous said...

I have a friend who makes similar and wraps them in waxed or parchment paper for the freezer

Danny said...

I just made these, they're really good! Out of the freezer the best I found in my microwave is at 2 minutes 15 seconds. Cayenne pepper gave it a kick, while still preserving the flavor. Thanks for the recipe! :)

Vegan Piggy said...

You're welcome :) Glad you liked them!

caitlin said...

um, YUM. these are so good!
thank you for sharing the recipe!

Dawn said...

What a great idea! I'm in the process of moving away from meats myself so I'm reasearching all sorts of bean recipes.

Bridget said...

Great recipe! My picky eater 7-year-old just claimed it as a new favorite!
Thanks a bunch and congratulations on your weight loss! You're doing your body good in more ways than one.

Vegan Piggy said...

Bridget,

I'm so glad you found a favorite fro your little one :) That's high praise coming from a 7 year old. I have one, so I know how hard healthy favorites are to come by for kiddos.

Sinéad said...

Can you be any more specific than "1 Can Organic Diced Tomatoes" please? I really want to make these but I live in the UK and I have a feeling that the cans of tomatoes here (around 450g) are not the ones you mean.

Vegan Piggy said...

Our cans here in the states are around 411 grams, so yours would be just about right :)

JPM said...

Lovely photos! I found you on Foodgawker and Facebook. Hope to see more from you this year.

L said...

I had a vegan friend coming over and wanted to make something for her but this is seriously one of my favorite recipe's now. It's so easy, love that I can freeze them, and the taste it unbelievable. It can even work as a dip as well. Really appreciate you sharing this!

rachel said...

had to write and say thank you. i absolutely love these burritos and they made enough for a stack of lunches too. i work from home so to have something quick and tasty and nutritious to eat that isn't a sandwich is pure joy! that's it really so thanks :-)

Anonymous said...

Thanks for sharing your recipe! They're amazing.