BAKED BLACK BEAN BURRITOS
I love burritos. They are filling, delicious and can be quite nutritious if stuffed with healthier food items. I like to add black beans and sometimes even pinto beans to mine. Beans are a very cheap protein source that are high in fibre and help lower cholesterol if swapped with meat often. I recommend eating some form of beans every day, or at least a number of times per week. These baked burritos are one way you can incorporate them.
Makes: 7-8 burritos
What you’ll need:
1 bag of flour tortillas
2 medium sized potatoes (can use sweet potato too)
1 small onion
3 garlic cloves (minced)
1 red pepper
1 large handful of spinach
1 can of black beans (or you can cook them from scratch)
1 can of tomato sauce
1 tsp chili powder
1 tsp cumin
1 tsp sea salt
Some ground pepper
Daiya cheese for topping
Avocado for topping
Homemade sour cream recipe:
1 cup cashews (soaked in boiling water for 30 mins)
3/4 cup almond milk
2 tsp lemon juice
Pinch of sea salt
For the sour cream, blend all ingredients once cashews have been soaked and place in a small container or mason jar and keep in your fridge for up to 7 days. It’ll get thicker the longer you place in the fridge.
Cut your potatoes into small pieces and toss them in some olive oil, sea salt and garlic powder. Bake them on 400F for 16-18 minutes (or until fork tender) flipping halfway. Once you are done baking - do not turn the oven off as you are going to place the burritos in the oven too.
In a medium to large pan, heat up 1 tbsp olive oil. Add the onion and garlic and sauté till the onion is translucent. Add in the diced pepper and cook for another few minutes. Then add in your spinach and cook until it wilts.
Add your drained black beans and the baked potatoes to the pan. Then add in about 2-3 tbsp of the tomato sauce and the spices. Stir it till it’s all mixed up.
In a large rectangle casserole dish, add around 1/3 cup of the tomato sauce and spread it evenly across the bottom.
If you have large tortillas, scoop around 1/3 to 1/2 cup of the filling into a tortilla and fold like a burrito. Put the seam side face down in the casserole dish. Continue to do this with each burrito. As you are adding each one to your casserole dish, make sure you push them together so you can get as many as possible in. Also - try not to stuff your burritos too much so that you can 1) fold them easily and 2) so they don’t burst open.
Top the burritos with around 1/4 to 1/3 cup more of the tomato sauce (depending on how saucy you want it) and spread evenly across the top. Add some of the daiya cheddar style shreds or any other cheese you’d like to use to the top of the sauce.
Bake for 6-8 minutes (be careful it doesn’t burn) on the same temperature as the potatoes (400F). Serve with the homemade sour cream, sliced avocado or guacamole, and some sriracha. Bring as lunches for the rest of the week. Enjoy!