Say goodbye to soggy, uninspired burritos! These oven-baked beauties are crispy on the outside, packed with a savory black bean and corn filling, and completely vegan. Perfect for a satisfying weeknight dinner that comes together in a flash.
Ingredients
• Nonstick cooking spray
• 6 10-inch / 25 cm whole wheat or plain flour tortillas
• 1/2 cup / 75 g chopped onion
• 1 15-ounce / 425 g can black beans, rinsed and drained
• 1 8.75-ounce / 250 g can whole kernel corn, rinsed and drained
• 1/2 cup / 90 g chopped tomato
• 1 cup / 240 ml green or red salsa, divided
• 1/4 cup / 10 g snipped fresh cilantro
• 3/4 cup / 85 g shredded vegan Monterey Jack-style cheese
Instructions
1. Preheat your oven to 425°F / 220°C. Lightly coat a large baking sheet with cooking spray. Wrap the stack of tortillas in foil and place them in the oven to warm for 5 minutes.
2. While the tortillas warm, make the filling. Coat a large skillet with cooking spray and heat over medium. Add the chopped onion and cook for about 5 minutes until tender, stirring occasionally. Add the rinsed and drained black beans, then use a fork or potato masher to coarsely mash them in the skillet.
3. Stir in the drained corn, chopped tomato, and 1/2 cup of the salsa. Cook until heated through, then remove from the heat and stir in the fresh cilantro.
4. To assemble, spoon about 1/2 cup of the filling onto the lower third of each warm tortilla. Fold the bottom edge up and over the filling, then fold in the sides and roll up tightly from the bottom. Place the burritos seam-side down on the prepared baking sheet.
5. Lightly coat the tops and sides of the burritos with cooking spray. Bake for 10 to 12 minutes, or until the tortillas are golden brown and delightfully crisp.
6. To serve, sprinkle the hot burritos with the vegan cheese and top with the remaining 1/2 cup of salsa. Enjoy immediately!
Nutritional Information
• PER SERVING: 315 cal., 11 g total fat (3 g sat. fat), 0 mg chol., 1,147 mg sodium, 47 g carb., 10 g fiber, 16 g pro.
Pro Tips
• Add a pinch of chili powder or a teaspoon of cumin to the filling for a smokier, spicier flavor.
• For an extra creamy texture, stir 2-3 tablespoons of vegan sour cream or cashew cream into the filling before rolling.
• The filling can be made up to 3 days in advance and stored in the refrigerator for a super-fast assembly on busy nights.
FAQ
Q: How can I add more protein to these vegan burritos
A: The black beans already provide a great source of plant-based protein. To boost it further, you could add a cup of cooked quinoa or brown rice to the filling. Crumbled firm tofu or tempeh, sautéed with the onions, would also be a delicious and protein-rich addition.
Q: What can I use instead of vegan cheese
A: If you’re not a fan of vegan cheese or have a nut allergy, you can easily omit it. For a creamy texture, try drizzling the finished burritos with a nutritional yeast-based ‘cheese’ sauce or a dollop of vegan sour cream. A simple topping of fresh avocado or guacamole is also fantastic.
Q: Can I make these vegetarian burritos ahead of time
A: Absolutely! This recipe is perfect for meal prep. You can assemble and roll the burritos (before baking), wrap them individually in foil, and freeze them for up to 3 months. To cook from frozen, bake at 400°F / 200°C for 30-40 minutes, or until heated through and crispy.
Q: I don’t have black beans what other vegetarian options work
A: This recipe is very flexible. You can easily substitute the black beans with an equal amount of pinto beans, kidney beans, or even cooked lentils. For a different flavor profile, try using a cup of crumbled and sautéed extra-firm tofu or a plant-based ground meat alternative.
