Easy Vegan Bean Burritos
Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Photos by Hannah Kaminsky.
Makes 8 burritos, 1 or 2 per serving
- 1 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 medium green bell pepper, finely diced
- 3 cups well-cooked pinto beans (from about 1 cup raw),
or two 15- to 16-ounce cans, drained and rinsed
- 1 to 2 small fresh hot chile peppers, seeded and minced,
or one 4-ounce can chopped mild green chiles
- 2 to 4 tablespoons minced fresh cilantro, to taste
- 1 teaspoon ground cumin
- Salt to taste
- Cooking liquid from the beans, or water, as needed
- 8 burrito-size (10- to 12-inch) flour tortillas
- 1 cup firmly packed cheddar-style non-dairy cheese
- Fresh Tomato Salsa or store-bought salsa
- Shredded lettuce for garnish
- Black olives for garnish
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent.
Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden.
Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes.
With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes.
Spoon some the bean mixture onto the centers of each flour tortilla. Sprinkle with some grated cheese, if desired, and top with a spoonful or so of salsa. Fold two sides over the filling, then roll up snugly.
Arrange 2 burritos on each dinner plate. Garnish with shredded lettuce and black olives. Pass around extra salsa. Serve at once.