Roasted Hatch Pepper and Six Bean Medley Burritos
By Nancy Eisman
I don’t know why exactly, but I’ve never ordered a burrito in a restaurant. Maybe because I don’t want to have the dairy products and meat traditionally included, and I don’t think I’d get the whole burrito experience if they were left out. But now, there are burritos at plant-based restaurants filled with vegan cheese and sour cream, so there’s nothing to stop me. Since I’ve also never made a burrito at home, I thought this was the perfect time to try it out.
A burrito is usually a flour tortilla folded and rolled to enclose various savory fillings. This recipe is based on a bean and cheese burrito, with the cheese swapped out for a plant-based version. Instead of black beans, I’m using Melissa’s delicious Six Bean Medley for more textures and flavors. Roasted Hatch peppers are back in season, and they make a fantastic addition. Rather than use rice, I’ve subbed in some red quinoa for color and extra protein, and for more color and texture, there’s shredded Red Napa Cabbage in place of lettuce. You can also include Melissa’s Soy Taco if you want extra “meatiness” in your burrito bundle.
As always, my recipe is merely a guide, so use your imagination and gather your favorite ingredients to customize your burrito. Simply layer the ingredients on a warm tortilla, fold and roll, and then enjoy your creation as is or place the burrito on a hot pan for about 2-3 minutes per side to toast and seal. I think you’ll be as glad as I am to bring these delicious burritos into your culinary repertoire.
Ingredients
4 large flour tortillas (use flavored ones for extra flair)
1 package Six Bean Medley, warmed and mashed with a fork
1 package Soy Taco (optional and prepared according to instructions)
1½ cups Red Quinoa, cooked
2 Hatch Peppers, roasted or grilled and cut into strips
1 avocado, quartered and sliced
¾ cup plant-based sour cream (I like Tofutti brand)
1 cup plant-based shredded cheddar or Mexican blend cheese (optional)
Hatch Salsa (a little or a lot – you decide)
1 small bunch fresh cilantro stems and leaves
Instructions
Warm the tortillas on a hot pan for about 20 seconds per side.
To assemble, place each tortilla on a plate or work surface. Layer a quarter of each ingredient in the lower part of the tortilla, leaving room around the fillings for folding.
First, fold in the sides, then the bottom, and roll up while folding until the burrito is completely enclosed.
You can scarf down the bundle now or place it in a hot pan as described above to toast and fully seal.
I don’t know why exactly, but I’ve never ordered a burrito in a restaurant. Maybe because I don’t want to have the dairy products and meat traditionally included, and I don’t think I’d get the whole burrito experience if they were left out. But now, there are burritos at plant-based restaurants filled with vegan cheese and sour cream, so there’s nothing to stop me. Since I’ve also never made a burrito at home, I thought this was the perfect time to try it out.
A burrito is usually a flour tortilla folded and rolled to enclose various savory fillings. This recipe is based on a bean and cheese burrito, with the cheese swapped out for a plant-based version. Instead of black beans, I’m using Melissa’s delicious Six Bean Medley for more textures and flavors. Roasted Hatch peppers are back in season, and they make a fantastic addition. Rather than use rice, I’ve subbed in some red quinoa for color and extra protein, and for more color and texture, there’s shredded Red Napa Cabbage in place of lettuce. You can also include Melissa’s Soy Taco if you want extra “meatiness” in your burrito bundle.
As always, my recipe is merely a guide, so use your imagination and gather your favorite ingredients to customize your burrito. Simply layer the ingredients on a warm tortilla, fold and roll, and then enjoy your creation as is or place the burrito on a hot pan for about 2-3 minutes per side to toast and seal. I think you’ll be as glad as I am to bring these delicious burritos into your culinary repertoire.
Ingredients
4 large flour tortillas (use flavored ones for extra flair)
1 package Six Bean Medley, warmed and mashed with a fork
1 package Soy Taco (optional and prepared according to instructions)
1½ cups Red Quinoa, cooked
2 Hatch Peppers, roasted or grilled and cut into strips
1 avocado, quartered and sliced
¾ cup plant-based sour cream (I like Tofutti brand)
1 cup plant-based shredded cheddar or Mexican blend cheese (optional)
Hatch Salsa (a little or a lot – you decide)
1 small bunch fresh cilantro stems and leaves
Instructions
Warm the tortillas on a hot pan for about 20 seconds per side.
To assemble, place each tortilla on a plate or work surface. Layer a quarter of each ingredient in the lower part of the tortilla, leaving room around the fillings for folding.
First, fold in the sides, then the bottom, and roll up while folding until the burrito is completely enclosed.
You can scarf down the bundle now or place it in a hot pan as described above to toast and fully seal.
