Smothered Vegan Burritos
Enchilada Sauce: 1 ½ cups tomato sauce 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Mexican oregano ½ cup low sodium vegetable broth
Burritos: 1 cup cooked rice 1 cup spicy black beans or regular black beans ½ cup chopped red pepper Salt and pepper 3 gluten free tortillas ½ cup vegan cheddar cheese, grated
Toppings (optional): Creamy Avocado Green Sauce Chopped tomatoes Chopped kalamata olives Pickled Peppers and Onions
Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Burritos: Mix rice, black beans, and red pepper. Add salt and pepper as needed.
Place ⅓ of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. Repeat with the other two tortillas.
Pour about ½ cup of enchilada sauce into a baking dish. Place burritos in dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350° for 10 minutes.
Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.
Click to get the recipe @ createmindfully.com