Smothered Vegan Burritos
These Smothered Vegan Burritos are filled with spicy black beans and rice, then smothered in a homemade enchilada sauce.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 1 1/2 cups tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican oregano, crushed in your hands
- 1/2 cup low sodium vegetable broth
- 1 cup cooked rice - follow directions on package
- 1 cup spicy black beans or regular black beans
- 1/2 cup chopped red pepper
- Salt and pepper
- 3 gluten free tortillas - I used brown rice
- 1/2 cup vegan cheddar cheese, grated
Preheat oven to 350°.
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 1/3 of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, they will be harder to roll. Repeat with the other two tortillas.
Pour about 1/2 cup of enchilada sauce into a baking dish. My dish was 9 1/2" x 7 1/2". 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, and broil for a few minutes at 450° if vegan cheese isn't melted yet.
Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.
Calories: 345kcal | Carbohydrates: 59g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1206mg | Potassium: 762mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1590IU | Vitamin C: 40.3mg | Calcium: 99mg | Iron: 4.7mg