This vegan baked burrito recipe is just one way to make baked burritos; you can fill your burritos with different fillings, and the bake time will be the same. So be creative!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 large burritos
Ingredients:
- For the Filling:
- 2 large cloves garlic, finely chopped
- 1 large yellow onion, chopped
- 2 T. brown sugar
- 1/2 t. ground cardamon
- 1/4 t. salt
- 2 15-ounce cans canned pumpkin (NOT pumpkin pie filling)
- 1 15-ounce can low-sodium black beans, drained
- 1/4 cup finely chopped fresh cilantro
- Garlic salt, to taste
- To Assemble:
- 1/2 cup-1 cup dairy-free sour cream, such as Tofutti
- 6 large burrito-sized flour tortillas
- 1/2 cup-1 cup spicy salsa of your choice
- Lightly steam asparagus tips (optional)
Preparation:
1. Preheat the oven to 500 F.
2. Make the filling. Spray a large pan with non-stick cooking spray and cook the garlic and onions over medium-high heat, stirring often, for about 3 minutes, or until the onions are just soft. Add the brown sugar, cardamon and salt and cook, continuing to stir often, until the onions are just lightly caramelized, about 3 minutes more. Stir in the canned pumpkin until well mixed and remove from heat. Set aside.
3. In a small mixing bowl, toss the drained black beans with the fresh cilantro and garlic salt. Add the black bean mixture to the pumpkin mixture, gently stirring until just evenly distributed. Set aside.
4. Assemble the burritos. Working one tortilla at a time, spread several generous tablespoons of dairy-free sour cream in a line about 2" thick across the middle of the tortilla, leaving about 1" on the sides. Spread approximately 1/6 of the pumpkin-black bean filling on top of the dairy-free sour cream, followed by several table spoons of spicy salsa. Top with several steamed asparagus tips, if using.
5. To roll your burritos, fold the 1-inch sides of the tortillas toward the center of the tortillas, just barely folding over the edges of the filling. Pull the "bottom" of the tortilla up over the filling mixture, tucking the edge of the tortilla just underneath the filling while continuing to hold in the sides. Roll the tortilla until the "top" of the tortilla now forms a seam at the bottom. Push in the sides with your fingers if necessary. Repeat with the remaining tortillas, placing them seam-side down on an ungreased baking sheet.
6. Bake for about 10 minutes, flipping half-way through, until browned on both sides. Serve hot with additional salsa if desired.
