For as long as I can remember, I have always had an aversion to meat. Am I opposed to meat? Not at all. But sometimes I just want a big veggie-full dinner. I grew up in a family of carnivores and my husband’s family were beef farmers. They consider veggies a side dish, not the main event.

I did some research and fell upon a book called recipe page for different meal ideas.

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Vegan Black Bean Burritos

This fast, tasty, adaptable, and more importantly easy recipe is definitely one to add to your rotation

Course dinner

Cuisine vegan, vegetarian

Keyword black beans, easy, fast, healthy, vegan, vegetarian, weeknight meals

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6

Ingredients

Bean Filling

• 540 mL Black Beans (1 can)
• 1 tbsp Olive Oil
• 4 cloves Garlic (more or less depending on your taste)
• 2 tsp Cumin
• 1 tsp Paprika
• 2 tsp Apple Cider Vinegar
• Salt to taste
• 1 tsp Cayenne Pepper (optional)

Ingredients

• Tortillas
• Tomatoes diced
• Cilantro (chopped) (preference)
• ½ Cucumber (chopped)
• Shredded Lettuce/Spinach/Kale
• Avocado (sliced)
• Pickled Red Onion (see recipe below)
• ½ Cup Grated cheese (vegan or non-vegan) (optional)
• drizzle of ranch dressing (optional)
• salsa (optional)
• Siracha (optional)

Instructions

The Bean Filling

• Heat the olive oil on medium head in the sauce pan
• Add all of the Bean Filling ingredients (except for the beans). Simmer until the garlic is soft and the spices are aromatic.
• Add the beans. Toss and coat with the spices for a few minutes.
• Remove from heat. Puree the beans and spices in a food processor or blend until smooth. You can also mash by hand.
• Add the mixture back into the pan and heat on low (covered) until you are ready to serve.

Assembling the Burritos

• You can heat the tortillas if you wish.
• Spread the mixture on the bottom of the burrito. Top with your ingredients. Wrap the tortila (tucking in both ends or leaving one end open).

Pickled Red Onion

• (thinly sliced red onion marinated in ½ cup of vinegar, 1 tbsp salt, 1 tbsp sugar, ½ water) Marinate for at least 1 day.

Please note that I have posted Ruth Tal’s book

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