Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

Pay $99/Year + Go Ad-Free!

These bean burritos come together so well and don't take long to make! Not only can you customize it with the vegetables that you enjoy, but you get can top it with hummus or your own cashew queso cheese!    

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Easy Bean Burritos [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

12

Ingredients You Need for Easy Bean Burritos [Vegan]

  • Sautéed vegetables (choose one or more to yield 1 to 2 cups/150 to 300 g), such as:
    • 2 bell peppers, any color
    • 1 small onion
    • 1 bunch kale, leaves only
    • One 10-ounce (283 g) container cremini mushrooms
    • 1 1/2 cups (390 g) refried beans
    • 1 large sweet potato, cubed and roasted or steamed
    • 1/2 cup (30 g) nutritional yeast
    • 1/2 cup (120 g) salsa
    • 12 (8-inch or 20 cm) whole-grain tortillas
    • 1 cup (245 g) hummus or 1 cup (240 ml) Cashew Queso

How to Prepare Easy Bean Burritos [Vegan]

  1. Drain any excess liquid from the sautéed vegetables. Mix the beans, sautéed vegetables, sweet potato, nutritional yeast, and salsa together in a bowl. Set aside.
  2. Set up an assembly line on the counter with the tortillas, hummus, bean-vegetable mixture, and 12 squares of parchment paper or aluminum foil.
  3. Working one at a time, warm the tortillas. (Microwave them for about 15 seconds each, or bake them at 350°F/180°C for 5 to 7 minutes wrapped in a damp, lint-free towel.)
  4. Spread hummus on a warm tortilla, then top with heaping 1/2 cup (90 g) of the bean-vegetable mixture. Roll, starting by folding the bottom and top in, then the sides in. Wrap tightly in the parchment or foil. Repeat with the remaining tortillas and filling. Allow to cool, then refrigerate for up to 5 days or freeze for up to 2 months.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Fast Food Modification: Use store-bought hummus and canned beans that have been drained and rinsed.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



    About The Author

    photourl

    Matt Frazier and Stepfanie Romine

    See My Recipes

    Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. He lives in Asheville, North Carolina.
    Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. She lives in Flat Rock, North Carolina.

    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.