Quick & Healthy Bean Burritos

As burritos used to be one of my favorite fast food choices, I decided to make a healthy remake of them .
When I worked in London, there was a mexican food stall nearby my office that sold the most amazing vegetable burrito and I ’ d always look forward to them.

Since then, I ’ ve had a burrito-shaped trap in my heart, so this is my diversion of that – my favorite fast food. Made healthy !
This healthy attic burrito is agile, it ’ mho goodly, it ’ second slowly to freeze or chill – ready to heat up at a consequence ’ sulfur notice, it ’ s portable, you don ’ t need cutlery and it tastes AAAMMAAAAZZIINNG .
Spend 15 minutes preparing these, bung them in the deep-freeze and feel comforted knowing you have a whole add fix for when you want to heat them up .
According the a report in the New York Times, a vegetable burrito at Chipotle ’ second is a whopping 860 calories ! Plus they ’ re very high in saturated fat and sodium. Imagine the effects of eating this every day .
In comparison… these burritos are : 342 calories each ( WITH vegan off cream and cheese ) plus half the fat and sodium !
If you want to be flush healthier, serve it without the dairy-free tall mallow or sour cream to make it equitable 273 calories and entirely 5g fat .

How to wrap your burrito

I have no business telling anyone how to wrap a burrito. Mine are messy to the period they don ’ thyroxine flush look like burritos .
But the idea is… Once you ’ ve added your fillings, fold one side over and hold it tightly, sliding your hand back to the center of the wrap slightly. Keeping your fingers in home, fold up the bottom edge .
now continue rolling that foremost folded edge to meet the other side, until you have a envelop !
Proper fold means no leak but if you want to be extra safe, or if you suck at wrapping them, like me, you can wrap the burrito in some kitchen wallpaper or foil .

Freezer Burritos

I told you this recipe was “ fast food ” which means that you want it to be ready FAST .
even though it entirely takes 15 minutes to prepare and you can eat them straightaway away, you can besides make them in progress and freeze them so that they ’ re quick to heat in the oven or microwave at a here and now ’ second comment !
I like to wrap them in foil, place them in a deep-freeze bag and when I want to heat them, I keep them in the foil and cook them in the oven for about 30 mins at 180C / 350F .
If you want to microwave them, use a microwave-safe container, NOT foil !
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Healthy Vegan Bean Burritos

concede :

6

homework time :

15 minutes

cook time :

10 minutes

total time :

25 minutes

Burritos get a healthy makeover with these easy, vegan make-ahead bean burrito !

Ingredients

• 6 wholemeal tortilla wraps
• 2 cloves garlic, minced
• ½ tsp chili powder
• 2 x 400 g / 14 oz tins kidney or black beans, drained and rinsed
• A few lettuce leaves
• 1 large tomato, diced
• 2 spring onions, chopped
• A small tub of fresh salsa
• optional vegan cheese, grated or nutritional yeast

(optional) Vegan sour cream

• 50 g / ⅓ cup raw cashews, soaked in water for at least an hour or overnight
• A squeeze of lemon juice
• 60 ml / ¼ cup dairy-free milk, I used unsweetened almond milk

Instructions

1. If serving immediately, preheat the oven to 200C. Wrap the tortillas in some tin foil and let them heat up for about 15 minutes.
2. In a frying pan, add the garlic and a small splash of water. Cook on a medium heat for a minute, then add the chili powder and beans. Add some more water (about 60ml / ¼ cup) and cook for a few minutes, until the beans are softened and moist. Partially mash them with a fork or masher so you have a chunky bean paste.

Make the vegan sour cream

1. Simply blend all the ingredients together in a high-powered blender or food processor until smooth. Add more water or dairy-free milk, if needed.

Assemble the burritos

1. Remove the tortillas from the oven and place one on a plate. Spread about 3 tbsp of the bean mixture down the middle.
2. Top with some lettuce, tomatoes, salsa, cheese and sour cream (if using) and wrap.
3. Serve right away or cover with tin foil and freeze to reheat later.
4. Enjoy!

Nutrition Information

Yield

6

Amount Per Serving

Calories

342

Saturated Fat

4g

Carbohydrates

50g

Fiber

8g

Protein

11g

Did you make this recipe?

partake on social media with the hashtag # WallflowerKitchen !

source : https://nutritionline.net
Category : Healthy