Summer Pinto Burritos – Mexican Vegan Recipes

Burritos anyone? These Summer Pinto Burritos are 100% vegan and 200% delicious. Make your own salsa and guac on the side and maybe even a margarita if you are feeling up for it!

In the mood for another Vegan Sandwich? Check out our recipes here.

Yield: 6 Burritos, 3/4 cup dip

Summer Pinto Burritos

Summer Pinto Burritos

This recipe is family style creating 6 burritos total but feeel free to scale up or down the ingredients depending on how many people are you are serving! Enjoy.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • FOR THE DIP
  • ½ cup Simplest Nut-Free Cream
  • ¼ cup plus 2 tbsp Spicy Citrus Sauce
  • ¼ cup minced scallions Coarse kosher salt
  • FOR THE BURRITOS
  • ¾ cup vegan lager beer
  • 2 tsp olive oil or melted coconut oil
  • ⅔ cup chopped red onion
  • ½ bell pepper (any color), cored and chopped
  • 2 tsp double-concentrated tomato paste
  • 1 tbsp minced garlic
  • 1 tsp toasted cumin seeds, ground
  • ½ tsp toasted coriander seeds, ground
  • 1 tsp maca powder or 2 tsp nutritional yeast
  • ½ tsp smoked sea salt
  • ½ tsp chipotle powder
  • ½ tsp ancho chile powder
  • 2 tsp reduced-sodium tamari
  • 1 roasted poblano pepper, cored, seeded and minced
  • 1½ cups cooked pinto beans
  • 1 cup cooked rice of choice
  • 6 (10-inch) vegan flour tortillas, heated to soften
  • Garnishes: Sliced scallions, avocado slices, fresh cilantro leaves, and lime wedges

Instructions

  1. To make thedip, stir to combine the cream, citrus sauce, scallions and salt in a medium bowl. Cover and refrigerate until ready to use.
  2. To make the burritos, place the beer in a small saucepan. Heat on medium- high to bring to a low boil, lower the heat and simmer until reduced to approximately half the original volume. You can eyeball this. It will take about 10 minutes. Set aside.
  3. Heat the oil in a large skillet on medium-high heat. Add the onion, and
    sauté until lightly browned, about 4 minutes, stirring
    occasionally. Lower the heat to medium and add the bell pepper, tomato paste,
    garlic, cumin, coriander, maca, salt and chile powders. Cook for 2 minutes,
    stirring frequently. Add the reduced beer, tamari, poblano and beans. Simmer
    until the bell pepper is tender yet crisp, about 4 minutes.
  4. Place 2 generous tablespoons of cooked rice inthe center of a tortilla. Add 6 tablespoons of filling on top. Sprinkle with scallions to taste. Add avocado and cilantro, and fold burrito-style. I like to leave th e top of mine open, as seen in the picture. Serve with lime wedges to
    drizzle.

Nutrition Information:

Yield:

6 Burritos

Serving Size:

1

Amount Per Serving: Calories: 430Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 13mgSodium: 688mgCarbohydrates: 47gFiber: 10gSugar: 5gProtein: 13g
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Summer Pinto Burritos – Mexican Vegan Recipes
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