Showing posts with label burrito. Show all posts
Showing posts with label burrito. Show all posts

Feb 22, 2021

mexican breakfast burrito with salsa fresca



Time: 35 minutes
Dishes: air-fryer or oven, medium skillet, medium bowl 

Hello, hello Dear Readers!

I wonder if every family has members who have as strong food opinions as mine does. Until now I did not realize how divided we are when comes to sweet potatoes. One camp thinks it is way too sweet for savory dishes and the other camp believes that it is perfect, especially when paired with its food affinity, such as black beans.

This intense emotion runs so deep that my son went to the trouble of removing the sweet potatoes from his prepared burrito! After I patiently and painstakingly explained to him that the flavor profile is very much a "thing", and pointed out that he omitted the Salsa Fresca, which would have balanced the sweetness of the potatoes with its acid and heat, he gave it a second try. 

The burrito is stuffed with Breakfast Tofu, black beans, cheese, sour cream, avocado and Salsa Fresca.

So, dear readers, if you are in my son's camp, thinking that sweet potatoes are too sweet in savory dishes, by all means - use regular potatoes! Regardless of the potato you choose, however, please don't skip the Salsa Fresca. It truly does add the final touch that pulls all the flavors of this breakfast burrito together into …sweet... harmony.  

If you need inspiration for your weekly menu, check out ours HERE.


Speedy Cooking Tips:

  • Preheat the oven and gather your ingredients.
  • Start the potatoes first. 
  • If you need to make the Breakfast Tofu, prepare it after the potatoes are cooking.
  • Make the salsa before warming the beans and tofu.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Mexican Breakfast Burrito with Salsa Fresca

Makes 4 servings 


2 medium sweet potatoes or regular potatoes, peeled and chopped

1 teaspoon chili powder

1 teaspoon ground cumin

2 small tomatoes, diced

1 garlic clove, minced

1/4 small onion, finely minced

1/2 small jalapeno, finely minced

1 tablespoon lime juice 

1 (15-ounce) can black beans, rinsed and drained  

2 cups mashed Breakfast Tofu (1 recipe) 

1/2 cup shredded or 4 slices nondairy yellow or orange cheese

4 fajita-size flour tortillas

1/2 cup vegan sour cream

1/2 cup salsa

1 avocado, sliced 

1. Potatoes: Preheat air-fryer or oven to 400F. Peel and dice the potatoes. Spray with oil. Season with chili powder, cumin and salt.  Bake until tender. Air-fryer: 15-20 minutes, shaking the basket as needed. Oven: 30-40 minutes.

2. Salsa Fresca: Combine the tomato, garlic, onion, jalapeno and lime juice in a medium bowl. Salt to taste.  

3. Beans and Tofu: Heat a medium skillet over medium heat. Add the beans, tofu and cheese. Cook until heated through, about 4 minutes.     

4. Burrito: Warm the tortillas in the microwave (between two plates for 1 minute), oven or over the stove. Divide the baked sweet Potatoes and the Beans and Tofu among the burritos.  Add sour cream, Salsa Fresca and avocado. Season generously with salt. Roll up and serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

Jan 2, 2021

stroganoff burrito



Time: 30 minutes
Dishes: large skillet, baking sheet, oven

Hello, hello Dear Readers!

As easy and fast as it is to make meatless, vegetarian and vegan Stroganoff (an excellent recipe is in Everyday Vegan Eats), I was ready to see if there was an even faster and easier way to make it. Instead of preparing pasta, I decided to roll it in a burrito.

Firstly, the Stroganoff is great - well-seasoned and flavorful. It is not as saucy as if making it for pasta, but, instead, it is perfect for filling a burrito. After rolling the filling in a warm tortilla (warmed so it does not break), I broiled it until the tortilla was crisp. 

The sauce is seasoned easily with my Easy Savory Broth Mix and a bit of Dijon mustard. The all-important vegan sour cream is added at the end, with the heat off. About 10 ingredients and lunch was ready in less than 30 minutes. 

The burrito was an excellent way to prepare this. I sautéed some Brussels sprouts on the side (another recipe in EVE) and served it with sliced apples. 

It was fast, filling and delicious. Note that this serves only 2 or 3 in large fajita-sized burritos. That is the way with mushrooms - it looks like a ton going into the pan and then you wonder where it all went when it comes time to fill a tortilla. Worth it, though. Very tasty. 

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!


Speedy Cooking Tips:

  • Gather ingredients.
  • Heat the pan and add the mushrooms as they are sliced.
  • Chop the onion, pepper and garlic and add as they are ready.
  • Cook on high and only stir when needed to allow the mushrooms to release their liquid and brown instead of steam.
  • Be sure to turn the heat off before adding sour cream.
  • Preheat broiler before adding the sour cream. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stroganoff Burrito

Makes 2 to 3 servings 


1. Mushroom: Add the oil to a large skillet, over high heat. Add the mushrooms, bell pepper, onion and garlic. Season with salt. Cook until the mushrooms are golden and the pan is almost dry, about 10-15 minutes. Stir only as needed. 

1 teaspoon olive oil

1 1/2 pounds mushrooms (button, crimini, portobello, oyster), sliced

1 small pepper, diced

1/2 small onion, diced

4 garlic cloves, minced

2. Seasoning: Add the broth mix, mustard, and tomato paste to the Mushrooms. Mix well. Cook for 1 minute. 

1 tablespoons Easy Savory Broth mix

2 teaspoons Dijon mustard

2 teaspoons tomato paste 

3. Sour Cream: Turn off the heat. Preheat the broiler. Add the sour cream to the Mushrooms. Mix well. Season with salt and black pepper.

1/2 cup vegan sour cream

4. Broil: Warm the tortillas over the stove burner or microwave for 10 seconds. Fill the tortillas with the Mushrooms. Roll and place on a baking sheet. Spray with oil and broil until golden, about 3 minutes. Serve. 

2 or 3 large burrito-size tortillas 

Oil spray

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

Aug 8, 2020

nacho burritos


Time: 45 minutes
Dishes: rice cooker, medium pot, blender, measuring cup

Heads Up! canned tomatoes with chiles and jarred roasted red pepper

Hello, hello Dear Readers!

Quite shockingly, this is a very easy meatless, vegetarian, and vegan meal to prepare, but that rice takes a long time to cook! You can even cook the rice the night before and heat in the microwave to make this meal take about 20 minutes to prepare the day of. 

This meal is like having a nacho tucked inside a burrito, to save yourself the mess and the time it takes to prepare nachos, which can take forever even though they are considered appertizer food. 

A note about the jarred roasted red pepper: they can mold fast and this recipe only uses a few tablespoons. I portion the remainder of the peppers, drained, into ice cube trays. About 2 or 3 tablespoons per slot. Freeze it and once frozen add the cubes to a container to stash in the freezer. To thaw, soak in a 1/2 cup of water for a few minutes. 

Long story short, these are delicious! The cheese sauce was the hardest part of this recipe to devise because I wanted to make it fast and easy to prepare, without a lot of added fat. I did add some vegan cheese to the sauce, but if you are a great fan of the flavor of nutritional yeast, you can get away with adding 1/2 teaspoon of mild vinegar in lieu of the vegan cheese. I liked it with the cheese, truth be told, so I do recommend it that way. It doesn't take a lot, but the flavor goes a long way.


Speedy Cooking Tips:

  • The rice will absolutely take the longest. Start there.
  • Prepare the sauce in the blender and add to the pot. Add the rest of the sauce ingredients, but wait to cook.
  • Chop the toppings.
  • Cook the sauce when the rice is done (to allow rice to steam) or (if you're in a hurry), cook the sauce when the rice is 5 minutes out from being ready.

Nacho Burritos

Makes 4 servings 


1. Rice: Cook the rice in a rice cooker, or as desired, with the spices.

1 cup brown rice

1 1/4 cup water

1/2 teaspoon Mrs. Dash or adobo, or etc.

1/2 teaspoon salt (if using salt-free seasoning)

2. Cheese Sauce: Combine the ingredients in a blender. Blend until very smooth.

1 cup mashed tofu, regular or silken

3/4 cups unsweetened dairy-free milk

2 tablespoons jarred roasted red pepper

2 tablespoons nutritional yeast

4 teaspoons cornstarch

1 teaspoon salt

3. Add the Cheese Sauce to a medium pot. Stir in the beans, tomatoes and cheese. Cook over medium heat, stirring continuously, until the cheese melts and sauce thickens. Keep warm.

1 (15-ounce) can black beans, rinsed and drained

1/2 cup canned diced tomatoes with chiles (like Rotel), drained

2 slices or 1/2 cup shredded yellow vegan cheese

4. Assemble: Warm a tortilla over a burner. Add Rice, top with layer of tortilla chips, add lots of Cheese Sauce, add toppings as desired and roll:

4 burrito-sized tortillas

tortilla chips

lettuce, shredded

green onions, minced

fresh or pickled jalapenos

tomatoes, diced

olives, sliced

avocado, chopped

© 2020 Copyright Zsu Dever. All rights reserved.

Jul 31, 2017

smothered burritos

Smothered Burritos, wet burritos and enchilada-style burritos are all about the same thing: large enchiladas that are covered with red, green or white sauce. The filling can be varied, and they can include roasted vegetables, potatoes, vegan meats, vegan grounds, etc - limited only by your taste and imagination.

These burritos are just a springing board for you. Take this idea and run with it!

My burritos are filled with vegan chicken (I used Tofurkey slow roasted, this time), cumin rice, vegan cheese, cilantro and scallions. Traditionally, refried beans are also an addition.

In my mind, the appeal with smothered enchiladas versus traditional enchiladas is the speed: it is faster to roll up four burritos than to roll up a dozen small tortillas. In addition, enchiladas are still baked for about 30 minutes, but these are just broiled to melt the cheese.

In order to keep things easy and fast, you can use canned enchilada sauce, or you can make the one in the recipe, since you have to make the rice anyway.

Use the Instant Pot or a rice cooker to cook your rice, making it a hands-free affair.

Again, with my son having IBS I opted for brown rice tortillas, no beans, green parts of the scallions, and rice that is fresh and warm. The sauce is also pretty mild because I ground dried California chiles for the chili powder, but you can always up your spice.

The family was quite happy with these and I was happy because it was ready in about 35 minutes, including the broiling.


Today is the last day to enter the giveaway for The China Study Family Cookbook! Enter HERE.

Smothered Burrito
Makes 4 burritos

Cumin Rice:
1 cup dry long grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and black pepper
Water, as needed

Red Sauce (or use a 20-ounce can vegan enchilada sauce):
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

2 tablespoons garlic oil or olive oil (optional)
2 cups chopped seitan, or vegan chicken strips (Tofurkey or Beyond Meat)

4 large fajita tortillas (or even bigger)
1 cup refried beans (optional)
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup shredded vegan cheese
Vegan sour cream thinned with a few tablespoons of water
Shredded lettuce
Sliced black olives

1. Rice: Add the rice, cumin, oregano, salt and pepper, to taste, to a rice cooker. Add the required amount of water. Cook the rice according to appliance directions. Keep warm.

2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.

3. Filling: Heat the oil in a large skillet over medium heat. Cook the seitan or vegan chicken until golden, about 5 to 10 minutes. Season to taste.

4. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.

5. Place the tortilla on a work surface. Add 1/4 of: the seitan, the beans (if using), the scallions, and the cilantro. Add a large scoop of the rice (about 1/4) and a tablespoon of cheese to each burrito. Fold up the bottom flap, then fold the right and left flaps and roll up the burrito. Add them to a broiler-safe pan. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.

6. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce. 

© 2017 Copyright Zsu Dever. All rights reserved.