Vegan Spinach and Black Bean Burritos

Vegan Spinach and Black Bean Burritos

Mexican

av_timer

PREP TIME

10 min

access_time

COOK TIME

35 min

timer

TOTAL TIME

45 min

Ingredients (4 servings)

2 tbsp olive oil

3 cup pepper jack cheese (vegan)

14 cup tomato paste

14 cup all purpose flour

14 tsp garlic powder

14 tsp onion powder

14 tsp chili powder

4 tsp cumin

3 cup vegetable broth

4 flour tortillas (12 inch)

6 oz baby spinach, chopped

6 green onions, sliced

13 cup cilantro, chopped

15 oz black beans (canned), drained and rinsed

15 oz corn (canned), drained and rinsed

1 tsp salt

1 tsp black pepper

Instructions

  1. Preheat oven to 375 ºF.
  2. Heat half of the olive oil in a sauce pan over medium heat.
  3. Add the tomato paste, flour, half of the cumin, garlic powder, onion powder, chili powder, salt and pepper to the saucepan, and cook for 1 minute, whisking.
  4. Add the vegetable broth to the pan and bring to a boil. Reduce heat to low and simmer for 8 minutes. Remove from heat.
  5. Heat remaining olive oil in a large pan over medium heat.
  6. Sauté spinach for 2 minutes or until wilted. Remove from heat.
  7. In a bowl, combine spinach, black beans, two thirds of the pepper jack cheese, corn, green onions, remaining cumin, and cilantro.
  8. Spray a 9x13 baking dish and coat the bottom with one quarter of the enchilada sauce to prevent sticking.
  9. Fill each tortilla with spinach mixture, folding it tightly into a burrito, and place in sprayed dish.
  10. Pour remaining enchilada sauce evenly over burritos. Sprinkle with the remaining pepper jack cheese.
  11. Bake for 20 minutes. Remove from heat and serve.

You may also like...

Pico de Gallo

Tofu Scramble

Vegan Pesto Rotini