I recently made these baked burritos for my uncle and omnivore cousins and was happy to see they liked them! My cousins, who aren’t really exposed to vegan food, said they wouldn’t even know these burritos are vegan!
I actually got the idea for these from a Swedish friend of mine. She told me she’d make chimichangas and they sounded amazing, so when I got home, I researched recipes and looked for ways to make a vegan version of them.
To come up with the recipe, I just thought of ingredients that would be good in burritos and since cheese is a vital part of chimichangas, I definitely wasn’t going to sacrifice that. So I came up with a filling made of brown rice, sweet potato, beans, corn, jalapeños and tomato sauce and served the chimichangas with guacamole and a salad on the side.
The result was delicious and I could eat these vegan burritos every day! You can even take them to work the next day or eat them cold on the go.
Ingredients: (for 6 burritos)
- 6 tortillas
- 1 cup brown rice (uncooked)
- 1 medium sweet potato
- 1 can mixed beans
- 0.5 can corn
- 0.5 onion
- 0.5 clove garlic
- 1 jar (~200g) of spicy tomato pasta sauce (e.g. Arrabiata)
- jalapeños
- vegan cheese (grated)
- salt & pepper
- olive oil
Instructions:
- Cook rice according to package instructions. Peel sweet potato, cut into cubes and boil in water until tender. Drain & wash beans, drain corn. Chop onion & garlic.
- Preheat the oven to about 190°C (375°F).
- With a little oil, sauteé onions. Add in the garlic about 2 minutes later and sweat until onions are translucent.
- When the rice & potato are done, mix both in a big bowl and add beans, corn, onion & garlic, tomato sauce & jalapeños. Salt & pepper to taste.
- Now grease a baking dish with some olive oil. Then, fill one tortilla with the rice mixture and fold closed (I usually fold bottom & top in first, then the sides). Place the burrito in the baking dish with the folded sides facing down, so it doesn’t open up again. Repeat for the remaining tortillas and place them closely side by side in the baking dish.
- Top the burritos with vegan cheese and bake in the oven until they turn slightly brown (this usually takes about 15 minutes).
- Serve with a side salad & some guacamole if you like!
- 6 tortillas
- 1 cup brown rice (uncooked)
- 1 medium sweet potato
- 1 can mixed beans
- 0.5 can corn
- 0.5 onion
- 0.5 clove garlic
- 1 jar (~200g) of spicy tomato pasta sauce (e.g. Arrabiata)
- jalapeños
- vegan cheese (grated)
- salt & pepper
- olive oil
- Cook rice according to package instructions. Peel sweet potato, cut into cubes and boil in water until tender. Drain & wash beans, drain corn. Chop onion & garlic.
- Preheat the oven to about 190°C (375°F).
- With a little oil, sauteé onions. Add in the garlic about 2 minutes later and sweat until onions are translucent.
- When the rice & potato are done, mix both in a big bowl and add beans, corn, onion & garlic, tomato sauce & jalapeños. Salt & pepper to taste.
- Now grease a baking dish with some olive oil. Then, fill one tortilla with the rice mixture and fold closed (I usually fold bottom & top in first, then the sides). Place the burrito in the baking dish with the folded sides facing down, so it doesn't open up again. Repeat for the remaining tortillas and place them closely side by side in the baking dish.
- Top the burritos with vegan cheese and bake in the oven until they turn slightly brown (this usually takes about 15 minutes).
- Serve with a side salad & some guacamole if you like!
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Zutaten:
- 6 Tortillas
- 1 Tasse Naturreis (ungekocht)
- 1 mittelgroße Süßkartoffel
- 1 Dose Bohnen (gemischt)
- 0.5 Dose Mais
- 0.5 Zwiebel
- 0.5 Knoblauchzehe
- 1 Glas (~200g) pikante Tomatensoße (z.B. Arrabiata)
- Jalapeños
- Veganer geriebener Käse
- Salz & Pfeffer
- Olivenöl
Zubereitung:
- Reis nach Packungsanweisung kochen. Süßkartoffel schälen, in Würfel schneiden und in Wasser kochen, bis sie weich ist. Bohnen abgießen und abwaschen, Mais abgießen. Zwiebel & Knoblauch hacken.
- Ofen auf 190°C vorheizen.
- Zwiebeln in etwas Olivenöl anschwitzen. Etwa nach 2 Minuten Knoblauch hinzufügen und warten, bis Zwiebeln glasig sind.
- Sobald Reis & Kartoffeln fertig sind, beides in einer großen Schüssel mixen und Bohnen, Mais, Zwiebeln & Knoblauch, Tomatensoße & Jalapeños hinzugeben. Mit Salz & Pfeffer abschmecken.
- Eine Auflaufform mit etwas Olivenöl beträufeln. Dann einen Tortilla mit der Reismischung befüllen und falten (ich falte zuerst unten & oben ein, dann die Seiten). Den Burrito mit der “Naht” nach unten in die Auflaufform legen, damit er sich nicht wieder öffnet. Das gleiche mit den restlichen Tortillas wiederholen und nah aneinander in die Form legen.
- Die Burritos mit geriebenem Käse bestreuen und im Ofen backen, bis sie leicht braun werden (etwa 15 Minuten).
- Zum Beispiel mit einem Salat & Guacamole servieren!
