Some fast-food comfort foods are so easy to turn vegan and gluten-free, I wonder why it isn’t done by default.

Granted there is not much that can truly replace pulled pork, chicken, or beef in your burrito, but the following gluten-free vegan burrito recipe comes close to satisfying the flavor profile you seek in each bite.

Use gluten-free tortillas in this vegan burrito recipe and instead of pairing it with regular sour cream, whip up the cashew-based vegan sour cream recipe listed below. You won’t be able to tell the difference. Enjoy!

Gluten-Free Vegan Burrito Recipe

Serves 4

Ingredients

For the wraps

• 4 gluten-free tortilla wraps

For the beans

• 1 tablespoon olive oil
• 1 shallot, diced
• 3 garlic cloves, minced
• 2 cups re-fried beans
• ½ teaspoon cumin
• ¼ teaspoon sweet paprika
• Salt and pepper to taste

For the filling

• 1 medium onion, thinly sliced
• 1 large tomato, diced
• 1 avocado, halved, pitted, peeled, and sliced
• Handful of cilantro, finely chopped
• A few handfuls chopped romaine lettuce
• Juice of one lime

For the vegan sour cream

• 1 cup raw cashews, soaked overnight
• ¼ cup + 2 tablespoons fresh lemon juice
• ¼ teaspoon sea salt
• 1 teaspoon nutritional yeast
• ½ cup water

Directions

Wrap the tortillas in aluminum foil and pop them into an oven preheated to 350 degrees Fahrenheit.

For the beans, in a pan over medium high heat, add the olive oil, shallot, and garlic. Stir and cook for one minute. Add in the re-fried beans, cumin, paprika, salt, and pepper. Cook while stirring until hot.

For the sour cream, drain and rinse the cashews and add them to a high-speed blender or food processor. Add in the lemon juice, sea salt, and nutritional yeast. Blend until smooth.

To prepare the tortillas, lay them out next to each other and spread each with a layer of the re-fried beans mixture. Top generously with the fillings: sliced onion, diced tomato, sliced avocado, cilantro, romaine lettuce, and lime juice. Finish each with a dollop of the sour cream.

Roll up each tortilla and serve aside a bowl with the remaining sour cream and homemade guacamole for inevitable dipping.

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The post Gluten-Free Vegan Burrito Recipe with Cashew Sour Cream appeared first on EcoSalon.

A burrito has never really been a bikini-friendly meal…until now. This vegan burrito recipe nixes the dairy, meat, white flour and white rice, and replaces them with healthy alternatives.

Packed with spice, beans, brown rice and a kabocha squash-based “cheese”, the burrito has a chunky bite with a creamy backdrop. With the additional avocado, green leaves and tomatoes, the burrito is easier to digest and there is additional freshness that gives you the sense of a complete meal. You won’t be craving more. Enjoy!

Vegan Burrito

Serves 4

Ingredients

For the Bean Filling

• 15 ounces cooked kidney beans
• 1 white onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tbsp extra virgin olive oil
• salt and pepper to taste
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp cinnamon

For the “Cheese”

• 1 cup kabocha squash, steamed and mashed
• 1 tbsp extra-virgin olive oil
• salt and pepper to taste
• 1 tbsp nutritional yeast
• juice of half a lemon

For the Assembly

• 4 tortillas (warmed in oven or in saucepan)
• Lettuce
• Tomato
• Avocado
• Brown rice, cooked according to package instructions

Directions

Chop the red bell pepper, the green bell pepper, and the onion into small pieces. Add salt and pepper and sauté the mixture on medium heat until the onion is translucent. Add the kidney beans. Stir the paprika, cumin and pinch of cinnamon into the mixture. Continue to cook over medium heat, stirring occasionally. When the beans begin to cook through a bit and soften, use the bottom of the fork to mash the beans. Keep things chunky though!

Steam about 1 cup of kabocha squash until tender. Add salt, pepper, high-quality extra-virgin olive oil, 1 tbsp nutritional yeast, and the juice of half a lemon.

Prepare rice according to package instructions. Next, gather fresh tomatoes, avocado slices and lettuce.

Lay out a warmed whole-grain tortilla. Place the lettuce towards the bottom, then line the bean, rice, and cheese mixtures parallel to one another as you work the piling up towards the center of the tortilla. At last, top with tomatoes and avocado. Roll and slice the burrito in half and at an angle.

Enjoy!

Photo Credit: GlowKitchen

The post Vegan Burrito Recipe with Kidney Beans and Kabocha Squash Cheese appeared first on EcoSalon.