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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...
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Carob-Sweet Potato Fudgesicles

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  Delicious frozen carob-sweet potato treat! This yummy frozen treat is sweet, fudgey, and checks off all the boxes for satisfying those hot weather craves. Like the other carob desserts on Veggie School site, it really kicks chocolate to the curb-- no bitter taste or theobromides! Find the other carob recipes listed under this recipe. INGREDIENTS: *2 large sweet potatoes or 4 smaller ones (enough to make 2.5 cups of cooked sweet potato) *2 cups unsweetened plant milk (I used soy milk) *.5 cup carob powder (see Notes below) *2 tablespoons maple syrup) *1 teaspoon vanilla (optional) *8 medjool dates, seed removed  METHOD: Peel sweet potatoes and cook until soft Cool sweet potatoes completely  Blend all the above ingredients together until smooth and silky in a good food processer or a blender Spoon into popsicle or fudgesicle molds and put in the freezer for 4 hours (see Notes) Run warm water over the molds to remove the pops from the molds  NOTES  1. Feel free t...
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Simple Warm-Up Taco Casserole

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  This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole. INGREDIENTS: 2 cups cooked quinoa or rice 1 can (1.5 - 2 cups) black beans (or other beans on hand) 1 - 15oz. can (or 2 cups) tomatoes 1-2 tablespoons Taco herbs and spices .5 (1 half) cup of frozen corn niblets up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic 1 cup salsa (optional) corn chips or taco bowls sour cream (vegan or natural) (optional) lime slices (optional) cheese shreds (optional) METHOD: Line an 8 inch x 8-inch cake pan with parchment Layer rice or quinoa, then a layer of ...
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