🌯 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 chosen heat option. Roll tightly.
🌯 2. Creamy Chickpea Caesar Burrito
Wrap: Sun-Dried Tomato Tortilla (orange-red, vegan)
Filling:
- 1 cup mashed chickpeas (leave some texture)
- 2 tablespoons vegan Caesar dressing (store-bought or homemade)
- ½ cup shredded romaine lettuce
- ¼ cup diced cucumber
- 2 tablespoons vegan parmesan (or nutritional yeast)
- Salt and pepper, to taste
Heat options:
- Mild: No spice, just creamy Caesar goodness.
- Medium: Add a few thin slices of banana pepper or mild pickled jalapeños.
- Hot: Add a swirl of hot sauce into the chickpea mixture (e.g., Sriracha or a hot pepper Caesar dressing variation).
Assembly:
Mix mashed chickpeas with vegan Caesar dressing. Spread on the wrap. Top with romaine, cucumber, and vegan parmesan. Roll and enjoy!
🌯 3. Tempeh Fajita Burrito
Wrap: Whole Wheat Tortilla (vegan, plain)
Filling:
- 1 block tempeh, sliced into strips
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 cup mixed bell peppers, sliced
- ½ cup onions, sliced
- ¼ cup salsa (plus extra for serving)
- ¼ avocado, sliced
Heat options:
- Mild: Use mild salsa and sweet bell peppers only.
- Medium: Add some medium-heat salsa and sprinkle crushed red pepper flakes.
- Hot: Use a fiery salsa and sauté the peppers/onions with diced habaneros or serrano peppers.
Assembly:
Sauté tempeh in oil with cumin, paprika, and garlic powder until browned. Add bell peppers and onions and sauté until tender-crisp. Load into the whole wheat wrap with avocado and salsa. Roll and devour.
You may want to compare the home-made recipes above with Loma Linda and other traditional commercial products. (I am an Amazon associate and recieve a small referral fee if you purchase using the link. You are not charged extra.)
Disclosure: Grateful to ChatGPT for very cool AI assisted editing and generated images. Approved.
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