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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...

LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)

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                     Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above) In 4-Quart Pot: *2 C. Brown Lentils in 3 C. Water SOAK 2 - 3 hours or overnight. BRING TO BOIL . SIMMER approximately 1 hour. ADD : *4 c. Yellow or Orange Squash, diced *4 Vegetable Bouillon Cubes *2 tsp. Coriander *1/2 tsp. Cumin *2 cloves Garlic *2 large Onions, chopped fine SIMMER until Squash is tender. POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above. SAVORY PASTRY TOPPING: WHISK together: *1/2 C. Oil *1/4 C. Water *1/2 tsp. Salt *1/4 tsp. Savory ADD to: *1 1/2 C. Whole Wheat Flour *2 T. Parsley Flakes ROLL OUT to cover dish OR individual ramekins.. BAKE until crust is golden. ~Recipe by Wyona Hertwig