Vegetarian Burritos with Veggie Crumbles
Tacos, burritos and enchiladas all fall into that yummy Mexican food category that has distinct flavor and taste. These oven baked burritos are no different.
I love to use veggie crumbles instead of beef. You can hardly taste the difference and they're more healthful. I'm not a strict vegetarian, but I do try to cut out as much meat as possible.
Veggie Crumbles are Soy Based
They look and act like beef - for the most part. They do not require as much cooking. In fact, if you ever decide that you're not a veggie crumble fan and just want to use regular beef, just substitute that into the recipe. Keep in mind the cooking times will be a little longer until the beef browns. You'll also have to drain it after cooking.
If you want, you can also just omit the veggie crumbles or any meat and just use beans. You can spoon a little more of them onto the tortilla to help fill it out.
The Sky's the Limit!
Any number of variations exist when it comes to making these burritos. You can add onions or olives inside or on the top and cook. After you take them out of the oven, you can top them with sour cream, guacamole, salsa, cilantro - your imagination is the limit.
These burritos will yield a delicious flavor. Be careful - you might not have any leftovers!
- 1/2 package (6 oz.) veggie crumbles
- 1/2 cup onion, diced
- 1 15oz. can refried beans
- 1 package tortillas, soft taco size
- 8 oz. cheddar cheese or Mexican shredded cheese, shredded, and divided by half - 4 oz. and 4 oz.
- 8 oz. taco sauce
- 1 tomato, chopped
- 2 tbsp. olive oil
- dash cumin, optional
- dash garlic salt, optional
- Pre-heat oven to 350 degrees.
- Heat oil in skillet over medium-high heat. Add diced onion and saute until translucent, about 2-3 minutes. Meanwhile, heat the refried beans in a separate saucepan, stirring occasionally. When beans are warm, add a dash of garlic salt and cumin and mix.
- Add veggie crumbles to the onions and warm through, about 2 minutes.
- When veggie crumble mixture and refried beans are warm, remove from heat. Using a large spoon, get one tortilla and place one heaping spoon of veggie crumbles and refried beans onto tortilla. From the 4oz. of cheese, spread a little on top. Place in 9 x 12 pan and roll up.
- Repeat step four until you have filled the 9 x 12 pan.
- Drizzle the taco sauce over the burritos.
- Top with the remaining 4oz. of cheese.
- Bake in oven 25-30 minutes or until cheese is completely melted and bubbly and tortillas are slightly brown.
- Top with chopped tomatoes and enjoy.
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Do you like to use veggie crumbles instead of beef?
- I used Morningstar veggie crumbles, organic refried beans and Mexican shredded cheese in my burrito recipe.
- The veggie crumbles really do not take too long to heat up. You also don't have to drain any oil - the onions and veggie crumbles absorb the oil while cooking.
- I used red onions for color, but you can use any type of onion.
- Try varying the taco sauce if you like. Sometimes I use green enchilada sauce, made from tomatillos. It creates a slightly different taste that is delicious.
- I used whole wheat tortillas, as well. You can actually do many things to make this recipe incredibly healthful: use organic tomatoes, use mozzarella or even soy cheese, lowfat sour cream, green onions are just a few of the items you can try.
- Use leftover beans and veggie crumbles in more burritos.
- If you get tortilla chips and spread them on a plate, add the heated veggie crumbles and refried beans over the top along with the cheese. Top with tomatoes, guacamole, sour cream and olives for another meal!
- You can also use the leftover veggie crumbles and beans in breakfast burritos. Scramble some eggs, add the crumbles and beans, spoon onto a tortilla, roll up, and you have a yummy breakfast treat.
© 2012 Cynthia Calhoun