• Jengo

Vegan Chicken Burritos

Updated: Oct 28, 2019


I’ve been on a burrito kick lately. Recently I had my first vegan burrito since becoming Vegan and I have been obsessed ever since. It inspired me to endeavor my own DIY burritos at home. And luckily it came out to be a success, even meat eater approved! 😇


First time I made these with spinach and cilantro. I like to add greens to things to get my veggie fix.


The second time I only had micogreens and cilantro so I used those and it was just as good. More nutritious even.


I didn’t roll the burrito as nicely the 2nd time but it’s all good. All went in the belly and no one was the wiser



I love these burritos because they're very filling and you can easily get your fix of protein, and good fats (from the avocado). You also get a nice blend of cooked and raw ingredients as well.


These require some chopping and a tiny bit of cooking but they are easy to make. I bought almost all my ingredients at Trader Joe's except for the vegan chicken. If you eat these out they cost about $12 a burrito. For about $25 you can make 6 of them at home which averages about $4 a burrito. 😇 .


Here’s what went into them.


Prep Time: 15 mins

Total Time: 20-30 mins

Makes 5-6 burritos

Ingredients:

1 can Refried beans

1 can black beans (rinsed & drained)

1 cup rice (approximate)

X-large tortillas (I get mine at Trader Joe’s)

1 bundle Chopped cilantro,

1 Chopped tomato,

1/2 Chopped onion,

1 canned green Chili’s,

1 bag vegan chicken (I use Morning Star Farms available autumn Target)

avocado or your choice of guacamole

Miso mayo (available at Whole Foods & Sprouts) ,

Taco seasoning salt,

Onion powder

Garlic powder.

Lemon

Salt

Hot sauce


Instructions:


1. Heat the chopped chicken and some onions on an oiled skillet. Sprinkle in some taco seasoning and a tiny bit of salt. Set aside.


2. Warm up the rice and black beans (the ratio is up to you): Combine the rice and black beans onto an oil skillet. Sprinkle a dash of salt. Set aside.

3. Warm up the re-fried beans either in the microwave or in a pan. You can add a bit of water if the consistency is too thick for your liking.



ASSEMBLAGE:


4. Spread a layer of refried beans onto the tortilla. Then spoon a line of rice and beans, cilantro, greens, canned chilli, fresh onions, tomatoes, guacamole and add some miso mayo on top.


5. Fold the sides of the burrito in. Then begin rolling, tucking in the sides as necessary as you go.



SERVING SUGGESTIONS:


*Slice the burrito diagonally (if you're feeling fancy)

*I like to squeeze some lemon, salt and hot sauce into every bite when eating.


Enjoy!









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