Vegan Burritos

There’s not always time for an elaborate vegan meal. There are some fallback easy-to-cook nutritious vegan foods to fill the belly. Burritos are one of them. I had to work all day (from home), so I started soaking some white beans early in the day. They hadn’t gotten bigger after a few hours, so I heated them and let them soak some more. Then I poured off the water and added fresh water. I put them on the back of the stove to simmer for a few hours. 

 

Another way to do this, if you couldn’t check on them during the day to stir them and add more water because you work outside the home would be to use a slow cooker — to have your beans hot and ready when you return, after soaking them overnight. Use your instapot or pressure cooker if you have one. Or, of course, open and heat a can of beans!

Ingredients

1 package whole wheat tortillas

1 can white or pinto beans, seasoned

2 cups cooked kale and onions, stir-fried

3 tblsp. gomasio

Chopped tomatoes, cucumbers, avocado — 2 small ones of each

Creamy miso dressing to taste

Rice — optional

Method

I stir-fried some kale and onions. I dry-roasted some sesame seeds and salt to make gomasio. I chopped up some tomatoes, cucumbers, and avocado. I heated whole wheat tortillas in the toaster oven until they were soft. None of this took very long. I added seasoning to the white beans (see previous post recipe for white bean soup). 

 

I assembled my burrito, adding a dollop of Creamy Miso Dressing (see previous post recipe) on top of the beans, kale and onions, tomato and avocado. I sprinkled it with gomasio. I took a picture. I called the boys to come and make their own. They heated up some rice and added that to their burritos, as they wanted an even more hearty meal. We all ate and were happy. Healthy vegan meals can be made without a lot of effort.