Yes, I have been on a quick and easy kick lately. And you could use this filling on nachos, quesadillas, enchiladas, or even over rice. I used the Morningstar Farms Spicy Black Bean burgers because they were left over from our cook out last weekend. They are not vegan, but you could substitute another vegan burger and add some black beans and corn if you wanted to.
This is the week of hiding veggies for me, so if you don’t need to hide yours by all means use larger pieces of vegetables. All you’ll have to do is cook it longer.
Vegetaran Black Bean Burger Veggie Burrito Filling – serves 4
- 2 Spicy Black Bean patties
- 1 tomato minced
- 1 zucchini minced
- 1 small eggplant minced
- 1 handful mushrooms minced
- 1 handful collards minced
- 1 green pepper minced
- 1/2 onion minced
- big handful fresh cilantro minded
- 4 Tortillas preferably whole grain
In a non-stick pan cook onion until it’s translucent. Since everything is minced you’ll need to keep a closer eye on it and stir more often. Add green pepper, mushrooms, tomato, eggplant, collards, zucchini and cook until all veggies are softened. You may need to add a couple of Tbl. water and cover your pan if it’s taking longer than you want it to.
In a separate non-stick pan cook burgers and chop into crumbles with your spatula in the pan as it cooks. Add cooked burger crumbles and cilantro to the veggie mixture.
Most store bought tortillas will tear if you try to fold them unless they are warmed. You could warm them in the oven or microwave if you like. I usually warm theme by putting them one by one on top of the pan I have my heated filling in.
Fill the warmed tortillas with the mixture and fold into a burrito shape. Put the filling in the center and fold the tortilla in half. Next fold about an inch of both ends towards the middle, then roll it in half again.
After they are filled, I like to put them on a cookie sheet and bake them. They become a little liked their fried cousins the chimichanga.