Vegan Eggplant Black Bean Burrito

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 cup asparagus (sliced)1 cup zucchini (sliced)1/2 cup red bell pepper (sliced)1 cup mushroom (sliced)1 cup broccoli (bite size pieces)1 cup eggplant (cubed)1/2 teaspoon seasalt2 teaspoon black pepper2 Tablespoon soy sauce1 Tablespoon garlic powder1 cup Daiya (dairy-free) cheddar cheese style shreds6 Tablespoon reduced fat Vegenaise1 1/2 cup black beans6 whole grain tortillas
Directions
After you slice & dice your asparagus, zucchini, bell pepper, mushroom, broccoli, and eggplant throw them all in a large pot filled with about an inch of boiling water to steam. (I use a stainless steel expandable steamer insert) Cover pot with a lid and let sit.

Dice up tomato and set aside

While veggies are steaming throw your black beans in a small sauce pan to heat. Sprinkle a dash of the seasalt, pepper and garlic powder into the beans to season.

When veggies are tender to your liking (about 10-15 min), pull them out of the pot and strain any excess water. Put veggies in a large bowl and sprinkle with the remaining seasalt, pepper and garlic powder. Drizzle veggies with soy sauce and stir everything together. I like to cover the bowl with the lid from the pot so the veggies stay warm and soak in the soy sauce while I get my tortillas ready.

Warm up your whole grain tortilla on a pan on the stove.

Spoon 1 tablespoon of Vegenaise onto the center of your tortilla, add 1/2 cup of veggie mixture and about 2 tablespoons of beans. Sprinkle beans and veggies with desired amount of Daiya cheddar cheese and top off with some diced tomato. Fold in sides of tortilla to lock everything in and roll tortilla to close.

Plate and ENJOY!

Makes 6 burritos (There will be some veggies left over to serve on the side or put in the fridge for leftovers)

Serves:�Makes 6 burritos

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 325.1
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,162.1 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.9 g

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