Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.
I’ve been a fan of the blog Veggies Don’t Bite for a while. It was one of the first blogs that I found when I first went vegan that made me think I could actually make the change! Sophia de Santis is the founder of Veggies Don’t Bite, and she has just released her new cookbook Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook. Today I’m sharing with you this chipotle and lime burrito stuffed with a mixture cilantro-lime rice and beans, sauteed spicy peppers, and a smoky chipotle cream sauce.
What’s exciting about this book is that it’s plant-based, meaning it focuses on whole foods, doesn’t have refined sugars, and even includes gluten-free options. Also, who doesn’t like burgers and burritos? Our family loves them, they are some of the few things my kids will eat without questioning what’s in it.
Every recipe has a beautiful picture, and includes 27 burgers, and 26 burritos. It also has a section with sides, and sauces to top your burger or burrito. Some of our favorite recipes so far are the Fajita your Burger, Sweet Potato Enchilada Burger, Frito Pie Pouches, and of course the Chipotle and Lime Burritos. I love the book so far, but I wish there was a recipe for burger buns and tortillas. I don’t know about you, but I struggle to find a burger bun that doesn’t have refined sugar in it.
From the kitchen perspective, the recipes are easy to make and don’t use weird or hard to find ingredients. Plus, burgers and burritos are very convenient lunch or picnic options, because they are portable. They also make great game day or tailgating food to munch on. Vegan Burgers and Burritos is available on Amazon in paperback and kindle. Enjoy!
The Recipe: Chipotle and Lime Burrito
Serve with homemade salsa or smoky tangy cream sauce. You could also eat this on warm corn tortillas.
Chipotle and Lime Burritos
- 1 cup Chopped red, yellow and green bell pepper mix
- ½ cup Chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
- ½ cup Chopped red onion
- 1/2 cup Low-sodium veggie broth or drizzle of oil, for sautéing
- 1 tsp. Sea salt
- 1 tsp. Garlic Powder
- 2 tbsp. Fresh lime juice
RICE AND BEANS
- 1 ½ cups Cooked brown rice
- 1 cup Cooked or canned black beans, drained and rinsed
- ¼ cup Chopped fresh cilantro
- 1 tbsp Fresh lime juice
- ¾ tsp sea salt
- ½ tsp chipotle powder
- 4 to 5 to tortillas
- Shredded cabbage
- Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)
- Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
- To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
- Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
- Drizzle the sauce or salsa over the filling ingredients.
- To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
- Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.
Disclosure: I received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.