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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.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

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.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

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.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

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!

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

The Recipe: Chipotle and Lime Burrito

Serve with homemade salsa or smoky tangy cream sauce. You could also eat this on warm corn tortillas.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

Chipotle and Lime Burritos

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
5 from 1 vote
Print Pin Rate
Servings: 4 people

Ingredients

  • 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

TO SERVE

  • 4 to 5 to tortillas
  • Avocado
  • Shredded cabbage
  • Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)

Instructions

  • 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.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

Whenever I’m coming down with a cold, all I want is a caldo Tlalpeño. In this vegan caldo Tlalpeño recipe zucchini, potatoes carrots, and rice simmer in a chipotle vegetable broth. It is a comforting traditional home cooked meal.

Caldo Tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo Tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo Tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

The Recipe: Vegan Caldo Tlalpeño

  • You can add whatever veggies you like. Chayote would also go really well with this.
  • When I make this for the kids I leave out the chipotle and add it as a condiment at the end for the adults.
  • Baked tofu would be a good addition to this soup as a garnish.

Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
4.5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: caldotlalpeno, vegancaldo
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Instructions

  • Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute
  • Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
  • Add rice and simmer for 4 minutes.
  • Add potatoes and simmer for 4 minutes.
  • Add carrots and simmer for 4 minutes.
  • Add chipotle in adobo and zucchini and simmer for 5 minutes.
  • Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 
  • Season with salt and pepper.
  • Serve with avocado cubes and lime wedges.

Notes

To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.