Blackeyed Pea Burritos

Blackeyed Pea Burritos
Heather Nicholds, C.H.N.
Healthy burritos recipe: vegan blackeyed pea burritos from The Plant-Based Diet Meal Plan cookbook by @heathernicholds C.H.N.

We’re making this healthy burritos recipe from my NEW book, The Plant-Based Diet Meal Plan.

I asked last week for votes on which recipe to show you from the book, and this one won by a landslide! Good news for me, because the weather was cold and gross the day I made them and the warm, bakey goodness was exactly what I wanted… Hope you enjoy them!

Blackeyed Pea Burritos

These come together really quickly for a weeknight meal, and are a much healthier (and cheaper) option than frozen burritos. You can make these in a big batch, and then put them in individual containers to take for lunches. Serve along with sweet potato fries and/or a green salad, like a creamy dressing over some massaged kale.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: brunch, Main Course
Cuisine: American, Mexican
Keyword: blackeyed peas, burritos, healthy, vegan
Servings: 6 burritos
Author: Heather Nicholds, C.H.N.

Ingredients

  • 1 red onion diced
  • 1 tsp olive oil or water or veggie broth
  • 2 cloves garlic minced
  • 1 zucchini chopped
  • pinch sea salt to taste
  • 1 bell pepper diced
  • 1 tomato diced
  • 1 14oz can blackeyed peas or 1 1/2 cups cooked
  • 2 tsp chili powder
  • 1/2 cup salsa optional
  • 6 whole grain or corn tortillas

Instructions

  • Preheat the oven to 325°F. Get out a large rectangular baking dish,
  • In a large pan over medium heat, add olive oil and sauté the onion until softened, about 5 minutes. Add the garlic, and sauté briefly. Add the zucchini to the pan and sauté until soft, about 5 minutes. The pepper goes in next, then the tomato. Cook a minute or two.
  • As soon as the tomato is warmed through, add the chili powder, drained peas and a pinch of salt. Stir to combine.
  • Place some of the mix in the center of each tortilla, fold in the ends, and roll into a burrito.
  • Place the burritos seam side down in a baking dish. Pour any vegetable juice from the pan on top. Bake in the oven for 20 to 30 minutes.

Video

Notes

Toppings: Spoon a bit of salsa on top of each burrito before putting it in the oven for a burst of flavor, and a softer burrito. You can buy a healthy salsa, or make your own. To counter the spiciness, top the cooked burritos with a scoop of cooling guacamole or vegan sour cream.
Tried this recipe?Tag me @HeatherNicholds so I can see!

4 Comments

  1. Kim @brownble 2 years ago

    These look so yummy and I just made a batch of black eyed peas! Can’t wait to make these!

    • Author
      Heather Nicholds, C.H.N. 2 years ago

      yay great timing! hope you enjoy them, easily swappable for whatever veg are in your fridge 🙂

  2. Wendy colby 1 year ago

    Pre-ordered your book. Can’t wait to get it!

    • Author
      Heather Nicholds, C.H.N. 1 year ago

      aw yay!! hope you love it 🙂 did you register for the ebooks to tide you over? veganook.com/plantbased

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