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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.
Course brunch, Main Course
Cuisine American, Mexican
Keyword blackeyed peas, burritos, healthy, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 burritos
Author Heather Nicholds, C.H.N.


  • 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


  • 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.



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.


  1. Kim @brownble 11 months 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. 11 months ago

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

  2. Wendy colby 11 months ago

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

    • Author
      Heather Nicholds, C.H.N. 11 months ago

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

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