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 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Heather Nicholds, C.H.N.
1tspolive oilor water or veggie broth
pinchsea saltto taste
114oz canblackeyed peasor 1 1/2 cups cooked
6whole 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.
Blackeyed Pea Burritos https://www.veganook.com/recipes/healthy-burritos-recipe/ February 2, 2018