Bean burritos from the oven
Are you up for some nice, wintery comfort food?
This bean burrito from the oven is super crunchy on the outside, nice and creamy on the inside, a bit cheesy (vegan style) and super tasty!
I know the end result doesn't really look like a burrito, but that's because I messed up the oiling of the oven dish part... There was no way I could get these babies out intact. They tasted great nonetheless though!
So this is now my 'next day' dish, after I make my yummy bean lasagnette. It requires mostly the same, fresh ingredients, so it's perfect for when you bought in bulk. You can also adjust it to finish any leftover veggies you have.
The inspiration for this and the lasagnette both came from when my father in law gave me his chilled, full fat Oatly, because he wouldn't be able to use it in time. I remembered the regular lasagnette package calls for milk to make things creamy, so I figured I can do the same thing for my own home-brew dish. With the lasagnette, the juice from the can of beans I use is enough to thicken the consistency of the dish. With these burritos, I need some cornstarch to thicken it up.
Anyway, who cares, right? Recipe time!
This is for four burittos which fed the two of us. Adjust accordingly.
- A can of mexican bean mix (360g)
- One or two bell peppers
- One or two onions
- Frozen spinach/kale to taste (I used a few cubes)
- A good splash of plant-based milk (I used Oatly full fat)
- Four small wraps that will fit into your oven dish
- Plant-based grated cheese to taste for topping
- Cut your veggies and heat them up in a large enough pan.
- Add the frozen spinach/kale, so it'll thaw.
- Add your mexican bean mix and heat this up for a while.
- Add the plant-based milk to be heated up aswell.
- Add cornstarch according to package. Enough to make the consistency go from watery to creamy (I just wing this part).
- Preheat the oven to 200C.
- Grab an oven dish, oil it up better than I did and take your 4 wraps.
- Divide the mixture evenly over the 4 wraps and put them into the oven dish.
- Top your wraps with plant-based, grated cheese and put your dish in the oven for 20 minutes.
P.S.: Add garlic if you have it!
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