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!
Ingredients
This is for four burittos which fed the two of us. Adjust accordingly.
Directions
Enjoy!
P.S.: Add garlic if you have it!
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