Vegan Recipes - Entrees

The Big Vegan Vixen Burrito

By Sky, of the Vegan Vixens

This is a hungry man dinner, without the slaving in the kitchen.

2 teaspoons garlic powder
2 teaspoons sea salt
Package of large flour tortillas
2 tablespoons olive oil
1 cup of grated (Follow Your Heart) cheddar cheese- available at Whole foods market
1/2 cup chopped cilantro
1 tomato cut into very small cubes
1/4 cup of chopped red onions
1 tablespoon fresh lemon
2 tablespoons of vegan sour cream (Tofutti brand)- available at Whole foods Market
1 package of frozen (Morning Star) ground beef crumbles- available at most markets.
Prepare Salsa: 1/2 cup cilantro, 1 tablespoon lemon, 1 teaspoon sea salt, 1 teaspoon of garlic powder, 1 tablespoon oil, chopped tomato, red onion. Mix together and set aside room temp.

Pour 1 tablespoon of oil in medium skillet, add the veggie crumbles and add 1 teaspoon of garlic powder and sea salt.

Heat slowly until browned.

Lay out your tortillas on a cutting board and prepare. Try to keep food more in the center, add 1 tablespoon of sour cream per burrito, 1/2 cup of cheese and beef crumbles.

Now roll it up and set aside. In a different skillet, gently oil the bottom of a large skillet with a paper towel.

Heat low and lay down the rolled burritos and cover it till cheese is soft.

Make sure both sides are lightly browned, serve with salsa on top!

Sky, is the founder of the Vegan Vixens.

This work is licensed under a Creative Commons Attribution 3.0 License.

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