This vegetarian burrito recipe (also vegan) is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your healthy vegetarian recipes, you avoid preservatives and you get the nutrients from the fresh vegetables.
Prep time: 10 minutes
Cooking Time: 30-40 minutes
Time from start to eating: 40-50 minutes
Makes enough for 6 burritos.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making black eyed peas burritos. And no that’s not the band it’s the pea.
So what we’re gonna do is start by heating a large pan, needs to be pretty big here and I’ve got some red onion that I have sliced and then just quartered the onion. Oh! I should add some oil first; onions don’t really like a dry pan.
Onions looking beautiful just starting to brown around the edges so time to get that garlic in there and the garlic only needs a minute or two. It will brown very quickly at this heat so just give it a stir in the oil and a minute to soften and get your zucchini chopped up.
Now I’ve found, I went to go get green zucchini and they had this beautiful yellow sunburst zucchini so I’ve used that today. But green is - this is nice! Because we’re putting this on burrito you wanna dice or make you know small kind of, not julienne but kind of a long, skinny type of cut so that they roll up very nicely into the burritos.
So give that garlic another stir and it should be good and then we’ll add the zucchini because the zucchini will take the longest. So give it a stir around in the onions. This is why we needed a big pan, mine is deep. If you have one that’s wider but shallower that will probably work just as well.
But it’s definitely nice to have a big pan for this because at the end we’re gonna add the beans in here as well then we don’t need to use anymore dishes than we have to.
Ok! So once that get stirred around just let it sit on the heat and you wanna wait until the zucchini is fairly soft. It doesn’t need to get fully cook here because the burritos are gonna go in the oven at the end but you want them to be pretty soft.
So give them a few minutes, we’ll come back and check on them. You can start chopping up your pepper right now, green or red is fine. Red for some bizarre reason today was actually cheaper than green so I’m using red but use whatever you got, green is just as nice.
So you can see that the zucchini is beginning to soft in there so time to add the peppers because I’m using red I’ve done this kind of a half slice for a cut. If I was using green peppers I would probably dice them because they’re a bit, they’ve got a bit more bite to their flavor whereas the red peppers are nice and soft and sweet so I done a bigger cuts for them.
So just give them a stir around, they’ll just need a minute or two while you cut up your tomatoes and your peas should be cooked and drained by now. If you are using dried peas then easiest thing is to cook them in the morning or sometime during the day and then they’ll be all ready for dinner.
You need to cook them for about an hour, they’re fairly fast cooking. They don’t need to be soak overnight but you can soak them or you can use canned. I am actually using canned peas today if you’re using canned make sure you look for one that does not use salt and the one that I use is actually cooked with combo as well.
Combo is a seaweed, if you cook your beans or peas with a little bit of combo in it. It will help break down the protein in the beans and make them more easily digestible so you don’t get those typical bean side effects which we won’t discuss at the moment.
Alright! Give these peppers another stir. They should be good and we’ll add the tomato which I already chopped up. If you lose one to the stove just pop them back in there. Now they won’t need much time at all, I really just put them in here to heat them up slightly and get the mix in with the other vegetables.
Ok! What we’re gonna do next is put the beans in here with the vegetables before we season. So there’s my black eyed peas and you can see they’re beautiful white. Sorry down here, a little white kind of bean with a black eye. I hope you can see that. But they’re really quite pretty; you can see them in here. There just a little bit of black to them.
And I don’t know if the band actually named themselves after this pea but maybe they should make one of them their mascot one of them should dress up like a big pea. Might not be quite as attractive but I think it will be funny.
Alright! First thing I’m going to do is add the seasoning which I’m going to use some cumin. I’m using some Mexican seasoning on this because it is a burrito which typically comes from Mexico so get the cumin in there and as much as you like. I listed - I think I put a teaspoon or something.
I usually just go by feel, how I feel on the day. If I’m in a cumin mood I might put more. Cayenne gets that a few times. I’m not huge on spiciness; my body doesn’t do very well with it so I don’t go to heavy on the cayenne but if you like it go with those.
Then I’ve got some oregano which indeed is a nice looking spice. Now they have a different type of oregano in Mexico that I don’t have but that’s enough.
Alright! Oregano and lots of them, not least! Some black pepper. I’m gonna stir this through being very gentle because the beans are now in here and I don’t really want to mush them up it’s not a huge deal but it will be nice in our burrito if we have some individual beans instead of just a big mush kinda helps with the visual appeal, if you know what I mean.
Alright! Last thing we’re gonna add here before we go into actually making the burrito and putting them into the oven is salt. Sea salt and we’re adding enough here for the flavor to come from the vegetables into the black eyed peas.
Because on their own they don’t have much flavor, the vegetables having a lot of nice flavour and we also have these lovely Mexican seasonings in here so salt remember is not to make this taste salty, it’s to bring the flavors together and helps them to enter the beans.
So give that a stir and normally we would let this sit on the heat for 10 minutes for that flavor to enter the bean but because we’re making these into burritos and we’re gonna then put these burritos in the oven its gonna have time in the oven for that flavor to enter the bean so we don’t need to wait here.
We can just get going right into making the actual burritos so get your tortilla and I use this, I have some nice sprouted wheat tortillas that I like to use but use whatever you like. These are of course whole wheat, no white grains here people.
Alright! Fill your burrito with as much stuff as you like and if you get a bit of moisture from the bottom of the pot that’s good because as they bake you want them to - the moisture to go through the shell.
Ok! So see how I fold in the ends and I’m gonna fold it over, pull it together and then keep rolling. Some of the moisture is oozing out on me here and that’s good, I like that sign.
Burritos in a line get your oven heated up. 350F is fine anywhere in that range. They only need about 15 minutes and all you’re looking to do is get the tortillas really nice and soft from the juices inside.