Vegan Beef and Bean Burritos

I lived in central Mexico for a few years and developed a taste for Mexican food. What could be more Mexican than beef and bean burritos? These burritos are quick and easy to prepare and taste like you're eating south of the border.

Burritos served up


1 package of Yves Meatless Ground (approx. 10 to 12 oz.)
8 large flour tortillas
1/2 large diced sweet onion
1 can of organic refried beans
1 can of organic black beans
1/4 cup of chopped jalapino peppers
1 packet of taco or burrito seasoning
Splash of Olive Oil


Add the meatless ground and diced sweet onions to a frying pan coated with olive oil and fry until the onions begin to caramelize.

Add in the taco or burrito seasoning and stir until well mixed.

Now add in the refried beans, black beans, and chopped jalapino peppers, mix well and cook for another two or three minutes. Then set the burner to low heat.

Coat another 10" frying pan with olive oil and place on a stove top burner set to medium heat. Now, individually brown each tortilla in the pan (lightly brown both sides).

As each tortilla is finished browning, pull it out of the pan and place it on a plate. Throw the next tortilla into the frying pan. While it begins browing, add several spoons of the burrito stuffing mix into the tortilla now on the plate. Fold the tortilla at one end then roll into a finished burrito and set it aside.

Continue making your burritos as desicribed above until they're all made. Serve them with spanish rice or corn for the perfect burrito feast.

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