We both love Mexican food, a lot! Spicy and full of flavor, there are many amazing, authentic Mexican restaurants and taquerias right here in Grand Rapids. One of our favorites is Tacos El Cunado, a small restaurant on the southwest side of town whose menu packs a big punch – gorditas, tostadas, tacos, tortas… All made fresh everyday and served with homemade chips and salsa.
Since starting a vegan diet, we’ve had to give up many of our Mexican favorites. Even most “vegetarian” options at authentic restaurants use refried beans that are made with lard. (We just discovered that Tacos El Cunado uses vegetable oil to make its refried beans, hooray!)
One of the first recipes that we “made vegan” was for burritos, inspired by these burritos at Oh She Glows, a vegan food blog that helped us learn many tricks to leading a healthy vegan lifestyle. We absolutely loved the Daiya cheese used in her recipe, couldn’t get enough of it. Until we discovered it was the culprit making our stomachs ache…
We 86’d the cheese, and then tested and retested different variations of the burrito, looking for the perfect combination of ingredients to pack in tons of flavor and nutrition.
And here we have our winner! The recipe below is pretty mild, but you can add spice to your taste. We prefer Cholula brand‘s original hot sauce for a little extra kick.
- 1 cup vegetarian refried beans
- ½ cup vegan sour cream
- 1 ripe avocado, sliced thinly
- ¼ cup diced red onion
- 1 cup roasted butternut squash
- ½ cup blacks beans, drained and rinsed
- ¼ cup enchilada sauce
- 8 whole wheat tortillas
- Preheat your oven to 350 degrees F.
- Lay the tortillas out in a single layer on a clean countertop.
- Divide the vegetarian refried beans evenly among the tortillas and spread to coat each.
- Divide the sour cream evenly among the tortillas and spread on top of the refried beans.
- Now that you have a base, start building your toppings. Along one side of a tortilla, about halfway between the edge and the middle, lay out an even layer of sliced avocado. Top with a little red onion, a few pieces of butternut squash, a couple tablespoons of black beans, and a spoonful of enchilada sauce. Repeat with the rest of the tortillas.
- And now it’s time to wrap the burritos. Wrapping burritos can be a little tricky, but with a bit of practice, you’ll be a pro in no time! This is our (almost) fool-proof method. Set your first tortilla in front of you with the filling ingredients parallel with the countertop. Starting with the edge nearest you, gently bend the tortilla over onto itself. Using the tortilla, grab the filling ingredients and gently pull towards you, until one third of the tortilla remains uncovered. Now fold in each side in two steps – (1) take the corner on one side and fold away from you and then (2) take the newly formed corner and fold it back onto the burrito. Hold with one hand while repeating both steps on the other corner. Holding both sides together, fold the entire burrito onto the remaining third of tortilla, sealing it off.
- Place the wrapped burrito seam-side down on a dry baking sheet. Repeat the folding process with the remaining burritos. Bake in your preheated oven for 8-10 minutes, until the bottoms are slightly browned and sealed.
- Serve with salsa, extra vegan sour cream, and avocado/guacamole!