Skip to main content

Vegan Nacho Cheeze Burritos

What did the grocer say to the kid who stole the brick of pepper jack? 

"Hey buddy, that's nacho cheese!"

I know, I know, I'm hilarious!  A little humour to warm up your chilly Friday morning.

Anyways...

These burritos are making some serious yummy lunches for me this week.  You can adapt this recipe with whatever veggies you prefer.  I simply used what I had on hand: a bag of rainbow salad and a massive bunch of kale.

I have fallen in love with Joseph's lavash recently. 

They are whole grain wraps and really what makes them so special is they are soft and sturdy and RECTANGLE.  I'm not the best rapper...I mean wrapper.  I find these babies hold a ton of filling and are still rollable.  This recipe definitely requires a knife and fork to eat, but when I want an eat-out-of-hand wrap meal, Joseph's are a perfect fit.

Nacho Cheeze Burritos

Nacho Cheeze Sauce (Adapted from http://ohsheglows.com/2011/10/13/vegan-pumpkin-mac-n-cheeze-sauce/)
1 tbls Earth Balance (or other non-hydrogenated butter substitute, or butter)
2 cloves garlic, minced
1 tbls taco seasoning (recipe below) or chili powder
3/4 cup plain soy milk (or other non-dairy milk)
1 tbls arrowroot starch (or corn starch)
1 400g box frozen cooked butternut squash, thawed (or 1 1/4 cups canned pumpkin)
Salt and pepper, to taste

1 340g bag rainbow salad or broccoli slaw
1 red onion, thinly sliced
1 large bunch kale, thick stems removed, torn into pieces
1 can black beans, drained and rinsed
1/4 cup cider vinegar
1/2 cup salsa
Cayenne pepper or chopped jalapeno pepper, to taste (optional)

In a small bowl, whisk together milk and starch until smooth.  Melt Earth Balance in a small sauce pan over medium heat.  Add garlic and seasoning and stir, cooking for about 30 seconds.  Add milk and whisk until mixture begins to thicken.  Whisk in squash.  Turn off heat.

In a large frying pan or skillet saute veggies and beans in vinegar over medium heat until they have softened and most of the liquid has been absorbed.  Add salsa and pepper, if using.  Pour cheeze sauce into skillet and stir.  Divide filling into whole grain tortillas or lavash and wrap. 

Makes about 4 large burritos, or - if you have an appetite like mine - 2 honkin' burritos stuffed to the max. plus extra filling spooned over the top.


Yes, this whole recipe makes just 2 lunches that size for me.  How do I eat so much?  Don't ask.  Like really, don't ask.  Everyone else does and I get tired of being asked.  Guess I'm just a very hungry girl :)

Taco Seasoning

2 tbls chili powder
2 tbls paprika
2 tbls ground cumin
1 tbls oregano
1 tbls onion powder
1 tbls garlic powder
1 tbls salt
Cayenne pepper, to taste

Comments

Popular posts from this blog

Japanese 7-Spice Kelp Noodles

I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available.  My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic.  I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch.  I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat!  I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes.  You'll get all the flavour without the heat. I served these noodles with a mix of seafood (

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool. Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno ch

How to Look Like a Celebrity

Okay, I know you're going to be interested in this post! I am sure virtually every woman in North America has wondered how Hollywood celebrities achieve such 'perfect' bodies.  Well, at CAN FIT PRO last week, one of Hollywood's top fitness trainers, Eric the Trainer , was there to tell us fitness professionals the secrets! Eric the Trainer, gave several presentations, and I caught the one on Celebrity Secrets, and it was most interesting!!!  I also found some of what he said rather disturbing. First off, he was very upfront about the fact that celebrities come to him for improve their appearance.  Not to improve their health or athletic performance.  To look their best.  He admitted that his approach then, is entirely dedicated to that end. Male and female celebrities are trained in completely different ways because Hollywood wants women to be lithe and thin and in his words, "look like they dropped out of heaven looking this way without every having ste