Ingredients:
1 can black beans, drained and rinsed
1 cup fresh spinach, chopped
1/2 cup corn kernels
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
4 large flour tortillas
Plant-based sour cream
Instructions:
In a large skillet over medium heat, combine the black beans, spinach, and corn kernels. Cook for 5-7 minutes, or until the spinach is wilted and the corn is slightly browned.
Add the cumin, chili powder, salt, and pepper to the skillet. Stir until well combined.
Warm the flour tortillas in the microwave or on the stovetop.
Spoon the black bean and spinach mixture onto the center of each tortilla.
Roll up the tortillas tightly, tucking in the sides as you go.
Serve the burritos with a dollop of plant-based sour cream.
For the Plant-Based Sour Cream:
Ingredients:
1 cup raw cashews, soaked in water overnight or for at least 4 hours
1/4 cup water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon salt
Instructions:
Drain the soaked cashews and rinse them under running water.
In a high-speed blender, combine the cashews, water, lemon juice, apple cider vinegar, and salt. Blend until smooth and creamy.
Taste and adjust the seasoning, adding more salt or lemon juice as needed.
Transfer the plant-based sour cream to a jar or container with a lid. Store in the refrigerator for up to a week.
Serve the vegan black bean spinach and corn burritos with a dollop of plant-based sour cream on top.
