Vegan Recipes
Vegan Black Bean Spinach and Corn Burrito with Plant-Based Sour Cream
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Vegan Black Bean Spinach and Corn Burrito with Plant-Based Sour Cream
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. Enjoy!