I came up with this (shockingly simple) Veggie Sizzle Burrito recipe for the new cookbook.
Even though I've finished testing this one, I still want to make it! Hubby and I both love the spicy sauteed veg in the burrito. Most tasty - and again, SO easy to make!
Ok, so I snapped a few pics while making these to show you the steps. First, the veg are sauteed until a little browned and soft and then removed to cool some before assembling the burritos.
Here you can see I've added some 'extras' to the veg before wrapping the tortillas... kidney beans in the left burrito-to-be, and some leftover tofu (from another recipe I've been dabbling with) on the right.
With these, and any burritos really, customize to your preference! Go with straight veg, or add in some tofu, tempeh, seitan, or beans if you want more protein. Or some leftover rice if you prefer. Or toasted pumpkin seeds. You get the picture.
Finally, wrap the burritos, bake, then serve! In the picture above, I paired the burritos with a fresh salad (I always need something crisp and watery-fresh with spicy food) and pan-fried plantains. I'm fairly certain there was guacamole on the table as well, if my daughter had any say!! :)
Note: For my older daughter, I made a non-spicy burrito, simply combining some beans with some corn and peas, mashing a little here and there, and mixing in just a little vegan rella... took just a few minutes! For baby, well, no burritos for her just yet! :)