Vegan Seven Layer Burritos

4.6 | ★★★★★ Refried pinto beans, Tex-Mex spiced rice, cashew sour cream, guacamole, tahini cheese, lettuce and tomato are stuffed into warm tortillas to make these mouth-watering Taco Bell copycat vegan seven layer burritos. You ll love this dairy-free spin on a delicious Mexican-inspired dinner #veganrecipes #veganburrito #tacobellcopycat

Vegan Seven Layer Burritos , By Skinny Taste Blog Selfe .

4.6 ★★★★★ | Refried pinto beans, Tex-Mex spiced rice, cashew sour cream, guacamole, tahini cheese, lettuce and tomato are stuffed into warm tortillas to make these mouth-watering Taco Bell copycat vegan seven layer burritos. You ll love this dairy-free spin on a delicious Mexican-inspired dinner #veganrecipes #veganburrito #tacobellcopycat 

Total Time: 70 Minutes, Servings: 4 Servings



Ingredients :

• For the Rice
• 1/2 cup long grain brown rice
• 1 cup vegetable broth
• 1 1/2 teaspoons tomato paste
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Salt to taste
• For the Refried Beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 14 ounce can pinto beans, rinsed and drained
• 1 teaspoon ground cumin
• Water
• Salt to taste
• For the Tahini Cheese Sauce
• 1/4 cup tahini
• 2 tablespoons hot sauce (Cholula works great)
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• About 1/4 cup non-dairy milk
• For the Cashew Sour Cream:
• 1 cup raw cashews, soaked in water 4-8 hours and drained
• 2 tablespoons lemon juice
• 1/4 cup to 1/2 cup water
• Salt to taste
• For the Guacamole
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely chopped fresh cilantro
• 3 tbsp. lime juice
• 1 jalapeño pepper, seeded and minced (optional)
• 1 garlic clove, minced
• Salt to taste
• Everything Else
• 4 large, burrito size flour tortillas
• 1 cup shredded lettuce
• 1 medium tomato, diced
• Hot sauce (Again, I like Cholula for this)

Instructions :

• Begin by making the rice. Stir everything but the salt together in a small saucepan and place over high heat. Bring the liquid to a boil, lower heat and cover. Allow to simmer, covered, until all of the water has been absorbed, about 40 minutes. Remove from heat and allow to sit for 5 minutes with the lid on. Uncover and fluff a few times with a fork. Season with salt to taste.
• While the rice cooks, prepare the beans. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion. Cook 5 minutes, until soft and translucent. Add the garlic and cook 1 minute more, until very fragrant. Stir in the beans, cumin, and 1 cup of water. Raise heat and bring the liquid to a simmer. Lower heat and allow to simmer until the beans fall apart completely, about 40 minutes, adding water to the skillet every so often (about 1/2 cup at a time), as it dries out. When finished cooking, remove from heat and season with salt to taste.
• While the beans and rice cook, prepare the tahini cheese sauce by whisking everything together in a small bowl, using as much water as needed to get a nice thick but smooth consistency.
• To make the cashew sour cream, place the cashews, lemon juice and 1/4 cup of water into blender and blend until smooth. Thin with additional water if you'd like, and season with salt to taste.
• To make the guacamole, place the avocado halves into a medium bowl and mash with a fork. Stir in the remaining ingredients and season with salt to taste.
• Place a forth of the rice into the center of a tortilla, then place a scoop of beans on top of the rice. Top with tahini cheese, guacamole, cashew sour cream, lettuce, tomato and hot sauce. Roll into a burrito and repeat until all of the tortillas are used. Serve.

Copyright: Skinny Taste Blog Selfe

Comment 799 / Based On 799 Total User

Rated 4.6 / Based On 844 Customer Reviews