July 11, 2012

Post-Vacation Southwestern Burritos

Coming off a vacation, where you may or may not splurge on vegan porn food, it's important to get back on track once you get home.

I usually go mostly raw for a few days.  Lots of spinach smoothies, raw fruits and vegetables, salads, etc.  

I have a great recipe from Ann that's perfect to help get you back on track after a weekend full of splurges.  But before I get into that, I wanted to address this "raw food" detox.  I decided to google some info about going raw and I was actually shocked to see warnings from a various websites about going raw.   It said to consult your physician before starting this very basic dietary change.  

I mean, really!?  Check with your physician before consuming healthy nutrient packed fruits, veggies and nuts!?  But by all means, continue eating processed cancer causing, artery clogging food without consulting your doc?  

I don't understand.......

Okay, so anyways, as I was saying, back into the kitchen, trying a new invention.  Ann based this recipe on her most trusted and true "base" of sweet potatoes and black beans, but this time turned it into burritos.  Add to this more protein, more colorful veggies, and more cumin - and you have a kick-ass recipe.  And I just had to indulge in a little Daiya cheese, and Gardein "Chicken."  

Here it is, another Ann creation! 

And it doesn't suck.

Love and Kale,


Southwestern Burritos
Prep: 15 minutes
Bake: 35 minutes
Serves ALOT

Print here.

  • 1 large sweet potato, cubed
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, julienned
  • 3 Gardein Chick'n Tenders, chopped (optional)
  • 2 tablespoons cumin (I used more cos I LOVE this stuff)
  • 1 tsp chili powder
  • Salt & pepper to taste
  • 1 tbsp cayenne pepper
  • 1 tsp red pepper flakes
  • Several whole wheat tortillas
  • 1 15oz can of black beans, drained and rinsed
  • 1 cup quinoa (cooked)
  • 1 handful of spinach (chopped)
  • 1/2 cup Daiya Cheddar or Pepperjack cheese - optional

  1. Preheat oven to 450. Chop potato and veggies and "chick'n" (if you're gonna use) and lightly toss with a touch of olive oil and spices.
  2. Place mixture in casserole dish.  Bake for 20-25 minutes stirring half way through.  
  3. Meanwhile, cook your quinoa, rinse your beans and set aside.  When the veggies are finished baking, mix quinoa, black beans and spinach with the veggies.  Turn the oven down to 375.  
  4. Set aside leftovers (you will have a fair bit), and place two heaping tablespoons of mixture into a tortilla, top with a little Daiya cheese, if desired. 
  5. Place tortillas in a shallow pan and sprinkle with just a touch of olive oil.  Bake for 375 for another 10-15 minutes. For a softer tortilla you can wrap each burrito with aluminum foil. Top with your favorite accompiments (I used avocado), and ENJOY!

Bake veggies

Add beans, spinach, and quinoa

Lots of colorful filling

Add a couple tbsp to a tortilla, sprinkle with Daiya cheese

Place burritos in pan, bake for 10-15 min

Serve with toppings of your choice - ENJOY!


  1. That looks incredible! Probably a stupid question but I don't use the Gardein products...do you thaw before you cook with them?

  2. Thanks so much Renae! Typically, I will thaw and bake the Gardein Crispy Chick'n Tenders before I use them (on pizza, etc.), but in this recipe, Ann put them in with the veggies uncooked and let them cook in the oven that way. Either way, I think you'd be fine. Enjoy! :)