THE MOST DELICIOUS VEGAN BURRITO
Everyday tips on making a sassy and sweet vegan burrito! Join Chef Linda Soper-Kolton from Catskill Animal Sanctuary on #LunchBreakLive to learn a new recipe for burritos that will shatter the myths that eating vegan is too expensive, that vegan food doesn’t satisfy, and that you can’t get enough protein as a vegan! Ready to have your mind blown?
BURRITO MASTER, AND SO MUCH MORE
Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to her vegetarian and vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary and the urgency of the mission, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to cook, teach, write, and kiss pigs.
Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, her early memories of mealtime included mashed potatoes made with milk powder and potato flakes, Friday’s clean-out-the-fridge “spaghetti surprise,” and a lot of liver. Linda learned to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering for roommates, co-workers, and anyone else she could find. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others.
In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute chef’s training program. Combining her chef’s training with certification as a holistic health coach from the Institute for Integrative Nutrition and certification in plant-based nutrition from the Center for Nutrition Studies and eCornell, Linda is driven to love and influence others through compassionate, plant-based eating. When she’s not in the kitchen creating, she’s probably looking for her glasses.
A VEGAN BURRITO PACKED WITH NUTRIENTS AND FLAVOR GALORE!
Sassy and sweet, this dish was a hands-down favorite Linda’s “Budget-Friendly Vegan Meals” class. Smashing the myth that eating vegan is costly and difficult, this is just one of many recipes made from easy-to-find, economical ingredients. And unlike many burritos, this one boasts healthy ingredients that are full of fiber, vitamins, minerals, and protein. Did we mention that it tastes great, too? Maybe it’s the combination of gently spiced, roasted sweet potatoes and earthy salsa-black beans. Could it be the luscious herbed cashew cream drizzled on top? We think, in this case, the whole is definitely greater than the sum of its parts.
Sweet Potato Black Bean Burritos with Cashew-Herb Cream
- Sweet Potato Filling
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes, about 3 cups
- 1 red bell pepper chopped into 1/4-inch pieces
- 1 small red onion chopped, about 1/2 cup
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- For the Black Beans
- 2 15.5-ounce cans black beans, drained and rinsed
- 1 jar salsa divided
- ½ teaspoon salt
- For the Cashew-Herb Cream
- 1 cup raw cashews soaked in water for 30 minutes and drained
- ¼ cup packed fresh cilantro leaves plus extra, chopped for garnish (or substitute fresh parsley)
- 2 large garlic cloves peeled
- ¾ cup water plus more to thin if necessary
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- To Assemble
- 2 ripe avocados pitted and sliced
- 6 to 8 large 10-inch tortillas
- Preheat oven to 400ºF. Line a baking tray with parchment paper. Lightly oil a 9-inch square baking dish and set aside. To make the sweet potato filling, place sweet potatoes, bell pepper, and onion on the baking tray in a pile. Drizzle with the oil. Sprinkle with chili powder, cumin, cinnamon, salt, and cayenne. Use your hands to toss together, coating everything with spices and oil. Arrange in a single layer. Place the tray in the oven and roast for about 20 minutes, or until sweet potatoes are just fork-tender, but not mushy and the bell peppers and onions are tender. When done, remove from the oven and reduce temperature to 375ºF.
- To make the black beans, place them in a bowl with about ¾ cup of salsa and salt. Use a wooden spoon or fork to partially mash the beans.
- To make the Cashew-Herb Cream, add cashews, cilantro, garlic, water, lime juice, and salt to a blender. Blend on high speed for about 1 to 2 minutes, until smooth and creamy. Add more water, by the tablespoon, if necessary to help with blending. Taste and adjust flavors by adding more salt or lime juice if you like.
- To assemble, lay a tortilla flat on a cutting board. Spread about 1/4 cup of black bean-salsa mixture on the tortilla, leaving a 1/4-inch border. Arrange about ⅓ to ½ cup of sweet potato mixture evenly over the black beans about 1/3 of the way up from the bottom edge closest to you. Lay 2 to 3 slices of avocado across the sweet potatoes. Using a firm hand, begin rolling away from you, while folding and tucking the ends in. Place burritos seam side down in the prepared baking dish and repeat until ingredients have been used. Drizzle about ½ of the Cashew-Herb Cream over burritos. Place the baking dish in the oven and bake for 10 to 15 minutes, until heated through. Serve immediately, garnished with remaining cashew cream, salsa, and cilantro. Alternatively, you can serve without baking, or chill and serve as a cold sandwich.
Special equipment: Blender
WHAT A YUMMY LUNCH!
This was an amazing episode of #LunchBreakLIVE! I love a good and healthy vegan burrito and I can wait to try this recipe at home. I hope you do too! If you do, be sure to take a photo and tag @JaneUnChainedNEWS on Instagram. If you are interested in cooking up some other easy and delicious plant-based recipes, be sure to stop by the #lunchBreakLIVE page, where we have a ton to choose from. Until next time…Keep cookin’!