For the Love of Food

Gardein Black Bean Veggie Burritos with Cilantro Rice

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I am so excited to share this recipe with y’all today! This was actually a collaboration with my husband, since he is the champion burrito maker in our home. I teamed up with Gardein foods and was asked to create a tasty meal using one of their meat free frozen items. I chose their Chipotle Black Bean Burgers and chopped them up to make Black Bean Veggie Burritos . After cooking the burgers, I add the chopped burgers to a mix of sauteed onions, peppers, and garlic and then rolled them up in a burrito. Add a little cheese and avocado creme then cook in a skillet and you have got yourself a knock out meal made in just minutes. Even better, they are packed full of protein, fiber, and they’re gluten free! You don’t miss the meat and they have no cholesterol and less fat and calories. 
Gardein (garden + protein) is a plant protein brand offering a variety of delicious, convenient and versatile foods.  Gardein tastes good, is good for you and good for the planet.  They have over 25 products, all located in the freezer aisle of your local grocery store. Gardein’s award winning products are made from ingredients like non-GMO soy and wheat, ancient grains and veggies.
Gardein Chipotle Black Bean Burgers come four in a pack.
They have 6g of protein and are an excellent source of fiber and also gluten free.

For more information and to download a $1 off coupon for any Gardein product click here. 

Gardein is available at over 23,000 retail locations as well as over 5,000 restaurants and 150 colleges across North America.

Ingredients:

Makes 4 servings

Black Bean Veggie Burritos:

  • 1 pkg Gardein Chipotle Black Bean Burger, cooked and chopped
  • 1 cup corn kernels, drained and warmed
  • 1/2 medium yellow onion, diced
  • 1/2 bell pepper, diced {or 3 multicolored small peppers}
  • 2 garlic cloves, pressed
  • 1 cup cheddar cheese, shredded
  • 4 large flour tortillas
  • olive oil, for saute
  • cooking spray
Avocado Creme:
  • 1 avocado, peeled and sliced
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • pinch of salt
Cilantro Rice:
  • 3 cups rice, cooked  {I like Jasmine}
  • 1/4 cup cilantro, diced
  • 3 tbsp lime juice
  • 1/8 tsp salt

Directions:

  1. In a large saute pan add a swirl of olive oil and heat over medium.
  2. Add diced peppers, onions, and garlic and saute for 5 minutes, until softened.
  3. Remove to a medium bowl and add in corn and chopped black bean burgers. Stir to combine.
  4. Spoon filling equally into the middle of all four tortillas then top each filling with 1/4 cup of shredded cheese, leaving about 2 inches from the corners.
  5. Starting from the bottom, fold up the middle of the tortilla and then fold in both sides and roll up, folding the ends. 
  6. Heat a large skillet or grill pan over medium heat and coat generously with cooking spray.
  7. Add one or two burritos to the pan {optional: you can add a burger press on top of the burritos} and cook for 2 minutes, until browned and heated through.
  8. Spray the top of each burrito then flip and cook the other side for another 1-2 minutes.
  9. Repeat with remaining burritos.
  10. For the avocado creme: add slice avocado, sour cream, salt, and lime juice to a food processor and blend until smooth.
  11. For the cilantro rice: remove hot cooked rice from pot and immediately stir in cilantro, salt, and lime juice.
  12. Serve the burritos warm, topped with avocado creme along with a side of cilantro rice. 
I love how easy and fast these Chipotle Black Bean Burgers from Gardein are to make!
One package includes 4 burgers and they can be cooked in 1 1/2 minutes in the microwave. 
Chop up all the cooked burger and set aside. 
I like to use sweet yellow onions and mini multicolored sweet peppers for my burrito recipes 
{and just about everything else too}. 
In a large saute pan add a swirl of olive oil and heat over medium.
Add diced peppers, onions, and garlic and saute for 5 minutes, until softened.
Remove to a medium bowl and add in corn and chopped black bean burgers. 
Stir to combine.
Spoon filling equally into the middle of all four tortillas.
Top each filling with 1/4 cup of shredded cheese,
 leaving about 2-3 inches from the corners.
Starting from the bottom, fold up the middle of the tortilla 
and then fold in both sides and roll up, folding the ends. 
Heat a large skillet or grill pan over medium heat and coat generously with cooking spray.
Add one or two burritos to the pan and cook for 2 minutes, until browned and heated through.
Optional: you can add a burger press- I love my cast iron pig- on top of the burritos.
Spray the top of each burrito then flip and cook the other side for another 1-2 minutes.
Our burrito making/cooking station!
Repeat with remaining burritos. 
I love using avocados for topping my recipes.
I decided to make an avocado creme-
 basically avocado blended with sour cream- to cool down the heat from the chipotle burgers. 
For the avocado creme: add slice avocado, sour cream, salt, and lime juice to a food processor.
Blend until smooth.
For the cilantro rice: remove hot cooked rice from pot
 and immediately stir in cilantro, salt, and lime juice.
 No extra spices needed since the black bean burgers are packed full of flavor. 
I like to serve with an extra side of avocado slices. 
Serve the burritos warm, topped with avocado creme along with a side of cilantro rice. 
Don’t forget to download a $1 off coupon for any Gardein product here.

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Comments

  10. Alli Smith

    I LOVE Gardein black bean burgers. I've never even thought about making burritos with them – what a tasty idea! My family loves Mexican food and I need to make these ASAP. Thanks for the recipe.

    Reply

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