This easy vegan burrito filling makes a great addition to any burrito dish and perfectly satisfies those Mexican food cravings…and it’s freezer friendly. (Gluten Free and Vegan)
Prep Time5 minsCook Time25 minsTotal Time30 mins
Yield: 4 servings
INGREDIENTS
1 tbsp grapeseed oil
½ tsp Asafoetida (aka hing)
1 cup soy ground
540 g black beans- canned
1 ½ cups water (add additional depending on desired consistency)
½ green peppers chopped
1 tsp smoked paprika
¾ tsp chili powder
⅛ tsp cinnamon powder
½ tsp turmeric powder
½ tsp cumin powder
1 tbsp nutritional yeast
2 tbsp tomato paste
1 tbsp ketchup
1 tsp sugar
1 fresh green chili chopped
salt and pepper to taste
2 tbsp fresh chopped coriander
DIRECTIONS
1Heat oil in a pan on medium heat. Add asafoetida and soy ground and sauté for 3-5 mins until roasted.
2Add green pepper and saute for another 2 mins. Add remaining ingredients (minus chopped coriander) and allow to cook for 20mins on low heat.
3Add to burrito or taco shells and your favourite toppings. I love chopped tomatoes, lettuce, cheddar cheese, and sour cream. ENJOY!
Ingredients
Yield: 4 servings
INGREDIENTS
1 tbsp grapeseed oil
½ tsp Asafoetida (aka hing)
1 cup soy ground
540 g black beans- canned
1 ½ cups water (add additional depending on desired consistency)
½ green peppers chopped
1 tsp smoked paprika
¾ tsp chili powder
⅛ tsp cinnamon powder
½ tsp turmeric powder
½ tsp cumin powder
1 tbsp nutritional yeast
2 tbsp tomato paste
1 tbsp ketchup
1 tsp sugar
1 fresh green chili chopped
salt and pepper to taste
2 tbsp fresh chopped coriander
Directions
DIRECTIONS
1Heat oil in a pan on medium heat. Add asafoetida and soy ground and sauté for 3-5 mins until roasted.
2Add green pepper and saute for another 2 mins. Add remaining ingredients (minus chopped coriander) and allow to cook for 20mins on low heat.
3Add to burrito or taco shells and your favourite toppings. I love chopped tomatoes, lettuce, cheddar cheese, and sour cream. ENJOY!
