my favorite hot drinks for cold weather + fighting viruses naturally

 

Cold weather and “cold” weather call for hot drinks, don’t they?

So far, we’ve managed to avoid the worst of the flu bug that’s going around and I’m praying it stays that way – or at least doesn’t happen around the time I’m supposed to head to the Dominican Republic on a mission trip with two of my children.

Today I’m sharing three of my favorite hot drinks that are frequently in rotation plus at the end of the post, two of my favorite ways of fighting cold and flu viruses naturally.

 

 

Hot Lemon Ginger Cleansing Tea

For upset stomach or to help with detox, this lemon ginger cleansing tea is refreshing and soothing. I shared the recipe here in this post. Lemon boosts immunity, reduces indigestion and heartburn and soothes nerves. Ginger is inflammatory, encourages circulation and relaxes the intestinal tract which is why it helps with nausea.

 

 

 

Irish or English Breakfast Tea with Cinnamon

I’m a huge tea drinker, thanks to my English roots, and love flavored as well as black teas. But it wasn’t until I visited one of our local bakery and coffee shops that I was reminded that cinnamon with black tea is a rockstar combination. Cinnamon is inflammatory and contains antioxidants and also helps fight diseases and viruses.

There are two ways to make this: If you have loose leaf black tea, add a stick of cinnamon bark with the tea leaves while it is steeping. Or, if you’re using a tea bag, add a few dashes of cinnamon to your mug after removing the tea and stir thoroughly.

 

 

 

Green Matcha Tea

If you’ve never had matcha, it tastes like green tea (which it is!). But I like drinking it for its antioxidant, calming properties, yet it also improve energy and concentration. Occasionally, I’ll add in a splash of lime or lemon juice, but usually drink it straight up.

You can find matcha at Whole Foods or natural foods stores or you can get it here.

 

Besides these hot drinks, my favorite go to products for boosting my immunity and fighting virus are:

  • apple cider vinegar (ACV) Though I’ll occasionally sip a drink of diluted apple cider vinegar, I typically use it for sore throats by gargling with it. It’s most effective when used at the first sign of infection. If you’ve never tried apple cider vinegar before, it’s best to buy organic, raw ACV (Bragg’s is one of the brands I recommend). Cheaper, processed versions don’t have the same healing properties (and I think taste even worse LOL).

 

  • elderberry capsules Similar to ACV, elderberry capsules are best taken at the first sign of illness and are a natural way of boosting the immune system. I get mine through vitacost.com. If you want to see my other favorite products I buy at vitacost, click here to have it sent to your inbox.

 

  • essential oils My number one favorite is Thieves oil by Young Living which I get through a friend and my second favorite is Purification. I use both of these in our diffuser or apply to our skin. Another favorite for congestion is Olbas oil which usually can be found in natural foods stores. It contains a blend of oils including eucalyptus and I put it on our feet to suppress coughing, especially at night.

 

 

easy black bean dip (vegan, dairy free, gluten free)

 

I have a gift for you today…an incredibly easy recipe for you to make and I bet you have all of the ingredients in your pantry. It’s been one of my favorites for years and is inspired by a recipe I found on the Whole Foods recipe site before I even made the transition to a plant-based diet: Black bean dip.

Although the “dip” word would make you think this is appetizer-only, I love making it for our main meal with a side of raw veggies and hummus! All of the “meaty” plant-based protein coming from the beans makes it hearty enough for that.

Because this black bean dip is quick and simple to pull together, I love saving it for Sundays (my low key cooking or no-cooking day) and for times when I’m up to my ears in life and/or have been cooking up a storm. You know, kind of like what will happen this weekend.

 

 

This black bean dip is made of only six ingredients and can be served with the traditional tortilla chips or you could try it with my sweet potato rounds if you have a little more time. Guacamole is an excellent side kick. You can get my basic guac recipe here or my new favorite spicy version here.

Because this recipe is so easy going, I rarely measure the ingredients when I’m whipping it up, but I’ve included suggested measurements for you here. It’s a recipe that works well for experimenting to adapt to your tastes, but if you do so, start with my suggestions and go slowly from there.

Bonus: You can make it a day ahead of time which also gives the flavors time to develop, though you might want to add a little extra salsa on the re-heating.

 

Easy Black Bean Dip
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This six-ingredient is simple to whip up and works well as an appetizer or main dish.

Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Servings: 6
Author: Andrea Anderson
Ingredients
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cup black beans, cooked
  • 3/4 cup salsa
  • 1/8 tsp salt
  • 1/2 tsp cumin
  • cilantro for garnish (optional)
  • torrilla chips for serving
  • guacamole on the side (optional)
Instructions
  1. Add garlic and onion to a medium saucepan with a little bit of water and saute over high heat until the onion is translucent, adding more water if needed to prevent burning.

  2. Reduce to medium-high heat and add in remaining ingredients. Mash beans slightly for a chunkier dip and more thoroughly for a smoother dip. Cook until all ingredients are thoroughly incorporated and heated through.

  3. Transfer to a serving dish and garnish with cilantro if desired. Serve with tortilla chips and/or sweet potato rounds and a side of guacamole, if desired.

 

 

 

 

vegan nanaimo bars (no added sugar, no bake, paleo, gluten free)

 

Last week I shared with you a no-added sugar brownie recipe that is a certified crowd please. Today I’m sharing one of my childhood favorites at Christmas time – naniamo bars. They are a Canadian thing that should take the world by storm and are named after Nanaimo, British Columbia which is on Vancouver Island. BTW…Vancouver and Vancouver Island are two must see destinations if you like to travel. But I digress…

These vegan nanaimo bars almost brought me to tears. The first time because I nailed the recipe which doesn’t always happen. The second time because I rushed the chilling process and they turned into a gooey mess when I wanted to photograph them (I forgot the first time). These pictures were my third time making and you can better believe I was praying hard they would turn out. They did. #happydance

The original nanaimo bar recipe is packed with sugar and dairy, so cue the makeover team (me) to turn them into no added sugar, vegan nanaimo bars. Which are paleo-friendly and gluten free to boot.

Let’s break it down, shall we?

 

The base: Regular nanaimo bars have a cookie-crumb base layer. This was the easiest layer to duplicate for the vegan, no added sugar option thanks to dates, almonds and coconut.

The custard layer: The traditional recipe is a custard flavor icing so it’s packed with sugar and dairy. This was the hardest layer to replicate for these vegan nanaimo bars but with a few savvy substitutions and a prayer, it turned out better than I anticipated. Yeah for a recipe win!

The top layer: Instead of melting chocolate and drizzling it over top, I chose to whip up a no-added sugar version that doesn’t harden like in the traditional recipe but gives you creamy chocolate goodness to sink your teeth into.

 

 

Even though these vegan nanaimo bars sound complicated and involved because of the three layers, they are incredibly easy to make and require zero baking. The only thing that’s really required beyond a food processor and blender is a little patience while they chill.

Like the brownies, you will get this VIP vegan nanaimo bars recipe when you become one of my newsletter friends. It’s free, of course, and not only does signing up get you extra special recipes like this one, it also saves you time by dropping new recipes right in your inbox!

Ready to get your vegan nanaimo bars recipe game on? Unlock it by clicking the picture below.

 

 

jam roll (vegan, added sugar free, nut free)

 

Growing up, I always knew pie meant one thing…jam roll.

I’m not sure where the tradition started, but I remember my English grandmother and my mom making them  – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry.

Here’s how it’s done.

 

 

1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick.

2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar free, use only jam made with 100% fruit. I used Crofter’s wild blueberry jam here.

3. Fold one of the long side over to the middle.

4. Repeat with the other long side.

5. Then fold both short ends over and press to seal.

6. Place on a baking sheet and bake in a 350 degree F oven for about 20-25 minutes or until the pastry is a light golden brown.

7. Let the jam roll cool slightly before slicing and serving…preferably with a cup of tea.

 

I would love to hear back from you on this…have you made jam rolls from left over pastry scraps before? Or do you have another brilliant method that’s become a tradition in your family? Tell us in the comments!

 

 

loaded sweet potatoes with spicy guacamole and black bean sofrito (vegan, dairy free, soy free, gluten free)

 

It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner.

Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.”

 

 

I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with a light crunchiness, the deep orange flesh of the sweet potato with the brilliant green of the avocado.

This recipe is extremely easy to pull together and is simply packed plant-powdered nutrition. Let me break it down:

  • The sweet potatoes are high in fiber and vitamins like A, B6 and C and carry a low glycemic index. And did you know you can eat their skins? You can! Just scrub them well before baking. I thought it would be weird to eat sweet potato skin at first, but I really like it!
  • The black bean sofrito boosts the protein along with the fiber in this dish. I learned the secret of yummy black bean sofrito when I was on a mission trip to Panama earlier this year…at each lunch and dinner while we were in the mountains, beans would be served (along with rice and some meat). I couldn’t get over how good the beans tasted and had to know what made them so flavorful. When I tried it after I got back home, I was extremely pleased with the results.
  • For the spicy gucamole, I wanted to do more than simply give it some heat – I wanted to sneak in some extra nutrients too which I accomplished by adding spinach. Were my kids any wiser? Nope!

 

 

If you want to make this for a weeknight but anticipate being tight on time, bake your sweet potatoes ahead of time. Although the sofrito cooks up quickly, to make things speedier, you also could make it ahead of time. You’ll want to make the spicy guacamole fresh, though, but it will take less than 10 minutes. While you’re making the guac, you can be re-heating the potatoes and sofrito.

 

loaded sweet potatoes with spicy guac and black bean sofrito
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

A nutrient-dense meal that's easy to pull together and a beautiful contrast in flavors, texture and color.

Course: Appetizer, Entree, Main Course
Cuisine: Mexican
Servings: 6 people
Author: Andrea Anderson
Ingredients
  • 1 per person sweet potato, scrubbed
For the black bean sofrito
  • 3 cups black beans, cooked
  • 1/2 onion, diced
  • 3 large garlic cloves, minced
  • 1 large tomato
  • 1 tsp oregano
  • 1/2 tsp salt
  • dashes pepper
  • 1/2 cup water
For the spicy guacamole
  • 3 avocadoes, peeled and pitted
  • 4.5-6 tsp freshly squeezed lime juice
  • 1/3 cup fresh cilantro, minced
  • 1 large garlic clove
  • 2 tsp cumin
  • 1/2 tsp, scant salt
  • 1/2 cup spinach, chopped fine
  • 1/3-1/2 cup jalapeno peppers, minced
  • dashes freshly ground pepper, to taste
  • dashes dried chili flakes, to taste (optional)
Instructions
  1. Pierce each sweet potato several times with a knife then in a 375 degree F oven for about 45 minutes or until the flesh is very tender.

For the black bean sofrito:
  1. Add the onion, garlic and tomato to a pot with a little water and cook over high heat until the onion is translucent. Add more water if needed to prevent the vegetables from sticking.

  2. Add remaining ingredients, bring to a boil and then simmer until the water is absorbed, using a potato masher to break up the beans slightly. For a creamier sofrito, add a little more water and adjust seasonings to taste.

For the spicy guac:
  1. Cut the avocado into a bowl and mash. Add remaining ingredients and stir to combine. Make sure you save the avocado pit which can be added to any leftovers to prevent browning.

 

 

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  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind and I love them in this spicy guacamole.

 

easier-than-pie apple crisp (no added sugar, vegan, soy free, dairy free)

 

I never was much of a pie person. Unlike pizza where I could eat just the crust, pie crust left me cold. And making it? My results were rarely worth the effort. Which is why crisps are more my speed.

Easier to pull together and capped with a sweet, flavorful topping…mmmm. Yes. Please.

My favorite way to make this apple crisp also makes it virtually foolproof because you can control your chunky-to-sauce ratio and turn out the perfect-for-you apple crisp every time. Personally, I like things a little more on the saucy side.

For the topping, I swapped out the traditional brown sugar and butter for dates (in the form of date paste) and pecans. Much healthier options and still distinctly sweet too. The oats were allowed to stay (you can make these certified gluten free if need be).

While I’ve shared before that I hesitate to label any of my recipes kid friendly (because they like to buck trends), this is a recipe that all of my children enjoy. And because it’s free of any added sugars, I have no problem if they want to eat it for a snack or even for breakfast.

The apple crisp filling is one “ingredient” where I don’t measure because it’s kind of hard to mess up. The only way you can really ruin the filling is by using too much cinnamon. Feel free to let your hair down and not worry about getting it perfect. Good grief, cooking should be fun, not stressful and there are some recipes (like these) where I love to encourage you to feel confident in straying from a strict recipe! When you try this recipe for yourself the first time, go easy on the cinnamon – tasting it before adding more.

 

easier-than-pie apple crisp
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This apple crisp is extremely easy to make and, with managing the sweetness without added sugars, is perfect as a dessert, snack or even breakfast!

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
For the filling
  • 2 per person apples (organic is best)
  • dashes cinnamon
For the crust
  • 3/4 cup date paste
  • 1 cup pecans
  • 1 cup whole rolled oats, organic is best
Instructions
For the filling:
  1. Peel and core apples* and roughly chop. Add to a large saucepan along with enough water to cover the bottom of the pan. Bring to a boil, then reduce heat and simmer until apples begin to break down. A potato masher can help with this. For a chunkier filling, leave more apples in tact in bite-sized pieces. For more sauce, mash more apples up. Sprinkle with dashes of cinnamon to taste.

For the topping:
  1. While the apples are cooking, add all topping ingredients to a food process or blender and blend until it becomes crumbly.

For the crisp:
  1. Add filling to a casserole or glass baking dish and sprinkle on the topping. You can stop here and eat it as is, or, place in a 350 degree oven for 20 minutes for a slightly firmer topping.


Recipe Notes

*RECIPE NOTES:  Using a mix of green or tart apples with sweeter ones yields the most flavorful filling       *        If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.       *       Extra topping can be stored in the fridge for about a week. Sprinkle it over raw fruit or add to oatmeal...or eat it by the handful like I sometimes do!

 

 

 

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  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

 

 

cheesy kale chips (vegan, oil free, gluten free, soy free, paleo)

 

Aren’t snack foods made from good-for-you ingredients the best? Like kale chips!

The first time I tried kale chips, it was love at first bite. Savory, salty, crunchy…yum! But the thing I wasn’t in love with was the price tag, especially for frequent snacking (keep in mind we have four hungry children to feed, three of which are boys).

So I turned to my own kitchen to try and re-create the ideal snacking experience.

 

 

Here are few things I’ve learned along the way:

  • The key to a good kale chip is the seasoning. Since kale is strongly flavored itself, if you’re too light with the seasonings, you have a chip that tastes just like dried kale. Not to exciting.
  • It’s also essential to get the moisture balance right. Too little and it’s hard to coat the kale, too much and they’re on the soggy side and take forever to dry out.
  • Ideally, kale chips are best made with a food dehydrator. But if you lack one of those, as I do, setting your oven at it’s lowest setting – usually about 200 degrees F – is an excellent runner up.
  • Unless you plan on eating your kale chips on the spot, you’ll want to be sure all the kale is completely dried out before storing them in an airtight container. Just a little bit of moisture and the chips loose their crispiness and become chewy. If this happens to you – and it has to me many times – trying popping them back in a 200 degree F oven for 10-15 minutes to dry them out again.

 

Pack these in ziplock bags if you’re traveling. Not only do they add zero weight to your luggage, but it can help you get your superfood fix if you’re not sure what snacking options you’ll have access to on the road. I brought these on a road trip with me this summer and will probably plan to do the same when I head to the Dominican Republic in February on a mission trip.

 

Last thing…if you’re new to vegan “cheese,” be prepared that it will not taste like the cheese you’ve been used to…if you go in expecting that, you’ll be disappointed every time. Or you’ll need to buy manufactured vegan cheeses. I’ve learned that the idea is try an approximate the flavors and textures of familiar foods and appreciate the plant-based version for what it is…healthier, lighter and fuel your body can use.

 

cheesy kale chips
Prep Time
15 mins
Total Time
1 hr
 

Savory, salty, crunchy, snack-y, yummy! That about sums up these cheesy kale chips that can be made in your oven or with a food dehydrator.

Course: Snack
Author: Andrea Anderson
Ingredients
  • 1/2 large bunch kale
  • 1/2 cup raw cashews
  • 1 lemon, juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tsp nutritional yeast
  • 1/4 tsp salt
  • dashes freshly ground pepper
  • water
Instructions
  1. Preheat oven to 200 degrees F

  2. Prepare kale by rinsing, patting completely dry then removing the stems. Chop into large pieces that are approximately 2" square. Add to a large mixing bowl.

  3. In a food processor or blender, add remaining ingredients except the water and blend until the cashews are very finely chopped - almost powdery. Add just enough water to create a thick paste (too much water = soggy chips). Massage the mixture into the kale until all the leaves are completely covered.

  4. Spread the kale in a single layer on a large baking sheet. For best results, make sure each kale leaf is spread out. Sprinkle on additional seasonings to taste.

  5. Put into the oven for 20 minutes, then rotate the pan. Bake for another 15 minutes and remove any completely dried chips. Place remaining chips back in the over for another 10 minutes or until all the chips are completely dried.

Recipe Notes

While the chips are best enjoyed immediately for ultimate crispiness, they can be stored in an airtight jar after cooling completely. If they're too soft and you have to have them crispy, pop them in a 200 degree F oven for 10-15 minutes.

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • I found Trader Joe’s has the best price for cashews.
  • Nutritional yeast can be found in most health food stores or here. I get mine from the bulk section at Whole Foods.

 

 

 

vegan italian sausage soup (dairy free, soy free)

 

Last week, I shared my basic veggie stock recipe with you. Today, I’m giving you the perfect recipe to try it out with: vegan Italian sausage soup.

When I first decided to go all in with a plant-based diet, I immediately thought of ways to replace meat-based dishes with vegan versions that closely approximated those flavors and textures I was used to. But when I started experimenting with new-to-me-foods like TVP, seitan and pre-packaged vegan “meats,” I wasn’t too thrilled with the results. You see, my goal in adopting this new diet was to get healthier and eating a lot of wheat-based and processed foods didn’t feel like it would help me reach this goal.

So I tabled those foods and beefed up on the veggies and whole foods. It’s a food philosophy I continue to maintain with the occasional exception. Like this vegan Italian sausage soup.

The credit goes to my mom for finding a non-vegan version of this soup, but adapting it using vegan italian sausages created by Field Roast. (BTW, this isn’t a sponsored post.)

 

 

The thing I love about these sausages is the flavor dimension they bring to this soup…I’m not sure it would taste the same without them! I also love that the ingredients are straight-forward and consists mostly of foods I can find in my own kitchen, like eggplant, red bell pepper, garlic and onion.

As with many soups, this recipe comes together easily. Since it’s ready in about 30 minutes, it makes it perfect for hectic weeknights when you’re in a time crunch to get dinner on the table.

 

vegan italian sausage soup
Prep Time
10 mins
Total Time
25 mins
 

When you want a soup with a little "meatiness" to it, this vegan italian sausage soup is the answer. It's also perfect for hectic weeknights since it comes together in less than 30 minutes.

Course: Main Course, Soup
Cuisine: Italian
Servings: 6 people
Ingredients
  • 2-4 links Field Roast Italian sausage, sliced into 1/2" rounds
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 29 ounces sodium free veggie stock
  • 1 3/4 cups water
  • 1 14.5 ounce can diced tomatoes
  • 6 ounces fresh spinach, finely chopped
  • 1-2 tbsp fresh basil, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • dashes freshly ground pepper to taste
  • 3/4 cup pasta of choice (optional)
Instructions
  1. Add onion and garlic to a large saucepan with a little water and saute over medium-high heat for 2-3 minutes. If desired, finely chop tomatoes before adding them along with the remaining ingredients with the exception of the pasta (if using) and bring to a boil. Reduce heat, add pasta if using, and simmer for about 15-20 minutes.

 

 

 

 

 

apple pumpkin granola fall parfait (vegan, no added sugar, gluten free option)

Last week, I shared one apple-based recipe and one with pumpkin – both bonus recipes in my Perk Up Your Pantry – Fall edition recipe ebook.

Today, I’m ending the debate and bringing both flavors together with one snack-tastic recipe…the apple pumpkin granola fall parfait.

When I created Perk Up Your Pantry, my thought was to include recipes that could be enjoyed by themselves, but also easily combined in new ways so your meal plans feel fresh and fun. Which is exactly what I love about this pumpkin harvest granola!

 

 

 

You could make this for breakfast or as a snack – even one on the go. To re-create your parfait as I did, you’ll need your favorite variety of fresh apple, my date caramel recipe and the pumpkin harvest granola which can only be found in the Perk Up Your Pantry recipe ebook.

The other thing I love is that it shows how easily you can create an indulgent-looking snack (or breakfast!) without any added sugars or dairy products. It’s food that loves you back!

I will add, however, that it’s still wise to eat a well balanced diet – one filled with leafy greens especially. If you go crazy on the carbs – especially added sugars, plant-based fats, processed vegan foods and fruits and veggies with a high naturally-occurring sugar profile, you might not experience the health benefits you’re looking for.

That’s also what you’ll find in the Perk Up Your Pantry recipe ebook – a good balance of recipes with sensible, but fun, vegan eating in mind. The recipe ebook also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

the best basic burrito recipe (vegan, dairy free, oil free option, gluten free option)

I could easily eat Mexican food most days of the week. That and my favorite Indian curry. I love how effortless it feels, how easily it adapts to a plant-based diet and that leftovers go a long way.

This basic burrito recipe is one of my go-to’s and is inspired by a recipe I found on Whole Foods years ago. One of the things I hope you will love about it is that once you have the basic flavor profile down, you can easily tweak it to your preferences…a little more garlic here, less tomato there, more spice, more lime).

 

Once the basic burrito mix is assembled, here’s how I put it together…

1) Grab your favorite tortillas (gluten free if needed) and spread on a generous layer of hummus – red pepper is best. The hummus is what makes vegan burritos “survive” without the cheese. If you need to keep things oil-free, use oil-free tortillas and oil-free hummus.

 

2) Add a few slices of avocado and mash well. This also helps round out the creaminess and moisture usually provided by dairy cheese. If you can’t stand avocado, you can use just a little and mix it in well with the hummus and your taste buds won’t be any wiser. Trust me. I’ve tested this on my avocado-averse family members.

 

3) Scoop on the rice.

 

4) Then add the bean mixture.

 

5) Accessorize with jalapeno peppers and chili flakes if you like a lot of heat. #bringiton, I say!

 

6) Now you’re ready to roll it up and put it in the oven. Usually, I just secure it with a toothpick, but you can wrap it in parchment paper if you are planning this for a take-it-with-you meal.

 

best basic burritos
Cook Time
45 mins
Total Time
1 hr
 

Easy to prepare, customizable and leftovers that go a long way are why this is my basic burrito recipe. Fresh flavors, oven toasted tortillas and creamy plant-based sub-ins for dairy cheese come together to make this weeknight favorite.

Course: Main Course
Cuisine: Mexican
Author: Andrea Anderson
Ingredients
Basic Burrito Filling
  • 3 cups black beans, canned or cooked according to package directions
  • 2 medium tomatoes, diced
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 limes, freshly squeezed
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • 3/4 tsp salt
  • dashes pepper
  • 1/4 cup veggie stock
Other ingredients
  • 1.5 cups brown rice
  • tortillas
  • red pepper hummus
  • avocado
  • jalapeno peppers (optional)
  • red chili flakes (optional)
Instructions
  1. If you don't have a rice cooker and need the rice ready in a hurry because you forgot to make it earlier (like I often do!), bring a pot of water to a boil, add the rice and cook it as you would pasta - over high heat and with the lid off. Set the timer for 23 minutes. In the meantime, you can prep your burrito filling...

  2. Add all the basic burrito filling ingredients to a mixing bowl, stir until thoroughly combined and adjust seasonings to your taste.

  3. To assemble the burritos, spread a generous helping of hummus on the tortilla and add a few pieces of avocado - give the avocado a mash. Spoon on the rice, then the bean mixture and "accessorize" with the jalapeno peppers and chili flakes if desired.

  4. Secure burritos with a toothpick or wrap in parchment paper and place on a baking sheet. Bake in a 350 degree F oven for about 15 minutes or until the tortillas are lightly browned on the edges.

Recipe Notes

These burritos keep well as leftovers and can be reheated by wrapping in tin foil and placing in a 350 degree F for about 20 minutes or until heated through. Oven re-heating may not top the microwave in speed, but it keeps your tortilla crisp like it was meant to be.

 

 

If you have family members who promise you they can’t survive without meat and will launch a revolt if you serve them only veggies, I give you permission to cook up some meat and add it to the burritos for the sake of keeping the peace.

 

 

 

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  • Though I prefer homemade tortillas, life is just too busy. So I save my sanity and buy my tortillas from Trader Joes – the chile ones are my favorite. If you need gluten-free tortillas, you can try these. For oil-free tortillas, try the Food for Life brand which can be found in most health food stores.
  • My favorite brand of store-bought hummus is Sabra. Roasted red pepper is my preferred flavor, especially for Mexican recipes (and even looks a little like cheese).
  • I prefer the unsalted veggie stock by Kitchen Basics if I don’t have my own on hand. If you can’t find it in your local grocery store, you can get it here.
  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind.