After a week at The Ranch in Malibu I returned inspired to try and stick to a “vegan until dinner time” diet as well as eating a plant based diet one full day a week. My husband and son do not embrace my new found enthusiasm so the dinner I make on my vegan day needs to satisfy them as well….or maybe I should tell them to shove their opinions where the sun don’t shine considering that I’m the boss of the kitchen. But, OK fine, I’ll play nice. Here’s a wonderful Mexican flavored vegan dinner that requires very little time to prepare:

Black Bean Burrito Casserole (adapted from Gourmet Magazine, 1990) 



  1. For the filling
    • 1 onion, chopped fine
    • 4 garlic cloves, minced
    • one poblano sliced
    • one jalapeño slices
    • 3 tablespoons grapeseed oil
    • I used dried beans that I soaked overnight and slow cooked but in a pinch use two 1-pound cans black, pinto, or pink beans, rinsed and drained
    • 1 cup organic fire roasted crushed tomatoes
    • 2 teaspoons ground cumin
    • 1 tsp ground coriander
    • 1 tsp cinnamon
    • 1 tsp chipotle powder
    • 1/2 cup chopped fresh coriander if desired
    • 6 7- to 8-inch flour tortillas warmed (I am GLUTEN FREE so use Siete Foods grain free wraps)
    • 1/2 cups grated Monterey Jack or grated vegan cheddar
    • guacamole and tomato salsa as accompaniment

    1. Make the filling:
      1. In a large heavy skillet cook the onion, garlic, poblano and jalapeño in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the fire roasted tomatoes, all the spices and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.
      2. Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.


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