Plant-Based Meat-and-Bean Burritos

Name: Plant-Based Meat-and-Bean Burritos
Yield: Serves 4
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; ½ teaspoon, table salt; 1 tablespoon, ground cumin; 1 teaspoon, chipotle chile powder; 12 ounces, plant-based ground meat; 1 , (15-ounce) can pinto beans, rinsed; ½ cup, water; 4 (10-inch), flour tortillas; 4 ounces plant-based or dairy, cheddar cheese, shredded (1 cup); 2 cups, shredded iceberg lettuce; 1 , avocado, halved, pitted, and cut into ½-inch pieces; 1 , tomato, cored and cut into ½-inch pieces

0 comments

A Tex Mex–style meat-and-bean burrito may just be the ultimate busy-day meal: Not only is it superquick to make, but you can pick it up and take it with you if you've got too much going on to sit down for lunch or dinner.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME35 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

A bean-and-bean burrito, as anyone who's tried one while looking to cut down on or eliminate their meat intake will agree, just isn't the same. Plant-based meat to the rescue! Subbing it in for beef here means that these burritos pack all t...

This is a members' feature.