Vegan Black Bean, Spinach, and Corn Burrito with Plant-Based Sour Cream

Introduction

The Vegan Black Bean, Spinach, and Corn Burrito with Plant-Based Sour Cream is a vibrant and wholesome dish that brings together the hearty flavors of black beans, fresh spinach, and sweet corn in a convenient, handheld meal. Topped with a creamy, plant-based sour cream, this burrito offers a satisfying balance of flavors and textures while adhering to a vegan lifestyle. Perfect for a quick lunch, dinner, or meal prep, this recipe is both nutritious and delicious. Below is a detailed guide, including ingredient measurements, step-by-step instructions, nutritional information, and SmartPoints values for those following the WW (Weight Watchers) program.

Ingredients

For the Burrito Filling:

  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 2 cups fresh spinach (chopped)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper (to taste)
  • 1 cup salsa (mild or medium, depending on your preference)
  • 4 large whole wheat or flour tortillas (vegan)

For the Plant-Based Sour Cream:

  • 1 cup raw cashews (soaked for at least 4 hours or overnight)
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • Salt (to taste)

Optional Garnishes:

  • Fresh cilantro (chopped)
  • Sliced avocado
  • Lime wedges
  • Diced tomatoes

Instructions

1. Prepare the Plant-Based Sour Cream:

  • Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine 1 cup of cashews, 1/4 cup of water, 1 tablespoon of lemon juice, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of garlic powder.
  • Blend until smooth and creamy. Season with salt to taste. Adjust the consistency with more water if needed. Transfer to a container and refrigerate until ready to use.

2. Cook the Burrito Filling:

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the diced onion and cook for 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for an additional 1 minute.
  • Add the corn kernels and cook for another 2-3 minutes until they are tender and slightly caramelized.
  • Mix in the black beans, chopped spinach, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes until the spinach is wilted and the beans are heated through.
  • Pour in the salsa and stir to combine. Simmer for an additional 2 minutes to allow the flavors to meld. Remove from heat.

3. Assemble the Burritos:

  • Warm the tortillas in a dry skillet or microwave to make them more pliable.
  • Place a tortilla on a flat surface and spoon about 1/4 of the filling mixture down the center of the tortilla.
  • Fold in the sides of the tortilla and roll it up from the bottom to enclose the filling securely.
  • Repeat with the remaining tortillas and filling.

4. Optional: Toast the Burritos:

  • For a crispy exterior, heat a skillet over medium heat. Place each burrito seam-side down in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.

5. Serve:

  • Cut the burritos in half if desired and serve with a dollop of plant-based sour cream on the side.
  • Garnish with fresh cilantro, sliced avocado, lime wedges, and diced tomatoes if desired.

Useful Information

  • Cashew Soaking: Soaking the cashews softens them and allows for a smoother consistency in the sour cream. If you’re short on time, a quick soak in hot water for 1 hour can also work.
  • Tortilla Options: For a gluten-free version, use gluten-free tortillas. Ensure that they are vegan as some brands may contain animal-derived ingredients.
  • Salsa Choices: Adjust the heat level of your burrito by choosing mild or medium salsa. You can also use homemade salsa for a fresh touch.
  • Cooking the Burritos: Toasting the burritos is optional but adds a nice texture. If you prefer not to toast, you can serve them as-is.

Nutritional Information

Per Burrito (assuming 4 burritos total):

  • Calories: 350 kcal
  • Total Fat: 14 g
    • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 600 mg
  • Total Carbohydrates: 42 g
    • Dietary Fiber: 9 g
    • Sugars: 6 g
  • Protein: 12 g

SmartPoints Value

For those following the WW (Weight Watchers) program, this Vegan Black Bean, Spinach, and Corn Burrito with Plant-Based Sour Cream is a flavorful and satisfying option:

  • SmartPoints (Blue, Green, Purple): Approximately 8 points per burrito
    • The SmartPoints value may vary based on specific brands and ingredient quantities used. Adjust points as needed based on ingredient variations.

Conclusion

The Vegan Black Bean, Spinach, and Corn Burrito with Plant-Based Sour Cream offers a hearty, nutritious, and delicious meal that fits perfectly within a vegan and keto lifestyle. With its rich filling and creamy, plant-based sour cream, this recipe provides a satisfying balance of flavors and textures. Whether you’re looking for a quick weeknight dinner or a meal prep option, these burritos are sure to become a favorite. Enjoy this vibrant, flavorful dish as a healthy and enjoyable addition to your meal rotation!