Sep 06 2011

Dee’s Baked Vegan Bean Burritos (Gluten Free, Dairy Free & Soy Free)

Published by at 9:34 pm under Gluten Free Recipes

So tonight started as a “leftover night” but boy let me tell you – did we have *delicious* leftovers from fajita night last night! But even after a second filling helping of fajitas, I *still* had a bunch of leftover refried beans (no biggie they freeze well). I also had a bunch of leftover store-bought corn tortillas which freeze “okay”, but really aren’t that great after freezing (they fall apart even *more* after freezing/de-thawing).

I also had a bunch of my black bean pineapple chili leftovers in the fridge (for lunch later this week). Store bought salsa. And some “Pepperjack” Daiya cheese (freezer burned to be sure, but I was willing to give it a chance!).

So I’m looking at this and I’m thinking “ooh…I can make some burritos… and then roll them and cook them with the chili on top…” mmmhmm!

And this is the deliciousness I came up with (I already ate two…I still have 3 left for tomorrow’s lunch!) So again – amounts are fairly random/what I had on hand. But AMAZING results! And from leftovers!

*brain explodes in happy bean-filled bliss*

Dee’s Baked Vegan Bean Burritos

  • 5 corn tortillas (or gluten free tortillas of your choice)
  • 1-2 cups of Dee’s Refried Beans (or refried beans of your choice – just be wary of the store-bought canned kind, they often contain gluten and/or soy!)
  • 1 cup of salsa (fresh, store bought, canned, whatever!)
  • 1/2 cup Daiya Pepperjack Style shreds (or other non-dairy cheese)
  • 1-2 cups of Black Bean Pineapple Chili (or again, really any chili or enchilada sauce of your choice)
  • Mexican/Spicy rice (if you have any – would be fantastique!)
  • Any other vegetables/fillings you fancy!
  • Toothpicks for assembly
  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 8″ or 9 x 9″ square pan with a little olive oil.
  3. Pan fry up tortillas on a hot tortilla pan/roti pan/frying pan, brushing each side with a little olive oil, until warm & soft about 20 seconds on each side. Place aside in foil to keep warm.
  4. Assembly time! Place a huge scoop of beans, a little pile of rice, a dollop of salsa and a sprinkle of Daiya. Roll the sides up and stick a toothpick in the centre to keep them together.
  5. Place the burritos into the pan and cover with the chili.
  6. Cover the pan with tin foil and place in the preheated oven for 20 minutes.
  7. Remove foil and cook uncovered for 10 minutes.
  8. EAT!

I was really really pleased with how these turned out! (I mean, even the sketchy freezer-burned Daiya was mouthwateringly good and added a nice creaminess! Boy that stuff is amazing!)

3 responses so far

3 Responses to “Dee’s Baked Vegan Bean Burritos (Gluten Free, Dairy Free & Soy Free)”

  1. Lizaon 06 Sep 2011 at 9:58 pm

    Hey girl where are you getting your β€œTex-Mex” Daiya cheese? One of the friends invited to the Brisket Fajita night is dairy free and if I am remembering correct that is one of the dairy free cheese right?

  2. deeon 06 Sep 2011 at 11:15 pm

    It’s “Pepperjack” Daiya (sorry – I had to correct it!) – I pick it up at “Essence of Life” in Kensington and then freeze whatever I don’t use (and despite being covered in mini-icicles it heated up perfectly!)

    They have a “where to buy” on their site: but I find that Essence of Life is very competitively priced with high turnover.

    And yes it’s dairy free, soy free & gluten free! Sure it doesn’t taste exactly like cheese but it’s fun to sprinkle something on top of your fajitas! πŸ™‚ And its so yummy and stringy in these!!

    I’ll try to bring some with my homemade guac and beans! πŸ™‚ SO GOOOOOOD!! She won’t feel deprived at all!

  3. Guy Melocheon 12 Jun 2013 at 11:14 am


    Thanks for sharing it looks really good πŸ™‚

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