Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch
Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch are the next best thing since Cuba let us ‘Murica folk back into their country. 😉 Helllloooo Havana, dope music (Buena Vista Social Club anyone?), the rainbow of colonial architecture, real mojitos, and cigars! Now, without further adieu, I give you Cuba’s next best thing – state side: Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch. Totally f_____g delicious!
I can’t wait to go to Cuba. I’m totally in love with the music there. Not to mention all of the other things that I just mentioned above, and some. I’m definitely a traveler. Five years in Beijing, China as an expat had me exploring the world. I filled up my passport living there. Was freakin’ awesome. I haven’t went anywhere outside of the US in the past year and a half and it’s totally killing me! However, I’m super excited to be traveling this beautiful country.
Anyway, the Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch are incredibly healthy and easy to make. Cuban style black beans and rice, red pepper, spices, all smothered in an avocado ranch and cilantro. Chow your way down to the smoke rings and colors of your very own Cuba. 😉
PS- My new and awesome vegan blogger friend, Tully Zander, has an amazing blog: vegansfirst.com. She has fabulous recipes and vegan products. Her blog has a load of information about veganism in general. Since this post is on the topic of yummy burritos, check out her delicious breakfast burrito recipe here!
- 4 tortillas (10 inch)
- 1 1/2 C cooked long-grain white rice
- 1 15 oz can of black beans
- 2-3 strips vegan bacon (I used Lightlife's Smart Bacon) - diced
- 1/2 white or red onion - finely diced
- 1/2 red pepper - finely diced
- 2 large garlic cloves - diced
- 1/2 C loosely packed cilantro leaves
- 1 Tbl white or red vinegar (I used white)
- 1 Tbl olive oil
- 1 tsp cumin
- 1 Tbl dried oregano
- Salt & pepper to taste
- 2 small avocados
- 1/4 C vegan ranch dressing (I use Follow Your Heart Vegan Ranch Dressing)
- Heat your pan on medium and add olive oil
- Add onion and stir occasionally for 3 minutes
- Add garlic and stir occasionally for 1-2 minutes more
- Add vinegar red peppers, bacon, black beans, cumin, oregano, and salt & pepper stirring occasionally for 3-5 minutes
- Add 1/3 C cilantro and rice and stir well - let cook for about 3 minutes
- Evenly divide the contents of the pan into 4 tortillas and wrap in a tight burrito
- Heat pan to low-medium and cook the outsides of each burrito evenly until they are lightly browned
- Remove from heat
- Smash the avocados and evenly distribute them over the 4 burritos
- Evenly pour the ranch dressing onto all 4 burritos and sprinkle the remaining cilantro over them
- Done!
- Feel free to throw in other veggies as well. I had a bunch of greens I needed to get rid of the last time I made these and they were a delicious addition to the burritos!
- Mojitos
The BEST Avocado Toast Ever!
The BEST Avocado Toast Ever! was created because I had left overs from my Organics to You delivery AND because I was tired of my everyday avocado and vegan cream cheese breakfast toasts. I mean, avocado, everyday, on almost anything, right?! However, I thought there’s always room to jazz up even the simplest of breakfasts… so, I did! I had left over rainbow chard and I sauteed that up with some seasoning. Threw in some julienned sun-dried tomatoes in oil and herbs, cut fresh chives from my garden, topped it with left over cilantro, and layered that on top of my avocado smash toasts. Lastly, I drizzled the shit outta them with hot sauce and a vegan ranch dressing… OMG!!! They were crazy AMAZING! I was totally pleased with myself as I was chowing down like a machine on ‘roids leaving a trail of sauce dripping down my face. I had just devoured true love in its most honest form… food. 😉 Hence the name of this post: The BEST Avocado Toast Ever!
My aunt lives in southern California and her neighbor has these beautiful avocado trees that extend into her yard and drop on her grass. This is like my freakin’ dream! She also has lemon trees that produce like crazy every year. Honestly, I think I’d quit teaching and start selling avocado toasts every morning at a stand in front of my house on the street. I’d graduate to selling various styles of guacamole in the afternoon with homemade tortilla chips and fresh lemonade from my lemon trees. I’d soak up the sun (well, from under my umbrella. If you knew me, you’d know I hate direct exposure to sun for too long), blast dope tunes from my old school radio, and chat with my customers – all day, everyday. What a suh-weet way to spend my days! Alas, I don’t live in or amongst that beauty. This is not to say that where I live doesn’t have its own incredible beauty as well, because shit, it TOTALLY does, it’s just different. Still, a girl can dream of lemons, avocados, the sun and a stand… aahhhh…
Please feel free to comment and let me know what kind of breakfast toasts you’re eating! Always looking to mix things up in the kitchen! Let’s share the food wealth, people! 😉
- 2 pieces of toast (I used TJ's Black Sour Dough and Rye)
- 1 small avocado
- Approximately 1 Tbl chives - cut however you'd like
- 4 leaves of rainbow chard - chopped
- 1 Tbl sun-dried tomatoes (I used TJ's julienned in oil and herbs)
- 2 Tbl spoons loosely packed cilantro
- Garlic & onion powder to taste
- Salt & pepper to taste
- Olive oil for pan
- Hot sauce to taste (optional)
- Vegan ranch to taste (optional) - I used Follow Your Heart ranch dressing
- While you bread is toasting, heat pan with olive oil and add the chard and sun-dried tomatoes Season with salt, pepper, garlic, and onion powder to taste
- Cook for approximately 3 minutes on medium or medium high and then remove from heat
- Smash 1/2 of an avocado on to each toast and then evenly divide the contents from the pan on top of the toasts
- Sprinkle the cilantro and chives evenly across both toasts
- Drizzle with ranch and hot sauce to taste
