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Spinach & Jalapeno Cheese Burritos
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Start by making 1 batch of my Vegan Jalapeno Cheddar Cheese made in a roughly 10 by 6 inch pan, chilled and cut into 8ths.
Combine in a large sauce pan;
two 9 oz. bags fresh spinach, chopped
8 ounces fresh mushrooms, sliced
1 c. salsa (vegan)
1 vegetable bouillon cube
2 T chopped fresh cilantro, used in with spinach, or as a garnish
Simmer with a medium heat, stirring frequently, until the liquids are reduced so that they are all contained in the mixture, and do not “pool” in the bottom.
(About 15-20 minutes) When done, place in a colander to be sure there is not excess moisture that would make the finished burritos soggy. I do the next step four at a time so that all of the ingredients are equally distributed. You will need;
8 burrito size tortillas (lard free, vegan)
1 can vegan refried beans that contain lard or “natural flavors”
that can indicate animal ingredients.
1 lasagna size pan or glass baking dish
vegetable oil, pan spray, or seasoned oil (see tips)
Divide half of the refried beans onto the first four
tortillas, spreading it to within 1 inch of the edge.
Spoon the spinach filling on to the tortilla about
1/3 up from the bottom and top with the cheese.
Fold in the sides to pocket the filling making
the burrito the right width to fit one half of
the width of your pan.
Fold over the tortilla away from you until the
seam is the bottom. Do not roll to tightly or it
may tear causing a leak while baking.
Align the burritos in the greased pan, brush or spray
with oil and sprinkle with chili powder (optional)
bake at 425' for 20 to 35 minutes until crisp. Take care
not to burn the bottom, especially if using a
glass pan. Over baking may also cause the cheese to melt out.
Let set a few minutes in the pan to allow any excess moisture
to evaporate ensuring a crispy crust. Serve garnished with
fresh chopped cilantro. (optional)