Garlicky Broccoli, Corn and Bean Burritos & Spicoli Burgers

Burritos are one of my all time favourite foods. I could eat them everyday and cannot imagine when I would get tired of them. I don't make them often though because when I'm doing meal planning for the week, I try and choose things that would be good to take as leftovers for lunch. While burritos for lunch would bring me much happiness, they just aren't as easy to eat or as easily reheatable as other things.

These burritos and burgers are another two delicious gems from Eat, Drink & Be Vegan. The burritos combine things I wouldn't have thought to put together - curry powder and hoisin sauce - and result in something really flavourful. There's lots of garlic, broccoli and corn too. I added some cheese on top but next time would definitely omit it.

And the burgers, well I'm sure many of you have heard of the spicoli burgers. I had the recipe for them long before I had the book yet it took me forever to make them. (Probably due to my fear of falling apart veggie burgers.) But I finally made them and they're really good. Much softer than other veggie burgers I've had before, and perfect eaten over spinach and drizzled with balsamic maple sauce. I'm only sharing the burrito recipe today. I'm sure you can find the spicoli burger recipe online (or better yet, buy the book - it is amazing and you will not regret it).

If these sound good, you might also like:
Black Bean & Scrambled Egg Enchiladas
Maple Baked Beans
Black Bean and Zucchini Chilaquiles
Southwest Brunch Bake

Garlicky Broccoli, Corn & Bean Burritos
Adapted from Eat, Drink & Be Vegan

Makes 4 servings

14 oz (398 mL) black beans, drained and rinsed
1 1/2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
3 tbsp water
1 clove garlic, quartered
1 tsp curry powder
4 10-inch whole wheat flour tortillas
1 cup grated cheese (optional - I wouldn't add it next time)

1 tsp olive oil
4 cloves garlic, minced
1/4 tsp sea salt
freshly ground black pepper, to taste
3 cups broccoli (florets and stalks), chopped
2 tbsp hoisin sauce
1 tsp low sodium soy sauce
1 cup frozen corn kernels

Preheat oven to 400F.

In a food processor, combine beans, vinegar, soy sauce, water, garlic, and curry powder and puree until smooth. In a frying pan on medium-low heat, add oil, garlic, salt, and pepper and toss, then cover and cook for 1-2 minutes (reduce heat and/or add a few drops of water if needed to prevent garlic from burning.) Add broccoli, then hoisin sauce and soy sauce. Cover and cook for another 2-3 minutes to lightly steam broccoli. Stir in corn, then remove from heat (do not overcook, as ingredients will be heated again in burrito).

On a flat surface, spoon 1/4 of bean mixture down center of each tortilla, leaving 1 inch space on top and bottom. Top mixture with 1/4 of sauteed veggies. Fold bottom edge over filling and roll up, tucking in the sides as you go. Place burritos, seam-side down, in 9x13 inch baking dish. Bake for 20-25 minutes, sprinkling on cheese in last 3-5 minutes (if using).