Vegan Chipotle-inspired Burritos on the Board

Need a personalized Family Meal Board like the one above? Click on the image to shop!

Our family loves Chipotle burritos, and in my typical last-minute fashion, decided to whip up a Burrito Board with what I had on hand. I would have liked to add my amazing guacamole, but my last avocado was bad. 🙁 I also only had lemons instead of limes, so I improvised. I also made my own tortillas for the first time, and now I will never buy store bought! Let me know what you think if you try out this fun Burrito of the Board idea! Need a table-sized Family Meal Board? Check them out HERE!

Vegan Cheese Sauce

1 Cup Follow your Heart cheddar Shreds , Or 1 10 oz. Package of Follow Your Heart Smoked Gouda, or Field Roast Chao Cheese

2 TBS Vegan Butter (Miyokos Cultured)

3 TBS Organic Flour of choice

2 Cups Plain Unsweetened Oat Milk ( I used Planet Oat this time

A pinch of pink salt, black pepper, and garlic powder

Melt the butter in a sauce pan over medium heat. Add the flour and whisk until incorporated about 30 seconds. Slowly add the milk while whisking. Continue whisking and let it come to a gentle boil. Lower heat and let it thicken while continuing to whisk a few minutes. Add the cheese and whisk until fully melted into the sauce.

Pinto Beans

2 cans organic pinto beans rinsed and drained or the equivalent of soaked and cooked dry pinto beans

1 onion

3 cloves of garlic sliced

1 tbs avocado, grapeseed or olive oil

1 tsp smoked paprika

1 tsp cumin

1 tsp pink Himalayan salt

1/4 bergamot, thyme, or oregano ( I used bergamot from my Tower Garden)

1/4 tsp cayenne (can leave it out if you don’t want it spicy)

A few grinds of fresh black pepper

Sauté onions and garlic over medium heat until translucent. Add beans and spices and cook over low heat, stirring occasionally. These can be done when heated through, but the longer they cook, the flavors develop. 20-30 minutes is good.

Pico in a Pinch

1 pint grape tomatoes or a few regular size tomatoes of any variety chopped

1 lemon or lime

1 onion finely chopped

Handful of cilantro

1 teaspoon Garlic Chili Sauce

1/4 tsp pink Himalayan salt

a few grinds of fresh black pepper

I set out to make my delicious guacamole for our burritos, but my avocado was bad. 🙁 I thought well, I need something really yummy to top them, so Pico in a Pinch it was! I also didn’t have lime or jalapeños ( they are growing on my Tower Garden though!) I improvised and used lemon and Garlic Chili Sauce I had on hand and it was delicious! Just mix all ingredients together and let marinate a little bit if you can.

Lemon/Lime Cilantro Rice

2 Cups Basmati or rice of choice

3 1/2 Cups water

1 tsp pink Himalayan salt

Juice of 1 lemon or lime

1 handful of fresh cilantro

Follow directions on the package of rice you have chosen. This recipe calls for boiling the water, then adding the rice, and simmering covered for 20 minutes. Uncover and add lemon or lime juice and spices.

I’ve never made tortillas before, but now I won’t ever buy them again! They were really easy and delicious!

Tortilla Recipe I used was

Buon Appetito!

Sara ~ Fresh Foodie Mama~


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