burgadillas 2.0

Four years ago [whoa], I shared a throw-together recipe for one of my husband's favorite homemade meals: vegan burg-adillas. They had become something of a treat food staple in our home, akin to "pizza night" and "let's get takeout" of childhood but since being on the road, having ample pans, fridge/freezer space, time, etc to make them has been at a premium. 

We're sitting down in one city long enough now (still nearly four more months in Chicago!) to have the luxury of a stocked, fully-functioning kitchen, and a Whole Foods within walking distance (#sodangerous), so the burgadillas have been making a comeback. We're all very happy about it. 

The burgadillas had a little makeover since 4 years ago, particularly since I find myself overwhelmingly happy to have a full-size oven gigantic baking sheet at my disposal. ;) This updated version is baked instead of pan-fried - this cuts down on the oil, makes it a lot harder to burn them, and yields a nice taco-y texture. Perhaps we should change the name to tacoburgs? I think not. Burgadilla is just so fun to say. :P 

Top with whatever you like: we used sliced tomatoes, avocado and spinach in this batch. 

burgadillas 2.0
Serves 2
vegan burgers wrapped in a soft gluten-free shell and baked to gooey, vegan cheesy perfection.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1/2 tbsp olive oil
  2. 2 vegan veggie burgers (we used Amy's Organics Sonoma Burgers; look for precooked ones)
  3. 2 brown rice tortillas
  4. 3 tbsp Daiya cheese (or vegan cheese of choice)
  5. 1 avocado, sliced
  6. 1 medium tomato, sliced
  7. 2 cups spinach
  1. 1. Preheat oven to 350F.
  2. 2. Heat oil in a frying pan over medium heat. Add burgers and cook 2-3 minutes per side until heated through and browned.
  3. 3. Place tortillas on a foil-lined baking sheet. Layer with burgers and vegan cheese. Transfer to oven and bake 10-15 minutes until cheese is melted and tortillas start to brown slightly around the edges. Cook longer for crispier tortillas, shorter for softer tortillas.
  4. 4. Remove from oven and top with avocado, tomato and spinach. Serve.
From The Ground Up Wellness http://fromthegroundupwellness.com/


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