vegan burg-adillas. [maybe the best things ever?]

"This is the most delicious thing I have ever tasted. It's better than steak." - my sweet husband

And if those words, straight from the mouth of my omnivorous fella, aren't enough to convince you to try these, let me try a few more:

  • gluten-free
  • vegan
  • quick
  • easy
  • healthy fats
  • plant-protein rich
  • fresh produce
  • vegan cheese
  • crunchy and chewy and melty

I received my Green Card in the mail today [yay! finally!], and because I had already planned dinner, these became our celebratory meal. It seemed perfectly fitting that something so sinfully junk-like (yet surprisingly healthy!) was my first dinner as a permanent resident. I rarely purchase anything frozen, but the Amy's Organics brand of burgers are really quite clean as far as processed foods go. (I take a lot of comfort in the fact that the ingredients are all things I could pull together and make on my own... the frozen option is just a quick side-step for busy days.) And now, thanks to the good people at US Immigration, I give you permission to indulge!

Vegan Burgadillas

Vegan Burg-adillas
Serves 2
2 Amy's Organics Sonoma veggie burgers
2 tbsp olive oil
2 gluten-free brown rice wraps
1/2 tomato, sliced
1/2 avocado, cubed
1/2 cup Daiya cheese
2 cups arugula

Baked Sweet Potato Fries
1 sweet potato, scrubbed and cut into fries, skin-on
2 tsbp olive oil
1 tsp sea salt

1. Preheat oven to 400F.
2. Toss sweet potatoes and oil; lay in single layer on foil-lined baking tray.
3. Sprinkle with salt and bake for 45 minutes, turning once. Remove from oven and blot with paper towel.
4. Over medium heat, heat 1 tsbp olive oil in frying pan.
5. Cook burgers 3-4 minutes per side. Remove from heat and cut each burger in half.
6. Lay brown rice wrap flat, then layer: burger halves (long ways), tomato, avocado, arugula, Daiya cheese.
7. Fold up left side of wrap, then bottom, then right, so filling sits at the end closest to you. Repeat with second wrap.
8. Heat remaining oil over medium-high (same frying pan). Place wraps in pan with the open edge down (the top you can see should be flat).
9. Press down into pan firmly with spatula. Cook until wrap begins to brown, about 5 minutes, then flip and repeat on other side.

Serve burgadilla and fries together. Champagne dill mustard makes a TERRIFIC dip. :)

Happy Monday!
- amy

burgadilla 2

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  1. […] light, refreshing, and the perfect complement to a protein-packed dinner. We paired this with the vegan burgadillas [a little heavier of an entree with a little lighter of a side]. Try it with something off the […]

  2. […] this fun dinner recipe – it’s untraditional, but according to my husband it was “burgadilla good” [which you may recall scored in the top five things he's ever eaten ever. […]

  3. […] Michael decided he’d like to eat this for every meal going forward forever more. (Move over, Burgadillas, you’ve just been […]

  4. […] envelope your sandwiches just like wheat bread did (but without the discomfort! Bonus.)  These Burgadillas are right at home in a brown rice […]

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