Black Bean-Zucchini Burritos with Almond Crème Fraîche

These vegan cheeze-less burritos get their zing from shredded zucchini and spicy salsa. Topped with a yummy almond sour cream, these appetizing and hearty burritos are easy to prepare and super satisfying to serve.



Black Bean-Zucchini Burritos with Almond Crème Fraîche



1 can (15 to 16 ounces) black beans, drained and rinsed

5 tablespoons prepared salsa, plus more as needed

1 2/3 cups shredded zucchini (about 2 small), divided

1 1/2 teaspoons chili powder

4 whole-grain tortillas (each about 10-inches in diameter)



1/2 cup raw almonds

6 tablespoons water, plus more as needed

2 tablespoons freshly squeezed lemon juice



8 cherry or grape tomatoes, thinly sliced

Preheat the oven to 350 degrees F. Line a 9 by 12- inch or similar sized baking dish with aluminum foil, allowing a 5-inch overhang on the two lengthwise sides of the dish. Line the foil with unbleached parchment paper, allowing a 5-inch overhang on the two lengthwise sides of the dish.

Put the black beans and salsa into a medium-sized bowl and lightly mash, using a potato masher or large fork until well combined but still chunky. Put 11/3 cups of the shredded zucchini and the chili powder into a separate medium-sized bowl and gently toss to coat.

To assemble the first burrito, put 1 tortilla on a large dinner plate. Put one-quarter of the black bean mixture in the center of the tortilla. Top with 1/3 cup of the shredded zucchini/chili powder mixture. Roll the tortilla up around the filling, folding in the sides, as you go, to make a burrito. Put the burrito seam-side down on the lined pan. Repeat the process to assemble the remaining 3 burritos.

Bring the sides of the parchment paper over the burritos, and fold it over. Bring the sides of the foil over the parchment and crimp to seal. (This will keep the burritos from drying out as they bake.) Bake for 40 to 45 minutes, or until heated through.

Remove from oven and carefully uncover the burritos (the steam will be very hot!). Bake for 5 minutes more, or until the edges and tops of the tortillas are slightly golden. Put the pan on a wire rack and let cool 5 minutes before serving.

Meanwhile, to make the Almond Crème Fraîche, put the almonds,water and lemon juice intoa blender and process untilsmooth and creamy, addingmore water, as needed, toachieve a “sour cream” consistency.

To serve, put 1 or 2 burrito(s) on a plate. Garnish each burrito with one-quarter of the remaining shredded zucchini and arrange several cherry tomato slices on side. Drizzle one-quarter of the Almond Crème Fraîche over the top.