I only have a few more guest bloggers left to feature, but I’ve definitely been excited to share this one with you. Cadry of Cadry’s Kitchen is an easy-going, fun, creative, and honorable blogger. I was very pleased to meet her in at VVC last year, and as mentioned below, we hung out recently! Her and her husband are freakin’ adorable and make the best videos. So, make sure to take a look at her beautiful (and funny) videos as well as her homemade ceramic pieces! Now, she’s sharing her Southwestern Chili Cheese Burritos with us.
Thank you to Jackie for having me here today on Vegan Yack Attack! I have been following Jackie’s gorgeous blog for a long time now, salivating over every variation of mac and cheese just like everyone else. (Deep dish mac and cheese pizza? Oh, yes!) I also had the pleasure of meeting the hilarious Jackie in person last year at Vida Vegan Con in Portland. Then last week while I was in Los Angeles on vacation, we caught up again over vegan sausages and buffalo fries at Tony’s Darts Away.
Man, you’ve got to love travel. Seeing friends, thawing from the Polar Vortex, and scoping out vegan options at restaurants… It’s the best! Plus, it seems like wherever I go, I get ideas for new things I want to make at home. Once I’m back in the kitchen, I put my own spin on something delicious I ate while I was away.
Today’s dish was inspired by a trip I took last year to Florida, where I visited Dandelion Communitea Cafe. Dandelion is a vegetarian restaurant with loads of vegan options. While there I had a chili cheese burrito called the Giddyup that was filling and flavorful without being heavy.
This time of year while it’s still crazy cold in much of the world, people want entrees that will keep them warm and fill them up, but also fit the guidelines of all those newly formed resolutions.
This chili cheese burrito is made with that super food quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso. Instead of being a vat of heavy, weigh-you-down dip, this light, whippy queso gets its creaminess from Great Northern beans and cauliflower. Then you add cheesiness from nutritional yeast and miso, pour it over chili and quinoa, and wrap it up. (You can find the Cauliflower Queso recipe and a brand spanking new video demonstration today on my blog!)
Not feeling like something handheld? The chili is also great on its own with crackers, tortilla chips, or a crumbly loaf of cornbread.
- 4 large Whole Wheat Tortillas, warmed
- 1 batch Basic Quinoa, Recipe below
- 1 batch Southwestern Bean Chili, Recipe below
- 1 batch Creamy Cauliflower Queso
- slices Toppings: Sliced spring onions, jalapeno , cilantro, chopped romaine lettuce, diced avocado, Any or all of the following
- 1 cup quinoa
- 2 cups water
- Pinch of salt
Southwestern Bean Chili
- 1 teaspoon extra virgin olive oil
- ½ yellow onion, roughly chopped medium
- 2 cloves garlic, minced
- 1- 15 oz can diced fire roasted tomatoes, in liquid
- 1- 15 oz can black beans, drained and rinsed
- 1- 15 oz can chili beans (combination kidney, black & pinto beans), drained & rinsed
- 1 cup of water
- 1 ½ teaspoons cumin
- 1 ½ teaspoons ancho chili powder, Regular chili powder will also work.
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Salt, to taste
- Fill the center of each warmed tortilla with a layer of quinoa, Southwestern Bean Chili, and Creamy Cauliflower Queso. (Ladle as little liquid as you can with the chili, so that it’s not too soupy in the burrito.) Top with any of your preferred toppings. Roll into a burrito and serve.
- Bring the quinoa, water, and pinch of salt to a boil in a pot. Turn the heat to low, cover, and cook for 15 minutes. Turn off heat, remove the lid, and fluff the quinoa with a fork.
Southwestern Bean Chili
- Bring a soup pot to a medium heat. Add extra virgin olive oil to the pot and sauté the onions and garlic for a few minutes, until softened, translucent, and fragrant. Add the fire roasted tomatoes, black beans, chili beans, and water. (If you will only be using the chili for burritos, feel free to use a little less water, so that it’s not too soupy in your burrito.) Add cumin, ancho chili powder, paprika, dried oregano, and salt to the pot. Stir to combine and continue to cook at a medium heat for ten to fifteen minutes until it’s warmed through.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
When she’s not escaping the Midwestern cold for warmer locales, you can find Cadry cooking away on her blog, Cadry’s Kitchen. She delights in sharing down-to-earth recipes and demystifying what it means to be vegan. She makes humorous vegan-oriented videos, interviews, and cooking demonstrations (some with Claymation!).
Cadry’s other interests include making hand-built ceramics like all of the ceramic pieces in this post, cuddling her two affectionate cats, and hiking with her husband. Connect with her on Facebook, Twitter, Instagram, and Pinterest.