This vegan recipe features a savory guacamole burrito loaded with balsamic roasted tomatoes, black beans, and garlic.
Growing up in southern California, avocados were everywhere, even falling off of trees in my neighbors’ yards. Naturally, I was making guacamole all the time, and I would try to make guacamole in large enough quantities to pass as a proper dinner. For me, guacamole was no mere appetizer; it was the star of the show. I wouldn’t even pair it with chips because I wanted to save space in my stomach for more avocado goodness. My preferred guacamole was what I called “cheesy guac,” where I would mix chunky avocado with equal parts pepper jack cheese, and followed by lime juice, salt, and pepper to taste. Then I would mix it all up and devour immediately. And repeat again the next day.
Today’s guacamole burrito recipe is an upgrade to your typical guacamole. We have some delicious black beans along for the ride, as well as balsamic roasted grape tomatoes with garlic (amazing). And that’s pretty much it. Let’s not pretend that there’s any real cooking going on here; just a quick roast of the tomatoes and garlic, and then the rest is countertop burrito assembly work. It’s a fast recipe. All we have are a few simple ingredients, but lots of them, so these burritos are definitely loaded and quite filling. The resulting taste of all of this? A super savory and soft burrito that melts in your mouth.
These guacamole burritos are vegan so you can make it for all of your vegan friends. But, if you want to un-veganize this recipe, I recommend borrowing a line from my “cheesy guac” days and adding 1 cup of shredded sharp cheddar cheese for extra flavor and pop of yellow. You won’t regret it.
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