A couple of years ago, we decided to wrap a burger in a burrito tortilla, sear it, and call it a Burgrito. Since then, we’ve had a lot of fun playing with the concept of Burgritos, but we haven’t posted too many. That is about to change! And it’s going to change with these vegetarian takes on Philly Cheese Steaks!
These were originally destined to be black bean burgers without a Philly Cheesesteak influence…but when we looked in the fridge for possible toppings, bell peppers, onions, and cheddar cheese called to us, and suddenly, Cheesesteaks came to mind. So that’s the route we went! Of course, mushrooms also called out to us from the fridge, but then we forgot about them when it came time to cook…oops. But, we think this would have been great with sauteed mushrooms too!
Time: 30 Minutes
Ingredients:
- Burrito sized tortillas
- Black Beans
- Bell Peppers (we used red)
- Onion
- Sliced Cheddar Cheese
- Salt
- Garlic Powder
Method:
- Slice your pepper and onion. Sautee in a little oil until they soften a lot.
- As your veggies cook, open your can of beans, and drain the excess liquid. Chop the beans in a food processor, or mash by hand.
- Heat some oil on a griddle, and form your beans into patties. Then, cook until they begin to crisp. Carefully flip (there’s no binder ingredients here), and do the same on the other side.
- As your burgers and veggies cook, arrange your burrito tortillas on a large flat surface, and place your cheese in the middle.
- Layer your cooked veggies and the bean burger atop the cheese, and add an additional bit of cheese on top of that if you like.
- Fold your burrito tortilla up to make a bit of a pinwheel shape.
- Place your burgritos folded side down on your griddle, and cook until golden brown and crispy. Flip, and do the same to the other side.
- Plate, devour, and enjoy!
