Veggie Burritos with Black-Eyed Peas: A Flavorful Twist on a Classic Favorite
A simple way to blend hearty plant protein and tangy citrus into every bite.
Veggie Burritos with Black-Eyed Peas: A Fresh Spin on Burrito Night
Burritos are beloved worldwide for their myriad fillings, hearty tortillas, and endless customization possibilities. If you’re searching for a vibrant, vegetarian twist that blends comfort with nutrition, veggie burritos with black-eyed peas offer something unique. Stunningly flavorful and satisfyingly filling, these burritos combine black-eyed peas, kale, lime-infused rice, and zesty toppings to deliver a meal that’s wholesome and crowd-pleasing.
Why Black-Eyed Peas in Burritos?
While black beans and pinto beans often take center stage in burritos, black-eyed peas are a nurturing, slightly nutty alternative. Not only are they rich in protein and fiber, but they also cook up tender and blend beautifully with bright, earthy flavors. Their subtle taste doesn’t overwhelm, making them an ideal partner for spices and fresh vegetables.
- Protein Powerhouse: Black-eyed peas provide a meatless yet protein-rich filling, perfect for vegetarians and anyone looking to cut back on meat.
- Versatile Texture: Unlike some other beans, black-eyed peas remain tender without becoming mushy.
- Absorbent: These legumes soak up spices and sauces, infusing every bite with flavor.
Ingredients for Veggie Burritos with Black-Eyed Peas
Creating these veggie burritos is simple, but their taste is layered. Here’s everything you’ll need for the main burrito filling and optional toppings:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 large onion, chopped
- 1 cup long-grain white rice
- 2 1/2 teaspoons kosher salt (divided use)
- 2 cups low-sodium vegetable or chicken broth (plus more as needed)
- 3 limes (zest half of one, juice all three)
- 1 (12-ounce) bag frozen black-eyed peas
- 1 teaspoon Cajun seasoning
- 1 (5-ounce) package baby kale
- 1 large beefsteak tomato, chopped
- 1 jalapeño pepper, diced
- 6 burrito-size flour tortillas
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups shredded cheddar cheese
- Sour cream, guacamole, and tortilla chips (for serving)
Step-by-Step Directions
1. Prepare the Lime Rice
Preheat your oven to 200˚F. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped onion. Sauté for 3–4 minutes until fragrant. Turn the heat to low, sprinkle in the rice and 1/2 teaspoon of salt, and toast gently for 3 minutes, stirring frequently to prevent burning. Pour in broth, lime zest, and the juice of 1 1/2 limes. Bring to a boil, then cover, reduce to a low simmer, and cook for 10–15 minutes—adding more broth if needed—until the rice is fluffy and tender.
2. Cook the Black-Eyed Peas with Cajun Spice
While the rice cooks, simmer the black-eyed peas according to the package or label instructions. For a softer, more flavor-packed result, add 5–10 extra minutes to the cook time. After draining, toss the peas into a bowl with Cajun seasoning and 1 teaspoon of kosher salt, ensuring even coating and spice penetration.
3. Massage the Kale & Prep the Veggies
In a large bowl, combine baby kale, juice from 1 lime, 1 tablespoon olive oil, and 1 teaspoon salt. Use your hands to gently massage the kale—this softens it for a better bite and flavor absorption. In a small bowl, mix the chopped tomato and diced jalapeño together and set aside.
4. Finish the Rice
Once rice is ready, stir in the juice of the remaining half lime and the chopped cilantro for a citrusy, herbaceous lift.
5. Warm the Tortillas
- Microwave the burrito-size flour tortillas until warm and pliable so they are easier to roll without tearing.
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6. Assemble the Burritos
- Sprinkle about 1/4 cup of shredded cheddar cheese onto a tortilla.
- Add a generous layer of lime rice as the base.
- Heap on black-eyed peas, then a spoonful of the tomato-jalapeño mix, followed by a handful of massaged kale.
- Fold over the sides of the tortilla, then roll up tightly into a neat burrito.
- Place each assembled burrito seam-side down on a baking sheet. To keep them hot and meld the flavors, keep the tray in the preheated oven as you finish rolling the remaining burritos.
7. Serve with Toppings
- Offer sour cream, guacamole, and tortilla chips on the side for a cool, creamy, and crunchy contrast.
- Customize with sliced avocado, extra cheese, or hot sauce.
Tips & Tricks for the Best Vegetarian Burritos
- Don’t skip massaging the kale: This quick trick softens and flavors the greens, making them far more appealing in a burrito.
- Spice it up: The Cajun seasoning brings a mild heat and depth to the black-eyed peas. Adjust the amount to taste or swap in smoky chipotle for a twist.
- Make it vegan: Omit the cheese and sour cream, and consider using a vegan cheese alternative.
- Add more veggies: Sautéed bell pepper strips or roasted sweet potato cubes are excellent additional fillings.
- Prep ahead: Rice, peas, and kale can be prepared in advance and stored separately in airtight containers in the fridge for up to three days.
Nutritional Benefits of Black-Eyed Peas
Black-eyed peas are a nutritional powerhouse, packing in high levels of fiber, plant-based protein, folate, iron, and essential minerals. Thanks to their low glycemic index, they help stabilize blood sugar and support gut health. Including them in your burritos offers a hearty, satisfying meal that won’t weigh you down.
| Nutrient | Benefit |
|---|---|
| Protein | Builds and repairs muscles |
| Fiber | Supports digestion and helps maintain fullness |
| Iron | Boosts energy levels |
| Folate | Essential for cell growth |
| Potassium | Supports heart health |
Creative Toppings & Sides
- Classic Toppings: Sour cream, guacamole, fresh salsa, sliced jalapeño, and extra cilantro.
- Crunchy Sides: Tortilla chips, fresh veggie sticks, or a small salad for balance.
- Hot Sauces & Salsas: Offer a selection—verde, chipotle, or mango—for a flavor boost.
Customizing Your Burrito: Variations and Swap Ideas
- Add Beans: Black beans, pinto beans, or chickpeas can easily swap in for black-eyed peas.
- Try Grains: Substitute white rice with brown rice or quinoa for extra nutrition.
- Boost with Veggies: Add sautéed peppers, roasted corn, or zucchini for layers of flavor and texture.
- Serve as a Bowl: Skip the tortilla, serve everything over rice for a hearty burrito bowl.
- Make it a Breakfast Burrito: Scramble eggs or tofu and include them for protein-rich morning fare.
Serving Suggestions
These burritos are ideal for:
- Weeknight dinners: Quick, satisfying, and family-friendly.
- Meal prep: Burritos keep well, making them perfect for next-day lunches or freezing for busy nights.
- Potlucks and gatherings: Serve buffet-style with toppings so everyone can build their own.
Storage and Freezing Tips
- Short-term: Store assembled burritos (without salsa or wet toppings) in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave or oven wrapped in foil.
- Freezing: Wrap cooled burritos tightly in foil and freeze for up to two months. Thaw in the refrigerator overnight or bake from frozen at 350˚F for 20–25 minutes until heated through.
Frequently Asked Questions (FAQs)
Q: Can I substitute canned black-eyed peas for frozen?
A: Yes, you can use canned black-eyed peas. Simply rinse and drain them, and skip the extended simmering step to save time.
Q: Are these burritos gluten-free?
A: Use gluten-free tortillas, and all other ingredients are naturally gluten-free. Always check seasoning blends for hidden gluten.
Q: How do I prevent my burrito from falling apart?
A: Warm the tortillas so they’re flexible, avoid overfilling, and make sure you fold in the sides before tightly rolling up the burrito.
Q: What other greens can I substitute for kale?
A: Spinach, Swiss chard, or collard greens can all be used—just adjust seasoning and massage as needed.
Q: Can I make these burritos ahead?
A: Yes. Assemble and refrigerate up to a day in advance. Reheat in the oven or microwave before serving. For best texture, keep fresh toppings separate and add just before eating.
Recipe Recap
- Prep time: ~20 minutes
- Cook time: ~30 minutes
- Yield: 6 large burritos
Final Thoughts: A New Burrito Classic
Veggie burritos with black-eyed peas are a creative, healthy addition to your culinary repertoire. By balancing protein-rich legumes, fresh greens, tangy rice, and vibrant toppings, these burritos elevate weeknight meals and satisfy any crowd—vegetarian or not. Feel free to experiment with the fillings and spices for a customized meal you’ll love time and again.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32392833/veggie-burritos-with-black-eyed-peas-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11604/grilled-veggie-burritos/
- https://www.youtube.com/watch?v=ZnByYTIvqyg
- https://www.eatyourbooks.com/library/recipes/2941826/veggie-burritos-with-black-eyed
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g45608767/black-eyed-pea-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42815447/burrito-recipes/
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