Four years ago [whoa], I shared a throw-together recipe for one of my husband's favorite homemade meals: vegan burg-adillas. They had become something of a treat food staple in our home, akin to "pizza night" and "let's get takeout" of childhood but since being on the road, having ample pans, fridge/freezer space, time, etc to make them has been at a premium.
We're sitting down in one city long enough now (still nearly four more months in Chicago!) to have the luxury of a stocked, fully-functioning kitchen, and a Whole Foods within walking distance (#sodangerous), so the burgadillas have been making a comeback. We're all very happy about it.
The burgadillas had a little makeover since 4 years ago, particularly since I find myself overwhelmingly happy to have a full-size oven gigantic baking sheet at my disposal. ;) This updated version is baked instead of pan-fried - this cuts down on the oil, makes it a lot harder to burn them, and yields a nice taco-y texture. Perhaps we should change the name to tacoburgs? I think not. Burgadilla is just so fun to say. :P
Top with whatever you like: we used sliced tomatoes, avocado and spinach in this batch.
- 1/2 tbsp olive oil
- 2 vegan veggie burgers (we used Amy's Organics Sonoma Burgers; look for precooked ones)
- 2 brown rice tortillas
- 3 tbsp Daiya cheese (or vegan cheese of choice)
- 1 avocado, sliced
- 1 medium tomato, sliced
- 2 cups spinach
- 1. Preheat oven to 350F.
- 2. Heat oil in a frying pan over medium heat. Add burgers and cook 2-3 minutes per side until heated through and browned.
- 3. Place tortillas on a foil-lined baking sheet. Layer with burgers and vegan cheese. Transfer to oven and bake 10-15 minutes until cheese is melted and tortillas start to brown slightly around the edges. Cook longer for crispier tortillas, shorter for softer tortillas.
- 4. Remove from oven and top with avocado, tomato and spinach. Serve.