Sandwiches & Wraps

Vegan Bean Burrito

Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!

Team tacos or team burritos?

When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.

I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.

When I got older I redefined myself as more of sophisticated taco lover.

But, that’s *totally* a foodie limiting belief, y’all.

Why can’t I be both?

I’m bringing burritos back with these Vegan Bean Burrito.

Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.

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Sweet Potato Black Bean Quesadilla

By Flora & Vino Leave a Comment

Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!

Do you eat certain types of meals on certain days of the week, too?

We do.

Wednesday is pasta night, Thursday is usually leftovers from recipe testing, Friday is homemade pizza, Saturday is takeout, Sunday is a big clean out the veg soup, Monday is an easy one pan meal, and Tuesday, well, Tuesday is tacos!

Not *always*, but having a general outline of recipes for rotation that we enjoy helps me grocery shop and plan meal time and meal prep.

On a recent taco Tuesday, I decided to branch out and make quesadillas!

But not just any quesadillas…Sweet Potato Black Bean Quesadillas, made with spicy sweet potato mash, fajitas veggies, and your favorite toppings.

If you love the sweet potato and black bean combo, you’re going to adore this meal!

When I first created today’s recipe, M argued that they weren’t “real quesadillas” because they’re cheese-less and packed with sweet potatoes.

But I’ll let you make them and decide for yourself.

Classic quesadilla or not, these Sweet Potato Black Bean Quesadillas now have a permanent place on my meal plan rotation.

You need them for Taco Tuesday, Super Bowl Sunday, and any day in between!

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Sweet Potato Black Bean Burgers

By Flora & Vino Leave a Comment

Sweet Potato Black Bean Burgers with mashed sweet potato, black beans, cooked quinoa, and almond flour. Serve by itself or between buns!

Hi, friends!

I’m writing to you from my *new* studio space in my new home in Maryland.

It’s been quite a week here at F&V.

The main focus has been unpacking boxes, arranging and rearranging furniture, and searching for many metaphorical needles in haystacks.

The night we moved in, my girlfriend pointed out that we didn’t have a microwave.

“Yeah we do,” I said matter-of-factly, searching around the messy kitchen for a microwave box and handle that didn’t exist.

Somehow in the process of falling in love and signing on this place, neither M or I recognized the lack of or thought to ask about…a microwave!

We hurriedly ordered one for the counter, because, takeout leftovers after a long day of moving are better hot.

Anyway, I’m really looking forward to getting the kitchen set up and starting back up with recipe testing and creation.

For now, let’s settle on these Sweet Potato Black Bean Burgers that are perfect for backyard barbecues, outdoor entertaining, or your summer meal prep menu.

They’re made totally vegan and gluten-free with mashed sweet potato, black beans, cooked quinoa, and almond flour!

My place is a bit messy at the moment…mind if we bake them at yours?

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Grain-Free Flatbread Wraps

By Flora & Vino Leave a Comment

Grain-free flatbread wraps with crispy chickpeas, baked kale, dill hummus sauce, and your favorite toppings. Perfect for a date night in!

This week one of my girlfriend’s asked in a group text to share one word that best summed up our week.

“Overwhelmed”, I found myself typing, grateful for the space to be open and honest.

It’s true, there is a lot going on here at F&V lately.

This week I finally started photographing for the cookbook; making all of the dishes pretty propped on a white marble backdrop.

For the first time in my adult life, I finished my taxes by myself; squinting at a monstrous Excel spreadsheet to enter formulas and expenses and payments.

I created a resource for cookbook updates so anyone interested can sign up and receive updates on cookbook progress, pre-ordering, and publication.

Oh, and I presented to my cousin’s middle school class on what it’s like being a digital creator and entrepreneur.

The interesting thing about the word overwhelmed is that it doesn’t have to be a bad thing.

You can be overwhelmed by joy, overwhelmed by love, overwhelmed by gratitude.

With this post, dear friends, I hope you are overwhelmed by deliciousness.

These Grain-Free Flatbread Wraps with Tandoori Chickpeas are an easy plant-based meal that is easy to create and fun to share!

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Coconut Cream Cheese Bagel Sandwiches

By Flora & Vino 2 Comments

Vegan bagel sandwiches for breakfast, brunch, or lunch! Grain-free bagels loaded with coconut cream cheese, cucumber, tomato, red onion, and sprouts.

Well, it certainly feels like summer here in Virginia.

As we enter Phase 1 of the reopening in northern Virginia, there’s a weird juxtaposition of summer sun against the uncertainty of the dog days before us.

Things are reopening but nothing feels as convenient or easy as it used to.

This new normal is strange, because with stay at home orders lifted, the decision to adventure or stay home ultimately is on us!

Everything requires masks, preparation, time, and social distance.

It makes me nostalgic for summer days growing up when getting out was as easy as stopping by the bagel bakery.

In the summertime growing up my mom used to take us to get bagel sandwiches at lunchtime.

I always ordered a bagel sandwich with a big smear of cream cheese and vegetables stacked so high they slid out the sides when you chomped down.

These Coconut Cream Cheese Bagel Sandwiches are made with a coconut based cream cheese and loaded with your favorite toppings!

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Hawaiian Hilary’s Burgers

By Flora & Vino Leave a Comment

Vegan Hilary’s Eat Well veggie burgers topped with avocado, BBQ sauce, and grilled pineapple. Serve on gluten-free buns or on leafy greens!

It was sticky sweaty hot this week, broken only by a series of thunderstorms and lots of rain.

There was one particular crack of lighting with a thunderous echo that I swear hit right outside my window.

My sister can vouch for this too, because we were chatting when the clap made both me and her scream simultaneously.

But then once the skies calmed down I fell asleep listening to the pitter patter of rain sidling down the siding of my townhouse; a rare perfect moment amidst the chaos of current events.

With everything going on in the world right now, it’s a little hard to believe that it’s the summer season.

There’s a weird juxtaposition between the welcoming warmth outdoors and the cold concern on the news.

For the first summer, perhaps ever, I don’t have any summer plans!

More than ever, right now, I’m grateful for the simple things, like mixing and matching my favorite nourishing foods.

Like these Hawaiian Hilary’s Burgers made with my favorite vegan veggie burger, grilled pineapple, and BBQ sauce!

If you’re still quarantining, let your taste buds take the Hawaiian vacation for you!

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Sweet Potato & Black Bean Tostadas

By Flora & Vino 2 Comments

Sweet Potato & Black Bean Tostadas with refried black beans, roasted sweet potato wedges, and cabbage slaw. Perfect for taco Tuesday!

Well, I’m here to report that it *finally* feels like fall here in Virginia.

I woke up this morning to a crisp autumn morning that I embraced with a warm matcha latte and my maroon The North Face sweatshirt.

I’ve also been embracing the changing season with lots of roasted veggies.

You might have tried adding roasted sweet potatoes to your tacos, but have you ever tried tossing them on your tostadas?

Their jeweled juicy sweetness paired with savory smashed black beans is a gem in Mexican inspired cuisine!

Dawn a sweatshirt and let’s make these Sweet Potato & Black Bean Tostadas.

These plant-based and gluten-free tostadas are ready in under an hour with some serious texture and crunch.

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Vegan Zoodle Tostadas

By Flora & Vino 2 Comments

Easy vegan tostadas with zucchini spirals, lettuce, tomato, avocado, and refried pinto beans. Perfect for a different take on taco Tuesday!

I need to work on my sleep schedule.

I’ve never had insomnia, but lately I’ve had serious trouble getting my ZZZs in.

Maybe it’s because I got way too invested in Hulu’s new original series: The Act, or maybe it’s just my mind on overdrive with the move.

Either way, I find myself camped out on my recliner chair thinking about everything and nothing all at once until finally my eyes shut and my mind is forced to follow suit.

Going, going, gone.

The entire month ahead is going to be insane, with two work trips, yoga teacher training, and a move.

Wake me up when September ends?

Well, and for Vegan Zoodle Tostadas.

This staple plant-based Mexican dish is easy to whip up for a quick nutritious meal in less than 30 minutes.

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Cauliflower Chickpea Tacos

By Flora & Vino 2 Comments

Cauliflower chickpea tacos served with kale slaw and cashew cream in baked corn tortillas. Perfect for a plant-based taco night!

Oh my goodness I start my move in exactly ONE week.

Throughout this season of life, I’ve been eating out a *lot* more than normal.

Normal for me used to be a week or twice a month special (it helps that they’re aren’t ALL that many plant-friendly restaurants near me, haha), but lately it’s been an almost daily occurrence to eat out on plants.

At first I was upset by this and angry that I couldn’t seem to keep up with my stellar stacked Tupperware meal prep days.

“I mean, how hard is it to wash and chop some vegetables and fruit and cook some quinoa?” my inner mean girl scoffed.

Well, pretty darn hard if the knives are boxed up and the cutting board is in the dishwasher and the home inspector will be here in FIVE.

So, I eventually reasoned that while meal-prepping adds value to my life, it’s OK to temporarily let go of tasks where I can for the greater good of my sanity.

I also decided to frame my time dining out as “recipe research”, which automatically makes it sound relevant, valid, and biz-worthy.

It was on a dinner run at Naked Lunch that I first discovered their cauliflower tacos and was inspired to recreate them for the blog.

These Cauliflower Chickpea Tacos have a hearty hearty cauliflower and chickpea filling in baked corn tortillas for a healthier taco night.

Let’s taco through it.

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Carrot Hot Dogs with Japanese Yam “Buns”

By Flora & Vino 9 Comments

Carrot Hot Dogs with Japanese Yam “Buns”! This veg-centric take on the classic hot dog is totally vegan, gluten-free, and grain-free!

Before I was vegan, I was vegetarian for a few months in college, trying on the veg-life for size.

It felt good.

I remember I sheepishly broke my veg-tastic streak on a night-out at the ballpark with friends.

Peer pressure persuaded me to order a ballpark hot dog because, hey, I didn’t want to be the oddball snacking on peanuts until the 9th inning.

My, how times have changed.

These days, I’ll gladly flaunt my veg while watching home runs.

And I’ve got just the quirky veg alternative that is sure to get noticed.

These Carrot Hot Dogs with Japanese Yam Buns might be the cutest and healthiest “hot dog” you’ve ever seen!

A smoky marinaded carrot “dog” placed between a perfectly baked japanese yam “bun” piled with my favorite ballpark toppings!

Hot diggity dog, let’s get to it.

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Sandwiches & Wraps

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