Smothered Burrito

Makes 4 burritos

www.ZsusVeganPantry.com

Cumin Rice:

1 cup dry long grain rice

1 teaspoon ground cumin

1 teaspoon dried oregano

Sea salt and black pepper

Water, as needed

Red Sauce (or use a 20-ounce can vegan enchilada sauce):
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

Filling:

2 tablespoons garlic oil or olive oil (optional)

2 cups chopped seitan, or vegan chicken strips (Tofurkey or Beyond Meat)

Other:

4 large fajita tortillas (or even bigger)

1 cup refried beans (optional)

1/4 cup chopped scallions

1/4 cup chopped cilantro

1/2 cup shredded vegan cheese

Vegan sour cream thinned with a few tablespoons of water

Shredded lettuce

Sliced black olives

1. Rice: Add the rice, cumin, oregano, salt and pepper, to taste, to a rice cooker. Add the required amount of water. Cook the rice according to appliance directions. Keep warm.

2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.

3. Filling: Heat the oil in a large skillet over medium heat. Cook the seitan or vegan chicken until golden, about 5 to 10 minutes. Season to taste.

4. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.

5. Place the tortilla on a work surface. Add 1/4 of: the seitan, the beans (if using), the scallions, and the cilantro. Add a large scoop of the rice (about 1/4) and a tablespoon of cheese to each burrito. Fold up the bottom flap, then fold the right and left flaps and roll up the burrito. Add them to a broiler-safe pan. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.

6. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce.