Wet Burritos

Wet Burritos


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Prep Time: 20 Min
Cook Time: 50 - 55 Min 

Yields: 4 Burritos

WHAT YOU NEED

Burrito Necessities

• 4 x Large Burrito Tortillas
• 1 C Dry Brown Rice
• 215g Old El Paso Mexican Rice
• 398ml Refried Beans
• 540ml Salt Free Black Beans, drained & rinsed
• 2 x 215ml Red Enchilada Sauce
• 250g Monterey Jack, shredded
• ​1 1/2 C Extra Old Cheddar, shredded
• 453ml Salsa Verde
• GARNISH - Pickled Onions, Sour Cream, Cilantro Lime Sauce, Salsa Verde, Cilantro, Green Onions, Feta, Tajin, Diced Red Onions​​

Meat Mix

• 340g Beyond Meat Beef
• 1 Large Yellow Onion, diced
• 2 Jalapenos, seeded & diced
• 4 cloves Garlic, crushed & minced
• 1 1/2 Tsp. Mexican Chili Powder
• 1 Tsp. Cumin
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Dried Oregano
• 1/4 Tsp. Chipotle Powder
• Himalayan Salt​

Guac

• 7 Ripe Avocados
• 1/2 Large Red Onion, diced
• 3 Limes, 1 zested
• 1/4 C Fresh Cilantro, chopped
• 1/2 Tsp. + Sea Salt

NOTES:

• Should you have additional rice, beans, or meaty filling, it can all be stored together in an air tight container and reused for a burrito bowl or another burrito at a later date. How much you have left really depends on how stuffed your burritos are.
• When buying enchilada sauce or refried beans, make sure you're reading your ingredients. Refried beans CAN contain lard while enchilada sauce can contain chicken broth. Make sure you're reading your labels!

DIRECTIONS

• Empty the refried beans in to a small, covered pot set to low. Heat until warmed through. Leave covered.
• Cook the brown rice and prepare the Old El Paso according to package directions. Once they're both complete, fold them together and set aside.
• In the meantime, mash the avocados for the guac and fold in the onion, cilantro, lime zest, salt, and juice from 2 - 3 of the limes, depending on your tastes. Taste, adjust salt if desired, cover, and refrigerate until assembly.​

• Begin heating 2 Tbsp. EVOO in a large skillet set to just about medium. Once heated, add the Beyond beef and break it in to smaller crumbles as it browns. Next, add the garlic, jalapenos, onion, and seasonings. Season with salt, stir, and continue to cook until beef is browned and veggies have cooked down, about 5 - 7 minutes, stirring fairly often. Remove from heat.
• Preheat Oven to 375 F​

• ASSEMBLY - Lay out your tortillas and start by spooning some refried beans in to the center of the burrito. Leave enough room on both sides to be able to fold the sides in when rolling. Next, a hefty serving of the mixed rice followed by the beyond meat mix, drizzle of salsa verde, scoop of black beans, generous helping of cheddar, and a good slather of the fresh guac. Roll the bottom of the burrito over the filling, tucking it in as best you can before folding the sides in, and rolling until tight. Place the burritos folded side down on a baking sheet.
• Bake the burritos for about 15 - 20 minutes, or until nice and warmed through. Remove from oven and pour the red enchilada sauce all over them. Top with all of the Monterey jack cheese and return to the oven to bake for a few minutes until that cheese is melty and gorgeous.
• For service, serve up your burritos and garnish with any of the recommended garnishes including hot sauce, sour cream, cilantro lime sauce, feta, diced red onions, fresh cilantro, and more of that glorious guacamole we made. ENJOY

HAPPY VEG