GRAB AND GO BEEFLESS BURRITO
GRAB AND GO BEEFLESS BURRITO
GRAB AND GO BEEFLESS BURRITO
GRAB AND GO BEEFLESS BURRITO

GRAB AND GO BEEFLESS BURRITO

Yield
6 portions
Portion Size
1 burrito
Ingredients: Measure:
Gardein® Be'f Ground Crumble
30 oz
Vine ripe tomatoes
3
Vegetable oil
1 tbsp
Rough chopped yellow onion
1/2 cup
Garlic, smashed
2 cloves
Jalapeno pepper
1/2
Chipotle peppers in adobo sauce (1 tbsp sauce)
2
Finely chopped fresh cilantro
1/4 cup
Lime juice
2 tbsp
Kosher salt
1 tsp
Cracked black pepper
1/2 tsp
Xanthan gum
1/8 tsp
Cooked brown rice
25 oz
1 can (15 oz each)
6
Shredded romaine lettuce
1-1/2 cups
Vegan sour cream
3/4 cup
Avocado, sliced thin
1 large

Directions

  1. Pre-heat grill to 400°F. Brush tomatoes with about 1 tablespoon vegetable oil and blister the tomatoes on the grill until extremely charred.

  2. Add the blistered tomatoes, onion, garlic, jalapeño, chipotle, salt, pepper, cilantro, lime juice and xanthan gum in a blender and blend until smooth. Allow to cool.

  3. In a large sauté pan, heat 1 Tbsp. vegetable oil over medium heat.
    Sauté the beefless grounds according to package directions but stir in ¼ cup of the chipotle salsa after 3 minutes of cooking. Once hot, lay flat on a half size sheet pan and cool completely in the refrigerator.

  4. Fold the cooked brown rice with the beans in a mixing bowl. Reserve. Grill the tortilla until golden brown on both sides.

  5. Once the beefless grounds are cooled, build the burritos. Take about 6 ounces of the brown rice and beans and spoon onto the tortillas, top with about 5 ounces of the seasoned beefless ground.

  6. Garnish with about a tablespoon more of the chipotle salsa, ¼ cup shredded lettuce, sour cream and a few slices of avocado.

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