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Smothered Burritos [Vegan, Gluten-Free]

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Smothered burritos are large enchiladas that are covered with red, green, or white sauce. The filling can be varied; they can include roasted vegetables, potatoes, vegan meats, vegan grounds. The filling combinations are limited only by your taste and imagination! The burritos in this recipe are filled with vegan chicken, cumin rice, vegan cheese, cilantro, and scallions. Get creative and get cooking!

Smothered Burritos [Vegan, Gluten-Free]

Ingredients

For the Cumin Rice:

  • 1 cup dry long grain rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Sea salt and black pepper
  • Water, as needed

For the Red Sauce (or use a 20-ounce can vegan enchilada sauce):

  • 1 tablespoon neutral oil
  • 2 tablespoons whole wheat pastry or all-purpose flour (gluten-free if necessary)
  • 1/4 cup tomato paste (not concentrate)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups vegetable broth
  • 1/2 teaspoon sea salt

For the Filling:

  • 2 tablespoons garlic oil or olive oil (optional)
  • 2 cups chopped seitan or vegan chicken strips

Other:

  • 4 large fajita tortillas (gluten-free if necessary)
  • 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

Preparation

To Make the Rice:

  1. 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.

To Make the Sauce:

  1. Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes.
  2. 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.
  3. Add the salt, bring to boil, and reduce to simmer. Cook for 5 minutes and remove from heat.

To Make the Filling:

  1. 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.

To Assemble:

  1. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.
  2. 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.
  3. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.
  4. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce.

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AUTHOR & RECIPE DETAILS


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Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.


 

 

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