Smothered Burritos
[Vegan, Gluten-Free]

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.