These plant based burritos are delicious! 🌱 by @jessicainthekitchen
Vegan Walnut Meat
In a food processor, add the drained walnuts, 1 tablespoon of oil and water and pulse about 10 to 20 times until it is ground down into a kind of mince.
In a pan over medium heat, add the last tablespoon of oil. When hot, add in the onion and garlic and saute for about 5 minutes. Add in the walnut meat, stir to combine, and then add in the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt and ground black pepper. Add in the black beans, stir, and allow to saute for another 5 minutes. Taste and add more seasonings if desired. Remove from heat and set aside.
In a separate bowl, add the tomato paste/sauce, paprika, salt and pepper to the warm rice. Stir to combine and set aside.
Heat the pan over medium heat one more time. Place a wrap in the heat for about 15 seconds on each side to heat up. Or, microwave the wrap for about 15 seconds. This helps to make the wrap more flexible and less likely to tear. Set on a plate or board to assemble.
Divide the ingredients equally between your wraps. Assemble the ingredients around in a line so it’s easy to remember what to add.
Walnut Meat (or crumbled veggie burgers)
Place the ingredients in a narrow line, and position your hands so that they are on either side of that line. Then fold the burrito in on the sides of the line, tucking it in, then rolling up the bottom flap of the burrito, rolling away from you. Slowly tuck and wrap, wrapping tightly over the filling, until fully rolled up. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.
Heat back up the pan over medium heat and lightly oil. Back in the pan, place the burrito seam down, and let it cook for about 2 to 3 minutes until the wrap is fully sealed and the burrito is golden brown. Flip, and do the other side for 2 minutes.
Repeat the same for all the burritos. Slice the burrito in half, wrap in foil (optional), and enjoy!