Burritos from scratch

Servings: 70 min 15 min 5 Source:

Ingredients

Tortillas (10 tortillas):

480 g flour

250 ml hot water

70 ml of olive oil

1 tsp salt


Chili:

minced tofu from this recipe (or more black beans)

1/2 red bell pepper

1/2 big onion

2 garlic cloves

1 can (400 g) chopped, canned tomatoes - leave 3 tbsp for the tomato rice

1 can (400 g) black beans

1/2 cup water

1 tsp: cumin, chili powder, and dried oregano

pinch of sugar

salt and pepper


Tomato rice:

100 g rice

1/2 onion, chopped

1 garlic clove, minced

3 tbsp chopped, canned tomatoes

300 ml water or vegetable broth

salt and pepper


Guacamole:

2 ripe avocados

2 tbsp lime juice

1 big garlic clove, minced

1 tsp green chili, finely chopped

1-2 tbsp cilantro, chopped

salt


Pico de gallo:

4-5 fresh tomatoes (400g) without juice and seeds, chopped

1/2 onion, chopped

1 tbsp cilantro, chopped

lime juice (1/2 small lime)

1 garlic clove, minced

1 tsp green chili, finely chopped (start with 1/2 tsp if you are sensitive to spicy food)

two pinches of ground cumin

salt


Cashew jalapeño sauce:

150 ml of hot water

200 g raw unsalted cashews

1 clove garlic, chopped

1/2 tsp smoked paprika

1 tsp chili powder

salt to taste (1/2 - 3/4 tsp)

2 tbsp pickled jalapeños, chopped

1,5 - 2 tbsp nutritional yeast


Tomato salsa:

1 can (400g) chopped tomatoes

3 tbsp finely chopped pickled jalapeños (reduce if sensitive to spice)

3 tbsp green bell pepper, finely chopped

1 garlic clove, minced

4 tbsp rice vinegar

2 tbsp sugar

1/2 small red onion, finely chopped

1 tbsp chopped coriander

salt


You will also need:

a bit of oil or butter to fry your Burrito

pickled jalapeños

chopped cilantro

shredded cheddar for a vegetarian version

Directions

For the tortillas, mix flour and salt in a big, non-plastic bowl. Add olive oil and mix, then slowly add hot water and mix well with a spoon. Knead the dough for 5 minutes until elastic, cover with foil and let it rest for about 30 minutes. Divide the dough into 10 balls and leave covered on a floured surface for about 15 minutes. Roll each ball into a thin circle. Cook tortillas in a skillet (no need to use oil) over medium heat until lightly browned. Transfer to a plate, cover the tortillas with a wet towel and leave them covered until completely soft.

For the minced tofu, preheat the oven to 170°C (350°F) and line a baking sheet with parchment paper. Remove the tofu from the package and crumble it up into small pieces. Place in a bowl and mix with oil, soy sauce, chopped onion, and spices. Spread the tofu evenly on a baking sheet, place it in the oven and cook for around 35-40 minutes, flipping halfway, until brown and crispy.

For the chili, heat olive oil in a large nonstick skillet and cook onion with garlic over medium heat for 2 minutes, then add minced tofu, spices, and season with pepper. Cook for 1-2 minutes, then add chopped tomatoes, water, chopped bell pepper, and black beans. Cook for 15-20 minutes on low heat until the sauce thickens and peppers are tender.

Prepare the tomato rice: heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 3-4 minutes. Add tomatoes and water (or vegetable broth), season with salt and pepper and bring to a boil. Cover, reduce heat and simmer until rice is cooked through (about 15 minutes).

For the pico de gallo, mix lime juice with chopped onion and garlic. Add the rest of ingredients, mix well, and season with salt. Refrigerate.

For the cashew sauce, add all ingredients to a food processor or a high-speed blender and blend until creamy. If it gets too thin, thicken with additional raw cashews, if it's too thick - add more water.

For the tomato salsa, add all ingredients (except coriander and onions) to a small pot. Bring to a boil, reduce the heat and, stirring occasionally, simmer for 5-10 minutes until thick. Add chopped onions and cook for 1 more minute. Remove from the heat, add chopped coriander, mix and allow to cool.

Prepare guacamole: in a medium bowl, mash together the avocados, chopped chili, lime juice, and salt. Mix in cilantro and garlic.

Build your burrito: Add chili sin carne to the center of the tortilla, leaving a generous border for folding. Add tomato rice, pico de gallo, guacamole, chopped jalapeños, and cilantro. Roll it up and cook on 1 tsp oil (or butter) until golden and crispy, 3-4 minutes per side. Serve with cashew sauce and tomato salsa.