Plant Based Mountain Burritos

WOW, ya’ll!! Do you ever just freestyle in the kitchen and end up with something soooo good that the entire family agrees it needs to be one of your weekly staples?

And then you realize, you didn’t write it down and have no idea what you just did? Well, I have done that literally hundreds of times, but not this time……………I even got pics before we devoured them!!! And now The Rodgers household is a better place because we now have Plant Based Mountain Burritos….or quesadillas……….or wraps or something like that!

Plant Based Mountain Burritos

Meat Mixture :
2 cups whole walnuts
3 cups cauliflower florets
1 roasted red pepper
1 tablespoon (Rocky Mountains chili blend )
1 teaspoon cumin
1 teaspoon salt
1 minced garlic clove

For the smoked hummus:
(1 cup) smoked chickpeas (cooked)
3 tablespoons tahini
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 large clove of garlic
4 tablespoons water
3 tablespoons lemon juice

For the Sun-dried Tomato Basmati Rice:

3 cups Cooked Basmati Rice
12 Sun-dried Tomatoes from jar (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)

For the Simple Guac:
1 Tbsp Lime Juice (Freshly Squeezed)
2 Avocados
Salt and Pepper (To Taste)

For Assembling/Serving:
8 Large Soft Flour Tortillas
2.5 cups Shredded Lettuce
1/4 of a purple sliced onion
1/2 a diced tomato
1/4 cup of chopped parsley

(1 tea spoon of homemade sumac for dusting – optional)
1 lemon, zested (about 1 tablespoon zest)
1 tablespoon black pepper
1 teaspoon smoked salt

Preheat the oven to 375 degrees. Prepare the the mixture Pulse all ingredients in a food processor until the mixture is evenly ground
Transfer to a baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
Prepare your sun-dried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sun-dried tomatoes and lime juice and toss until well mixed in. Add smoked salt and black pepper to taste. Set aside.
Prepare the smoked hummus. Juice the lemons and blend all the ingredients together using either a food processor until creamy smooth.
Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
Prepare your tortillas. Warm your tortillas in the oven for around 10 minutes wrapped in foil (follow package directions).
Assemble. Lie a tortilla down flat on a plate. Add some sun-dried tomato basmati rice to the center of the tortilla, followed by some of the meat mixture, followed by some shredded lettuce, purple sliced onion, diced tomatoes and chopped parsley . Then add some smoked hummus and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
Cut the burritos in half and serve.

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