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Long popular in Mexico, this vegan Cal-Mex wrap is fast, easy and filling. For a late-night snack, freeze the wrap, then defrost and serve.
Serves 6 to 8
Preparation time 10 minutes
Cooking time 20 minutes
INGREDIENTS Fresh
1 red or green pepper, 1/2" cubed
1 to 3 cloves elephant garlic, minced
1 red Spanish onion, 1" cubed
1 carrot, 1/4" cubed
1 stalk celery, 1/4" sliced
8 vegetarian flour tortillas (10")
INGREDIENTS Filling
6 green onions
1 medium tomato, chopped
INGREDIENTS Liquid
4 TBS. olive oil for frying
2 TBS. Bragg Aminos
4 TBS. olive oil
1 cup water
1 cup dry red wine
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INGREDIENTS Dry
2 cups rice, brown or white
1 cup Spice of Life Mexican beef
1 TBS. sugar
INGREDIENTS Canned
16 oz. can tomatoes
10 oz. can corn, water packed
15 oz. can black beans
INGREDIENTS Spices
2 TBS. basil
2 TBS. cilantro (coriander leaf)
1/4 to 1/2 tsp. red peppers (adjust to taste)
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PREPARATION
Into a deep preheated pot, add olive oil, Spice of Life, rice, fresh vegestables and spices. Fry, stirring often, until onions become soft.
Add liquids. Bring to a simmer and cover tightly. Simmer until liquid is absorbed (about twenty minutes).
Over open flame or under broiler, blacken 6 green onions.
SERVING
Spoon mixture onto one end of a warmed tortilla. Top with chopped tomatoes and a blackened green onion extending off one side.
Fold, closing the bottom and roll tightly.
Avocado, olives, chopped greens, pickles or shredded soy cheese may be added before wrapping.
After wrapping, sprinkle soy cheese over the burrito and broil until cheese melts. Ladle salsa and/or a dollop of vegan sour cream and serve.
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