Unmeat | Burrito

Burrito

Ground

As Shown In Recipe

Serves 2

45 mins

Expert

Ingredients:

Carnitas

1 packunMEAT Ground, thawed

1 tbspvegetable oil

1 tspdried cumin

1 tspdried coriander

1 tspdried chili powder

1 tsppaprika

4-5 pcsgarlic cloves, minced

1 pcwhite onion, small diced

1 tspsugar

To tastesalt and pepper

1 tinHunts Baked Beans, drained and mashed, reserve drained sauce (about 5-6 tbsp) for mixing with the carnitas

Rice Pilaf

1 tbspcooking oil

1 pcwhite onion, small diced

2-3 pcsgarlic cloves, minced

1/2 tspturmeric

1/4 tsppaprika

1 tsptomato paste

1 pcbay leaf

1 cuplong grain white rice, unwashed

2 cupswater

To tastesalt and pepper

To tastemarinate spread

Salsa

4-5 pcsripe tomatoes, deseeded & chopped

1 pcred onion, chopped

1/2pclime juice

2-3bunches cilantro, chopped

To tastesalt and pepper

OptionalLime wedges

How To:

1.Make rice pilaf. Saute onion, garlic in hot oil until aromatic. Add the tomato paste and spices and saute until the paste turns a bit orangey. Add the unwashed rice and bay leaf and continue toasting for 2-3 minutes. Add the water and cook the rice. When cooked, fluff the rice with fork and season with Marmite, salt and pepper.

2.Make the salsa by combining all ingredients together in a bowl. Season with salt and pepper. Toss and let it chill in the ref to let the flavors blend.

3.Cook the unMEAT Carnitas. Saute onion and garlic in hot oil. When they cook a bit, add the spices and let it toast. Add the unMEAT minced and toss and turn until flavors blend well. Add the reserved baked beans sauce and adjust seasoning with sugar, salt and pepper.

4.Assemble the burrito: a. Toast a piece of flour tortilla on a clean, hot pan. b. On a clean surface, laydown a piece of parchment paper, then place the toasted tortilla on this. The parchment paper will help you roll and secure your burrito in place. c. Spread about 1/2 tbsp of mashed beans on the bottom. d. Add about 2-3 tbsp of rice pilaf on the surface. e. Add 3 tbsp of unMEAT Carnitas on top, add cilantro leaves last. f. Tuck the sides over your filling then gently roll with the torilla with parchment paper. g. Serve warm with salsa and lemon/lime wedge on the side.