I love Mexican food. I could live on beans and rice, as long as I had some nice, spicy salsa to liven it up. Ironically, considering Mexican food is so adaptable to a vegan diet, I seriously hesitate to even try to eat at a Mexican restaurant. The main reason is lard, which many traditionalists consider essential to the flavor of the food. Another reason is that once you take the cheese out of many restaurant dishes you don’t have much left. Too bad, because it would be so easy to grill some veggies, add some (lard-free) beans and rice, top it off with salsa and guacamole, and wrap it all up in a warm tortilla. (Note to self: Make that for dinner tonight!)
This seitan burrito is the perfect after-work meal. It is fast because I used canned beans and prepared seitan, but, time permitting one could start from scratch. Do take the time to let the seitan marinate for at least a half hour, which is perfect cause you will be chopping up a few things. Anyway, here we go…
One box (8 oz) Seitan, cubed into bite sized pieces (You could use any of your favorite mock meat instead of the seitan if you wish)
Juice of 3 or 4 limes
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Pepper to taste
For Salsa Fresca:
2 medium tomatoes, chopped
1/2 small onion, chopped
1 or two Serrano chiles (be careful with these, they are very hot. I love them, but you may want to seed them, chop them, or use a milder chile like Jalapeno)
Cilantro to taste
1 Cup White rice
1 1/2 cups water
1/2 cup prepared salsa (I use one from Henry’s called HotCha that I love or you could make your own)
One can refried beans (most are vegan, but check the label)
Vegan Cheese (optional) I used Daiya.
2-Large Flour Tortillas
Combine your marinade ingredients. Add the seitan, mix, and set aside (for at least a half hour)
Combine all your Salsa Fresca ingredients and set aside.
Prepare your rice. Use the prepared salsa to replace some of the water.
While rice is cooking, put your marinated seitan in a saucepan and cook over medium heat, stirring occasionally, until most of the liquid has evaporated.
Heat your beans.
Right before serving, heat your tortillas. To build your burrito, place a scoop of beans, rice, and the seitan on the tortilla. Add the salsa fresca, avocado, and cheese if desired. Fold in the bottom half and roll into a burrito. Enjoy. The recipe makes enough for at least two burritos with probably enough left over for lunch the next day.