-
Title
-
Vegan Burritos
-
Identifier
-
Burrito
-
Description
-
Vegan Burritos
1 T. corn or vegetable oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
1/2 c. onions, diced
1 clove garlic, minced
1/2 green pepper, thinly sliced
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. ground white pepper
1/4 t. salt
6 oz. vegetarian burger crumbles
2 T. raisins
2 T. whole kernel corn (fresh or frozen)
2. T. fresh cilantro, chopped
4 (10") flour tortillas
Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
-
Creator
-
Steve Meyers, Executive Chef of University of Michigan Dining Services
-
Subject
-
Entree
-
Source
-
“Let’s Get Cookin’.”
Ann Arbor, Michigan: Student Advocates for Nutrition (SAN)
2011-2014
-
Rights
-
Gift of Janice B. Longone to the University of Michigan Special Collections
-
Type
-
Text - Recipe
Vegan Burritos