Mega Veggie Burrito
Preparation Time: 10 minutes
Cooking Time: 20 minutes
These veggie-filled burritos become a hearty lunch entree, and they pair nicely with sliced melons and strawberries. For a complementary starter, whip up a tomato-rich gazpacho in summer, or offer a thick cheddar cheese soup in cold weather.
1 Tbs. olive oil
8 oz. seitan, thinly sliced
3/4 cup corn kernels
1/2 cup diced mushrooms
1 large green bell pepper, seeded and diced
4 tomatillos, diced, optional
1 cup salsa
1 Tbs. taco seasoning or chili powder
1 tsp. ground cumin
Salt and freshly ground black pepper
1/2 cup chopped fresh coriander leaves
2 cups shredded cheddar cheese
1 jalapeno chili, minced, optional
4 10-inch-round flour tortillas
1 avocado, peeled and diced
Heat large skillet over medium heat, and add oil. When hot, place seitan slices in oil, and sautee 2 to 3 minutes. Add corn, mushrooms, green pepper, tomatillos, if using, salsa, taco seasoning, cumin, and salt and pepper. Reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Stir in coriander leaves, and remove from heat.
Meanwhile, sprinkle 1/2 cup cheese and one-quarter amount of jalapeno, if using, on tortilla, and broil until cheese melts and bubbles. Remove from broiler, spoon on seitan mixture, sprinkle with one-quarter avocado and wrap. Repeat with remaining ingredients until used up. Serve while hot.
Per serving: Calories: 620, Protein: 39g, Total fat: 34g, Carbs: 44g, Cholesterol: 50mg, Sodium: 1440mg, Fiber: 6g, Sugars: 2g
By: Vegetarian Times