I first discovered Chipotle while visiting my husband about 3 years ago. When I first dug into my (meat laden) burrito, I had an amazing experience. So yummy! My husband reminded me that, “This isn’t real Mexican food.” I don’t think I’d ever had a real burrito prior to Chipotle, except for some frozen chimichangas my mom bought from Costco. He was right, I’ve since experienced the “real thing”, but I still crave Chipotle burritos from time to time. Here is a Vegan burrito that tastes just like the Vegetarian Burrito from Chipotle.
2-4 burrito tortillas (make sure they do not contain lard)
1 cup rice (uncooked)
big bunch cilantro ( about 1/2 a cup)
half a green pepper, cut into long thin strips
1/4 onion, cut the rings into long pieces
1 tsp Tofutti better than sour cream per burrito
2 tsp salsa per burrito
1 avocado, cut into thin slices
These are very filling. Usually one burrito is enough to fill me up, but this recipe makes 2-4 burritos.
Follow the directions from the rice’s packaging to cook your rice. At the same time, chop the avocado, green pepper, onion, and cilantro.
Next, saute the onion and green pepper in a small amount of vegetable oil. Saute until the onion just starts turning translucent. No one likes soggy fajitas!
Now prepare your burrito. Slap on a thin layer of Tofutti Sour Cream.
First, fold two sides over, about one inch.
While holding the folds down (gently), use your thumbs to lift the edge closest to you and place it on top of the burrito fillings. Use your three middle fingers to shove the fillings towards you and deeper into the pocket.
I’m pretty sure my husband rolls his differently, so I’m sure there are other ways. I enjoy this method because I can shove the burrito in my face without worrying about the juices dripping on my hands.
Stay tuned, I should be posting something exciting within the next few days!