That’s a lot of quotation marks up there!
My husband and I decided to test out another kind of burrito for dinner on Friday. I thought it would be the perfect time to test the Harmony Valley Vegetarian “Beef”. I honestly had to do a double take when I mixed up the “beef”, because it looks like the real deal!
Creepy, right? Despite the scare, this product is great. Both my husband and I thought it tasted like beef, and more importantly it had the same texture (I often find other products are too sticky or chewy). I look forward to using it in future recipes!
Now, on with the burrito!
Vegan “Beef”, Bean & “Cheese” Burrito
makes 4-6 very filling burritos!
4-6 burrito tortillas (lard-free)
1 medium avocado, cut into strips
1 medium tomato, diced
1 cup iceberg lettuce, chopped
1 lb vegan “beef” (we had some left over)
1 can vegetarian re-fried beans
1 tsp Tofutti Better than Sour Cream (per burrito)
1/2 cup Daiya cheese shreds (I used mozzarella)
salsa verde (or your favorite salsa)
Chop up the veggies.
Cook the “beef” according to the package’s instruction (usually takes only a few minutes). At the same time heat the re-fried beans. When both are cooked, start assembling your burrito by spreading some Tofutti sour cream on the tortilla.
Now roll up the burrito. If you are new to burritos, I provide a basic tutorial in this post to spare you the shame of looking it up on Google like I did once upon a time.
Serve the burrito with a side of salsa verde or your favorite salsa (we poured it into the burrito each bite – yum!)
If you want a dressed-up look, try piping some sour cream over the top of the burrito. It looks fancy!
Yes, that is a side of green beans. Yes, it was a very “romantic” evening.