This is our spin on a burrito. We use corn tortillas and substitute the cheese with nutritional yeast (a vegan ingredient that adds a cheesy taste to the recipe). A family favourite that everyone can enjoy!
1 Onion (minced)
2 Limes (zest and juice)
1 Head Romaine Lettuce (washed and chopped)
1 Can Black Beans (drained and rinsed)
1 Chicken Breast (cooked and shredded or omit for vegetarian option)
5 TBSP Nutritional Yeast
1 Bunch Cilantro (washed and chopped)
2 Tomatoes (washed and diced)
1 Poblano Pepper (remove seeds and finely chop)
1 Cup Plain Greek Yogurt
1 TBSP Water
8 Corn Tortillas
well&tight Fajita Spice Blend:
1/2 TBSP chili powder
1 TSP onion powder
1/2 TSP cumin powder
1/2 TSP garlic powder
1/2 TSP paprika
1/2 TSP oregano
1/2 TSP salt
Preheat the oven to 450°F.
In a large bowl, add the black beans, chicken and season with the W&T Fajiata Mix. Using a fork (or potato masher) coarsely mash the beans. Add ½ the onion, ½ the poblano, ½ the cilantro and nutritional yeast. Mix well.
Place the corn tortillas flat on a clean work surface. Divide the filling between 8 tortillas. Tightly roll up each tortilla around the filling. Arrange the burritos on a lined sheet pan drizzled with oil, seam side down. Brush each burrito with oil and cook for 10 to 12 minutes, until golden brown.
For the PICO DE GALLO: Mix the tomatoes, ½ the lime juice, cilantro and as much of the remaining onion and poblano as you’d like. Drizzle with oil and season with S&P to taste.
For the LIME CREMA: Combine the yogurt, remaining lime juice, 1 tbsp of water and as much of the lime zest as you’d like; season with S&P to taste.
Create a bed of lettuce, place burritos on top and garnish with Pico De Gallo and a drizzle of lime crema.
1 Serving: 1 cup of lettuce, 2 burritos, 1/4 cup Pico De Gallo and drizzle of lime crema.