Tuesday, October 12, 2010
Chipotle, Taco *Smell* and every other burrito haven out there have all just been put to shame...for real! This meal was super easy, super delicious, and super filling! Feel free to use dry black beans for this meal. I usually do, but have had a can sitting in my pantry for quite some time now that quite honestly, I don't even know where it came from, as I like to have *real* beans, and not the canned ones, but I digress. Either way you want to make them is fine.
"Cheezy" Gardein and Vegetable Burrito
(recipe for 2 burritos)
2 Gardein Scallopini
1/2 an onion, diced
1 jalapeno pepper, diced and seeded
1 small tomato, diced
2 large tortillas
Cheeze Sauce (click for recipe)
Put just enough olive oil in a skillet to coat the bottom. Rub cayenne pepper, garlic powder and chili powder on the Scallopini pieces to your taste-liking. Put in hot skillet and cook about 5 minutes on each side, until hot throughout.
Chop scallopini, and throw on a tortilla with your diced veggies and roll, baby, roll! Drizzle the burrito with your "cheeze" sauce...or if you're a chubby vegan like me, drizzle the inside AND the outside of the burrito...LOL!
Cumin-Spiced Black Beans
1 can of vegan black beans
1/4 diced onion
Throw your diced onion in the same skillet used to grill up the Scallopini pieces in, to conserve the flavors. Sautee until translucent. Put in a small pot with the black beans, 1 teaspoon of garlic powder and cumin (I use 2 teaspoons, but this might be a bit much for some people). Cook until heated.