Cooking Instructions
1.
First, roughly chop the
Carrot (1)
. Finely dice the
Onion (1/4)
for the cheese sauce and the
Onion (1/4)
for assembly. You'll need about 1/4 cup of onion for the cheese sauce, and the rest will be for assembling.
2.
Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium-high heat for 15-20 minutes, or until carrot pieces are soft and easily pierced with a fork.
3.
To make the cheese sauce, add the boiled carrot,
Soft Tofu (1 cup)
, 1/4 cup of onion, and
Nutritional Yeast (2 Tbsp)
to a blender.
4.
Next add the juice from
Lemon (1)
,
Distilled White Vinegar (1 tsp)
,
Simply Organic Garlic Powder (1 tsp)
,
Paprika (1 tsp)
,
Chili Powder (1/2 tsp)
,
Ground Cumin (1/2 tsp)
,
Dijon Mustard (1/2 tsp)
, and
Salt (1/4 tsp)
. If desired, throw in some
Pickled Jalapeño Peppers (5 slices)
as well. Blend all ingredients until combined, then set aside.
5.
Add the
Vegetarian Refried Beans (2 cans)
,
Simply Organic Garlic Powder (1 Tbsp)
, and
Ground Cumin (1 tsp)
to a pan with a splash of
Unsweetened Plain Non-Dairy Milk (1 splash)
. Heat over medium while stirring until soft and heated up, 2-3 minutes.
6.
To assemble the burritos, lay a warmed
Flour Tortillas (8)
flat on a cutting board not too far from the stove. Smear 1 Tbsp of the
Taco Sauce (to taste)
slightly off-center (closer to your body) in a line, followed by 2 tbsp of the cheese sauce and 1/3 to 1/2 cup of the beans (don’t overfill or they won’t seal shut properly). Finish by sprinkling a little bit of the diced onion over the top.
7.
Fold the sides in first, followed by folding the closer side away from you, tucking the corners as you go. Slowly and carefully, fold the tortilla over on itself to create a perfect little burrito, continuing to tuck in the corners as you roll. Try to keep an inch or so clean on the far end, so that the burrito will seal properly while it crisps.
8.
When you’re done with the assembly, heat a skillet (preferably cast iron) over medium heat with
Neutral Oil (2 Tbsp)
. When it’s hot, add the first two burritos, seam down (so they seal shut properly). Cook for 2-3 minutes per side, until golden brown.
9.
Transfer to a paper towel-lined plate to drain. Continue with the rest of the burritos, adding more oil to the pan if needed.
10.
Serve warm, either alone, with
Fresh Cilantro Leaves (to taste)
,
Vegan Sour Cream (to taste)
, or extra taco and cheese sauce on the side. Up to you!
