Recipe: BBQ Seitan & Black Bean Burritos

[Guest guest]

Here is one of my family's favorite meals. The mixture also freezes

well to add to burritos later. I actually skip the last step and

just let each person assemble their own burrito. If you do it this

way, then you don't need a whole bottle of BBQ sauce. I just add a

cup of it to the mixture, and that's all. We also don't eat

cilantro, so I leave that out.

 

Barbeque Seitan and Black Bean Burritos

INGREDIENTS:

3 tablespoons olive oil

1 small onion, chopped

5 green onions, chopped

2 cloves garlic, minced

2 habanero peppers, seeded and minced

1 red bell pepper, chopped

1 1/2 (8 ounce) packages seitan

1 (15 ounce) can black beans, rinsed and drained

1 (16 ounce) can diced tomatoes

3 cups cooked brown or white rice

3 tablespoons chopped fresh cilantro

1 (18 ounce) bottle barbecue sauce

10 (10 inch) flour tortillas

 

DIRECTIONS:

In a large saucepan (wok pans also work well) heat oil over medium-

high and saute yellow onion, green onions, garlic, habanero, and bell

pepper until onions become translucent. Add seitan and saute another

5 minutes. Add black beans and tomatoes. Heat through.

In a medium size mixing bowl combine heated mixture with cooked rice,

cilantro, and 1 cup barbecue sauce.

Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto

each tortilla's center. Wrap tortilla so that mixture is captured on

the inside .

In a casserole dish pour barbecue sauce to coat the dish's bottom.

Place burritos in dish and pour more barbecue sauce on top of them.

Bake in a preheated 350 degrees F (175 degrees C) oven for 35

minutes.