These burritos are just a springing board for you. Take this idea and run with it!
My burritos are filled with vegan chicken (I used Tofurkey slow roasted, this time), cumin rice, vegan cheese, cilantro and scallions. Traditionally, refried beans are also an addition.
In my mind, the appeal with smothered enchiladas versus traditional enchiladas is the speed: it is faster to roll up four burritos than to roll up a dozen small tortillas. In addition, enchiladas are still baked for about 30 minutes, but these are just broiled to melt the cheese.
In order to keep things easy and fast, you can use canned enchilada sauce, or you can make the one in the recipe, since you have to make the rice anyway.
Use the Instant Pot or a rice cooker to cook your rice, making it a hands-free affair.
Again, with my son having IBS I opted for brown rice tortillas, no beans, green parts of the scallions, and rice that is fresh and warm. The sauce is also pretty mild because I ground dried California chiles for the chili powder, but you can always up your spice.
The family was quite happy with these and I was happy because it was ready in about 35 minutes, including the broiling.
And...
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Smothered Burrito
Makes 4 burritos
Cumin Rice:
1 cup dry long grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and black pepper
Water, as needed
Red Sauce (or use a 20-ounce can vegan enchilada sauce):
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt
Filling:
2 tablespoons garlic oil or olive oil (optional)
2 cups chopped seitan, or vegan chicken strips (Tofurkey or Beyond Meat)
Other:
4 large fajita tortillas (or even bigger)
1 cup refried beans (optional)
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup shredded vegan cheese
Vegan sour cream thinned with a few tablespoons of water
Shredded lettuce
Sliced black olives
1. Rice: Add the rice, cumin, oregano, salt and pepper, to taste, to a rice cooker. Add the required amount of water. Cook the rice according to appliance directions. Keep warm.
2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.
3. Filling: Heat the oil in a large skillet over medium heat. Cook the seitan or vegan chicken until golden, about 5 to 10 minutes. Season to taste.
4. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.
5. Place the tortilla on a work surface. Add 1/4 of: the seitan, the beans (if using), the scallions, and the cilantro. Add a large scoop of the rice (about 1/4) and a tablespoon of cheese to each burrito. Fold up the bottom flap, then fold the right and left flaps and roll up the burrito. Add them to a broiler-safe pan. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.
6. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce.
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