Having a major burrito craving, but aren’t down to eat meat?
And trust me, there are delicious substitutes. Keep reading for my meatless beef burrito- it won’t disappoint.
- 1 pack Lightlife Smart Ground
- Large burrito tortillas
- Choice of peppers, onions, and/or mushrooms, diced
- 1 can of pinto beans
- Olive oil
- Garlic (pre-minced, or two cloves, minced)
- Diced onions (separate from above)
- Salt & pepper
- Garlic powder
- Shredded lettuce
- Pico de gallo
- 3-5 teaspoons of meat or marinara sauce
- Cooking wine
- Shredded cheese
- Cauliflower rice
- Choice of seasoning for rice
- Recommended: salt, pepper, garlic powder, oregano, 1/4 lime juice
You can kind of do this in whatever order you’d like. I started by heating up my cauliflower rice for 4 minutes with some water and the seasonings mentioned above. I simultaneously heated a medium skillet with olive oil on medium heat and added my diced onions. After three minutes, I mixed in the minced garlic and eyeballed the paprika. After about another 3 minutes, I added the drained and rinsed pinto beans. I let them heat up (5-6 minutes) and began smashing them with a fork. You can add chicken broth to keep them a little moist, but I just added some cooking wine and olive oil to avoid using chicken broth. Empty into a bowl once they’re done. Keep the beans and rice aside.
Now it’s time to prepare the crumbles. Lightly coat a larger pan with olive oil and heat it up on medium heat. Add the crumbles and break them apart so they start to look like actual ground beef. Add your peppers and ‘shrooms and whatever else you decided to mix in.
If the ground crumbles looks dry, add some cooking wine, olive oil, and a few teaspoons of marinara or meat sauce to moisten them up a little. Stir it all up until it starts looking fire. It should take about 6-8 minutes to fully cook, but use your judgement.
Pour the ground crumbles into a bowl so they don’t overcook in the pan. Warm up a tortilla between two wet paper towels on a microwave-safe plate for 30-45 seconds.
Now we’re ready to stuff that burrito, bitches.
Lay the warm tortilla flat on your plate and load the cauliflower rice first. Next, pile on as much beef as you want, and top it with the refried pinto beans. If you’re adding cheese, now’s the time to cheese it up with your choice of shredded cheese. Finish your stuffing with some lettuce and pico de gallo, and BAM, you’re almost done. I say almost, ’cause you still have to roll up the burrito, which is not as easy as Chipotle employees make it seem. Seriously, kudos to them. You’d think the cooking is the hardest part, but the burrito wrapping takes the cake.
Once you master your wrapping, it’s time to munch down on your fat burrito. This meatless beef burrito is a great alternative to your usual beef burrito, and could be a great vegan meal if you skip out on the cheese or substitute it with almond cheese. Try out the recipe and let me know how you like it! This serving of meatless crumbles serves about 4 people, so be nice and cook for the family for once. Or eat burritos for your next four meals. Whatever you prefer. Tag #justnickithings and #eatwithme on Instagram if you try this out! I’d love to check out your versions.
Love, your burrito baby,