In my years as a vegan, I have enjoyed a variety of burritos in my day. In fact, the best vegan burrito I have ever eaten, other than in my home, was in Newport Beach, California. I must admit, I tried to replicate the infamous burrito many times.
Although my first attempts failed, I kept trying, and I finally did it. In fact, I mastered it. Throughout my quest for the ultimate burrito, the key was simplicity. Although I mastered the filling, my problem was with the sauce and flavor combination.
Once I mastered the combination, the rest was a breeze. Using my Oil-Free Nacho Cheese Sauce (click link for recipe), a nut free avocado cilantro lime dressing, and simple Sriracha, the sauce combination came together. That, a little pico de gallo and the use of a panini maker, and the ultimate burrito came to fruition.
Although I love savory food, I managed to maintain the integrity of my health goal by not using any oil and making my cheese from potatoes and carrots. Altogether, the lentil/black bean filling and refried vegan beans create an incredible filling. The secret is letting the black beans, lentils, tomatoes and spices slow cook and create a thick and hearty filling.
Although my Cuisinart Panini Maker is my favorite sandwich maker, I use it for a variety of purposes. The burrito is one of those purposes. A crunchy burrito is perfect to maintain the structure of the burrito, while assuring it doesn’t get soggy. No one likes a soggy burrito.
In order to drizzle the sauces, since presentation is important, I put the avocado dressing in a plastic quit bottle. The cheese sauce, on the other hand, went in a glass dressing dispenser, because of its temperature. The Sriracha is self explanatory; drizzle with ease. We love it hot, but use sparingly is you are new to the hot experience.
My husband LOVED this burrito. He said nothing during dinner, not because he was angry, but because he ate diligently without a word. All I heard was “Oh my God; this is good.” That is how you make a carnivore a vegan.Print
Lentils, black beans, refried beans and vegetables fills this spinach tortilla grilled to perfection topped with avocado, cilantro lime sauce, vegan nacho cheese, and Sriracha to create the ultimate burrito. Served with pico de gallo and crisp lettuce. UNBELIEVABLE!
The Burrito Filling:
- 2 cups, cooked lentils Brown or Green Lentils
- 1 can, drained and rinsed Black Beans
- 1, diced Red Onion
- 2 cloves, minced Garlic
- 1 packet Chili Seasoning Packet
- 1 can Organic Fire Roasted Tomatoes
- 1, diced Red Pepper
- 1, diced Jalapeno (leave seeds in for mega spice; remove seeds if you prefer a more mild flavor)
- 1 can Vegan Refried Beans, heated separately
Avocado Lime Sauce:
- 1 Avocado
- 1/2 cup, tightly packed Cilantro
- 4 Tablespoons Lime Juice
- 1/2 cup Water
- 4 Vegan Wraps/or Tortillas ( I bought mine at Whole Foods)
Potato “Cheese” Sauce:
- 1 cup, reheated Nacho Cheese Sauce
Pico De Gallo:
- 12, sliced Grape Tomatoes
- 1, diced Red Onion
- 2 tablespoons Lime Juice
- 1/4 cup Cilantro, chopped
- 2, deseeded, sliced Jalapeno
- Drizzled Sriracha
- Sauté garlic and diced onions until translucent.
- Add diced red pepper.
- Add cooked lentils.
- Add black beans.
- Cook over medium heat.
- Add chili packet and tomatoes.
- Reduce heat to simmer until all fluid from tomatoes has dissipated.
- It will thicken as the fluid cooks off.
Avocado Cream Sauce:
- In a single blender cup, add avocado, lime, cilantro, and water.
- Blend until smooth.
- Transfer to a plastic squeeze bottle.
- Place in a refrigerator until you use it.
Vegan “Cheese” Sauce:
- See the link in the description of the recipe at the top.
- Re-heat in a small space pan on low, and stir frequently to avoid sticking.
- When heated through, place contents in a glass dressing dispenser in order to drizzle.
Pico De Gallo:
- Slice tomatoes, diced red onions, and chop cilantro.
- De-seed and slice the jalapeños .
- Put all ingredients in a bowl and toss in lime juice.
- Pre-heat panini maker to medium high.
Assembling and Grilling the Burrito:
- Lay each wrap on a flat surface.
- Smear a good portion of refried beans in the center of the tortilla.
- Place a large scoop of burrito filling in the center of the wrap lengthwise on top of the refried beans.
- Fold the short side first and roll the burrito, holding the filling inside the burrito.
- Place burritos on the panini and close the top.
- Cook for 10 minutes or until burrito is toasted.
- Remove the burrito from the panini maker.
- Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.
- Top with Pico de Gallo.
- Serve with lettuce on the side.