Burrito

Ingredients:

  • 1 onion (minced)

  • 2 limes (zest and juice)

  • 1 head romaine lettuce (washed and chopped)

  • 1 can black beans (drained and rinsed)

  • 1 chicken breast (cooked and shredded or omit for vegetarian option)

  • 5 tablespoons nutritional yeast

  • 1 bunch cilantro (washed and chopped)

  • 2 tomatoes (washed and diced)

  • 1 poblano pepper (remove seeds and finely chop)

  • 1 cup plain greek yogurt

  • 1 tablespoon water

  • 8 corn tortillas

Ingredients (fajita spice blend):

  • 1/2 tablespoon chili powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/2 teaspoon salt


Directions:

  1. Preheat the oven to 450°F.

  2. In a large bowl, add the black beans, chicken and season with the fajita spice mix. Using a fork (or potato masher) coarsely mash the beans. Add ½ the onion, ½ the poblano, ½ the cilantro and nutritional yeast. Mix well.

  3. Place the corn tortillas flat on a clean work surface. Divide the filling between 8 tortillas. Tightly roll up each tortilla around the filling. Arrange the burritos on a lined sheet pan drizzled with oil, seam side down. Brush each burrito with oil and cook for 10 to 12 minutes, until golden brown.

  4. For the pico de gallo: mix the tomatoes, ½ the lime juice, cilantro and as much of the remaining onion and poblano as you’d like. Drizzle with oil and season with salt & pepper to taste.

  5. For the lime crema: combine the yogurt, remaining lime juice, 1 tbsp of water and as much lime zest as you’d like and season with salt & pepper to taste.

  6. Create a bed of lettuce, place burritos on top and garnish with pico de gallo and a drizzle of lime crema.