Mega Veggie Burrito

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These veggie-filled burritos become a hearty lunch entrée, and they pair nicely with sliced melons and strawberries. For a complementary starter, whip up a tomato-rich gazpacho in summer, or offer a thick cheddar cheese soup in cold weather.

  • servingServings

Ingredients

  • 1 Tbs. olive oil
  • 8 oz. seitan, thinly sliced
  • 3/4 cup corn kernels
  • 1/2 cup diced mushrooms
  • 1 large green bell pepper, seeded and diced
  • 4 tomatillos, diced, optional
  • 1 cup salsa
  • 1 Tbs. taco seasoning or chili powder
  • 1 tsp. ground cumin
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh coriander leaves
  • 2 cups shredded cheddar cheese
  • 1 jalapeño chili, minced, optional
  • 4 10-inch-round flour tortillas
  • 1 avocado, peeled and diced

Preparation

1. Preheat broiler.

2. Heat large skillet over medium heat, and add oil. When hot, place seitan slices in oil, and sauté 2 to 3 minutes. Add corn, mushrooms, green pepper, tomatillos, if using, salsa, taco seasoning, cumin, and salt and pepper. Reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Stir in coriander leaves, and remove from heat.

3. Meanwhile, sprinkle 1/2 cup cheese and one-quarter amount of jalapeño, if using, on tortilla, and broil until cheese melts and bubbles. Remove from broiler, spoon on seitan mixture, sprinkle with one-quarter avocado and wrap. Repeat with remaining ingredients until used up. Serve while hot.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 620
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 50 mg
  • Fat Content: 34 g
  • Fiber Content: 6 g
  • Protein Content: 39 g
  • Saturated Fat Content: 15 g
  • Sodium Content: 1440 mg
  • Sugar Content: 2 g