If I had to choose one single food to eat until the day I die, burritos would probably be it. Or maybe pizza. But let’s pretend for this awesome recipe’s sake that I’d go with burritos.
A note for the really hungry among us: you could make these even more substantial by adding a couple of tablespoons (24 g) of cooked rice to each burrito. You’d get about eight burritos out of the mix, lowering the corn and bean filling to about ¼ cup (60 g) and serving with Cashew Crema. —CS
MAKES 6 BURRITOS
4 fresh ears of corn, trimmed, husk and silk removed
Olive oil or coconut oil (for a slightly cheesier flavor)
1 recipe Chile Sauce Refried Beans
4 tsp (11 g) Spice and Pine Mix
6 (10” [25-cm]) vegan flour tortillas, warmed Favorite hot sauce (mine is Tapatío), to taste
Lightly brush the corn ears with oil. Place them on a hot grill and cook until golden brown. This should take about 10 minutes. Be sure to flip the corn around so that each side has a chance to brown. Once they’re cool enough to handle, use a knife to shuck the corn into a medium bowl.
To the same medium bowl, add the refried beans and spice and pine mix, and fold to combine with the shucked corn.
In the bottom center of a gently heated tortilla, place a generous ⅓ cup (80 g) of the filling. Do not overfill. Fold the edges of the tortilla until they almost touch. Then fold the bottom of the tortilla over the filling and start rolling upward, making sure the filling is tightly wrapped. Repeat with the remaining tortillas.
Slowly heat in a lightly oiled pan over medium-low heat until they’re light golden brown, crispy and heated through. This will take about 8 minutes. Be sure to flip the burritos occasionally, and adjust the heat as needed. Serve with a drizzle of hot sauce to taste.