Whenever I write a cookbook, there’s always a recipe that just wins above all others in my husband Chaz’s view. You’ve guessed it: This one is it. Seeing his eyes light up—and the food devoured in no time at all—is possibly a bigger treat for me than actually eating the burritos myself! I hope your eyes light up when you try these, too.
YIELD: 6 burritos, ¾ cup (180 ml) dip
FOR THE DIP
½ cup (120 g) Simplest Nut-Free Cream
¼ cup plus 2 tbsp (90 ml) Spicy Citrus Sauce
¼ cup (20 g) minced scallions
Coarse kosher salt
FOR THE BURRITOS
¾ cup (180 ml) vegan lager beer
2 tsp (10 ml) olive oil or melted coconut oil
⅔ cup (106 g) chopped red onion
½ bell pepper (any color), cored and chopped
2 tsp (11 g) double-concentrated tomato paste
1 tbsp (9 g) minced garlic
1 tsp (2 g) toasted cumin seeds, ground
½ tsp toasted coriander seeds, ground
1 tsp (5 g) maca powder or 2 tsp (3 g) nutritional yeast
½ tsp smoked sea salt
½ tsp chipotle powder
½ tsp ancho chile powder
2 tsp (10 ml) reduced-sodium tamari
1 roasted poblano pepper, cored, seeded and minced
1½ cups (256 g) cooked pinto beans
1 cup (160 g) cooked rice of choice
6 (10-inch [25-cm]) vegan flour tortillas, heated to soften
Garnishes: Sliced scallions, avocado slices, fresh cilantro leaves, and lime wedges
To make the dip, stir to combine the cream, citrus sauce, scallions and salt in a medium bowl. Cover and refrigerate until ready to use.
To make the burritos, place the beer in a small saucepan. Heat on medium-high to bring to a low boil, lower the heat and simmer until reduced to approximately half the original volume. You can eyeball this. It will take about 10 minutes. Set aside.
Heat the oil in a large skillet on medium-high heat. Add the onion, and sauté until lightly browned, about 4 minutes, stirring occasionally. Lower the heat to medium and add the bell pepper, tomato paste, garlic, cumin, coriander, maca, salt and chile powders. Cook for 2 minutes, stirring frequently. Add the reduced beer, tamari, poblano and beans. Simmer until the bell pepper is tender yet crisp, about 4 minutes.
Place 2 generous tablespoons (25 g) of cooked rice in the center of a tortilla. Add 6 tablespoons (75 g) of filling on top. Sprinkle with scallions to taste. Add avocado and cilantro, and fold burrito-style. I like to leave the top of mine open, as seen in the picture. Serve with lime wedges to drizzle.