“This is an easy, hearty meal for a family or dinner party - burritos also freeze well!! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need 1/2 of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!” - by Philip Blum
Ingredients
Adjust Servings
Original recipe yields 10 burritos
Directions
- In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
- In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
- Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
- In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 509 cal
- 25%
- Fat
- 5.3 g
- 8%
- Carbs
- 83.7 g
- 27%
Based on a 2,000 calorie diet
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Reviews (29)
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"This was a great dish! Chopping veges is the most time consuming part of this dish. But don't let this stop you from making it! I didn't have enough barbeque sauce, so ended up toppin w/grated chees..." See moree in an effort to keep the burritos from getting too crispy. They turned out great! Even the kids like them, but one child was turned off by all the onion/bell peppers, the other the seitan. Otherwise, they thought they were great!"
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