50 States, 50 Vegan Dishes: California vegan Mission burritosMay 25, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 2 Comments
Tags: 50 States 50 Vegan Dishes, beans, burrito, Chipotle, Daiya, East Market Street, guacamole, meatless, meatout, Meatout Mondays, Mission, Mission burrito, Mission district, New Eastern Market, No Sweat York, Qdoba, rice, Roburrito's, salsa, San Francisco burrito, tortilla, vegan, York
(This recipe was first featured for Meatout Mondays on the No Sweat, York, blog.)
I love burritos.
I eat Roburrito’s so often, some of the workers probably know me by name or by my order (“A vegan potato meal with ginger ale, please.”) I mix it up by going to different locations, so my addiction isn’t pronounced. (Though my favorite to-go is the East Market Street location, and my favorite sit-down place is the one in the New Eastern Market.)
Both places offer a style of burrito called a Mission burrito or San Francisco burrito — so named because it first became popular in the 1960s in the Mission district of San Francisco.
The greatest part of this burrito? It is customizable. A few items are considered staples: a large, flour tortilla, rice, beans and salsa. There also can be a filling, such as a meat, fish, soy meat or potato, and then other add-ins such as sour cream, cheese, avocado or guacamole. Obviously, because I am vegan, there is no animal products or by-products. The burrito is still yummy and filling.
Traditionally it is wrapped in tinfoil and eaten right from there, peeling the layer back as you eat. However, since the homemade burritos are fresh, cut the foil and begin the feast! Plus, I seriously can’t fold a burrito correctly, so I just scarfed these up quickly.
A can of black beans and a cup of brown rice can probably make up to 5 Mission burritos.
- 1 bag of boil-in-a-bag brown rice
- 1 can of black beans, drained and rinsed
- 1 container of guacamole
- 1 jar of salsa, mild
- 1 package of Daiya cheese, cheddar or mozzarella
- 1 package of large, burrito-style white tortillas
- Cook the rice according to the package. It took me 10 minutes to boil the water, and 10 minutes to cook the rice.
- Drain and rinse black beans. Place them in a bowl and heat in the microwave for 15 seconds.
- Set up your station: Rice in one bowl, beans in another; guacamole, cheese and salsa opened and ready.
- Put one tortilla on a plate and place in the microwave for 15 seconds. It makes the tortilla softer and easier to work with. If you have a tortilla steamer, use that instead.
- Place close to 1/3 cup of rice in the middle of the tortilla. Place 1/4 cup of beans on top, then 1 heaping tablespoon of guacamole and salsa. Add about 1/8 cup of cheese.
- Roll: Fold one side over the center until the filling is two-thirds covered. Tuck in the left and right sides. Roll the covered filling toward the last open side until the burrito is completely covered and rolled.
- Enjoy! It might be a little messy, but worth it.