Barbeque seitan and black bean burritos
490 cals, 20p, 72c, 11f (per meal)
1 1/2 cup, cooked (68g)
6 tortilla (approx 10" dia) (432g)
1 1/2 tbsp, chopped (5g)
1 1/2 tbsp (23mL)
1/2 small (35g)
1 clove(s) (3g)
1 pepper (14g)
1/2 medium (approx 2-3/4" long, 2-1/2 dia.) (60g)
3 medium (4-1/8" long) (45g)
1/2 lbs (227g)
1/2 can(s) (210g)
1/2 can(s) (220g)
1 cup (286g)
1
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.
2
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 0.5 cup barbecue sauce.
3
Lay tortillas on flat surface. Spoon about 3/4 - 1 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.
4
In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour remaining barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.