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And yet, I am still in love with the whole sport party food thing. And what I came up with would fit the bill perfectly, even though it was inspired by a place far and away from New England or New York. Can you guess where? I'll give you a hint: this pyramid isn't in Mexico!
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Veggie Wet Burritos
Makes 10 burritos
1 ½ cups dry Textured Vegetable Protein
1 ¼ cups boiling water or vegetable stock
2/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ cup diced green chile peppers
1 ½ cups black beans, slightly mashed
2 cups spicy vegetarian chili
½ cup salsa
1 (10 ounce) can enchilada sauce
10 (12 inch) tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded sharp cheese
½ cup chopped green onions (optional)
Sour cream to serve (optional)
- Pour hot liquid over TVP, stir and let sit 10 minutes.
- Heat a spray of PAM in a saucepan over medium-high heat.
- Add onion, and cook until translucent.
- Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
- Stir in the chiles and black beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine the chili, salsa and enchilada sauce.
- Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
- Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
- Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
- Bake at 375F for 10 minutes and serve immediately.
Amount Per Serving
Calories: 402.9
Total Fat: 10.4 g
Cholesterol: 11.9 mg
Sodium: 1,017.4 mg
Total Carbs: 56.8 g
Dietary Fiber: 8.8 g
Protein: 20.2 g
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