Walnut Burritos with Corn Salsa
Burritos are a hand held food that consist of a tortilla usually filled with meat, beans, salsa, cheese and guacamole. Yawn!! Change it up and make your next burrito a plant-forward, healthier version. Walnut “meat” should be a kitchen staple. Great in these burritos, enchiladas, tacos, omelets, “Sloppy Joes” and more………
Walnut Burritos with Corn Salsa
Makes 2 servings (You could easily share 1/2 a burrito!)
Ingredients:
For the burrito filling:
1 cup button mushrooms, sliced
1 1/2 cup raw walnuts
1 small Roma tomato
1/4 of a small onion, chopped
1 tablespoon walnut oil
1 teaspoon prepared taco seasoning
1 teaspoon Worcestershire sauce
For the corn salsa:
1/4 cup frozen or canned corn
1 small Roma tomato, diced
1/4 of a small red onion, finely diced
Juice of 1 lime
2 tablespoon fresh cilantro, chopped
Salt, to taste
For building your burrito:
2 large (10 inch) spinach wrap or whole wheat tortillas
1 cup fresh spinach, chopped
2 ounces queso fresco, crumbled
2 tablespoons nonfat plain Greek yogurt
1/2 cup cooked brown rice
Directions:
In a food processor or high-powered blender, add walnuts and mushrooms until they reach a crumbled texture.
In a medium fry pan, sauté the tomato and onion in walnut oil until soft and/or onion is translucent. Add the walnut and mushroom crumbles, taco seasoning and Worcestershire sauce and sauté for another 8-10 minutes. Cook until the mixture is browned and resembles the color of taco meat. Set aside.
In a small bowl mix together corn, tomato, red onion, lime juice, cilantro. Add salt to taste. Set aside.
Heat the tortilla in a pan for about 10 seconds on each side and then set on a clean work station or spacious plate.
To prepare two burritos, divide spinach and place on the tortilla followed by: half of the burrito filling mixture, cooked brown rice, corn salsa, yogurt, and queso fresco.
Tightly roll and place the burrito onto a hot pan with the seam side down to seal in all the filling.