QUICK AND EASY- BBQ NUT BURRITO
We made a discovery a while ago that changed things for the better in the Roots & Grains universe. Our BBQ Nut, when mashed, makes THE BEST topping for jacket potatoes, nachos, pitta, mezze platters, burritos, you name it. Anyway, today we are bringing you one super easy recipe for building a badass burrito. Roots & Grains style!
This is a seriously quick recipe to put together, especially if you opt for the store-bought dairy-free sour cream- although the homemade stuff is seriously tasty! You can make it as spicy as you like by adding extra cayenne pepper or chilli powder to the veg as you cook it. Equally, you can opt for minimal spice by leaving the cayenne pepper out of everything all together. We personally like it HOT and spicy because life’s too short to mess around!
Prep time: 5 minutes (not incl. cashew cream) | Cook and build time: 15 minutes
Total time: 20 minutes
(Serves: 1 person)
2 tbsp sour cream- check out the Oh She Glows recipe here
1 Roots & Grains BBQ Nut patty
A mixed handful of chopped onions and thinly sliced bell peppers (You can buy this pre-mixed at many supermarkets!)
Half a medium avocado
¾ tsp cayenne pepper and more to taste
Half a lime
A good handful of lettuce, cut into strips
Your favourite salsa
Salt and black pepper
Foil- to help the burrito stay together!
Optional toppings: anything you want! There’s no rules here. But we recommend jalapeños, vegan cheese (if that’s your thing) or even baked beans! Get creative!
First off, If you haven’t done so already, we advise making the cashew sour ‘cream’ before you start anything else, to make things nice and easy later on! The recipe for the cream can be found here. It will make moooore than enough for one burrito, but you can save the rest for sandwich fillings or even mixing with pasta to make a carbonara type sauce! That’s dinner sorted for a while. You’re welcome!
Next, chuck all of your onion and peppers into a lightly oiled pan along with your BBQ Nut patty. Cook the patty for 2-3 minutes on each side. The vegetables are ready when the onions are slightly translucent looking and the peppers have softened slightly. This should all be ready at around the same time!
Now it’s time to make that guac! This is a very simple version that works really well in a burrito and it takes just a couple of minutes to make! Grab the avocado and combine in a small bowl with ¾ teaspoon of cayenne pepper, a good pinch of salt, a pinch of black pepper, and a squeeze of lime juice to taste. Make sure you hold onto that lime for later! Now mash up everything with a fork to whatever texture you like! We like to keep our guac with a few little chunks in it to keep things exciting.
Next up, grab your tortilla wrap and pop it in the microwave for 10-20 seconds to warm it up. While it’s heating, lightly mash up your BBQ Nut patty in a small bowl with a fork, so it’s a more spreadable consistency. If you forgot to do it before you started, cut your lettuce into strips and place in a small bowl ready for the main event.
Place your tortilla on a plate or on top of a large square sheet of foil. It’s time to build this thing!
Now, the next part is a little tricky, and we will be the first to put our hands up and say we suck at it. But there is this great little tutorial here for how to roll your burrito, for those of you (like us) with less than adequate wrap folding skills.
You want to begin to place all your toppings in a thick strip in the middle of the wrap, leaving a nice hefty gap round the edge, as you can see in the video tutorial we link above. Here it is again for those of you having second thoughts about your abilities.
Now there’s no set way to do this, but we like to spread on the sour cream evenly first, followed by the BBQ Nut patty filling, the guac, the cooked veg, lettuce and finally a good dollop of salsa! Finish that baby of with a good squeeze of lime and perhaps some chilli sauce if your feeling wild!
Now, all that’s left to do is roll up your burrito like a seasoned pro with your newly honed burrito skills…
or watch it crumble onto the plate in a messy splendour. Either way it’s some seriously tasty grub.
There’s no shaming here.