Tommy’s Trio of Burritos

Directions:

Asparagus & Kale Vegan Chorizo Burrito

1. Place a large nonstick saute pan or well-seasoned cast iron skillet over medium-high heat and add 2 tsp vegetable oil. Once the oil is heated and begins to shimmer, carefully add either vegan or traditional chorizo.
2. Cook the chorizo, stirring frequently until it reaches an internal temperature of 165F. Reserve in a warming drawer or warm oven for later use.
3. Fully heat either canned or leftover cooked black beans and keep warm for later use.
4. Prepare Tommy’s Asparagus & Kale according to the instructions on the package.
5. To assemble, lightly warm or toast your tortilla and spread on the soft goat cheese. Continue to build your burrito by stacking the chorizo, black beans, Tommy’s Asparagus & Kale, and cilantro garnish. Close your burrito using the traditional “envelope” fold, tucking the edges of the tortilla towards the center before rolling it up.

Cauliflower & Green Beans with Tofu & Sweet Potato Burrito

1. Preheat your oven to 400F.
2. Loosely wrap one or more purple sweet potatoes in foil and place in the oven. One medium purple sweet potato is enough for two burritos. Roast for approximately one hour, or until very soft to the touch. Turn off the oven and leave the sweet potato inside to stay warm.
3. Drain and cube the firm tofu, patting it dry with a clean towel. Place a large nonstick saute pan or well-seasoned cast iron skillet over medium-high heat and add 2 tsp vegetable oil. Once the oil is heated and begins to shimmer, carefully add the cubed tofu. Season with a little kosher salt and black pepper, if desired.
4. Cook the tofu, stirring frequently until a light golden brown color is achieved. Reserve in a warming drawer or warm oven for later use.
5. Prepare Tommy’s Cauliflower & Green Beans according to the instructions on the package.
6. To assemble, lightly warm or toast your tortilla and add the purple sweet potato. Continue to build your burrito by stacking the tofu, Tommy’s Cauliflower & Green Beans, and avocado garnish. Close your burrito using the traditional “envelope” fold, tucking the edges of the tortilla towards the center before rolling it up.

Super Greens & Portobello Mushroom Burrito

1. Preheat your oven to 375F.
2. Fully cook a small (1/2 cup) batch of brown rice in a rice cooker or re-heat leftover brown rice. Once fully cooked or heated, keep warm for later use.
3. De-stem and clean your portobello mushrooms. Lightly coat with olive oil and the desired amount of kosher salt and black pepper.  Place on a cookie sheet and roast in the oven until soft, about 15 minutes. Turn off the oven and leave the cooked mushroom inside to stay warm. One large (4-5″ diameter) portobello mushroom is enough for two burritos.
4. Before continuing, ensure your thinly sliced cabbage is ready, as well as the cilantro sprigs and serrano peppers (if desired).
5. Prepare Tommy’s Super Greens according to the instructions on the package.
6. To assemble, lightly warm or toast your tortilla and add the brown rice. Continue to build your burrito by stacking the portobello mushroom, Tommy’s Super Greens, finely sliced cabbage, and desired garnishes. Close your burrito using the traditional “envelope” fold, tucking the edges of the tortilla towards the center before rolling it up.