GRAB AND GO BEEFLESS BURRITO
Yield Portion Size
30 oz |
Gardein® Be'f Ground Crumble
|
3 |
Vine ripe tomatoes
|
1 tbsp |
Vegetable oil
|
1/2 cup |
Rough chopped yellow onion
|
2 cloves |
Garlic, smashed
|
1/2 |
Jalapeno pepper
|
2 |
Chipotle peppers in adobo sauce (1 tbsp sauce)
|
1/4 cup |
Finely chopped fresh cilantro
|
2 tbsp |
Lime juice
|
1 tsp |
Kosher salt
|
1/2 tsp |
Cracked black pepper
|
1/8 tsp |
Xanthan gum
|
25 oz |
Cooked brown rice
|
1 can (15 oz each) | |
6 | |
1-1/2 cups |
Shredded romaine lettuce
|
3/4 cup |
Vegan sour cream
|
1 large |
Avocado, sliced thin
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 930 mg | 93% |
Carbohydrate | 337 g | 112% |
Cholesterol | 0 mg | 0% |
Total Fat | 85 g | 131% |
Iron | 24 mg | 135% |
Potassium | 5657 mg | 0% |
Calories | 2709 kcal | 135% |
Sodium | 5434 mg | 225% |
Protein | 157 g | 314% |
Polyunsaturated Fat | 10 g | 51% |
Saturated Fat | 16 g | 79% |
Sugars | 38 g | 4% |
Vitamin C | 61 mg | 101% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Pre-heat grill to 400°F. Brush tomatoes with about 1 tablespoon vegetable oil and blister the tomatoes on the grill until extremely charred.
-
Step 2
Add the blistered tomatoes, onion, garlic, jalapeño, chipotle, salt, pepper, cilantro, lime juice and xanthan gum in a blender and blend until smooth. Allow to cool.
-
Step 3
In a large sauté pan, heat 1 Tbsp. vegetable oil over medium heat.
Sauté the beefless grounds according to package directions but stir in ¼ cup of the chipotle salsa after 3 minutes of cooking. Once hot, lay flat on a half size sheet pan and cool completely in the refrigerator. -
Step 4
Fold the cooked brown rice with the beans in a mixing bowl. Reserve. Grill the tortilla until golden brown on both sides.
-
Step 5
Once the beefless grounds are cooled, build the burritos. Take about 6 ounces of the brown rice and beans and spoon onto the tortillas, top with about 5 ounces of the seasoned beefless ground.
-
Step 6
Garnish with about a tablespoon more of the chipotle salsa, ¼ cup shredded lettuce, sour cream and a few slices of avocado.
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