Imported from the web

Loaded Burrito with Walnut Grounds

Name: Loaded Burrito with Walnut Grounds
Prep time: 15 min
Cook time: 20 min
Total time: 140 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 cup shelled raw walnuts (Soaked in hot water for at least 2 hours, or overnight in the refrigerator, then drained); 0.25 cup lentils (Boil if using dried; rinse and drain if using canned. Amount is listed per burrito.); 3 tbsp taco seasoning; 0.375 red onion (Use 1/4 to 1/2 onion; roughly chopped); 3 sun-dried tomatoes (Use 2 to 4 tomatoes); 2 mini bell peppers (Roughly chopped); 2 tbsp chili oil (Use 1 tablespoon in the food processor and the remaining tablespoon for cooking); 0.5 cup vegan mayonnaise (For the buffalo aioli); 3 tbsp buffalo sauce (Use 2 to 4 tablespoons, to taste); 1 cup brown rice (Cooked; the source also allows preferred rice. Quantity estimated because the source does not specify an amount.); 0.25 cup guacamole (Quantity estimated because the source does not specify an amount); 1 can cannellini beans (Drain and rinse); 1 burrito shell (Warm before filling; quantity estimated as one burrito shell)

Recipe by Turnip Vegan

Imported by Starr2 on SeeMeCook

A hearty vegan burrito filled with savory walnut-lentil grounds, rice, cannellini beans, guacamole, and a spicy buffalo aioli. The walnut mixture is pulsed into a crumble-like texture and browned before being wrapped in a warm burrito shell.

1 servings140 minMexican

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Ingredients

2 cup shelled raw walnuts (Soaked in hot water for at least 2 hours, or overnight in the refrigerator, then drained)
0.25 cup lentils (Boil if using dried; rinse and drain if using canned. Amount is listed per burrito.)
3 tbsp taco seasoning
0.375 red onion (Use 1/4 to 1/2 onion; roughly chopped)
3 sun-dried tomatoes (Use 2 to 4 tomatoes)
2 mini bell peppers (Roughly chopped)
2 tbsp chili oil (Use 1 tablespoon in the food processor and the remaining tablespoon for cooking)
0.5 cup vegan mayonnaise (For the buffalo aioli)
3 tbsp buffalo sauce (Use 2 to 4 tablespoons, to taste)
1 cup brown rice (Cooked; the source also allows preferred rice. Quantity estimated because the source does not specify an amount.)
0.25 cup guacamole (Quantity estimated because the source does not specify an amount)
1 can cannellini beans (Drain and rinse)
1 burrito shell (Warm before filling; quantity estimated as one burrito shell)

Steps

1
Soak the walnuts in hot water for at least 2 hours, or soak them overnight in the refrigerator. Drain them thoroughly before using.
2
Prepare the lentils. Boil them if using dried lentils; if using canned lentils, rinse and drain them.
3
Cook the brown rice, or another preferred rice, and set it aside.
4
Drain and rinse the cannellini beans, then set them aside.
5
Add the soaked walnuts, prepared lentils, taco seasoning, chopped red onion, sun-dried tomatoes, chopped mini bell peppers, and 1 tablespoon of the chili oil to a food processor.
6
Pulse the mixture until it has a crumble-like texture. Do not process it into a smooth paste.
7
Warm the remaining 1 tablespoon of chili oil in a sauté pan over medium heat.
8
Add the walnut mixture to the pan and cook until the grounds are browned.
9
While the walnut grounds cook, whisk the vegan mayonnaise and buffalo sauce together in a bowl to make the buffalo aioli.
10
Warm the burrito shell so it is flexible and ready to wrap.
11
Place the brown rice, guacamole, cannellini beans, walnut grounds, and buffalo aioli in the center of the warmed burrito shell.
12
Wrap the burrito securely and serve.

Notes

The lentil quantity is specified as 1/4 cup per burrito. Quantities for rice, guacamole, and burrito shells are not stated in the source and have been estimated for one burrito. The recipe description notes that this is a very generously filled burrito.