TLC Cooking "Emeril's Super Soy Burritos"

Emeril's Super Soy Burritos

YIELD 8 burritos

INGREDIENTS

8 (12‑inch)	flour tortillas, lightly toasted and kept warm until ready to use
2 tablespoons	olive oil
2 (6 ounce)	containers vegetable protein strips, such as "Steak Style Veggie Strips"
1	red pepper, stemmed, seeded and sliced into
1/4‑inch	strips
1/2	red onion, thinly sliced
1	jalapeno, stemmed, seeded and minced
1/4	teaspoon salt
1/8 teaspoon	ground cumin
1/8 teaspoon	ancho chili powder
1/8 teaspoon	chipotle chili powder
1/8 teaspoon	fresh ground black pepper
2 cups	chopped Swiss chard
2 cups	cooked black beans
2 cups	cooked yellow rice
2 cups	shredded Monterey Jack cheese
1 cup	tofu sour cream
Salsa, for serving
Pickled jalapenos, for serving
Lime wedges, for garnish

PREPARATION:

Method:

Preheat the oven to 200 degrees F. Wrap the stack of tortillas in foil, place on top of a baking sheet and then transfer them to the oven to keep warm.
Set a 10-inch nonstick sauté pan over medium heat and add the olive oil. Once hot, place the steak strips, the bell pepper, red onion and jalapeno in the pan. Sauté the vegetables and strips until soft, 4 to 6 minutes. Season with salt, cumin, ancho, chipotle and black pepper. Add the black beans and Swiss chard and sauté another minute or two. Remove the vegetables from the pan and set aside until ready to use.
Serve the burritos warm with salsa, pickled jalapenos and a lime wedge for garnish.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Vexing Vegetarian Episode of Emeril Green.

This recipe appears in: Vegetarian

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