Is Burrito
RICE, VEGGIES, BEANS, PICO DE GALLO, ASPARAGUS
French philosopher, Albert Camus, believed life held no inherent meaning—that we should simply embrace the absurdity of a meaningless existence. Despite his lazy ass theory, we can give Albert a pass. Because, of course, Albert was French, and there are no burritos in France. And had he seen this wondrous food’s ability to unite an absolute cosmic clusterfuck of ingredients into a neat container of nourishment and bliss, he would have understood that we already possess the meaning of life; the single unified theory of everything; the antidote to chaos…The burrito. And if that weren’t enough, it’s also great for meal prep! Make a few ‘ritos in advance, freeze em and keep for less glonky times. Stay fed, muchachos.

The Absurdly Good Plant-Based Burrito
Rated 5.0 stars by 1 users
Category
Wrap
Cuisine
Mexican
Author:
Lucy Albert
Servings
1

Ingredients
Spanish-ish rice
- 1 cup jasmine rice
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1 tsp garlic powder or 2 cloves, crushed and minced
- ½ cup tomato sauce or canned crushed tomatoes
- 1 tsp black pepper
- 1 tsp soy sauce
- 2 cups water or vegetable broth
- 1 tsp salt
- 1 tsp olive oil
Sautéed Veggies
- Handful of mushrooms, sliced
- Handful of asparagus, chopped into bite-sized pieces
- 2 handfuls fresh spinach
- 2 garlic cloves, crushed and chopped
- 1 tsp red or white wine
- 1 tsp thyme
- 1 tsp cooking oil
- Salt and pepper to taste
Black Beans
- 1 can black beans
- 2 garlic cloves, crushed and chopped
- 1 tsp cumin
Buffalo-Enchilada meat
-
200g Juicy Marbles meat, cut into chunks
- ¼ cup hot sauce (e.g., Frank’s Red Hot)
- ¼ cup tomato sauce
- 1 tsp soy sauce
- 1 tsp white or red wine vinegar
- 2 tbsp maple syrup, agave, or brown sugar
- 1 tsp oregano
- 1 tsp garlic powder
Pico de Gallo
- 1 cup tomatoes, chopped finely
- 1 white onion, minced
- ½ cup parsley or cilantro, minced
- 1 tsp salt
- 1½ tsp red wine vinegar or lemon juice
- 1 tsp olive oil
Extras
- Guacamole
- Plant-based sour cream
- Unsweetened soy yogurt
- Salsa
- Nachos
Directions
For the Spanish-ish Rice
Heat a pan or pot. Toast the cumin, coriander, and smoked paprika until fragrant.
- Add olive oil and rice. Toast the rice for 2-3 minutes until slightly browned. Add water, tomato sauce, garlic, soy sauce, salt, and pepper. Cover and cook for 15 minutes, stirring occasionally. Remove from heat and let cool.
For the Veggies
Heat a pan with oil. Add mushrooms and cook for 7 minutes until browned.
- Add garlic, wine, thyme, asparagus, and spinach. Cover and cook for 2 minutes, stirring occasionally. Remove from heat.
For the Beans
Drain half the liquid from the can. Heat a pot, add cumin, oil, and garlic. Sauté for 1 minute.
- Add beans and simmer for 10 minutes. Remove from heat.
For the Buffalo-Enchilada Meat
Mix hot sauce, tomato sauce, soy sauce, vinegar, maple syrup, oregano, and garlic powder in a bowl.
- Heat oil in a pan. Cook Juicy Marbles chunks until crispy on all sides. Add sauce and cook for 1-2 minutes until caramelized.
For the Pico de Gallo
Combine all ingredients in a bowl and mix well.
Assembling the Burrito
Lay a tortilla on a flat surface. Layer rice, beans, veggies, buffalo meat, and pico de gallo in the center.
- Fold the edges inward and roll tightly. Toast on a pan until golden.
- Serve with guac, sour cream, or nachos.
A Burrito Worth Rolling For
This plant-based burrito isn’t just absurdly good—it’s a celebration of flavor, texture, and joy. Make it, love it, and share it with the world.
Did you roll up a masterpiece? Tag us @juicymarbles and show us your burrito brilliance.
Leave a comment