So-cal Burrito Recipe
Tofu chorizo, cucumber pico de gallo, Mexican red rice, avocado, frijoles, cashew chipotle sauce, iceberg lettuce, Skinny Duke’s hot sauce, served with corn chips, refried beans, salsa roja, and guacamole. Pair it with: Gewürztraminer, Corcelettes.
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Ingredients
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Burrito Ingredients
Method
Burrito Preparation
- 1
Prepare the Cucumber Pico de Gallo
In a medium bowl, combine diced cucumber, tomatoes, red onion, cilantro, and lime juice. Stir well and set aside.
- 2
Cook the Tofu Chorizo
In a skillet over medium heat, cook the tofu chorizo until it's browned and heated through, about 5-7 minutes.
- 3
Assemble the Burrito
On a large flour tortilla, spread a layer of refried beans and top with Mexican red rice, tofu chorizo, cucumber pico de gallo, avocado slices, shredded lettuce, and cashew chipotle sauce. Drizzle with Skinny Duke’s hot sauce to taste.
- 4
Wrap the Burrito
Fold in the sides of the tortilla and roll tightly from the bottom up. Repeat with the second tortilla.
- 5
Serve
Cut the burritos in half and serve with corn chips, salsa roja, and guacamole on the side.
