Al Pastor Burrito Recipe

Entrees

1. 1

   Marinate and season

   In a large bowl, combine chipotle peppers in adobo sauce (minced or chopped), adobo sauce, ground cumin, chili powder, paprika, and 1/2 teaspoon salt. Add the Tumerico vegan carnitas and toss to coat; set aside to marinate while you prep other components.

2. 2

   Sauté base

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.

3. 3

   Cook vegan carnitas with pineapple

   Add marinated vegan carnitas to the skillet with the onions and garlic. Stir in pineapple chunks and cook until edges caramelize and pineapple is heated through, about 5-7 minutes. If needed, splash in a little water to prevent sticking.

4. 4

   Prepare rice

   Rinse the dry rice. In a small saucepan, combine 1 cup white rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until tender. Remove from heat and fluff with a fork.

5. 5

   Warm beans

   In a separate pot, warm black beans until heated through. If desired, season with a pinch of cumin or garlic powder.

6. 6

   Make cashew cream

   Soak raw cashews in hot water for 15-20 minutes. Drain and blend with 1/2 cup water, 2 tablespoons lemon juice, and 1/4 teaspoon salt until smooth and creamy. Adjust thickness with a little more water if needed.

7. 7

   Prepare salsa and dressing

   In a bowl, combine diced onion, chopped cilantro (optional), diced tomato, and salt. If using store-bought salsa, set aside. For the salad dressing, whisk 1 tablespoon lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt.

8. 8

   Warm tortillas and assemble burritos

   Warm large flour tortillas on a dry skillet or in the microwave. To assemble: spread a light layer of cashew crema down the center, add a line of rice, followed by beans, and then the vegan carnitas with pineapple. Top with a spoonful of salsa. Fold in the sides and roll into a burrito.

9. 9

   Salad on the side

   In a separate bowl, toss baby spinach with cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and the salad dressing (or simply salt and lemon). Garnish with chopped cilantro if desired.

10. 10

    Serve

    Slice burritos in half if desired and plate with the spinach salad on the side. Serve with any remaining salsa and cashew crema on the side for extra heat.