Ingredients: – homemade tortillas ( 9/8 recipe, did mine with a 9-10” diameter for big boy burritos) – Mung bean “egg” batter. I cook 1/3 cup of batter for 1 egg patty per burrito. (9/1 recipe) – Batch of cilantro lime jackfruit & veg (8/17 recipe) – Pico – Pickled peppers of choice (threw together some sliced jalapeños with lime juice and salt) – Sauce of choice. I do some sort of cashew crema, like my habanero cream for example from 8/4 recipe ;). Coconut yogurt with some lime juice and cumin is super banging too for an easier option. – Sliced avocado – Black salt aka kala namak
Directions:
1. Place warmed tortilla of choice down, so it’s pliable. Add in all your toppings, leaving close to 2 inches available on all sides. Roll that baby up into a burrito enjoy. 2. Here is my elite burrito building suggestion after some practice haha: On tortilla add a drizzle of sauce, then 1 egg patty sprinkled with a light dusting of black salt, jackfruit veg, avocado, pickled peppers, pico, another light sprinkle of black salt, final drizzle of sauce.
Note: – for the mung bean patties a little oil is needed when cooking in a nonstick pan. So as a workaround you could try baking it on some parchment paper!! Do similar technique so covering it and flipping. Or you can omit!
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Looks tasty and I love all the ingredients! I eat a lot of tacos that are simply black beans, whole wheat tortillas, and hot sauce, I really gotta kick up my variety.
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Ingredients:
– homemade tortillas ( 9/8 recipe, did mine with a 9-10” diameter for big boy burritos)
– Mung bean “egg” batter. I cook 1/3 cup of batter for 1 egg patty per burrito. (9/1 recipe)
– Batch of cilantro lime jackfruit & veg (8/17 recipe)
– Pico
– Pickled peppers of choice (threw together some sliced jalapeños with lime juice and salt)
– Sauce of choice. I do some sort of cashew crema, like my habanero cream for example from 8/4 recipe ;). Coconut yogurt with some lime juice and cumin is super banging too for an easier option.
– Sliced avocado
– Black salt aka kala namak
Directions:
1. Place warmed tortilla of choice down, so it’s pliable. Add in all your toppings, leaving close to 2 inches available on all sides. Roll that baby up into a burrito enjoy.
2. Here is my elite burrito building suggestion after some practice haha: On tortilla add a drizzle of sauce, then 1 egg patty sprinkled with a light dusting of black salt, jackfruit veg, avocado, pickled peppers, pico, another light sprinkle of black salt, final drizzle of sauce.
Note:
– for the mung bean patties a little oil is needed when cooking in a nonstick pan. So as a workaround you could try baking it on some parchment paper!! Do similar technique so covering it and flipping. Or you can omit!
Looks tasty and I love all the ingredients! I eat a lot of tacos that are simply black beans, whole wheat tortillas, and hot sauce, I really gotta kick up my variety.