Chipotle-Citrus Vegan Mission-Style Burritos

Fast-casuals present the quality of full-service restaurants with the speed and convenience of quick-service operations and have become the go-to platform for consumers’ growing appetite for vegan options. Because of the convenient, customizable format, fast-casuals can market vegan options to a broad range of customers, from full-time vegans to meat-eaters seeking health-forward selections and adventurous diners looking to try something new. It’s crucial to focus on the flavors, textures, and noteworthy qualities that make plant-based items a treat for customers.

Chipotle-Citrus Vegan Mission-Style Burritos
Chipotle-Citrus Vegan Mission-Style Burritos with Cumin-Jalapeño Beans and Mexican Rice
Servings
4
Servings
4
Chipotle-Citrus Vegan Mission-Style Burritos
Chipotle-Citrus Vegan Mission-Style Burritos with Cumin-Jalapeño Beans and Mexican Rice
Servings
4
Servings
4
Ingredients
Chipotle-Citrus Plant-Based Protein Shreds
Cumin-Jalapeño Beans
Servings:
Units:
Instructions
Chipotle-Citrus Plant-Based Protein Shreds
  1. Toss all ingredients in a large bowl. Refrigerate in an airtight container up to 6 days. Makes about 2½ cups.
Cumin-Jalapeño Beans
  1. Heat oil in a large saucepot over medium-high heat; add onion and cook until translucent, about 5 minutes, stirring frequently. Add garlic, ancho chile, jalapeño and cumin; cook until fragrant, about 1 minute, stirring constantly. Stir in beans, broth and salt; heat to a simmer. Reduce heat to medium-low; cook, covered, until beans are very tender, about 2 hours. Transfer beans to a hotel pan; hold warm in steam table for service. Makes about 4 cups.
Mexican-Style Rice
  1. Heat oil in a large sauce pan over medium-high heat; add rice and cook until light golden brown, about 4 minutes, stirring constantly. Stir in bouillon, garlic powder, chili powder and 2 cups warm water; heat to a boil. Reduce heat to medium-low; cook, covered, until rice is tender and water is completely absorbed, about 20 minutes. Makes about 3 cups.
For Serving
  1. Cook 2/3 cup Chipotle-Citrus Plant-Based Protein Shreds on flat-top griddle until browned, about 5 minutes, stirring occasionally. Cook 1 tortilla on flat-top griddle until warm, about 1 minute, turning once. Place ¾ cup Mexican-Style Rice in center of tortilla; top with ½ cup Cumin-Jalapeño Beans, Chipotle-Citrus Plant-Based Protein Shreds, ¼ avocado, ½ cup lettuce, ¼ cup queso asadero, 2 tablespoons salsa and 1 tablespoon crema. Fold sides of tortilla over filling, then roll from bottom to enclose filling; wrap tightly with aluminum foil.