This is a fabulous recipe! I tweaked it just a bit, though. I used jalapenos instead of habaneros, shredded tempeh instead of seitan, and omitted the cilantro & green onions (didn't have them on hand). I added some shredded low-fat cheese, and used a mesquite barbeque sauce, which added a nice flavor. Next time I may add some corn. For spreading in the pan and coating the burritos, I cut the bbq sauce with a bit of water, to make it less gloppy and more of a sauce (I used a very thick bbq sauce). I baked it covered with foil, then removed the foil for the last 5-10 minutes. That kept the burritos nice and moist. The recipe makes a lot; freeze the leftovers individually for quick, microwaveable lunches. This recipe is definitely a keeper and will go into my regular meal rotation!
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This is a fabulous recipe! I tweaked it just a bit, though. I used jalapenos instead of...