Recipe by Philip Blum
"This is an easy, hearty meal for a family or dinner party - burritos also freeze well!! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need 1/2 of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!"
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green onions, chopped
habanero peppers, seeded and minced
red bell pepper, chopped
1 1/2 (8 ounce) packages
1 (15 ounce) can
black beans, rinsed and drained
1 (16 ounce) can
cooked white rice
chopped fresh cilantro
1 (18 ounce) bottle
10 (10 inch)
This was a great dish! Chopping veges is the most time consuming part of this dish. But don't let this stop you from making it! I didn't have enough barbeque sauce, so ended up toppin w/grated cheese in an effort to keep the burritos from getting too crispy. They turned out great! Even the kids like them, but one child was turned off by all the onion/bell peppers, the other the seitan. Otherwise, they thought they were great!
I hate to rain on the parade, but this one didn't do it for me...WAY too much barbecue sauce. The filling isn't bad by itself, though.
this was amazing. i will make this again, as the burritos turned out to be so tasty and filling. they freeze well and make great lunches! thanks!
Real tastey and simple to put together, but watch out for how much chile's you use if children are going to eat it.
An exceptional recipe. Granted, a bit labor-intensive, unless you have a food processor (I don't), but I found it to be tastier than expected and easy to put together.
A did make a few substitutions in the recipe, though. First, I substituted 3 jalepenos for the habanero (my area grocery stores don't even carry serranos) and tofu for seitan (again, my store didn't have it). Second, I used a spicy BBQ sauce -- same amount, just a bit more kick to it. The end result was quite spicy, which is the way I like it, so be careful. :)
What great taste! I added black olives and extra cilantro. I also added a little cajun seasoning to the rice while it cooked. I surprised my roommate with the recipe, and we both loved it.
For yummystuff99. Seitan is a meat substitute made from wheat gluten. It has a chewy texture and can be seasoned to taste like just about anything. You can find it at your store usually in the same section you would find veg deli slices and possibly near the water-packed tofu. I highly recommend you give it a try. You can also make it yourself out of vital wheat gluten. There are lots of great recipes out there. My favorite comes from the Post Punk Kitchen website. These burritos were awsome, by the way. My bbq addict fiance refused to share.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Barbeque Seitan and Black Bean Burritos
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 48
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