Epic Burritos Mojados

Get ready for the most epic of Mexican comfort food—the burrito mojado—or "wet burrito." Filled with garlicky pinto beans and quinoa, this loaded burrito is smothered with two fragrant sauces: cocoa-infused molé and chipotle-lime cashew cheese. Oh yeah, I've got this baby co.vered!

Burritos Mojados
By Allison Rivers

Serves 6

Ingredients
Pinto Quinoa Filling
1/2 teaspoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 1/4 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
2 cups cooked pinto beans, semi-mashed (see pro-tips below)
2 cups cooked quinoa
1 jalapeño, seeded (see pro-tips below) and minced
1/2 teaspoon salt

Molé Sauce
2 cups tomato purée
2 teaspoons chili powder
2 teaspoons cocoa powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 clove garlic, minced
1/2 teaspoon dried oregano

Chipotle-Lime Cheese Sauce
1 cup raw cashews, soaked 4 hours or longer and drained
3/4 cup plain, unsweetened non-dairy milk
3 tablespoons fresh lime juice
2 tablespoons minced onion
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon chipotle powder

To Assemble
6 12-inch flour tortillas, warmed
1 1/2 cups shredded lettuce
3 avocados, sliced
1 cup diced tomatoes
1/2 cup chopped scallions
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
6 fresh lime wedges, for garnish

Directions
1. Filling: In a large skillet over medium heat, add oil and onion. Sauté for 5 minutes. Add garlic, cumin, chili powder, and oregano. Cook for 2 minutes. Stir in beans, quinoa, jalapeño, and salt. Reduce heat to low, cover, and warm for 5 minutes. Turn off heat and keep covered.

2. Molé Sauce: In a small saucepan, whisk together all ingredients, and heat on low for 5 minutes. Set aside.

3. Chipotle-lime Cheese Sauce: In a high-speed blender, combine all ingredients and blend for 2 to 3 minutes or until smooth.

4. To Assemble: Fill a tortilla with 1/2 cup filling, 1/4 cup shredded lettuce, and 3 to 4 avocado slices. Fold in ends and then roll to wrap, placing seam side down. Pour 1/2 cup mole sauce and 3 tablespoons cheese sauce on top. Sprinkle with tomato, scallion, olives, and cilantro. Garnish with a lime wedge.

Pro-tips

• Check out my guide for how to make the best homemade beans.
• To seed a jalpeño, cut off the stem and then slice in half lengthwise. Use a spoon to easily scrape out the seeds and veins. If you want the heat, simply return however much of the hot stuff you'd like!
  
  

© Recipe by Allison Rivers, MSW Coach, award-winning vegan chef, author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.

Photo credit: Kate Lewis