Entree: Soy Chorizo Veggie Burrito

7 Mar

Tonight I had the urge to use asparagus. Walking around in Trader Joe’s, all the ingredients came together and I got excited to make some work lunches! This recipe is great because you can easily freeze burritos and create a stash for lazy days. You may feel iffy about soy chorizo, but it tastes just like the real chorizo! Spicy and flavorful…easy to use in stir fry dishes because the seasoning is already taken care of! 🙂














TJ Rice Wraps (or whatever tortilla you wish to use)
1/2 small red onion, cut into slices
1 green zuchini, diced
~5 asparagus stalks, cut into 2 inch-long pieces
1 head of broccoli, cut
~1 cup mushrooms, sliced
1/2 package of TJ soy chorizo
lemon juice
olive oil
1 tsp minced garlic

1. Cut all vegetables and set aside.
2. Preheat oven to 350 degrees and preheat a large stir fry pan to medium high with olive oil, garlic, and a few teaspoons of lemon juice.
3. Cook soy chorizo (empty by squeezing or fully removing the plastic casing) for a few minutes, stirring to incorporate the ingredients together.
4. Next, add all of the vegetables and stir until well-mixed. Cover to let the vegetables steam a little.
5. After about 5 minutes, when the broccoli begins to turn a more vivid green and before the onions are transparent, remove the pan from the stove.
6. Individually wet and cook the wraps on a paper towel in the microwave for 30 seconds (this is to make them more pliable and easier to bend).
7. With each cooked tortilla, wrap about 1/2 cup of the chorizo veggie mixture and place on a nonstick baking pan.
8. Once the pan is full of burritos, place in the oven until the tortilla begins to crisp.
9. Enjoy with any of your favorite burrito toppings (salsa and the like)!


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