Mexicorn And Beefless Ground Burritos
Servings: 8 - 10 burritos
Ingredients
For the Mexican style corn
- 2 tablespoons oil or a mix of butter and oil
- 3/4 cup diced onion half a large onion, peeled and chopped
- 1/2 teaspoon ground cumin adjust to taste
- 1/4 teaspoon ground cayenne adjust to taste
- 1/2 teaspoon tajin seasoning link (adjust to taste...use garlic powder if you can't find the tajin)
- 3 - 4 ears of cooked corn kernels removed to yield about 2 cups (or equivalent in frozen corn)
- 4 ounces crumbly farmer's cheese like queso fresco or similar
- 1/2 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- juice of 1/2 lime
- salt and pepper to taste
For the burritos
- 1 pack burrito size tortillas 8-10 in a pack
- 1 pack Gardein Beefless Ground heated according to package directions
- 2 avocados peeled, pitted and mashed (or your favorite guacamole)
- shredded cheese I used a Mexican blend
Other
- Sour cream
- Fresh salsa
- Hot sauce
- Any other fixings you'd like
Instructions
Make the corn
- Heat the oil in a large skillet and saute the onions until softened. Season with the cumin, cayenne and tajin seasoning.
- Stir in the corn kernels until coated with oil and seasoning. Spread out in the skillet and heat through. Let any moisture evaporate.
- Transfer the corn to a bowl. Stir in the mayo, lime juice, cilantro and cheese. Taste and adjust the seasoning to suit. Set aside.
Assemble the burritos
- Heat the beefless ground in the same skillet according to the package directions.
- Make the burritos by layering the avocado, grated cheese, 2-3 tablespoons beefless ground and 2-3 tablespoons Mexican style corn on a large tortilla, then rolling burrito style. We had enough mix to fill all the tortillas we bought.
- Place the burritos on a preheated panini press and grill until the top and bottom are golden colored. A griddle will work if you'd rather grill the burritos on top of the stove.
- Serve with your favorite fixings.