Wednesday, September 25, 2013

Scraps and Snippets ~ Worth Waiting For Burrito Bake

Burrito Bake

7 x 11 or 8 x 11 pan. 

1 can young jackfruit drained
1/2 Cup quinoa
1/2 TBSP chili pepper
1/2 TBSP garlic powder
1/2 TBSP cumin
1 Cup vegetable broth

Simmer until the liquid is absorbed and the jack fruit is mostly shreddable. 

Preheat oven to 350.

4 ounces of salsa
6 to 8 ounces of vegetable broth (I went with 8 and the texture is pretty amazing but very moist, not runny though)
1/2 Cup shredded Daiya or cashew cream based cheese sauce
1 Cup shredded zucchini
2 large tortillas

Pour 1/3 of the salsa on the bottom of the pan. Layer one ripped-to-fit tortilla over that. Place 1/2 the shredded zucchini on the tortilla, 1/2 the jackfruit mixture over that, another 1/3 of the salsa topped by the other ripped to fit tortilla. Layer the rest of the zucchini, jackfruit, cheese or cheese sauce, and top with remainder of salsa. Then pour water/broth evenly over the whole thing and shimmy it a bit. 

Bake for 40 minutes. Let sit 10 minutes. Serve with chopped tomatoes, more salsa, avocado slices, guacamole, more cheese sauce, veg sour cream, chopped lettuce, chiles, chopped black olives. Add beans to the layers if you'd like or more chopped veggies. 

I'd have done more with it, but I'm still holding out on the grocery store trip. But simplicity rocks in this case. I'd have added vegan sour cream to the jackfruit and mixed in the salsa, more cheese, etc. But this really tastes great as is. It's a keeper.