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Barbeque Seitan and Black Bean Burritos

Recipe By: Philip Blum   Photo By: beth
Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot, hot chili peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they 're baked with additional barbecue sauce.
 
  • Prep: 30 Minutes
  • |
  • Cook: 40 Minutes
  • |
  • Total: 1 hour 10 Minutes
 
10
 
 
  • 3 tablespoons olive oil
    •
  • 1 small onion, chopped
    •
  • 5 green onions, chopped
    •
  • 2 cloves garlic, minced
    •
  • 2 habanero peppers, seeded and minced
    •
  • 1 red bell pepper, chopped
    •
  • 1 1/2 (8 ounce) packages seitan
    •
  • 1 (15 ounce) can black beans, rinsed and drained
    •
  • 1 (16 ounce) can diced tomatoes
    •
  • 3 cups cooked white rice
    •
  • 3 tablespoons chopped fresh cilantro
    •
  • 1 (18 ounce) bottle barbecue sauce
    •
  • 10 (10 inch) flour tortillas
    •
 
  1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
  2. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
  3. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
  4. In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
Nutrition Information
 
 
More Reviews (26)
Reviewed By: GingerBlue
This was okay. But the flavors were weird. The barbecue sauce overpowered it and made the whole thing too vinegary and salty. It would have been bad with any meat, so don't blame the seitan. Great idea, and I'll likely use the same concept with a different sauce. But not this particular combination. I was glad, however, to be given a chance to try seitan and I'll definitely seek it out again to be used in something tasting better.
Reviewed By: YONDERBOY777
I omitted habaneros and cilantro, substituted quinoa for rice, and added some fat free feta (which is virtually flavorless but packs a protein punch). Also used corn tortillas rather than flour, which is less fattening and brought a nice additional flavor. As another reviewer pointed out, the success of the recipe hinges on the bbq sauce. Mine was homemade and ho-hum, so the end result suffered a bit, but it was still yummy. Sliced avocado on the side was a welcome addition. If I'd seen the suggestion about adding corn sooner, I would have done so. It might also go well with some grated cheese on top. I'll definitely continue playing with the recipe and work this into regular rotation.
Reviewed By: Jeanine
I've never had seitan but my boyfriend is a vegetarian and wanted to make something with it. So I found this recipe. I was a little skeptical but it was really good! We followed the recipe to a T except we used serrano chilies and whole wheat tortillas. His non-vegetarian friend loved them. We topped them with extra cheese, salsa, and avocados. Next time we want to add some corn salsa. Yummy!