California Walnut “Chorizo” Burrito

By Chef Juliet Greene
Total Time
35 Mins
Serves
4
Serving Size
1 burrito
Meal
Dinner
Course
Main

DESCRIPTION

Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Calories
1010 cal
Total Fat
61 g
Polyunsaturated Fat
20.6 g
Monounsaturated Fat
24.1 g
Cholesterol
25 mg
Sodium
1790 mg
Carbohydrates
100 g
Dietary Fiber
18 g
Total Sugars
6 g
Protein
25 g
Calcium
300 mg
Iron
6 mg
Potassium
940 mg

Ingredients

For "Chorizo" Meat

  • 2 1/2 cups California walnuts
  • 1 1/2 cups canned black beans, rinsed
  • 1/2 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 tablespoon paprika, ground
  • 1 teaspoon Kosher salt
  • 1 tablespoon ancho powder, ground
  • 1 teaspoon oregano, ground
  • 1 teaspoon chipotle powder, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground

For Burritos

  • 4 – 12 inch flour tortillas
  • 2 cups California Walnut Chorizo Meat, divided
  • 1 cup cilantro lime rice, divided
  • 1/2 cup Mexican cheese blend, divided
  • 1 cup pico de gallo divided
  • 2 avocados, sliced and divided
  • 1 cup romaine lettuce, shredded and divided
  • 1/2 cup cilantro lime crema
  • 1/2 cup tomatillo salsa

Preparation

To Prepare the Chorizo

  1. To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
  2. Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
  3. Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.

To Assemble the Burritos

  1. Heat tortillas.
  2. Fill each tortilla with 1/2 cup of Walnut Chorizo, 1/4 cup cilantro lime rice, 2 tablespoons Mexican cheese blend, 1/2 avocado, 1/4 cup romaine lettuce and 2 tablespoons cilantro lime crema.
  3. Roll up and pan fry in a dry pan to toast burrito and heat through.
  4. Serve each with 2 tablespoons of tomatillo salsa.