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Lunch / Dinner

Pozole Burritos

These burritos combine two of the best Mexican dishes out there for a unique flavor explosion. These burritos are low in calories because they are oven fried, and they're super easy to make for a quick meal.

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Ingredients

FOR THE POZOLE SAUCE:

FOR THE FILLING:

Use any leftover sauce in place of enchilada sauce, or double the burrito recipe.

Instructions

Preheat oven to 425° with a metal baking sheet inside it.

Sweat tomatoes, diced onion, garlic, chiles, tortilla, tomato paste, chili powder, 1/2 tsp. cumin, and 1/2 tsp. oregano in 2 Tbsp. oil in a small saucepan over medium heat for 5 minutes. Stir in broth, bring to a boil. Reduce heat to medium-low; simmer sauce for 10 minutes. Transfer mixture to a blender; purée until smooth. Return sauce to pan; keep it warm over low heat.

Sauté red onion and bell pepper in a sauté pan in 2 Tbsp. olive oil over medium-high heat until vegetables start to brown. Add 1/2 tsp. cumin, 1/2 tsp. oregano, seitan, hominy, cheese, and lime juice. Stir in 1/2 cup pozole sauce. Season with salt.

Place 3/4 cup filling on lower third of each tortilla. Fold bottom of tortilla over filling, fold in sides, and roll up. Brush both sides of burrito with remaining 1 Tbsp. oil.

Transfer burritos to hot baking sheet; bake for 10 minutes. Flip and bake until tortillas are crisp and golden, about 10 minutes. Serve with sour cream.

After puréeing, the sauce is very thick — that's OK. Just be sure the dried chile peppers aren't still in large chunks.

After puréeing, the sauce is very thick — that's OK. Just be sure the dried chile peppers aren't still in large chunks.

Nutritional Facts

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