Lunch / Dinner
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.
FOR THE POZOLE SAUCE:
FOR THE FILLING:
Use any leftover sauce in place of enchilada sauce, or double the burrito recipe.
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.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 17mg 5%
Sodium 913mg 38%
Carbs 57g 19%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.