CTTVCC: Micro-Ritos

Hello Everyone! This recipe is on page 155 of PETA's Vegan College Cookbook. This is a particularly easy recipe. As is often the case, it makes a LOT of food. I'd recommend cutting the recipe in half unless you're making enough for you and a few friends, or unless you just REALLY love burritos. I know it's been a while since I did a Vegan College Cookbook post, so here we go!

The recipe calls for:

• 1 (8-ounce) bag vegan chicken or steak strips
• 1 (16-ounce) jar salsa
• 1 (15-ounce) can black or pinto beans
• 1 (10-ounce) package Mexican-style vegan cheese, grated
• 1 package (10-inch) tortillas
• 1 bag boil-in-bag brown or white rice (optional)

I chose to use Beyond Meat Grilled vegan chicken strips. They're gluten-free too.

I used Target-brand salsa, and Earth Fare brand black beans.

I didn't have any Mexican-style vegan cheese, so I used half a bag of Daiya Cheddar shreds, and half a bag of Daiya Mozzarella Shreds. 

I made my first burrito on a 10-inch tortilla, but the tortillas kept falling apart, and that much burrito was a little bit too much for me to eat. So, I switched to little 6-inch corn tortillas of some obscure brand. I also decided that since the rice was optional anyway, I'd substitute quinoa to make the burritos have a bit more protein. Besides, I had precooked quinoa sitting in my fridge taking up precious space.

Here is what mine looked like:

As the picture makes very obvious, this is horribly ugly. But then again, you wrap it in a tortilla so you don't have to look at it. The physical attractiveness of this food is inversely proportional to the yumminess. (That means it tastes great!) 

So, if you chose to make the recipe differently, or even the same as I did, I'd love to hear how it turned out. Please, leave a comment and tell me what you thought of the recipe!