Mission-Style Chorizo Burritos

“Mission-style” is code for “all the things” in burrito-speak. Created by Mexican-American restaurateurs in 1960s San Francisco, these enormous burritos are packed with beans, rice, guacamole, salsa, and some kind of protein, in this case classic Tofurky Chorizo. They’re big enough to share, but then, why would you want to?

Makes 2 Servings

what you’ll need:

1 package Tofurky Chorizo
Two 12” flour tortillas, warmed
½ cup prepared guacamole
1 cup cooked white rice
1 cup drained canned pinto beans
½ cup shredded vegan Cheddar (We <3 Follow Your Heart)
⅓ cup prepared salsa
1 tablespoon preferred vegetable oil
Vegan sour cream
Hot sauce
Chopped cilantro
Lime wedges

how to make:

1. In a medium skillet over medium heat, cook chorizo, stirring, until warmed and slightly browned, about 5 minutes. Set aside.

2. Place tortillas on a countertop. Divide guacamole between tortillas, spreading it in a line in center, leaving a 1” border on either side. Top with rice, beans, chorizo, cheese, and salsa. Fold side of tortilla closest to you over filling, then fold in sides and roll up tightly.

3.Wipe out skillet used for cooking chorizo and place over medium heat. Add oil and heat until shimmering. Place burritos in skillet, seam-side down, and cook until golden brown, about 3 minutes. Flip and brown second side, about 3 minutes more. Serve hot with sour cream, hot sauce, cilantro, and limes.