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Mediterraneanized Deluxe Vegan Burrito

I mastered making the Mediterraneanized Deluxe Vegan Burrito. My inspiration for this delicious Mediterraneanized Mexicali feast was born when I tried the Utlimate Veggie Burrito. I had the ultimate burrito at Maiz Mexican Cantina a restaurant in Depot Town, an area in my hometown Ypsilanti, Michigan. The Ultimate Veggie Burrito is delicious and is too big for one meal. Warning, Olive Sunshine’s Deluxe version is too big as well. Never fear, burritos heat up beautifully to have for lunch the next day. Eating proper portions is a foundation of the Mediterranean Diet.

At first glance the Ultimate Veggie Burrito appears to be off-limits on the Mediterranean Diet way of eating (WOE). A few simple tweaks, and the idea for the Mediteraneanized Deluxe Vegan Burrito was born. Olive Sunshine’s version omits the rice, crème and cheese. Substitute a whole grain toritlla, load up on savory veggies and enjoy!

Since the folks at Maiz did not give me their recipe, I had to create my own for Olive Sunshine. To tell the truth, I think I like this one better. It is not a quick meal. To ensure the burrito is healthy and flavorful everyting is scratch-made. The zucchini-potato hash, with all the shredding, squeezing and sautéing takes some effort. The great news you will have left-over hash perfect under eggs in the morning! Making homemade salsa roja is easy but it does add another step. I always make PLENTY of salsa roja as my Sweetheart loves a wet-burrito! Despite the steps, do not be scared away from making the Deluxe Vegan Burrito. It is so delicious – you just HAVE to try it.

Are Deluxe Vegan Burritos Healthy?

Burritos may seem like a poor choice for a healthy diet. When you load them full of healthy veggies, and wrap it with a whole grain organic tortilla, it is a smart choice. This recipe makes four loaded burritos. I typically eat half of one and save the other half for lunch. It is certainly enough to feed a crowd. Plenty, if you choose to serve any other dishes from the Olive Sunshine Taco Tuesday selections.

The zucchini-potato hash is the star of the Deluxe Vegan Burrito. Veggies include black beans, sauteed spinach, garlic-seared mushrooms. This burrito is vegan. Instead of cheese, there is a delicous helping of avocado baked over the burrito. Out of the oven, topping the burrito is creamy Strained Greek Yogurt, black olives and fresh cilantro. The burrito melts in your mouth. As always, I love crisp iceberg lettuce to add a crunch which is why I always serve my Mediterraneanized Mexicali with a simple side salad. I hope you try the Mediterraneanized Deluxe Vegan Burrito.

Taco Tuesday Vegan

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4 servings

45 minutes to prepare, 20 minutes to bake

Ingredients

Zucchini-Potato Hash

Extra-Virgin Olive Oil (EVOO)

I/2 large onion, small diced

1 large unpeeled zucchini, grated

1 large baking potato, peeled and grated

2 cloves garlic, minced

2 tablespoons of all-purpose flour

1/2 teaspoon of black pepper

Sea salt to taste

2 tablespoons cilantro, chopped

Salsa Roja

4 cups Olive Sunshine Salsa Roja (see recipe below or use store bought).

Burrito Fixings

1 tablespoon Extra Virgin Olive Oil

8 ounces portabella mushrooms, sliced

1 clove minced garlic

1 cup loosely packed baby spinach

4 Burrito-Sized Whole Wheat Wraps

Suggested Toppings

2 ripe, but firm Haas avocados

1/2 cup Greek Strained Almond Yogurt (see recipe below or used store bought)

8 black olives, sliced

1 handful fresh cilantro leaves, torn

Instructions

Heat a large non-stick skillet on medium. Drizzle EVOO generously in pan and add the onions. Sauté until soft and caramelized.

While the onions are sautéing, squeeze the grated zucchini and potato in cheese cloth, or paper-towels to release the liquid until most of the moisture is gone. Put the strained zucchini and pototo in a bowl. Add the garlic, flour, pepper and salt. Mix well.

Add the zucchini-potato mixture to the pan with the onions. Drizzle lightly with EVOO. Cook until golden, stirring regularly. The hash should be a light golden color, moist, not too crispy.

While the hash is browning, use the time to make the salsa roja if using homemade. The link to the recipe is below. The Easy and Quick Salsa Roja takes about 10 minutes. Stir the zucchini-potato hash occasionally.

When the hash is golden brown, add the cilantro and combine. Remove the hash from the pan and place in a dish. Cover to keep warm.

Preheat the oven to 425. Spritz a large casserole dish with olive oil and set aside.

Carefully wipe the skillet used for the hash and place on the burner turning the heat to medium. Drizzle with olive oil and add the mushrooms, salt and pepper to taste. Sear the mushrooms until crisp, flipping once (about 3 minutes per side). Add the minced garlic and spinach to the pan with the mushrooms. Stir continuously, remove from heat when the spinach is bright green (about 1 minute).

Stack the tortillas on a plate and microwave on high for 30-45 seconds to make them pliable.

Pour 1 cup of the salsa roja in the prepared casserole dish.

Add 1/3 cup of zucchini-potato hash to the center of the tortilla (you will have hash left over). Equally distribute the mushroom and spinach mixture on top of the hash. Fold the tortilla over the ingredients carefully into a burrito shape. Add seam side down on the casserole dish on the salsa roja. Repeat with the remaining three tortillas.

Pour the remaining salsa rojas on the burritos. Place uncovered in the oven for 15 minutes.

While the burritos are cooking, slice each avocado into 8 slices. After the burritos have been cooking for 15 minutes, carefully remove the casserole dishes using hot pads. Place four slices of avocado unto each burrito. Put the casserole dish back in the oven and cook for an additional 5-10 minutes or until sauce is bubbling, and burritos and avocado is just starting to brown on the edges.

Remove from oven. Using a large spatula, place one burrito on a plate, and top with a heaping spoonful of Strained Greek Yogurt and sprinkle with 1/4 of the black olive slices and cilantro leaves. Repeat with the remaining burritos. Serve immediately. If storing for later, do not top with yogurt. Cool on counter and store in sealed container for up to three days. Burritos can be reheated in the microwave.

Salsa Roja

Greek Strained Almond Yogurt