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1. unMEAT Carnitas

1pack, 200g -- unMEAT Giniling, thawed
1tbsp -- vegetable oil
1tsp -- dried cumin
1tsp -- dried coriander
1tsp -- dried chili powder
1tsp -- paprika
4-5pcs -- garlic cloves, minced
1pc -- white onion, small diced
1tsp -- sugar
To taste -- salt and pepper
1tin, 155g -- Hunts Baked Beans, drained and mashed, reserve drained sauce (about 5-6 tbsp) for mixing with the carnitas

2. Rice Pilaf

1tbsp -- cooking oil
1pc -- white onion, small diced
2-3pcs -- garlic cloves, minced
1/2tsp -- turmeric
1/4tsp -- paprika
1tsp -- tomato paste
1pc -- bay leaf
1cup -- long grain white rice, unwashed
2cups -- water
To taste -- salt and pepper
To taste -- Marinate spread

3. Salsa

4-5pcs -- ripe tomatoes, deseeded & chopped
1pc -- red onion, chopped
1/2pc -- lime juice
2-3 -- bunches cilantro, chopped
To taste -- salt and pepper
Optional -- Lime wedges


1. Make rice pilaf. Saute onion, garlic in hot oil until aromatic. Add the tomato paste and spices and saute until the paste turns a bit orangey. Add the unwashed rice and bay leaf and continue toasting for 2-3 minutes. Add the water and cook the rice. When cooked, fluff the rice with fork and season with Marmite, salt and pepper.

2. Make the salsa by combining all ingredients together in a bowl. Season with salt and pepper. Toss and let it chill in the ref to let the flavors blend.

3. Cook the unMEAT Carnitas. Saute onion and garlic in hot oil. When they cook a bit, add the spices and let it toast. Add the unMEAT giniling and toss and turn until flavors blend well. Add the reserved baked beans sauce and adjust seasoning with sugar, salt and pepper.

4. Assemble the burrito.

a. Toast a piece of flour tortilla on a clean, hot pan.
b. On a clean surface, laydown a piece of parchment paper, then place the toasted tortilla on this. The parchment paper will help you roll and secure your burrito in place.
c. Spread about 1/2 tbsp of mashed beans on the bottom.
d. Add about 2-3 tbsp of rice pilaf on the surface.
e. Add 3 tbsp of unMEAT Carnitas on top, add cilantro leaves last.
f. Tuck the sides over your filling then gently roll with the torilla with parchment paper.
g. Serve warm with salsa and lemon/lime wedge on the side.



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