Mac 'n Cheeseburgerito
This copycat Native Foods Chimichanga Mac 'n Cheeseburgerito can be made in your OWN kitchen in just 20 minutes! I skip the deep fry (so it's not a chimichanga... but still delicious) and use Annie's Vegan Mac, a simple, homemade tomato ragu, and the Beyond Burger.
Servings: 1 burrito
Ingredients
Burrito
- 1 extra-large burrito tortilla I enjoy 10" wheat flour tortillas for burritos; adjust amounts of filling ingredients proportionate to the size of your tortilla
- 1 Beyond Burger cooked (or another plant-based patty)
- 1/2 C tomato sauce store-bought or make your own (see recipe below)
- 1 ½ C vegan mac & cheese store-bought (e.g. Annie's brand) or homemade
Quick Homemade Tomato Sauce
- 1 Tbsp olive oil
- 1 C canned tomatoes diced or pureed
- 1 clove garlic minced
- 1/2 tsp dried oregano or 1 Tbsp fresh
- 2 sprigs basil leaves torn into small/medium pieces
- salt & pepper to taste
Garnish
- 1/2 C romaine lettuce chopped
- 1/4 C avocado sliced (or guacamole)
- 1 Tbsp diced green chilies or green pepper hot sauce (e.g. Cholula brand)
- ¼ C unsweetened vegan yogurt or sour cream
Instructions
Tomato Sauce
- Heat olive oil over medium heat. Add garlic, stirring until fragrant, about one minute.
- Before the garlic browns (and turns bitter), add canned tomatoes, dried oregano, and basil leaves. Simmer until sauce is slightly reduced and flavors are concentrated, around 10 minutes.
- Season to taste and allow to cool slightly before using or storing.
Burrito Assembly
- Prepare mac & cheese according to product directions.
- Meanwhile, heat a skillet or grill over high heat, greasing with a small amount of fat if not using non-stick. When very hot, place burger patty on the cooking surface and cook both sides until caramelized. Transfer to a cutting board and slice into 4-5 strips.
- Lay out a large, burrito-sized tortilla and arrange the burger in the center, followed by approximately ½ cup of the tomato sauce. Top with 1 - 1 ½ cups of the prepared mac & cheese.
- Roll into a tightly sealed burrito (see recipe notes for video).
- Heat a skillet with a small amount of oil to medium (can use the same skillet used to cook the burger - will impart extra flavor). Place your burrito seam-side down. This will fry the seam shut. Check after 1 minute - you're looking for some GBD (the *highly* technical industry term for Golden-Brown Delicious).
- Optional step (but recommended!): Carefully rotate the burrito one-quarter turn. Fry for another minute, or until golden brown. Repeat two more times until you have 4 nicely browned sides (this makes for a crunchy, almost chimichanga-like result).
- Plate the Mac 'n Cheeseburgerito, topping with avocado slices or guacamole, green chilies (or green chili hot sauce like Cholula), vegan yogurt/sour cream, and chopped romaine lettuce. Devour with abandon!
Notes
*Follow this link to see a great clip showing how Chipotle folds their massive burritos