Meatless Monday: Vegetarian Wet Burritos

I have a growing list of friends from Michigan – either having grown up there or went to college there. At any given moment, a photo shows up in my Facebook feed of something that resembles an enchilada, but is really something so much more. It’s the Wet Burrito. It’s purely a Michigan concept. I can’t decide if it’s an upgraded or downgraded burrito. It’s not authentic anything, or perhaps it’s authentic Michigander food. Whatever it is, the spiced red gravy that tops the burrito is pure brilliance on a plate. And it’s easy to make.

1/2 tbsp. vegetable oil

1 onion, chopped

2 tsp. salt

3 tsp. cumin

1 tsp. chili powder

1 tsp. fresh ground black pepper

5 cloves garlic, chopped

1 can of black beans, drained

1/4 cup vegetable broth

1.5 cups cooked brown rice

Cheddar/Monterrey Jack Cheese Blend

4 large flour tortillas

1 can of Ro-Tel or chopped tomatoes with jalapenos

1/2 cup of plain tomato sauce

1.5 tbsp. tomato paste

2 tsp. Worcestershire sauce (Use a fish-free version)

2 tsp. cumin

1 tsp. chili powder

1 tsp. salt

Preheat the oven to 350.

Heat up the oil in a large saute pan. Saute the onions for a couple of minutes. Stir in the spices and the chopped garlic.

Add in the zucchini and the sliced mushrooms and cook for a few minutes.

Add in the black beans to one side of the pan and let them heat up. Mash up the beans a bit and stir in the vegetable broth.

Remove the pan from the flame and set aside.

In a small sauce pan, mix up all of the sauce ingredients. Heat on medium low for a few minutes. Puree with a stick blender.

Assemble the burritos.

Layer some rice then bean/veggie mixture then some cheese on top of a tortillas. Fold up in to a burrito. Set seam side down in a baking dish.

Repeat with the rest of the mixture.

Spoon the burrito sauce over the burritos.

Sprinkle over some cheese.

Bake in oven for about 15 minutes. If you have extra sauce, you can spoon more over the burrito as you serve.

Enjoy!