Jamaican Brown Stew Burrito
These Jamaican Brown Stew Burritos are the definition of delish! Made with layers of hearty mushrooms, zesty bell peppers, purple cabbage, rice + peas, and a creamy sauce, we’ve tucked away everything we love about plant-based colorful caribbean cooking into a warm tortilla, grilled and gorgeous. Serve these burritos on a big plate of greens and top with freshness for a fierce and fabulous vegan feast!
PREP TIME: 30 Minutes
COOK TIME: 40 Minutes
SERVINGS: Servings 4-6
NUTRITIONAL FACTS: (Per 1 Burrito)
Calories 414
Protein 15g
Dietary Fiber 18g
COURSE: Lunch, Dinner, Entree
CUISINE: Jamaican, Caribbean, Soul Food, Latin
KEYWORDS: Brown Stew, Vegan Burrito, Caribbean Food, Loaded Burrito, Jamaican Brown Stew
WHY YOU WILL LOVE THIS JAMAICAN BROWN STEW BURRITO: These Jamaican Brown Stew Burritos are the definition of delish! Made with layers of hearty mushrooms, zesty bell peppers, purple cabbage, rice + peas, and a creamy sauce, we’ve tucked away everything we love about plant-based colorful caribbean cooking into a warm tortilla, grilled and gorgeous. Serve these burritos on a big plate of greens and top with freshness for a fierce and fabulous vegan feast!
Recipe
PREP TIME: 30 Minutes
COOK TIME: 40 Minutes
SERVINGS: Servings 4-6
NUTRITIONAL FACTS: (Per 1 Burrito)
Calories 414
Protein 15g
Dietary Fiber 18g
COURSE: Lunch, Dinner, Entree
CUISINE: Jamaican, Caribbean, Soul Food, Latin
KEYWORDS: Brown Stew, Vegan Burrito, Caribbean Food, Loaded Burrito, Jamaican Brown Stew
INGREDIENTS:
Gluten-Free Tortillas (2-6)
Chopped Green Onions (¼ Cup)
Fresh Herbs and Greens (2 Cups)
Beg of Greens (2 Cups)
Jamaican Rice and Peas (1-2 Cups)
Sauteed Cabbage (1-2 Cups)
Creamy Jerk Sauce (1/2 Cup)
BROWN STEW:
Chopped Oyster Mushrooms (2-3 Cups)
Sliced White Onion (½ Cup)
Minced Garlic (3 Tbs)
Sliced Bell Peppers (2-3 Cups)
Diced Tomatoes (½ Cup)
Allspice (1 Tbs)
Garlic Powder (2 Tbs)
Onion Powder (2 Tbs)
Fresh Thyme (2 Tbs)
Smoked Paprika (1 Tbs)
Chopped Green Onions (¼ Cup)
Fresh Ginger (1.5 Tbs)
Minced Scotch Bonnet Pepper (1 Tbs)
Salt and Pepper to Taste
Maple Syrup (2 Tbs)
Ketchup (¼ Cup)
INSTRUCTIONS:
Slice all of the onion, oyster mushrooms, tomatoes, and bell peppers. Add them into a large bowl with all of your dry seasoning, minced scotch bonnet pepper, and a little maple syrup. Let the vegetables marinate in the seasoning while you prepare the other ingredients.
Make the Jamaican Rice and Peas, Sautéed Cabbage, and the Creamy Jerk Sauce while the vegetables marinade.
In a large pan first sauté ONLY THE MARINADED MUSHROOMS on all sides until they are crispy and browned. Then add in the marinaded onion and bell peppers to the pan. Sauté everything together until the peppers are soft. Halfway through cooking the vegetables add in ketchup, maple syrup, and salt and pepper to taste. Let this simmer and cook on medium low heat until you are ready to assemble the burrito.
Build a burrito with two tortillas overlapping one another, creamy jerk sauce, rice and peas, mushroom brown stew, sautéed cabbage, and fresh herbs. Fold the two sides of the burrito in towards your filling and then fold and roll the burrito away from your cell tucking the loose edge into the bottom of the burrito.
With the loose edge facing down, grill the burrito for 1-3 minutes or until all sides are golden brown and slightly blackened.
Serve the burrito on a big plate of hearty greens, garnish with a drizzle of creamy jerk sauce, and a sprinkle of fresh herbs.
Sing your song, do your dance, speak your truth, and enjoy the Brown Stew Burrito!
