Pic of the Kelly’s BLT Burrito paired with a nice porter and my tomato, avocado, chick pea salad.
This recipe was done by my daughter based on items she had laying around. It was an awesome meal and I really liked how the items inside the burrito contrasted in texture and taste. Plus it is really simple! Makes 4-8 burritos depending on how you stuff them. Serve with a soup or side dish to make a meal.
- 6 Large flour tortillas
- 1 yellow bell pepper, cut into small strips or diced.
- 1 onion, cut into small strips or diced.
- 1 package of lightlife or other vegan bacon (or make your own)
- Lettuce, chopped up (about 1 cup)
- Tomato (diced..about 1/2 cup)
- Vegan mayo
- Salt and Pepper
Saute the onion and pepper in a pan with either water or oil until the veggies are soft. Remove and set aside.
Fry the bacon in the same pan until just crispy.
Heat up the tortilla (either a short time in the microwave, on a pan/griddle, or directly on a gas stove burner) or ignore this step.
Spread a thin layer of mayo on the tortilla.
Place 2-3 strips of the cooked vegan bacon in each tortilla.
Divide up the cooked veggies and spoon on top of the bacon.
Add lettuce and tomato on top of the bacon.
Roll and serve.