Impossible Burritos

For those who aren’t familiar with the company, Impossible Foods, makes exceptional plant based faux meats that are vegan. Brats, burgers, and in the case of this recipe, ground “beef.”

If you are looking for restaurant quality burritos I’ve got your back. This post covers the steps needed to make exceptional grilled burritos in the comfort of your own home. Which I think you will find is surprisingly simple.

Aside from Impossible Foods, the other star of this recipe is Daiya Cheddar flavor shreds. The new vegan oat cream blend gets a chefs kiss. It melts amazingly, tastes phenomenal, and I was able to get it at my local grocery store. What is not to love? Vegan cheeses have come a long way in recent years.

For the burrito filling I like to start by sautéing the onion and garlic. During the prep phase of chopping those ingredients I like to pull the Impossible burger out of the freezer and set it on the counter. Also during this timeframe I’ll pull the tab to peel back the plastic so that it is ready to be put in the pan.

If you are having rice with this dish then now would be the time to start bringing the water up to boil. Nothing special here, just follow the cooking instructions on the packaging. Adding rice to this meal isn’t required and this item can be omitted if desired.

Once the onion and garlic start to brown is when I put the Impossible burger in the pan. Cook until it starts to brown. This is usually where I’ll start to drain and rinse the pinto or black beans to get those ready to put in. Once the Impossible burger is cooked add the seasoning and beans.

When you are ready to put everything together, this is where Daiya’s Cheddar flavor with the updated oat formula comes into play. I add a small handful to the tortilla and then microwave it for 30 seconds right before I add the burrito filling and fold the burrito. This does two things: it makes the tortilla shell more pliable and it helps the vegan cheese get a head start on the melting process (which is helped further by the griddle).

Typically on Taco night I cook Griddle Fajitas on my Blackstone griddle. So since I’m already using the griddle I always come back after I’ve finished this recipe to grill my burritos.

If you don’t have a griddle the next best thing would be to use a cast iron skillet or a frying pan.

Usually all you need is 1-2 minutes on each side, flipping occasionally so they don’t get burned. This helps the vegan cheese melt, as well as, gives the outside of the tortilla that lovely golden brown coloring. The texture is also improved since the exterior becomes crunchy. Enjoy! 🙂