Magical Burrito Mojado

I just love the magazine VegNews, it has great recipes and ideas in it. There is a restaurant in Syracuse that I love, that I have written about in the past. It is called Alto Cinco. They have great Vegan Burritos. I have been trying to copy the recipe but just haven't been able to do it till now. Alto Cinco puts rice in there's and this recipe uses Quinoa. This is no ordinary bean-and rice combo. Instead, this behemoth is filled with garlicky pinto beans and quinoa, then toped with not one but two sauces: a cocoa infused mole and chipotle-lime cashew cheese.  It was so yummy you have to try it. If you are not vegan, you still need to try the cheese, it is so good!! Even my husband Mike who is not Vegan liked it.


Ingredients:

For The Filling: 

1 tbsp olive oil 

3/4 cup chopped onion

1  garlic clove, minced 

1 1/4 tsp ground cumin 

1 tsp chili powder 

1 can pinto beans semi mashed

2 cups cooked quinoa

1 jalapeno, deseeded and minced 

3/4 tsp Salt

For The Mole Sauce:

2 cups tomato puree or crushed tomatos 

2 tsp chili powder 

2 tsp cocoa powder 

1 1/2 tsp ground cumin 

1 tsp salt

1 garlic clove, minced

1/2 tsp dried oregano

For The Chipolte-Lime Cheese 

Sauce

1 cup raw cashews, soaked for 3 hours and drained
3/4 cup plain, unsweetened non-dairy milk
3 Tbsp fresh lime juice
2 Tbsp minced onion 
1 1/2 tsp apple cider vinegar 
1/2 tsp paprika 
3/4 tsp salt 
1 garlic clove 
1/8 tsp chipotle powder

To Assemble: 


6 12" flour tortillas, warmed 

1 1/2 cups shredded lettuce

3 avocados, sliced 

1 cup diced tomatos 

1/2 cup chopped scallions

1/2 cup sliced black olives 

1/4 cup chopped fresh cilantro 

6 fresh Lime Wedges, For Garnish

Directions:

1. For the filling, in a large skillet over medium heat, add oil and onions and saute for 5 minutes. Add garlic, cumin, and chili powder and cook for 2 minutes. Stir in beans, quinoa, jalapeno, and salt. Reduce heat low, cover and warm for 5 minutes. Turn off heat and keep covered.

2. For the mole sauce, in a small saucepan, whisk together all ingredients, then heat on low for 5 minutes and set aside.

3. For the chipotle-lime sauce, in a high speed blender or food processor, combine all ingredients and blend for 2 to 3 minutes or until smooth.

4. To assemble, fill a tortilla with 1/2 cup of filling,1/4 cup of shredded lettuce, and 3-4 of avocado slices. Fold in ends and roll to wrap, placing seam side down. Pour 1/2 cup of moles sauce and 3 tablespoons of cheese sauce on top of each one. Sprinkle with tomato, scallion, olives, and cilantro, and garnish with a lime wedges.

Notes: You can make this dish ahead and just warm up when ready to serve.Try serving Margarita's for a drink or any other Mexican drink!