GRAB AND GO BEEFLESS BURRITO

Pre-heat grill to 400°F. Brush tomatoes with about 1 tablespoon vegetable oil and blister the tomatoes on the grill until extremely charred.

Add the blistered tomatoes, onion, garlic, jalapeño, chipotle, salt, pepper, cilantro, lime juice and xanthan gum in a blender and blend until smooth. Allow to cool.

In a large sauté pan, heat 1 Tbsp. vegetable oil over medium heat.
Sauté the beefless grounds according to package directions but stir in ¼ cup of the chipotle salsa after 3 minutes of cooking. Once hot, lay flat on a half size sheet pan and cool completely in the refrigerator.

Fold the cooked brown rice with the beans in a mixing bowl. Reserve. Grill the tortilla until golden brown on both sides.

Once the beefless grounds are cooled, build the burritos. Take about 6 ounces of the brown rice and beans and spoon onto the tortillas, top with about 5 ounces of the seasoned beefless ground.

Garnish with about a tablespoon more of the chipotle salsa, ¼ cup shredded lettuce, sour cream and a few slices of avocado.