Sam Houston Burrito

  • prep time25 min
  • total time 45 min
  • serves 6

My dad was an athlete when he was younger (he was drafted by the Ottawa Roughriders and scouted by the Dallas Cowboys, but was sidelined by an injury before he could go), and his nicknames back then were Tex and Sam, because of our last name. I always loved those names, and I ended up using Tex as a name for my cat, and Sam for my bulldog. I thought this burrito, with its southwestern, tex-mex inspired flavours, was a perfect one to be named after both of my Sam Houstons. By the way, most of these recipes have been written with either Tex the cat or Sam the dog on my lap, with my laptop beside me on the couch while I type with one finger. You know how animals are when they think you’re paying attention to something other than them!TVP stands for Textured Vegetable Protein, and is made from defatted soy flour that is left over from the manufacture of soybean oil. It is quick to cook, contains no fat, and has a protein content equal to that of the meat.

Recipe Courtesy of Jennifer Houston.

4 Ratings
Directions for: Sam Houston Burrito


Taco seasoning

1 Tbsp mexican chili powder

¾ tsp garlic powder

¾ tsp onion powder

¼ tsp crushed chilies

¼ tsp oregano

1 tsp paprika

1 ½ tsp ground cumin

½ tsp sea salt

1 tsp black pepper


¼ cup canola oil

1 cup finely diced onion

3 clove garlic

½ cup peeled and finely diced sweet potato

2 cup vegetable stock

1 cup textured vegetable protein


1 tsp canola oil

½ large white onion, peeled and sliced about 1 cm thick (about 2 cups)

1 large green pepper, seeded and sliced about 1 cm thick (about 2 cups)

1 large red pepper, seeded and sliced about 1 cm thick (about 2 cups)

6 8 inch whole wheat tortillas or the largest ones you can get

1 avocado, cut into 12 slices

1 ½ cup shredded iceberg lettuce

¾ cup salsa (buy it or make it-if you want to make it, here is the recipe we use


3 cup canned crushed tomatoes

½ cup onion

1 cup cilantro

½ cup pickled jalapenos

¼ tsp sea salt

¼ tsp sugar

Sam Houston Enchiladas


Taco seasoning

1. In small bowl, mix chili powder, garlic powder, onion powder, crushed chilies, oregano, paprika, ground cumin, sea salt and pepper.


1. Bring 1 cup of stock to a boil in a small saucepan. Turn off heat, add tvp, stir and set aside.

2. In large saucepan, heat oil over medium high heat.

3. Add onion and cook until just starting to brown.

4. Add garlic, sweet potato and the spice mix. Cook for a minute, stirring constantly so spices don’t stick and burn. Add reconstituted tvp & stock. Stir. Bring to a boil, reduce heat to low and simmer 10 minutes or until sweet potato is soft. Remove from heat.

5. In large sauté pan or wok, heat 1 teaspoon of oil over high heat. Add onions and peppers. Cook over high heat, tossing once in a while. You want them to be slightly charred on the sides but still crunchy.

6. Heat tortillas-you can do this in the toaster-put half of the tortilla down in the toaster and once it is hot, flip it and put the other half in. Or you can do it in the oven or microwave.

7. Down the middle of the tortilla, put 1/4 cup shredded lettuce, 1/2 cup tvp mix, about 1/2 cup of the cooked peppers and onions, 2 T salsa, and 2 slices avocado. Fold edges in and roll up. Cut in half and serve.

Wraps Salsa

1. Put onion, cilantro & jalapenos in food processor. Process for a couple of seconds to cut everything up. Add tomatoes, salt and sugar, process just to mix everything.

Sam Houston Enchiladas

1. If you like, you can easily turn this recipe into enchiladas. Just make all 6 wraps without the lettuce and avocado. Lay them all side by side in a baking dish. Mix 2 cups of your favourite tomato sauce with 1 cup of salsa and pour on top of the wraps. Cover with real or vegan cheese (make sure you get the kind that melts). Bake in a 350 degree oven for about 20 to 30 minutes or until cheese is melted and wraps are hot all the way through.

See more: Mexican, Vegetarian, Vegetables, Lunch, Dinner, Main


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