Smothered Salt & Pepper ME’EAT and Potato Burrito

Smothered Salt & Pepper ME’EAT and Potato Burrito CLASSIC SALT & PEPPER

Burrito filled with Rollingreens Classic Salt & Pepper ME’EAT and potatoes smothered in green chili topped with shredded lettuce and diced tomato.

Serves 3-4 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME'EAT
  • 2 cups water 
  • 1 tbsp olive oil 

For Green Chili

  • 1-1/2 onions
  • 5 cloves garlic
  • 1 carton vegetable stock.
  • ½ can diced tomatoes
  • 5-7 Anaheim Chilies
  • 1 tbsp sea salt

For the potatoes

  • 2 potatoes
  • 1 tbsp olive oil
  • ¼ tsp sea salt

For Burritos

  • 4 large flour tortillas (optional gluten free)
  • 2 cups shredded cheese (optional cheese alternative)
  • 2 cups shredded iceberg lettuce
  • 1 diced tomato



  1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the green chili, Preheat Oven to 400 degrees F. Cover the sheet pan with foil, add cut wedges of the onion, garlic, and chiles. Drizzle all veg in olive oil and salt. Bake for 15-25 minutes, or until veggies are golden brown. Remove sheet pan from the oven and set aside.
  5. Deskin and deseed all the chiles and place half of the roasted vegetables in a blender, cut the other half of the Chilis while leaving the onion and garlic whole.
  6. In a large pot, add cooked veggies, blended veggies, a half can dice tomatoes, and vegetable stock. Cook for 20-30 minutes.
  7.  For the potatoes, in a medium pan, add oil and diced potatoes, cook for 5-10 minutes or until all cubes are fully cooked. Mix with the cooked Classic Salt & Pepper ME’EAT.
  8. For the burritos, in a large baking dish add 2 cups of your green chili. Add 1-2 cups of Salt & Pepper ME’EAT and potato and roll and place into baking dish. Repeat step until all burritos are rolled. Cover with green chili and cheese, bake for 10 minutes.
  9. While the burritos are cooking, cut the lettuce and tomato.
  10. Once burritos are finished cooking, remove from the oven and place one burrito on serving plates. Finish each dish with lettuce and tomato.

-Enjoy Chef Ko


Classic Salt & Pepper Plant-Based ME’EAT
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