This big veggie burrito is a homemade version of Portland's famous Honkin' Huge Burrito, from Portland's oldest food cart. Incredibly flavorful, just like the burritos we miss so much.
recipe originally published May 21, 2012
Honkin' Huge Burrito
My first post college job was in accounting at Saks Fifth Avenue in downtown Portland. For lunch, I'd often walk up one block (from Fifth Avenue, one of two stores in the country actually on Fifth) to our Pioneer Courthouse Square, to Portland's oldest food cart, Honkin' Huge Burrito.
I ordered the largest burrito (the Honkin'), ate half for lunch, and enjoyed the other half for dinner. For like, four bucks.
Even if it were ten bucks, I would have been and would still be faithful to Honkin' Huge Burrito - they are among the most delicious burritos I have ever had in my life. I have had many burritos.
First, they have these tomatoes.
Kind of like a stewed tomato? Saucy, anyway, and sweet.
So. I decided I'd make my own sweet tomatoes.
I used these two ingredients.
The rest, as you can see from the deliciously animated assembly up there, is fairly basic burrito building blocks. But something about them, with these sweet tomatoes, is just perfect in a way I cannot really describe.
Get yourself some Jufran Banana Ketchup. That stuff is out of this world incredible. I easily find it at one of our many Asian grocers, and it is online.
...and this makes a good big veggie burrito bowl too...
Did you make this burrito?
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Big Veggie Burrito
Our homemade version of Portland's beloved food cart for more than 25 years, Honkin' Huge Burrito.
- one large (burrito size) gluten free tortilla
- 3-4 tablespoons vegetarian refried beans
- 2-3 tablespoons favorite dairy free cheese, grated
- 3-4 tablespoons Simple Spanish Rice
- 1 tablespoon dairy free sour cream
- 2 tablespoons guacamole
- large handfuls chopped lettuce
- 3-4 tablespoons Jufran Tomatoes
- On a griddle over medium heat, warm tortilla. Turn off heat.
- While tortilla is still on griddle, assemble in the order of ingredients listed. Tuck the short ends in, and roll one long end over and tightly roll up.
- Place on serving plate, top with more Jufran Tomatoes and Jufran Sauce.
dairy, egg, soy and gluten free, vegan recipe
our homemade version of Portland's favorite food cart, Honkin' Huge Burrito
Amount Per Serving: Calories: 395Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gSodium: 537mgCarbohydrates: 28gFiber: 8gSugar: 4gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Oh, my! That looks so good. And now I'm starving...