This is a follow up post to the Chorizo Eggplant Tacos recipe posted earlier this month. Similar to the tacos, these burritos use fresh, organic eggplant to create a super simple, healthy dinner.
The spongy eggplant texture offers an almost mild, mushroom essence that compliments the bacon and tomatoes.
Fat and Happy burritos that are nutritious and delicious!
Fat and Happy Food Blog Tips and Techniques: The hominy gives these burritos a little texture. If you don't want to use it, replace with a hearty bean.
1/2 cup crushed tomatoes
Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.
Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.
Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.
Toss all the ingredients together in a bowl. Spoon over the burritos above.