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theveganharmony

Vegan burrito

A delicious Mexican dish that is great both hot and cold.
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Servings: 4 burritos
Ingredients Method

Ingredients
  

  • 4 tortillas
Stuffing
  • 2 cloves garlic
  • 1 small onion
  • 60 ml water
  • 60 g sweet corn
  • 100 g of paprika
  • 100 g beans
  • 100 g vegan minced meat
  • 1 teaspoon salt
  • 1 teaspoon sweet pepper powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
Rice
  • 200 g cooked rice
Salad
  • 30 g lettuce
  • 80 g cherry tomatoes
  • 1/2 lime
Dressing
  • 20 g cashew butter or presoaked and blended cashew nuts
  • 40 ml water
  • 10 g nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Method
 

Stuffing
  1. Peel garlic and onion, chop them into small pieces, put in a pan, add water, bring to a boil and cook for 5 minutes.
  2. Add all of the remaining ingredients for the filling, mix well and fry for another 5 to 10 minutes, stir from time to time.
Salad
  1. Wash the lettuce and chop it into smaller pieces.
  2. Add the halved tomatoes, drizzle with lime juice and stir.
Dressing
  1. First, mix cashew butter with water to get a smooth cream.
  2. Add nutritional yeast, salt and cayenne pepper and mix well.
Burrito
  1. When you have all the fillings ready, you can make a burrito.
  2. You can warm up each tortilla in a pan or microwave, so it softens and gets easier to fold.
  3. Place the stuffing in a straight line a bit below the middle of the tortilla, add rice, salad and sauce.
  4. Then fold by first folding the bottom, then sides and roll.
  5. Enjoy it cold or heat it up.