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Vegan burrito

theveganharmony
A delicious Mexican dish that is great both hot and cold.
Servings 4 burritos

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

Instructions
 

Stuffing

  • Peel garlic and onion, chop them into small pieces, put in a pan, add water, bring to a boil and cook for 5 minutes.
  • 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

  • Wash the lettuce and chop it into smaller pieces.
  • Add the halved tomatoes, drizzle with lime juice and stir.

Dressing

  • First, mix cashew butter with water to get a smooth cream.
  • Add nutritional yeast, salt and cayenne pepper and mix well.

Burrito

  • When you have all the fillings ready, you can make a burrito.
  • You can warm up each tortilla in a pan or microwave, so it softens and gets easier to fold.
  • Place the stuffing in a straight line a bit below the middle of the tortilla, add rice, salad and sauce.
  • Then fold by first folding the bottom, then sides and roll.
  • Enjoy it cold or heat it up.