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Mexican Style Vegan Burrito🌯
Wrap up your hunger with flavour packed vegan burritos!
Follow @plantiful.palate for more recipes🗒️
Recipe
Ingredients:
- 4 large flour tortillas
- 200g uncooked white rice
- 400g can of black beans, rinsed and drained
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 mushrooms, diced
- 2 ripe tomatoes, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chilli powder
- Salt and pepper, to taste
- Fresh coriander, chopped
- Vegan shredded cheese
- Vegetable oil for frying
- Salsa and vegan sour cream, to serve
Method:
1. Cook the rice according to package instructions until it's fluffy and tender. Set aside to cool slightly.
2. In a frying pan over medium heat, add a splash of vegetable oil. Sauté the onion and garlic until translucent. Add the mushrooms and bell peppers, and cook until they're soft.
3. Stir in the black beans, cumin, smoked paprika, and chilli powder. Cook for another 5 minutes, then season with salt and pepper.
4. Warm the tortillas in a dry pan to make them pliable. On each tortilla, layer the cooked rice, bean mixture, diced tomatoes, a generous sprinkle of vegan cheese, and some fresh coriander.
5. Roll up the tortillas, folding in the sides to enclose the filling. Place the burritos seam-side down in a hot, lightly oiled frying pan to crisp up and seal.
6. Once the burritos are sealed and lightly browned, serve immediately with a side of salsa and vegan sour cream.
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