It always turns out delicious and offers so many possibilities! Vegan burrito is a hearty and simple-to-prepare classic of Mexican cuisine, perfect for lunch, a quick dinner, or supper.
Ingredients
- Avocado, 2 pcs
- Black cumin seeds, 1 tbsp
- Red onion, 1 pc
- Canned red beans, 400 g
- Red bell pepper, 1 pc
- Napa cabbage, 0.5 pc
- Tomato paste, 4 tbsp
- Canned corn, 280 g
- Lime, 2 pcs
- Ground chili, 1 pinch
- Curry powder, 1 tsp
- Black pepper, 1 pinch
- Olive oil, 2 tbsp
- Red chili pepper, 1 pc
- Salt, 0.25 tsp
- Baby spinach, 2 handfuls
- Tortilla, 4 pcs
- Basmati rice, slightly less than 1 cup
- Vegan sour cream, 4 tbsp
- Vegan cheese slices, 4 slices
- Sweet paprika powder, 0.5 tsp
- Green bell pepper, 1 pc
Preparation
Chop the onion into small cubes and sauté it in a pan with heated olive oil. When it becomes translucent, add cooked rice and spices: curry powder, ground chili, and smoked sweet paprika. Stir and fry the mixture for about 2-3 minutes.
Drain the beans in a fine sieve and rinse with water. Add the beans to the rice. Then, add the drained corn and thinly sliced bell peppers. Stir and fry the mixture for about 5 minutes. Season with salt and pepper.
Lay out the tortillas on a flat surface. Place fresh spinach in the center of each tortilla. Fold the sides of the tortillas towards the center and roll them up to enclose the filling.
Brush the top of each burrito with 1 tablespoon of tomato paste and sprinkle with shredded vegan cheese. Bake in a preheated oven at 180°C for about 10 minutes until the cheese melts.
Cut the avocado in half lengthwise and carefully remove the pit. Scoop out the flesh with a spoon, slice it, and arrange it on a large plate. Place the baked burritos and some chopped Napa cabbage next to the avocado.
Top the burritos with vegan sour cream or vegan dip. Sprinkle with black cumin seeds and finely chopped red chili pepper. Serve with a lime half.
