It always turns out tasty and offers so many possibilities! Vegan burrito is a satisfying and easy-to-make classic of Mexican cuisine, perfect for lunch, a quick dinner, or supper.
Ingredients
- Avocado – 2 pieces
- Black cumin – 1 tablespoon
- Red onion – 1 piece
- Canned red beans – 400 g
- Red bell pepper – 1 piece
- Napa cabbage – 0.5 piece
- Tomato paste – 4 tablespoons
- Canned corn – 280 g
- Lime – 2 pieces
- Ground chili – 1 pinch
- Curry powder – 1 teaspoon
- Black pepper – 1 pinch
- Olive oil – 2 tablespoons
- Red chili pepper – 1 piece
- Salt – 0.25 teaspoon
- Baby spinach – 2 handfuls
- Flour tortillas – 4 pieces
- Basmati rice – 1 scant cup
- Vegan sour cream – 4 tablespoons
- Vegan cheese, slices – 4 slices
- Sweet paprika powder – 0.5 teaspoon
- Green bell pepper – 1 piece
Preparation
Dice the onion and sauté it in olive oil in a pan. When it becomes translucent, add cooked rice and spices: curry powder, ground chili, and smoked sweet paprika. Stir-fry the mixture for about 2-3 minutes. Drain the canned beans and rinse them under cold water. Add them to the rice. Add drained corn and bell peppers cut into thin strips. Stir-fry for about 5 minutes. Season with salt and black pepper.
Lay out the flour tortillas on a flat surface. Place fresh spinach in the center of each tortilla. Fold the sides of the tortilla inward, then roll it up to enclose the filling inside. Spread 1 tablespoon of tomato paste on top of each burrito and sprinkle with grated vegan cheese. Bake for about 10 minutes in an oven preheated to 180°C until the cheese melts.
Slice the avocados in half lengthwise, remove the pit carefully, and scoop out the flesh with a spoon. Slice it and arrange it on a large plate. Place the baked burritos next to the avocado and a portion of shredded Napa cabbage.
Top with a dollop of vegan sour cream or vegan dip. Sprinkle the burritos with black cumin and finely chopped red chili pepper. Serve with half a lime on the side.
