Vegan Burrito
The origin of the vegan burrito dates back to Mexico, where it traditionally became popular as a simple, filling dish. The modern vegan version follows the traditional recipe, while emphasizing the freshness of the vegetables and the simple, yet delicious plant-based ingredients. Imagine the fresh aroma of beans, corn, and avocado filling your kitchen as you prepare this dish. The secret of the vegan burrito lies in the carefully selected spices and balanced ingredients, which together create a perfect, harmonious flavour. This burrito is an ideal choice for a light lunch or dinner, and it's also great for parties because it's quick and easy to make, plus it offers a healthy alternative.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the red onion and garlic. Dice the tomatoes and avocado.
2
Heat the oil in a skillet over medium heat. Sauté the red onion until translucent. Add the garlic and sauté for another minute.
3
Drain and rinse the black beans and corn, then add them to the skillet with the onion and garlic. Season with salt, pepper, and burrito seasoning mix. Sauté for another 4-5 minutes.
4
Add the cooked rice to the black bean and corn mixture, mix well, and heat through.
5
Briefly warm the tortilla wraps in a skillet to make them more pliable.
6
Fill the tortilla wraps with the rice, bean, and corn mixture. Top with avocado and tomato.
7
Fold the burrito: first, fold in the bottom, then fold in the two sides, and finally roll it up tightly.
8
Serve fresh, or optionally, briefly sear in a skillet for a crispy exterior. Tip: Serve with fresh lime juice or vegan sauce!
