3 servings

Prep time

5 min

Cook time

10 min

Total time

15 min

Vegan Burrito

100 g Crump 250 ml warm water 125 g guacamole 125 g tomato salsa 90 g vegan sour cream 45 g vegan shredded cheese 100 g shredded lettuce 360 g cooked brown rice 6 large flour tortillas 400 g canned sweet corn 5 g paprika powder 2 g smoked paprika powder 2 g cumin seeds ½ of fresh lime juice 10 g green onions, cut into rings 5 g freshly chopped cliantro salt and black pepper, to your taste

How to prepare?

  1. Put Crump to a mixing bowl, add salt and warm water. Stir a little until the salt would dissolve. Let it stand for 5 minutes. When the pan is hot, add a little oil and the drained Crump and toast it. Stir slowly until it has a nice color and texture.
  2. Drain and rinse the black beans and corn. Combine them in a medium bowl with paprika powder, cumin seeds, smoked paprika powder, lime juice, salt and pepper. Add the chopped green onions, fresh coriander and stir well.
  3. Place the tortilla on a flat plate. Add some rice to the center of the tortilla. Then add seasoned CRUMP and bean - corn salad. Next tomato salsa, salad, vegan cheese, vegan sour cream and guacamole. If desired you can also sprinkle some red pepper flakes on top.
  4. Twist the sides and then roll up the burrito and wrap it. Then cut it in half with a sharp knife. Enjoy!