Prep time5 min
Cook time10 min
Total time15 min
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?
- 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.
- 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.
- 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.
- Twist the sides and then roll up the burrito and wrap it. Then cut it in half with a sharp knife. Enjoy!