Vegan Crump burrito

Delicious and easy to make burrito will bring a smile to everyones face. But what will surprise you the most is how good a burrito can taste without any meat.

Yields3 Servings
 400 g canned blackbeans
 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, to your taste
 black pepper, to your taste
For the filling:
 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
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.

5

Enjoy!

Ingredients

 400 g canned blackbeans
 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, to your taste
 black pepper, to your taste
For the filling:
 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

Directions

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.

5

Enjoy!

Vegan Crump burrito