Vegan 'Beef' + Mexican Rice Burrito! (Suitable for Vegans + Gluten Free)

The burrito - forget Eminem, this is the ultimate wrap! After that terrible pun I just couldn't avoid, let's get into the recipe... Burritos are a fairly new addition to my palette but are something I have enjoyed making and devouring. Recently I have had to adapt my diet to suit a vegan and gluten free lifestyle, I didn't want to miss out on meals I loved so rather than scrap them I just adapt them! Here's my take on Burritos, I hope you enjoy!

Ingredients 

• 2 Tortillas - (I enjoy the BFree Multigrain Wraps) 
• 1-2 Cups of Mexican Style Rice - (SEE MY RECIPE HERE)
• 1/2 Cup of Kidney Beans - (Tasty, wholesome and a good source of protein)
• Handful of Shredded Lettuce 
• 2tbsp of Salsa - (I love the rich flavour of Waitrose Vine Ripened Tomato Salsa)
• 1/2 Pack of Linda McCartney Burrito Mix 
• 2tbsp Guacamole - (I like to keep it simple with avocado, lime and a sprinkle of salt) 
• 1tbsp Violife Creamy Original mixed with 1tsp vinegar + garlic (to create sour cream) 
• 2 Bell Peppers - (Sliced Julienne)

Method 

1. To start, prepare some Mexican Style Rice - see my quick and easy recipe here. 

2. Next cook the Linda McCartney Burrito Mix in 1 tbsp of water over a medium heat. This really is the star of the show! It's so jam packed full of flavour that people do not believe its vegan when they try it! (If you can't find this particular one, you can make your own version with some Veggie Mince, seasonings and vegetables!) Mix in the bell peppers, kidney beans and the Mexican rice and simmer until the Burrito Mix is cooked through. 

3. Toast the tortilla by placing it under the grill for a minute or two - I find this helps when assembling this beast of a burrito! 

4. To construct - spread a layer of salsa onto the tortilla and sprinkle over the shredded lettuce (this helps it to stick and not fall out when you bite into it.) Next, spoon on a generous layer of the burrito rice mixture and top with guacamole, Violife (which acts as a sour cream) and salsa to your taste!

5. Fold it up by tucking up the bottom end and then rolling it up. Add a little Violife to the edges to act as glue to help them stick. Grill in the oven until toasted and warm! 

There you have it! A simple, tasty and healthy burrito that doesn't contain meat, dairy or gluten but doesn't compromise on flavour! I want to show that vegan meals don't have to be boring, and that you can adapt just about anything to suit a vegan and gluten free diet! 

Thank you for reading! 

Hayley x