2 large flour tortillas (burrito size)

1-2 tbsp avocado oil

Filled with:

• Seasoned rice* (see notes)

• Chili Lime Seitan

• Grilled multicolor peppers and onions

• Mixed beans

• Corn

Topped with:

• Cashew ‘crema’**

• Avocado / Guacamole

• Salsa (red or green)

• Served with:

• Remaining rice, Baked tortilla chips,

• Tomatoes, Cilantro, Jalapeños, Limes

Method:

• Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.

• Roll up tightly, and don’t forget to tuck in the sides.

• Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.

• Top with crema, guacamole and/or salsa, and enjoy!

Notes:

• For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.

• Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream, a splash of plant milk, lime juice, salt.