Everyday cooking
Bean Burrito Wraps
We love burritos! So we created the hugest burrito for Veganuary and we call it the bean burrito wraps! Enjoy with your loved ones!
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time15 minutes![servings]()
Servings2 portions
- 180 g Violife Tex-Mex flavour grated
- 180 g Violife Mozzarella flavour grated
- 5 corn tortillas
- 1:1 Flour and water, as glue for the tortillas
- 200 g vegan mince meat
- 3 tbsp olive oil
- 1 red onion, diced
- 3 cloves garlic, finely chopped
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp coriander
- 1 tin of chopped tomato
- 1 tin of black beans
- 1 tomato, diced
- 1 green pepper, sliced
- 1 tin of tomato sauce
- 3 scallions, sliced to garnish
- In a small bowl combine flour and water to create a glue for your tortillas. Overlap two tortillas, securing them with some flour glue using a brush. Repeat with the remaining tortillas creating a shape that resembles the "Olympic rings".
- To make the vegan minced meat, sauté the vegan minced meat in olive oil and break with a wooden spoon.
- Add onion and sauté for 7 minutes, then add garlic and seasonings. Pour in the tomato sauce and simmer for 20 minutes, until thickened.
- Assemble the burrito by topping the tortillas with Violife Tex-Mex flavour grated and Mozzarella flavour grated. Add vegan minced meat, olives, tomatoes, green peppers and top with another layer of Violife Tex-Mex flavour grated and Mozzarella flavour grated.
- Fold in the sides, roll it up and secure with flour glue.
- Place seam side down on a lined baking tray and pour tomato sauce. Top with grated Violife Mozzarella flavour and Tex-Mex flavour.
- Bake covered in a preheated oven at 180°C for 20 minutes.
- Sprinkle with scallions, slice and serve!
