Vegan Burrito

INGREDIENTS
For the Black Beans and Corn:

• 1/2 Medium Onion (Chopped)
• 1 Tbsp Olive Oil
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Dried Chili Flakes
• 1/2 tsp Ground Cumin
• 1 15oz (425g) Can Black Beans (Drained)
• 1 15oz (425g) Can Sweet Corn (Drained)
• 1/4 cup (60ml) Water
• Salt and Pepper (To Taste)

For the Sundried Tomato Basmati Rice:

• 3 cups Cooked Basmati Rice*
• 12 Sundried Tomatoes (Chopped)
• 1 Tbsp Lime Juice (Freshly Squeezed)
• Salt and Pepper (To Taste)
• For the Pico De Gallo Salsa:
• 1 Full Batch Pico De Gallo (as per linked recipe)

For the Vegan Sour Cream:

• 1 Full Batch Vegan Sour Cream (as per linked recipe)
• For the Guacamole:
• 2 Avocados
• 1 Tbsp Lime Juice (Freshly Squeezed)
• Salt and Pepper (To Taste)

For Assembling/Serving:

• 8 Large Soft Flour Tortillas (or use gluten-free if preferred)
• 3 cups Shredded Lettuce

INSTRUCTIONS

1. Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
2. Full recipe .......lovingitvegan.com

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