The Ultimate Vegcano™️ Burrito

Ingredients:

For the Veggie Filling:

• 1 cup cooked rice (white, brown, or cilantro-lime rice)
• 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
• 1 tablespoon olive oil (or your preferred oil)
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional for a smoky flavor)
• Salt and pepper, to taste
• 1/2 cup corn kernels (fresh, frozen, or canned)

For the Vegan Volcano Sauce:

• 1/2 cup cashews (soaked for 2-4 hours, or use soaked raw cashew butter)
• 1/4 cup water (more if needed for consistency)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• 1 tablespoon lemon juice (or lime juice)
• 1-2 tablespoons hot sauce (adjust based on spice preference)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Guacamole:

• 2 ripe avocados, mashed
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Additional Burrito Fillings:

• Large flour tortillas (or gluten-free tortillas)
• Shredded lettuce or mixed greens
• Vegan cheese (optional, shredded)

Instructions:

1. Prepare the Vegan Volcano Sauce:
   • In a blender or food processor, combine the soaked cashews, water, nutritional yeast, lemon juice, hot sauce, smoked paprika, garlic powder, and salt. Blend until smooth and creamy, adding more water as necessary to reach a pourable consistency.
   • Taste and adjust seasoning as desired, adding more hot sauce if you like it spicier.
2. Make the Guacamole:
   • In a bowl, mash the avocados with a fork until smooth but still chunky.
   • Stir in the diced tomato, red onion, cilantro, lime juice, and salt and pepper to taste. Set aside.
3. Cook the Veggie Filling:
   • Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes until softened.
   • Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant.
   • Stir in the black beans and corn, cooking for another 2-3 minutes, just until heated through. Remove from heat.
4. Assemble the Burrito:
   • Warm the flour tortillas in a dry skillet for a few seconds on each side or microwave them for a few seconds to make them pliable.
   • Lay the tortilla flat on a clean surface. Start by adding a layer of rice in the center.
   • Top with a generous amount of the cooked veggie filling, followed by a few spoonfuls of guacamole.
   • Drizzle the Vegan Volcano Sauce over the filling and sprinkle with shredded lettuce and vegan cheese (if using).
5. Wrap the Burrito:
   • Fold in the sides of the tortilla and then roll up the burrito tightly, making sure everything is enclosed inside.
6. Serve:
   • Slice the burrito in half and serve immediately with extra hot sauce, salsa, or your favorite sides, like chips, rice, or a simple salad.

Tips:

• Make it spicy: Add extra jalapeños or chili flakes to the veggie filling or sauce if you like more heat.
• Customizable: Add other fillings like sautéed mushrooms, roasted sweet potatoes, or olives to make it your own.
• Meal prep: You can make the filling and sauce ahead of time and store them in the fridge for 3-4 days. Just warm up the ingredients and assemble when ready to eat.

The Ultimate Vegcano™️ Burrito is packed with vibrant flavors, spicy and creamy goodness, and tons of plant-based nutrition. It’s the ultimate burrito experience, perfect for lunch, dinner, or meal prep! Enjoy every bite! 🌯😋