Vegan Burritos (DF, V)

Ingredients

·       1 packet of vegan sausages minced  (our favourite at the moment is Linda McCartney
        Vegetarian Sausages which are certified vegan)

·       1 red onion finely chopped

·       Handful of chopped white button mushrooms

·       1/2 zucchini finely chopped

·       A couple of florets of brocolli finely chopped

·       Burrito Spice Mix (Farrah's brand)
   ·       Vegetable oil

·       White rice steamed

·       1 can black bean

·       4 tomatoes, diced

·       1 small red onion, chopped

·       1 small bunch of coriander, chopped

·       Lettuce

·       Ranchslaw (shredded cabbage, carrot, onion)

·       Burrito Sauce (Farrah's brand)

·       Tortillas

Method

1. Steam rice, adding to water 1 tbsp of Burrito Spice Mix and a 1 chopped tomato.  Stir to combine
2. In frypan, add minced sausages, 1st red onion (chopped), mushrooms, zucchini, brocolli and toss in a dash of vegetable oil.
3. Stir through remainder of packet of Spice Mix (or a little less if you're not into spicy food) and add a dash of water so mixture doesn't stick to the bottom of the pan.
4. While mince mixture is cooking, combine remainder of chopped tomatoes, 2nd chopped red onion and coriander and stir to combine to make a salsa-type mix.
5. Wash and drain black beans, heat in microwave.
6. Set up bench top like an assembly line ... have your fillings lined up in bowls to make assembly easier: rice, beans, mince mixture, slaw, salad, sauce.
7. Heat griddle and heat tortillas for approx 10 seconds either side (they get a bit crispy and puffy if you do it for much longer).  I would recommend using the bigger size as you get more 'folding' ability when the tortilla is stuffed full!  Wrap in foil to keep warm until you're ready to assemble.
8. In centre of tortilla, add ingredients in order as in #6 above.
9. Fold in sides to cover mixture and then over and over (think of a packet of tightly wrapped fish & chips!).
10. Place seam down on the griddle again to 'seal'
11. Serve immediately.  
12. Enjoy!