Mexican Burrito mit Plant-Based Paprika Chunks
Our plant-based paprika chunks
Developed for all those who cannot resist the classic taste and aroma of roasted Güggeli. The combination of our succulent chunks and the fine plant-based marinade provides the “best of indulgence”, without any compromises.
30 Min Working hours.
4 Portions
mittel
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Paprika Chunks
4
large wheat tortillas
1
Paprika
150 g
red beans
80 g
Maize
80 g
Vegan crème fraîche alternative
80 g
Vegan grated cheese alternative
2
Avocados
1 TBSP.
Lime juice
1 TBSP.
Taco spice mix
1 TSP
Paprika powder
Some
Salt
This is how it’s done:
1.
Halve and pit the avocados. Then scoop out the flesh with a spoon. Mash the avocado flesh with a fork, stir in lime juice, season with salt, and set aside in a small bowl.
2.
Bring the tomato sauce to a boil. Dice the bell pepper into small cubes and cook in the sauce for about 10 minutes. Then add corn and beans to the sauce and bring to a quick boil.
3.
Briefly sear the bell pepper chunks on all sides in a pan.
4.
Season the sauce with taco seasoning and a bit of salt, then spread it in the center of the tortilla wraps. Add a generous spoonful of crème fraîche alternative and the seared chunks on top of the sauce.
5.
Fold the sides of the tortilla wraps in about 2 cm on each side and roll them up. Place the vegetarian burritos in an ovenproof dish and sprinkle with grated cheese alternative. Bake for 15 minutes in a preheated oven at 160°C (convection).
Tip: Slice the vegetarian burritos at an angle and serve with some finely chopped cilantro.
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