Mexican burrito with 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 scrape out the flesh with a spoon. Mix the avocado flesh with a fork. Finally, stir in the lime juice, season with salt and serve in a small bowl.
2.
Bring the tomato sauce to the boil, cut the peppers into small cubes and cook in the sauce for approx. 10 minutes. Then add the sweetcorn and beans to the sauce and bring to the boil briefly.
3.
Fry the bell pepper chunks briefly on all sides in a pan.
4.
Season the sauce with the taco seasoning mix and a little salt and then spread it in the middle of the tortilla wraps. Top the sauce with a good spoonful of the crème fraîche alternative and the fried chunks.
5.
Now fold the wraps left and right by 2 cm and then roll them up. Arrange the wraps in ovenproof dishes and sprinkle with the grated cheese alternative. Bake for 15 minutes in a preheated oven at 160 °C hot air.
Tip: Cut the wraps diagonally and serve with some finely chopped coriander.
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