Bangin' Bean Burritos

Makes 8-10 Servings

Prep Time: 30 mins

Cook Time: 30 mins

INGREDIENTS

3 cups cooked rice

For the Pico De Gallo 7 roma tomatoes ( 3 cups or so), seeded and diced small 1/4 cup fresh lime juice ( approx 2 limes) 1/2 tsp lime zest 1/3 cup red onion 3/4 tsp salt 1/4 tsp pepper 1/4 – 1/3 cup chopped cilantro 1 tsp or so finely diced jalapeño pepper

For the "Meat" 1 tablespoon oil 1 small yellow onion, diced 1/2 lb mushrooms, white or brown 2 cups Gardein Meatless Ground crumbles, frozen 1 cup cooked lentils, rinsed and drained 2 tablespoons or so chopped cilantro For the Meat Sauce 1 tablespoon tomato paste 2 tablespoons taco seasoning 3/4 cup water 1 can refried black beans 1–2 avocados 3 cups Iceberg lettuce, shredded 8–10 large or Extra Large flour tortillas 3 Ingredient Chipotle Mayo 1/3 cup vegan mayonnaise 1 tablespoon pickled jalapeño juice 1 tablespoon sauce from small can of Chipotle Peppers in Adobe Sauce

DIRECTIONS Get your rice cooking Make the Pico de Gallo, set aside in the fridge to chill and let the flavours marry **Make the vegan taco meat** (you can easily make this a day or two before and reheat) First add the mushrooms to your food processor and pulse until they are very small but not mushy, set aside. Now whisk the sauce ingredients in a bowl and set aside. Heat a large non stick skillet to medium high heat. Add the oil, onions and a pinch of salt and pepper. Cook for 5 minutes while stirring. Add in the mushrooms and cook, stirring for 3-5 minutes until the mushrooms are cooked. If you find the pan getting to hot, turn down to medium heat. Now add the frozen meatless crumbles and lentils. Cook for 2 minutes or so until it is heated through. Lastly add the sauce and chopped cilantro, mix throughly. Stir until you are happy with the consistency. The sauce will evaporate quickly. Enjoy! **While taco meat is cooking**, make the chipotle mayo (mix the 3 ingredients in a bowl), thinly slice some iceberg lettuce, peel and slice a couple avocados and warm beans in microwave or small pot. To wrap the burrito, fold both sides in about half way. Then with your thumbs fold up the bottom of the tortilla, over the filling and start rolling, tucking in as you go.