Vegan burrito
by David and Charlotte Bailey

Ingredients

Bakery

  • 4 tortilla wraps

Store Cupboard

  • 300g of brown rice, cooked
  • 2 tbsp of brown sugar
  • 1 tsp cacao powder
  • 1/2 tsp salt
  • 400g of black beans, drained and rinsed
  • 1/2 chipotle chilli, soaked and chopped
  • salt
  • pepper
  • salt
  • pepper
  • 150g of cashew nuts, soaked overnight
  • 1 tsp onion powder
  • salt
  • pepper

Spices & Dried Herbs

  • 1/2 bunch of fresh coriander
  • 4 dried chipotle chillies
  • 2 dried red chillies
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cumin
  • 1 pinch of ground cinnamon

Fruit & Vegetables

  • 2 limes, halved
  • 4 garlic cloves
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 2 avocados, ripe, peeled and stoned
  • 1/4 red onion, chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1/2 lime, juiced
  • 1/2 red onion, chopped
  • 5 plum tomatoes, finely diced
  • 1/2 red chilli, deseeded and finely chopped
  • 1/2 lime, juice only
  • 1/2 lemon, juice only

Beverages

  • 250ml of water
  • 225ml of orange juice

Oils & Vinegars

  • 3 tbsp of cider vinegar
  • olive oil
  • 1 dash of olive oil
  • 1 dash of cider vinegar

Salad & Fresh Herbs

  • 10 sprigs of fresh coriander
  • 10 sprigs of fresh coriander