Name: Bean Burrito Wrap with cashew Queso and mushroom, artichoke Chorizo
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 cup cooked beans; 2 large cremeni mushrooms; 2 cups spanish rice; 1 cup cashew queso; 1/2 cup artichoke hearts, marined (from the jar ); 1/2 avocado (sliced); 1 cup cashews; 1 tsp cumin powder; 1 tsp smoked paprika; 1 tsp white miso; 1 tbsp nutritional yeast; 2 tsp garlic paste; 1 tsp hot sauce; 3/4 tsp salt; 1 tbsp lime juice; 1 slice jalapeno; 1 cup salsa; 1 slice jalepeno; 1 whole avocado (ripe); 1 tbsp lime juice; 1 tsp cumin powder; 1 tsp garlic powder; 1 handful cilantro leaves; 1 tsp salt; 1 tsp onion powder; 1 tsp vegetable bouillon powder (optional); 2 tsp garlic paste; 3 large cremeni mushrooms; 1/2 cup artichoke hearts (marinated from a jar); 1 tbsp olive oil

I was so excited to eat this bean burrito. I am that person that will take the extra 10 minutes to make the details of a sandwich. Eating a sandwich is hitting all sweet, salty and savoury flavour hits on your tongue. Savouring each bite because there is just so much to enjoy and relish. Taking the time to make a sandwich requires you to clear extra time in your schedule to enjoy the labour of taking the time to make all the details.

Take the time to make this bean burrito! It’ll be so worth it!!!

Love,

Sarah xx

Bean Burrito with rice, avocado, guacamole, artichoke, mushroom

Bean Burrito Wrap with cashew Queso and mushroom, artichoke Chorizo

Pack the perfect lunch or dinner with this delicious bean burrito. Packed with flavour with cashew queso and mushroom and spinach chorizo. Sealed with delicious guacamole to make it just a sensational party in your mouth1

5 from 1 vote

Print Pin Rate

Course: lunch, mexican

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings:

Calories: 764kcal

Ingredients

1 cup cooked beans
2 large cremeni mushrooms
2 cups spanish rice
1 cup cashew queso
1/2 cup artichoke hearts, marined from the jar
1/2 avocado sliced

Cashew Queso

1 cup cashews
1 tsp cumin powder
1 tsp smoked paprika
1 tsp white miso
1 tbsp nutritional yeast
2 tsp garlic paste
1 tsp hot sauce
3/4 tsp salt
1 tbsp lime juice
1 slice jalapeno
1 cup salsa

Guacamole

1 slice jalepeno
1 whole avocado ripe
1 tbsp lime juice
1 tsp cumin powder
1 tsp garlic powder
1 handful cilantro leaves
1 tsp salt
1 tsp onion powder
1 tsp vegetable bouillon powder optional
2 tsp garlic paste

Mushroom and Artichoke chorizo

3 large cremeni mushrooms
1/2 cup artichoke hearts marinated from a jar
1 tbsp olive oil
1 tsp miso paste

Instructions

Prepare your ingredients

Place your beans in a bowl
Prepare, cook and keep spanish rice in a separate bowl

Mushroom and Artichoke Chorizo

Chop your mushrooms and artichoke hearts
add olive oil and miso paste to a pan and warm to low medium
Add your mushroom and artichoke to the pan and stir and fry until fragrant and cooked, about 5 minutes. Keep aside

Guacomole

Add your guacomole ingredients to a bowl, and, using an immersion blender blend it until smooth and creamy. Taste for salt and lime

Cashew Queso

Add in all your ingredients to a blender and blend until smooth, 2-3 minutes

Assembly

On your wrap, smear a dollop of guacamole in the middle
layer a thin layer of spanish rice on top of your guacomole
sprinkle a small handful of beans on top of your rice
Sprinkle a generous amount of chirozo
Finally, dollop your queso. Tightly wrap and enjoy immediately!

Nutrition

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