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
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 25 minutes mins
Course lunch, mexican
Cuisine Mexican
Servings 2
Calories 764 kcal
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
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
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!
Calories: 764 kcal Carbohydrates: 74 g Protein: 28 g Fat: 45 g Saturated Fat: 7 g Sodium: 3741 mg Potassium: 1780 mg Fiber: 23 g Sugar: 17 g Vitamin A: 2362 IU Vitamin C: 126 mg Calcium: 159 mg Iron: 9 mg