Burrito Recipe (Vegetarian)

For veggie stuffing

• 2 tablespoons olive oil
• ¼ teaspoon finely chopped garlic or 4 small garlic cloves
• ½ cup chopped onions
• ½ cup chopped bell pepper - red, green or yellow
• 3.5 to 4 cups chopped button mushrooms - 300 grams
• ½ teaspoon cumin powder
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika or sweet paprika or red chilli powder or cayenne pepper
• 1 teaspoon soy sauce - naturally brewed
• salt as required
• ¼ teaspoon crushed black pepper or ground black pepper powder
• 1 teaspoon red wine vinegar or white vinegar or apple cider vinegar or white wine vinegar
• 1 tablespoon chopped coriander leaves or chopped parsley

For Pico de Gallo

• ½ cup finely chopped tomatoes - 2 medium tomatoes or 2 Roma tomatoes, 120 grams
• ½ teaspoon chopped serrano pepper or jalapeño pepper or green chillies
• ½ cup finely chopped onion or 1 medium sized onion
• ¼ teaspoon finely chopped garlic or 2 small garlic cloves, optional
• 3 tablespoons chopped coriander leaves or parsley leaves
• 1 teaspoon lemon juice
• 1 teaspoon extra virgin olive oil - optional
• salt as required

For Guacamole

• 1 avocado - medium to large-sized

More Ingredients

• 8 tortilla - plain flour, corn or whole wheat
• 1 cup refried beans
• ½ cup sour cream