Burrito Recipe (Vegetarian)

For veggie stuffing

• 2 tablespoons olive oil
• ¼ teaspoon garlic or 4 small garlic cloves, finely chopped
• ½ cup onion chopped
• ½ cup bell pepper red, green or yellow, chopped
• 3.5 to 4 cups button mushrooms 300 grams, chopped
• ½ teaspoon cumin powder
• ½ teaspoon oregano dried
• 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 black pepper or ground black pepper powder, crushed
• 1 teaspoon red wine vinegar or white vinegar or apple cider vinegar or white wine vinegar
• 1 tablespoon Coriander leaves or chopped parsley, chopped

For Pico de Gallo

• ½ cup tomato 2 medium tomatoes or 2 Roma tomatoes, 120 grams, finely chopped
• ½ teaspoon Serrano pepper or jalapeño pepper or green chillies, chopped
• ½ cup onion or 1 medium sized onion, finely chopped
• ¼ teaspoon garlic or 2 small garlic cloves, optional, finely chopped
• 3 tablespoons Coriander leaves or parsley leaves, chopped
• 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