Preheat the oven to 180℃. Cook the rice according to the package directions and gently heat the kidney beans.
Vegan Friday Fakeaway Burrito with Sensational Mince
Peel and finely chop the garlic. Pick the herbs coarsely, cut the jalapeño pepper into slices and the lettuce into thin strips.
Stir-fry the garlic for 1 minute until soft in a little oil, add the tomato puree and stir-fry for a while. Add the cooked rice and fry for a few minutes until the rice is completely coloured.
Fry the Garden Gourmet Sensational Mince in a frying pan and add the Mexican spice mix.
Warm the tortillas alternately in the oven (or a hot frying pan). Spread the tortillas with sour cream, but leave 3 cm from the edge of the tortilla. Spread on top (above the middle) a 7 cm wide 'lane' of guacamole, with a layer of Pico de Gallo on top.
Spread some lettuce, a layer of rice, some beans and a thicker layer of 'minced meat' on top. Leave 3 cm free on the sides. Finally, scatter coarsely picked coriander and jalapeño pepper slices on top.
Fold the sides in over the filling and roll up the tortillas. Roll them in paper and cut the burrito in half. Serve with any leftover guacamole and pico de gallo. Enjoy your special Fakeaway Burrito!
generous tbsp crème fraiche, 1 finely chopped tomato (pulp without seeds), 1 finely chopped garlic clove and season with salt, pepper, generous lime juice and coarsely chopped fresh coriander.
Halve red and 1 green jalapeño pepper, remove the seeds and finely chop the flesh.
Mix all ingredients and season with salt and lime juice.
You can also use ready-made Mexican salsa instead of Pico de Gallo.