MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Burritos
Categories: Breakfast, Vegetarian
Yield: 4 Servings

1 lg Onion
400 g Tin jackfruit in water
1 tb Smoked paprika
1 tb Cumin; seeds or ground
1 tb Cooking oil
4 cl Garlic
400 g Tin black beans
400 g Tin diced tomatoes
100 g Plain white rice
Lettuce; a few handfuls
120 g Vegan cheese
4 lg Tortilla wraps

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Guacamole
Salsa

First peel and finely slice your onion, and toss into a large mixing
bowl. Drain the jackfruit and thoroughly squeeze out any excess
juices. Separate the jackfruit with your fingers and add to the
onion. Sprinkle over the paprika and cumin, add the oil, and finely
grate in the garlic. Drain the black beans and add to the bowl. Mix
all together, cover and chill for at least an hour so it all
marinates.

When the jackfruit, onions and beans have marinated, tip into a large,
non-stick pan over a medium heat. Cook for 20 minutes, then pour over
the tomatoes and cook for 20 minutes more.

Pour the rice into a medium saucepan and add double the volume of
water. Bring to the boil, then simmer for 18 to 20 minutes, or until
the rice is soft and swollen. Drain if needed (in an ideal world, the
rice would absorb all of the water, but it took me a long time to get
that right, so don't beat yourself up if there's a little water left
in your pan), then set to one side.

Finely slice your lettuce and grate your 'cheese', and get your
guacamole and salsa in position.

To assemble your burrito, lay the tortilla in one hand. Spoon rice
into the centre, then beans, then add lettuce, 'cheese', guacamole,
and salsa. Fold up the bottom a quarter of the way up, then roll
tightly into a cylinder, sealing with a dab of guacamole. Eat
immediately, or chill for later, and enjoy.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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