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. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
. Cut the burritos in half and serve.