Worlds Longest (and tastiest) Vegan Burrito

Name: Worlds Longest (and tastiest) Vegan Burrito
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican, Latin American
Ingredients: 18 Mission Chargrilled Tortillas; 200g cashews; 1/2 tsp salt; 2 tbsp white wine vinegar; 1 tbsp oil; 1 large onion; 1 can pinto beans; 1 can Haricot beans; 1 can cannelini beans; 1 can black beans; 6 cloves garlic; 2 knorrs stockpot; 800ml hot water; 3 tbsp white wine vinegar; 3 tsp smoked paprika; 3 tsp cumin; 1/2 tsp five spice; 1 tsp salt; 1 tsp white pepper; 1/2 tsp nutmeg; 4 avocados; 2 onion finely diced; 10 crushed cloves garlic; juice of 3 limes; 100g fresh coriander; 1.5 tsp salt; 4 red chilli’s; 5 ripe vine tomatoes; 1 large onion; 2 red peppers

13 steps

Prep:20minCook:20min

Mega long burrito with rice, beans, salsa, guacamole, cashew sour cream, mango Pico de Gallo, onions, peppers, and squeaky bean chargrilled mini fillets!

Updated at: Thu, 17 Aug 2023 03:55:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1041.5 kcal (52%)

Total Fat35.4 g (51%)

Carbs136.5 g (52%)

Sugars21.7 g (24%)

Protein54.9 g (110%)

Sodium2346 mg (117%)

Fiber34.3 g (122%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

18tortillas

chargrilled

Instructions

The Cashew Sour Cream

Step 1

Cover the Cashews in a bowl with just enough water to submerge them

Leave covered overnight (6 hours plus)

Step 2

Add to a blender with salt and vinegar and blend until smooth

The 4 Bean Chilli

Step 3

4. Dice the onion, fry in a tbsp of oil for 5 minutes until soft.

Step 4

5. Add the garlic, salt, and spices, and fry for 2 minutes, then add the beans and other ingredients and simmer for 30 minutes to an hour, adding more water if necessary.

The Guacamole

Step 5

7. Dice the onions, finely chop the coriander, crush the garlic, and dice the chilli.

Step 6

8. Mush the avocados with a fork and combine all the ingredients.

The Salsa

Step 7

10. Char the veg for 2 minutes on a gas hob flame to slightly blacken. Blend it up with all the other ingredients, adding the coriander last just to blitz through

The Mango Pico de Gallo

Step 8

12. Finely peel/dice and chop all the ingredients and combine

The No Meat Filling

Step 9

14. Chop the onions and peppers into strips and fry them up with the squeaky bean fillets, paprika, and salt for 5 minutes

Step 10

15. Add your hot sauce and toss it through

To Assemble

Step 11

16. Lay baking paper or foil along your longest table. Microwave the wraps for 1 minute and lay them along with 40% overlap on each wrap.

Step 12

17. Lay the beans and spread them out - this will help to glue the wrap shut later. Lay down the rice and rest of the fillings - my preferred order is salsa, guac and sour cream first, followed by the Mango Pico and the no meat filling and some more fresh coriander.

Step 13

18. Get some friends to help you wrap it all at the same time. You can then pull off a “2 wrap” section of the burrito and tuck in the end of the next wrap to be the bottom of the next persons burrito, enjoy!