Texmex Burrito

Preheat the oven to 350 °F.

Dice the sweet potato, halve the onion, and slice them. Quarter the tomato, remove the seeds and place on a baking tray lined with parchment paper.

• 2.8 oz Potatoes (w/o skin)
• ½ Onion, yellow (~ 1.4 oz)
• 1 Tomato (~ 4.2 oz)

Add the spices and oil to the baking tray, mix well, add the veggie minced meat and bake for 25 minutes.

• 1 tsp Canola oil
• ½ tsp Garlic powder
• ½ tsp Hot paprika, ground
• ¼ tsp Cumin, ground
• ¼ tsp Crushed pepper
• 4.2 oz Vegan crumbled meat substitute, fresh

Cook the rice according to the package instructions.

• 2 ⁠½ Tbsp Rice

Dice the veggies and herbs, season with lime juice, salt, and pepper.

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 tsp Lime juice
• Salt
• Black pepper

Peel the avocado remove the pit and mash with a fork.

• ½ Avocado (~ 3.5 oz)

Spread the avocado onto the wraps. Top with rice, veggies, meat, and salsa. Fold up the bottom to cover the filling, then fold in the edges. Roll up to seal.

• 2 Flour tortillas (~ 4.6 oz)

Enjoy your meal!