Beans and rice are nice, but for a fiesta-worthy vegan burrito, stuff your tortilla with fillings that have more flair. Chunks of sweet potato, caramelized onions, tender mushrooms and fresh chopped fennel are sauteed with cumin, chili powder and lime juice for a gourmet-style wrap with loads of festive flavor. Keep it light with a sprinkling of protein-packed toasted hemp seeds instead of beans and dairy-free cashew cream in place of sour cream as a cool, creamy topping.
Extra virgin olive oil
1 large onion, chopped or sliced
1 large sweet potato, cubed or diced
1 fennel bulb, chopped
1 cup celery, chopped
1 cup mushrooms, finely chopped
Freshly ground black pepper, to taste
1 tsp. cumin
½ tsp. chili powder
Juice of 1/3 lemon and/or lime
½ cup hemp seeds, toasted
Gluten-free, low-sugar/low-sodium brown rice tortilla
Toppings: Pico de gallo, fresh cilantro, sliced avocado, cashew cream
1. Heat olive oil in sautÃ© pan. Add chopped or sliced onions and carmelize to your preference.
2. Add fennel, celery, sweet potato and mushrooms, along with pepper, cumin, chili powder and lemon and/or lime juice. Cook until vegetables are tender.
3. If desired, lightly pan fry tortilla in olive oil; remove from heat.
4. Place vegetable mixture on tortilla and sprinkle with toasted hemp seeds. Roll into burrito and top with pico de gallo, avocado, cilantro and cashew cream (or toppings of choice).