olive oil, as needed
1/2 onion, chopped finely
1/2 green pepper, chopped finely
1 small red potato, chopped finely
12 ounces vegan burger crumbles (I use Morningstar Farms)
1 (1 1/4 ounce) packet taco seasoning
3/4 cup water
1 (15 ounce) can sweet corn, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
cilantro, to taste
pickled jalapeño peppers, to taste
2 tablespoons vegan cream cheese (I use Tofutti)
1/2 teaspoon cumin
pepper, to taste
1/8-1/4 cup beans
1/8-1/4 cup cooked rice
1 (8") tortilla
1. Heat olive oil in large skillet. Add onions, peppers, and potato, and sauté on low until almost cooked through. Add crumbles, taco seasoning, and water. Cook for 5-10 minutes on medium. Once completely browned, set aside.
2. In large skillet, heat more olive oil to cover bottom of pan. Add corn to pan, and saute for about 10-15 minutes. Add black beans, cilantroand jalapenos, and saute for another 5 minutes.
3. Add cream cheese, and stir until melted. Add coriander, cumin, and a few shakes pepper. Continue cooking for about 7 minutes or so, and stir.
4. To assemble 3 layer burrito, add meat mixture to tortilla, then rice and beans, followed by corn and black bean mixture. Wrap, and enjoy.
Source of recipe: I just had my wisdom teeth out a few days ago, and I have been pretty hungry. I was able to eat some soft food stuffs, so I thought of this while I was eating some rice and beans.