Overstuffed Vegan Burrito with Cilantro Lime Slaw

Ingredients:

My infamous vegan cheese sauce. Make this first!

1 package of vegan chorizo (I used the No Evil brand)

1 package of portobello mushrooms

2 red bell peppers

1 medium onion

2 cups of kale

1 Red cabbage

1 Lime

1 can of black beans

1 can of pinto beans

1 avocado

1 head of fresh cilantro

Instructions:

1. Heat a skillet with about 2-3 TBSP of avocado oil (or oil of your choice) on medium-high heat.

2. In a food processor, blend mushrooms, onion, & red peppers just until they look crumbly. (Not too long or the moisture from the mushrooms & peppers will make the mixture mushy)

1. Add this mixture to the heated skillet.

2. While that is sauteéing, break up the vegan chorizo in the food processor and pulse it until it’s crumbly. Add this to the skillet as well.

4. Cook and stir this mixture for about 6-7 minutes. Season with taco seasoning of your choice. Turn the heat down to low.

5. Take about 2-3 cups of kale and add in 1 TBSP of avocado oil and the juice of half of the line. Massage the kale until it is tender. In the food processor add in the cilantro and 1/4 of the red cabbage. Pulse until it looks like slaw. Add this to the massaged kale and mix together.

   1. In a medium sized pot, drain, rinse, and heat 1 can of pinto beans & 1 can of black beans. Season to taste with salt, pepper, cumin, & chili powder. Mix together and cook until thoroughly heated.

6. Time to assemble

7. Lay out the oversized warm tortillas

8. Add in the Cilantro Lime Slaw

9. Next add on the vegan chorizo mix

10. Follow that with the black/pinto bean mixture

11. Top that with freshly cut avocado

12. Drizzle on home made vegan cheese sauce

Fold it up, cut in half, ENJOY!!!!