Ingredients
1 package Tofurky Chorizo
2 Flour tortillas, warmed
1/2 cup Prepared guacamole
1 cup Cooked white rice
1 cup Drained canned pinto beans
1/2 cup Shredded vegan cheddar cheese
1/3 cup Prepared salsa
1 tablespoon Preferred vegetable oil
2 tablespoons Vegan sour cream
1 teaspoon Hot Sauce
1/4 cup Chopped cilantro
2 Lime wedges
Preparation
In a medium skillet over medium heat, cook chorizo, stirring, until warmed and slightly browned, about 5 minutes. Set aside.
Place tortillas on a countertop. Divide guacamole between tortillas, spreading it in a line in center, leaving a 1” border on either side. Top with rice, beans, chorizo, cheese, and salsa. Fold side of tortilla closest to you over filling, then fold in sides and roll up tightly.
Wipe out skillet used for cooking chorizo and place over medium heat. Add oil and heat until shimmering. Place burritos in skillet, seam-side down, and cook until golden brown, about 3 minutes. Flip and brown second side, about 3 minutes more. Serve hot with sour cream, hot sauce, cilantro, and limes.
