Vegan Burritos

Instructions

1. 1
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and green chili. Sauté for 4-5 minutes until the onion is translucent and the peppers soften.
2. 2
   Add the hydrated textured soy protein or plant mince to the skillet. Immediately season with ground cumin, garlic powder, smoked paprika, salt, and pepper to taste. Cook, stirring frequently, for 5-7 minutes until lightly browned.
3. 3
   Stir the sweet yellow corn kernels into the mince mixture and cook for another 2 minutes to let the flavors combine. Turn off the heat and stir in the fresh chopped cilantro.
4. 4
   To assemble the burritos, lay a warm, large flour tortilla on a clean work surface.
5. 5
   Spoon a base of cooked white rice in the center of the tortilla (about 3-4 tablespoons).
6. 6
   Top the rice with a generous portion of the seasoned corn and plant mince filling.
7. 7
   Fold the two opposite sides of the tortilla over the filling, then roll tightly from the bottom up to enclose the burrito completely.
8. 8
   Place the rolled burritos seam-side down on a hot skillet or griddle over medium heat for 1 minute per side to toast lightly and seal the edge.
9. 9
   In a small ramekin, whisk the vegan mayonnaise and chipotle sauce together until a smooth, light-pink sauce forms.
10. 10
    Slice the burritos in half diagonally to showcase the colorful layered filling and serve warm alongside the pink dipping sauce, exactly like the image.