San Francisco Style Vegetarian Buritto’s
Burrito Fillings: 2 cans black beans 2 large zucchini 1 large carrot Handful swiss brown mushrooms 1 cup brown rice 2 cloves of garlic 16 buritto’s Sour cream Pico De Gallo 4 doncaster tomatoes, diced 1 white onion, finely diced 1/2 cup corriander leaves loosely chopped 1 Habanero chilli, finely diced Juice of one lime Salt to taste Guacamole: 2 avocadoes Sweet chili sauce to taste Lime juice to taste Method: 1.) Prepare Pico De Gallo mix, set aside. Prepare Guacamole, set aside 2.) Cook brown rice to desired state 3.) Fry chopped carrot together with garlic and oil in a large frypan. Once carrot has began to soften, add zucchini, mushrooms and capsicum and cook to taste. 4.) Once vegetables are almost cooked, add black beans and fry for one minute longer. 5.) Combine brown rice, fried vegetables, Pico De Gallo in Burrito. Top off with Guacamole and sour cream.