Vegan Bean Burrito with Chorizo and Queso

Cut two big cremini mushrooms and mince.

Drain and mince 1/2 cup of artichoke hearts from jar.

Sauté in a small pan with a bit of oil and salt and pepper. Set aside.

Blend together 1 cup cashews, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp miso, 1 tbsp nutritional yeast, 2 tsp garlic paste, 1 tsp hot sauce, 3/4 tsp salt, 1 tbsp lime juice, 1 small slice of jalapeño, and 1 cup salsa in a food processor or blender.

Mash 1 ripe avocado with 1 slice jalapeño, 1 tbsp lime juice, 1 tsp cumin powder, 1 tsp garlic powder, a handful of cilantro leaves, 1 tsp salt, 1 tsp onion powder, 1 tsp veg bouillon powder, and 2 tsp garlic paste until well combined.

Heat the cooked beans and Spanish rice if necessary.

Fill a tortilla with the prepared mushroom and artichoke chorizo, cashew queso, guacamole, cooked beans, Spanish rice, and avocado.

Roll up the tortilla to form a burrito and serve.

This recipe is vegan and can be customized with additional vegetables or spices. For a quicker meal, use store-bought Spanish rice or canned beans.