Vegan Protein Burrito

Soy Free

Vegan

GMO Free

Ingredients

Filling

225g Nadura* Meat Free Mince or Chicken Free Mince
100g Black Beans, cooked (or canned, rinsed & drained)
70g Onion, finely chopped
15 ml Avocado/Aunflower oil
5g Garlic Cloves, minced
2g Chili Flakes (adjust to heat preference)
2g Smoked Sweet Paprika
2g Ground Cumin
1g Ground Coriander
1g Sea Salt (or to taste)
Freshly cracked black pepper, to taste
10 ml Fresh Lime Juice
2 large Tortillas
80g Lettuce, shredded (romaine, gem, or iceberg)

Pico de Gallo

100g Tomato, finely diced
30g Red Onion, finely diced
5g Fresh Cilantro, chopped
10ml Lime Juice
Pinch of sea salt

Cilantro Avocado Drizzle

70g Ripe Avocado
20g Fresh Cilantro (leaves + tender stems)
5g Garlic Clove
25ml Lime Juice
15ml Extra Virgin Olive Oil
30ml Water (adjust for texture)
Salt & Pepper, to taste

Mince

Packed with 23 grams of natural protein per serving, rich in fiber, and low in fat, Nadura* Meat-Free Mince crafted to blend seamlessly into your favorite recipes—without the cholesterol, trans fats, or excess calories.

chicken-free Mince

preparation

For the filling, heat oil in a skillet over medium heat. Add onion; sauté 3–4 minutes until translucent.
Add garlic and chili, cook 30 seconds until fragrant.
Stir in Nadura* Meat or Chicken Free mince; cook 5–7 min until lightly browned.
Add black beans, spices, salt, and pepper; stir well and cook 3 minutes.
Finish with lime juice for brightness.
For the pico de Gallo, combine tomato, onion, cilantro, lime juice, and salt. Mix and set aside.
To prepare the sauce blend all the drizzle ingredients until silky smooth and vibrant green.
To assemble, warm tortillas lightly on a dry skillet.
Add a layer of shredded lettuce, spoon over the Nadura* protein bean mix, top with pico de gallo, and drizzle with the cilantro–avocado sauce.
Fold in the sides, roll tightly, slice in half, and enjoy.