How to Make the Ultimate Vegan Burrito

I've been super busy, this week, but never too busy to eat, apparently. I just needed some comfort food after coming home from a trip with poor choices for vegan food. So when I come home, I want some authentic, California style Mexican food. Now this type of California style Mexican food in vegan form has taken years for me to create and come a long way since my tortilla, can black beans, rice in a boil bag, and jar of salsa. I have perfected the Ultimate Vegan Burrito.



The Burrito contains the following:

• Flour Tortillas - I use Costco's Organic ready to cook in the cold cases. They are amazing!
• Soy Taco - Meatless Taco Filling heated
• Near East - Spanish Rice Pilaf
• Tofutti - Dairy Free Sour Cream
• Tabasco Sauce
• Lettuce - Chopped
• Avocado - Chopped
• Salsa - we like the organic from Walmart these days. YES Walmart!

Stack your Tortilla as Follows:



Warning:

You may chunk out if you eat too many of this, I did! Taco Tuesday can last for days until ingredients are gone and I have had way too many servings of this vegan deliciousness and way more than I should. Then I want to come back here and write about it more than I want to go for a walk, or a hike, or pretty much anything that requires moving. But you know what? There's next week for that. It is not worth passing up a few servings of an Ultimate Vegan Burrito.