Legend has it that in the 1910s, Juan Méndez, a street vendor from Chihuahua, Mexico, ingeniously wrapped his food in large tortillas to keep it warm as he transported his goods on a small donkey, or “burrito” in Spanish. This practical solution not only preserved the warmth and flavours of his dishes but also gave birth to one of the most iconic foods in Mexican cuisine. The burrito has since travelled far and wide, undergoing countless transformations while retaining its soulful essence. An iteration that caters to the burgeoning demand for plant-based options is the vegan burrito bowl. Recipe compliments of The South African Mushroom Farmers’ Association.

Ingredients

• 15ml avocado oil
• 250g white button mushrooms, thickly sliced
• 45ml hoisin sauce
• 400g cooked brown rice
• 2 baby cos lettuces, leaves separated
• 2 fresh corns, cooked and grilled
• 1 red pepper, roasted and sliced
• 1 avocado, sliced
• 1 can black beans, drained
• 45ml olive oil
• 15ml rice wine vinegar
• Salt and milled black pepper

To Serve:

• Fresh coriander leaves
• Lime wedges
• Gluten-free chips or nachos

Method

1. Heat the oil in a pan and fry the mushrooms for 3 minutes.
2. Add the hoisin sauce and cook for 2 minutes.
3. Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top.
4. Followed by the grilled mushrooms, corn, peppers, avocado and black beans.
5. Whisk the olive oil, vinegar and salt and milled black pepper together and drizzle over the salad.