12” flour tortillas, warmed
white rice, cooked
canned pinto beans, drained
vegan cheddar, shredded
vegan sour cream
In a medium skillet over medium heat, cook Chorizo Crumbles, stirring, until warmed and slightly browned (5 mins). Set aside.
Divide guacamole between tortillas, spreading it in a line in center, leaving a 1” border on either side. Top with white rice, canned pinto beans, Chorizo Crumbles, vegan cheddar, and salsa. Fold side of tortilla closest to you over filling, then fold in sides and roll up tightly.
Clean skillet and heat vegetable oil until shimmering over medium heat. Place burritos in skillet, seam-side down. Cook until golden brown (3 mins). Flip and repeat.
Serve hot with vegan sour cream, hot sauce, cilantro, and lime.