• Macphie Plant-based Taco Sauce
  • 200g vegan 'beef' mince
  • 1 onion
  • 1 red pepper
  • 60g grated vegan cheese
  • Olive oil
  • 1 clove of garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • ½ teaspoon of cinnamon 
  • 1 teaspoon tomato purée
  • 400g chopped tomatoes
  • 400g red kidney beans
  • 1 packet of cooked yellow rice
  • 4 large flour tortillas

Method Makes 4 burritos

  1. Preheat the oven to 180°C. Peel and finely slice the onion, then deseed and slice up the pepper. 

  2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onions and peppers for 10 minutes, or until softened.

  3. Peel and crush the garlic, then add to the pan along with the chilli, cumin and cinnamon. Add the vegan mince, tomato purée and the tomatoes. Drain and add the kidney beans.

  4. Cook for 20 minutes, or until slightly reduced, then season to taste with sea salt and black pepper. Set aside to cool a little.

  5. Spread the tortillas with the warm filling, then some rice, Macphie Plant-based Taco Sauce and sprinkle with the vegan cheese. Roll up the burritos and place on greased baking tins.

  6. Bake for 5 to 10 minutes, or until golden and warmed through.