Veggie burritos

• 4 large tortilla wraps
• 100 g rice
• 1 tbsp cooking oil
• 1 onion, diced
• 3 clove garlic, diced
• 200 g veggie mince meat
• 1 can of tomatoes
• 1 tbsp tomato paste
• salt
• black pepper
• 1 tsp chilli flakes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 carrot, grated
• 1 lettuce, chopped
• 1 can of corn, drained and rinsed
• 1 avocado, sliced
• 50 g yoghurt
• 1 tbsp sour cream
• 1 lemon, juiced
• pickled jalapeño (optional)

Instructions

1. Rinse the rice and cook it in 200ml of water and a bit of salt.
2. In a large non-stick frying pan, heat the oil over medium-high heat. Add in the diced onion and fry it until slightly browned, about 4 minutes. Add in 2 minced garlic cloves and fry for another minute, until fragrant. Season with salt, pepper, chilli flakes, ground cumin, and dried oregano. Add 1 tbsp of tomato paste and cook it for another 2-3 minutes, until lightly caramelized.
3. Add in the veggie mince meat and cook it until browned, about 6 minutes. Add the canned tomatoes and grated carrot, and cook, stirring occasionally, until it thickens a bit.
4. In a small bowl, combine 50g yoghurt with 1 tbsp sour cream and 1-2 tbsp of lemon juice. Season with salt and pepper.
5. Assemble the burritos by adding rice, chopped lettuce, corn, some of the tomato mince sauce, slices of avocado, yoghurt sauce, and pickled jalapeño (resist the urge to overfill).