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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breakfast Burritos
 Categories: Breakfast, Vegetarian
      Yield: 4 Servings
 
      1 lg Onion
    400 g  Tin jackfruit in water
      1 tb Smoked paprika
      1 tb Cumin; seeds or ground
      1 tb Cooking oil
      4 cl Garlic
    400 g  Tin black beans
    400 g  Tin diced tomatoes
    100 g  Plain white rice
           Lettuce; a few handfuls
    120 g  Vegan cheese
      4 lg Tortilla wraps

MMMMM--------------------------TO SERVE-------------------------------
           Guacamole
           Salsa
 
  First peel and finely slice your onion, and toss into a large mixing
  bowl. Drain the jackfruit and thoroughly squeeze out any excess
  juices. Separate the jackfruit with your fingers and add to the
  onion. Sprinkle over the paprika and cumin, add the oil, and finely
  grate in the garlic. Drain the black beans and add to the bowl. Mix
  all together, cover and chill for at least an hour so it all
  marinates.
  
  When the jackfruit, onions and beans have marinated, tip into a large,
  non-stick pan over a medium heat. Cook for 20 minutes, then pour over
  the tomatoes and cook for 20 minutes more.
  
  Pour the rice into a medium saucepan and add double the volume of
  water. Bring to the boil, then simmer for 18 to 20 minutes, or until
  the rice is soft and swollen. Drain if needed (in an ideal world, the
  rice would absorb all of the water, but it took me a long time to get
  that right, so don't beat yourself up if there's a little water left
  in your pan), then set to one side.
  
  Finely slice your lettuce and grate your 'cheese', and get your
  guacamole and salsa in position.
  
  To assemble your burrito, lay the tortilla in one hand. Spoon rice
  into the centre, then beans, then add lettuce, 'cheese', guacamole,
  and salsa. Fold up the bottom a quarter of the way up, then roll
  tightly into a cylinder, sealing with a dab of guacamole. Eat
  immediately, or chill for later, and enjoy.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
MMMMM
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