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Mark Cavendish Power Burrito

Mark Cavendish’s Power Burrito

Serves 1
60 mins

Cycling legend and Meatless Farm ambassador Mark Cavendish has created this delicious vegan burrito, packed full of protein! Perfect for re-fuelling after a gruelling exercise session.


  • 1 onion, finely chopped
  • 1⁄2 pack of Meatless Farm Plant-Based Mince
  • 2 garlic cloves, finely chopped
  • 1  red chilli, sliced
  • 1 tbsp tomato puree
  • 400ml veg stock
  • 1x 400g tin chopped tomato or passata (400g)
  • 1 shot of espresso or 50ml of black coffee
  • 1 tsp smoked paprika
  • 1⁄2 tsp chipotle chilli flakes (regular chilli powder or chilli flakes will also work well)
  • 1 tsp ground cumin
  • 1⁄2 tsp cinnamon
  • 25g dark chocolate
  • 1 tin kidney beans (any beans will do, we like to use cannellini or coco beans)
  • Soy sauce to taste


  1. Place a non-stick frying pan over a medium heat, drizzle with a good glug of olive oil. Tip half the block of Meatless Farm mince into the pan, leave to cook on one side until it starts to brown, carefully flip the mince over and repeat on the second side.
  2. Using a wooden spoon, start to break the mince apart, stirring occasionally. When the mince has coloured evenly set aside to cool. We’ll add this to our sauce later.
  3. In a pan place a drizzle of olive oil over a medium heat, add the onion and chilli and season with a little sea salt, cook over a low heat for 10 minutes. Add the tomato puree, chopped tomatoes, espresso, smoked paprika, cumin, chilli flakes, cinnamon and cook for 5 to 10 minutes.
  4. Add the vegetable stock and drained beans mix well cook for a further 5 to 10 minutes. Then tip in the pre-cooked Meatless Farm mince. Add the dark chocolate, stir until the chocolate has melted, season well with soy sauce and cook out the chilli for a further 10 minutes. Check the seasoning, adding more smoked paprika or chilli if required.
  5. To assemble your burrito, take a large tortilla wrap, place on a flat surface and start layering on your chosen fillings. Fold in the edges before rolling it up, you should roll away from you, tucking in the filling as you go. Place the burrito on a sheet of tin foil and wrap up tightly, twisting the ends to tighten the burrito. Slice in half when ready to eat.

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