Certainly! Here’s a recipe for vegetarian burrito filling that should fulfill your requirements:

Ingredients:

• 250g vegetarian chicken alternative (e.g., soy-based mock chicken)
• 200g cooked rice
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder (adjust to taste)
• Salt and pepper to taste
• Oil for cooking
• 6 large flour tortillas

Instructions:

1. In a large pan, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion turns translucent.

2. Add the vegetarian chicken alternative to the pan and cook for a few minutes until lightly browned. Break it up into smaller pieces using a spoon or spatula.

3. Add the diced bell peppers to the pan and cook for another 2-3 minutes until they begin to soften.

4. Stir in the cooked rice, kidney beans, diced tomatoes (with their juice), ground cumin, paprika, chili powder, salt, and pepper. Mix everything well to combine.

5. Reduce the heat to low and let the mixture simmer for around 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

6. While the filling simmers, warm up the flour tortillas according to the package instructions.

7. Once the filling has thickened slightly, remove it from the heat.

8. To assemble the burritos, place a portion of the filling in the center of each warmed tortilla. Fold both ends inward, then roll it up tightly from one side to the other, ensuring the filling is secured inside.

9. Serve the burritos as they are or lightly toast them in a dry pan for added crispiness. Enjoy!

This recipe should yield enough filling to fill six large burritos. Feel free to adjust the spices and quantities according to your personal taste preferences.

This response was generated by GPT 3.5 because the daily limit for GPT-4 has been exhausted (either for you or globally).

Sure, I’ve got a delightful summer recipe for you: Dutch-style Vegetarian Tacos with Smoked Tempeh. Here is what you’ll need:

Ingredients:

• 200g smoked tempeh (or other preferred mock-meat as per availability)
• 4 small tortillas
• 1 red pepper
• 1 yellow pepper
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 tablespoon of taco seasoning
• 150g of cherry tomatoes
• 1 avocado
• 1 lime
• Salt to taste
• Handful of fresh coriander leaves

Instructions:

1. First, prepare your vegetables. Slice the peppers, and chop the onion, garlic, and tomatoes. Cut the avocado in half, remove the stone and slice. Set the avocado aside for later.

2. Heat the olive oil in a pan on a medium heat. Once heated, add the onion and garlic, saute till the onion is translucent.

3. Add the peppers and saute for about 3 minutes. While the vegetables are cooking, cut the tempeh or mock-meat into chunks or slices.

4. Add the smoked tempeh chunks to the pan along with the taco seasoning, and let it all cook together. Stir so the tempeh is fully coated with the seasoning. Saute for about 5-10 minutes until the tempeh starts to brown. If it gets too dry, you can add a splash of water.

5. Warm the tortillas in a dry pan over medium heat or follow the package instructions.

6. Once everything is ready, start building your tacos. Lay the tortillas flat, add a couple of spoonfuls of the tempeh mixture, top with the fresh tomatoes, slices of avocado, a squeeze of lime, and a sprinkle of fresh coriander.

7. Add salt to taste and serve immediately.

Enjoy your meal! This recipe is very flexible. You can add any other vegetables you like, or top with your favourite sauces or condiments.