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.

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