Mission-Style Chorizo Burritos “Mission-style” is code for “all the things” in burrito-speak. Created by Mexican-American restaurateurs in 1960s San Francisco, these enormous burritos are packed with beans, rice, guacamole, salsa, and some kind of protein, in this case classic TofurkyⓇ Chorizo. They’re big enough to share, but then, why would you want to?Makes 2 Servings what you’ll need: 1 package TofurkyⓇ ChorizoTwo 12” flour tortillas, warmed½ cup prepared guacamole1 cup cooked white rice1 cup drained canned pinto beans½ cup shredded vegan Cheddar (We <3 Follow Your Heart)⅓ cup prepared salsa1 tablespoon preferred vegetable oilVegan sour creamHot sauceChopped cilantroLime wedges how to make: 1. In a medium skillet over medium heat, cook chorizo, stirring, until warmed and slightly browned, about 5 minutes. Set aside. 2. Place tortillas on a countertop. Divide guacamole between tortillas, spreading it in a line in center, leaving a 1” border on either side. Top with rice, beans, chorizo, cheese, and salsa. Fold side of tortilla closest to you over filling, then fold in sides and roll up tightly. 3.Wipe out skillet used for cooking chorizo and place over medium heat. Add oil and heat until shimmering. Place burritos in skillet, seam-side down, and cook until golden brown, about 3 minutes. Flip and brown second side, about 3 minutes more. Serve hot with sour cream, hot sauce, cilantro, and limes. burritochorizo