Sauté garlic and diced onions until translucent.

Add diced red pepper.

Add cooked lentils or an alternative meat choice.

Add black beans or pinto beans.

Cook over medium heat.

Add chili packet and tomatoes.

Reduce heat to simmer until all fluid from tomatoes has dissipated.

It will thicken as the fluid cooks off.

In a single blender cup, add avocado, lime, cilantro, and water.

Blend until smooth.

Transfer to a plastic squeeze bottle.

Place in a refrigerator until you use it.

Reheat the vegan cheese sauce in a small space pan on low, and frequently stir to avoid sticking.

When heated through, place contents in a glass dressing dispenser to drizzle.

Slice tomatoes, diced red onions, and chop cilantro.

Remove the seeds and the vein from the jalapeno and dice.

Put all ingredients in a bowl and toss in lime juice.

Refrigerate.

Preheat panini maker to medium.

Lay each tortilla on a flat surface.

Place a large scoop of burrito filling in the center of the wrap.

Drizzle with vegan nacho cheese sauce.

Fold the short side first and roll the burrito, holding the filling inside the burrito.

Place burritos on the panini and close the top.

Cook for 10 minutes or until the burrito is toasted.

Remove the burrito from the panini maker.

Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.

Top with Pico de Gallo or mango salsa.

Heat a skillet to medium-low heat.

Lay the burrito folded side down and cook for 5 minutes.

Turn the burrito over and cook another 5 minutes.

Remove the burrito from the pan.

Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.

Preheat the air fryer to 325 degrees

Place burritos in a single layer in the air fryer pan.

Cook for 6 minutes.

Remove the burritos from the pan.

If batch cooking, keep the cooked burritos warm in a 325-degree oven while cooking the remaining burritos.

Drizzle with nacho cheese sauce, avocado sauce, and Sriracha.