Start by placing the drained walnuts, 1 tablespoon of oil, and the 2 tablespoons of water in a food processor. Pulse about 10 to 20 times until the mixture resembles a coarse mince.

Heat the remaining tablespoon of oil in a pan over medium heat. Once hot, add in the diced onion and minced garlic. Sauté for about 5 minutes, allowing the mixture to become fragrant and the onion to soften.

Add the walnut mixture to the pan, stirring to incorporate. Add the soy sauce, liquid smoke, chili powder, garlic powder, paprika, cumin, sea salt, and ground black pepper. Mix in the black beans and let it sauté for another 5 minutes. Taste and adjust seasonings as necessary before removing from heat.

In a separate bowl, combine the warm rice with the tomato paste, along with a sprinkle of paprika, salt, and pepper. Stir to ensure even coating and set aside.

Reheat the same pan over medium heat to warm the burrito wraps. Place each wrap in the heated pan for about 15 seconds on each side, or microwave them for about 15 seconds to make them more pliable for filling.

Lay out each wrap on a flat surface. Start layering the ingredients in a straight line down the center: seasoned rice, walnut meat, lettuce, shredded vegan cheese, salsa, guacamole, and a drizzle of hot sauce or jalapenos, followed by lime crema.

Position your hands on either side of the ingredient line. Fold the sides in tightly, tucking the filling as you go. Then, roll the bottom flap upwards, wrapping the burrito tightly until it’s fully enclosed.

Return the pan to medium heat and lightly oil it. Place each burrito seam-side down in the pan, cooking for 2 to 3 minutes until golden brown and sealed, then flip to cook the other side for another 2 minutes.

Slice the burrito in half, wrap in foil if desired, and serve with extra salsa, guacamole, or ranch dressing on the side for a delicious finishing touch.