Vegan Burritos

With exams full steam ahead at the moment I’ve been eating a wonderfully nutritious concoction of baked beans and jam straight out of the jar, so I decided to pull my life together just enough to make some well-deserved delicious food.

This was kind of a makeshift, ‘let’s throw everything in and hope it goes to plan’ sort of recipe, but it turned out amazingly, and I’m pretty proud of it!

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Depending on your level of laziness, you can pretty much just used tinned ingredients for this, or if you’re feeling a little more adventurous you can cook the beans, pulses, etc. from scratch (the main benefit of this is that they’re much cheaper to buy dry), which will add a bit longer to your cooking time.

SERVES 6           •          PREP TIME: 10 MINUTES          •          COOK TIME: 30 MINUTES

 

INGREDIENTS:

  • 250g dry rice
  • 1 tin kidney beans – rinsed and drained
  • 1 tin black beans – rinsed and drained (you can pre-cook black beans for 80 minutes if using dry beans)
  • 1 tin mixed beans (I used Tesco’s Taco Mix Bean Salad in a Spicy Tomato Sauce)
  • ¼ pack of fresh corriander
  • 2 tomatoes – diced
  • 2 large onions – diced
  • 1 large pepper – diced
  • ½ cucumber – diced
  • 2 cloves garlic – minced
  • 3tbsp tomato puree
  • 2tbsp smoked paprika
  • 2tsp cumin
  • 1tsp coriander
  • 1tsp salt
  • 1tsp pepper
  • 1tsp sugar
  • 1tsp chilli powder (optional)

TO SERVE:

  • 6 wraps (I use the BFree Quinoa and Chia Seed wraps, which are gluten free and vegan)
  • Shredded iceburg lettuce
  • Salsa (Ol De Paso’s Salsa is great)
  • Dairy Free cheese (Tesco’s Dairy Free Smoked Cheese goes incredibly well with this)
  • Optional: Dairy Free Sour Cream – you can buy this, or find recipes for tofu sour cream online.
  • Guacamole (optional)

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METHOD:

  • Cook rice according to the packet, drain, then keep warm (on the lowest heat)
  • Heat oil/cooking spray in a large pan and add the onions, pepper and garlic and cook until onions are translucent (3-4 minutes).
  • Add tomatoes, sugar, tomato paste and spices, and stir until evenly coated.
  • Add in the various tins of beans and stir. Cook for a further 10 minutes, or until cooked.
  • Stir the rice into the mixture, and cook for another minute or so.
  • Remove from heat, and add the chopped cucumber and fresh coriander (the fresh coriander really makes it).
  • Make up your burrito with a wrap, slathered in salsa, guacamole, and lettuce, and top with a generous helping of the burrito mixture, wrap up and get stuck in!

 

*DISCLAIMER: THIS IS MESSY!

But so worth it…

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TOP TIP:

Whip up a huge batch of this, and reheat just enough for each meal to last you through the week!

WE SHALL NEED A SUBSTANTIALLY NEW WAY OF THINKING IF HUMANITY IS TO SURVIVE.

–     ALBERT EINSTEIN, 1953

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