Unleash the fiesta on your taste buds with this mouth-watering vegan burrito, stuffed with a mix of savoury black beans, zesty rice, spicy green chilli, red chilli powder and fresh veggies. It's the perfect meal for when you need something filling, satisfying, and bursting with vibrant Mexican flavours with a spicy kick!
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
4 large flour tortillas
200g uncooked white rice
400g can of black beans, rinsed and drained
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 ripe tomatoes, diced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli powder
1 or 2 green chillies, sliced (depending on preference)
Salt and pepper, to taste
Fresh coriander, chopped
Vegetable oil for frying
Salsa and vegan sour cream, to serve
Method:
Cook the rice according to package instructions until it's fluffy and tender. Set aside to cool slightly.
In a frying pan over medium heat, add a splash of vegetable oil. Sauté the onion and garlic until translucent and then add the sliced green chilli. Add the bell peppers, and cook until they're soft.
Stir in the black beans, cumin, smoked paprika, and chilli powder. Cook for another 5 minutes, then season with salt and pepper.
Warm the tortillas in a dry pan to make them pliable. On each tortilla, layer the cooked rice, bean mixture, diced tomatoes, a generous sprinkle of vegan cheese, and some fresh coriander.
Roll up the tortillas, folding in the sides to enclose the filling. Place the burritos seam-side down in a hot, lightly oiled frying pan to crisp up and seal.
Once the burritos are sealed and lightly browned, serve immediately with a side of salsa and vegan sour cream.
Additional Tips:
For a smokey flavour, add a few drops of liquid smoke to the bean mixture while cooking.
If you like it extra hot, include some finely chopped jalapeños either in the bean mixture or as a garnish.
Allergy information / alternatives:
Gluten-free tortillas can be used for those with gluten sensitivities.
Swap rice for quinoa for a protein-packed alternative.
Nutritional Information (per serving):
Calories: 450
Protein: 14g
Fat: 12g (Saturated: 3g)
Carbohydrates: 72g (Sugars: 6g)
Fibre: 10g
Sodium: 850mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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