- Serves: 2
- Cooking time: 35 mins
I don’t think it’s a secret that I love eating Mexican food.
Ever since that first burrito from Wholefoods back in the university days, I’ve been hooked. There’s just something about the combo of beans, rice, wraps, veggies, salad, guacamole, coriander and salsa that drives me crazy. Funnily enough, we’re actually popping out to Mission Burrito to get a couple for lunch, as soon as I finish writing the intro to this post. So I’d better hurry up and get to it…
Strangely, although I love sampling burritos at various different restaurants and cafes, we’d never actually made them properly at home. Maybe it was because I was a little scared our home-made versions might not live up to the hype. They might be crushed by the competition, and I’d be left sobbing in the corner with my below average wrap, ego in tatters.
But last week, we took the risk and cooked up a load of plant filled burritos for my family, the first big meal we’ve done since moving into our new flat together. There was a lot to juggle serving six people, but we had a good system going on. I was chief bean, rice and veggie filler, whilst my girlfriend Mickie handled the salad, guacamole, salsa and wrapping duties. Like a pro I might add.
Thankfully, our first attempt turned out pretty good. Really good in fact, even if I say so myself. Although that was probably more down to Mickie’s kitchen prowess, rather than mine…
So read on to check out our plant powered burrito recipe, and go get yourself some veggie goodness!