Plant Powered Mexican Burrito Recipe (vgn) (gfo)

By Luke Jones. Connect with him on TwitterFacebook or Instagram. 

Can't beat a good veggie burrito.

You can’t beat a good veggie burrito.

  • 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!

INGREDIENTS

We served six last week, but I’ve scaled down the ingredients here so you can serve two normal sized people, or one growing lad…

For the salsa verde:

We made our own salsa verde to go in the burritos, a green, mild salsa sauce, using this recipe from Isa Chandra of Post Punk Kitchen. You should definitely check out her blog if you haven’t already.

If you’re not feeling like making your own salsa, you can probably give it a miss or buy a ready made one somewhere. Or substitute it for some spicy chipolte or jalapeno sauce if you’re feeling crazy.

For the burritos:

  • 2 large wholemeal wraps (or white, or gluten free ones)
  • 1 tin black beans
  • 1 – 2 cups brown rice
  • A selection of veggies: we used peppers and onion
  • 1 avocado and juice of lime for guacamole
  • Some cherry tomatoes, red onion and coriander for home-made red salsa.
  • Crispy iceberg lettuce
  • Coriander and lime juice to garnish
  • Chillies and hot sauce to garnish (optional)
  • Kitchen foil to wrap those bad boys up like so:

Burrito post

DIRECTIONS

If you wanna make your own salsa verde, you probably need to do that prior to making the actual burritos. I recommend following Isa’s recipe. It’s really good.

For the burritos:

  1. Throw the brown rice on to boil in water or low salt stock. This should take about 30 minutes to cook.
  2. In the meantime, chop your peppers and onion ready, and start preparing the salad, coriander, and the optional chillies to garnish.
  3. To make the guacamole, simply mash your avocado and mix with a little lime or lemon juice.
  4. For the red salsa, chop your tomatoes finely, along with red onion and coriander, and mix with some lemon or lime juice.
  5. When the rice has been cooking for about 20 minutes, it’s time to start the veggies and beans. In separate pans, cook the black beans in their own water, and broil the veggies in a little added water or stock. These should both take about ten minutes to cook, just in time for the rice.
  6. Whilst the beans, rice and veggies are finishing up, rip a couple of pieces of foil to wrap the burritos, making sure they’re a little bigger than your wraps. You might also wanna set up the salad, guuacamole and salsa in a line so they’re easy to access when you wanna start filling.
  7. When you’re almost ready to serve, place your wrap under the grill for about 20-30 seconds to warm slightly.
  8. Then place your wrap onto the foil. Add a serving-spoon full of beans, rice and veggies. Then mix in your salad, gucamole and salsa, and garnish with coriander, lime, chillies and salsa verde. Be careful not to overfill, as things can quickly get messy.
  9. Mix everything together a little, then fold the burrito like so, and tightly wrap the foil around it.

Done. Enjoy, and ask yourself why you never thought of making these before.

 


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