- 30ml olive oil
- 15g garlic paste
- 400g mixed pepper, de-seeded and sliced
- 250g courgette, grated
- 30g mild chilli powder
- 800g tinned chopped tomatoes
- 800g tinned black beans
- 800g tinned kidney beans
- 30g fresh coriander, chopped
- 10 large tortillas
- 4 little gem lettuce - shredded
- LIME AND RED ONION RICE
- 1 litre water
- 16g Essential Cuisine Vegetable Stock Mix
- 500g rice
- 80ml lime juice
- 150g red onion, finely sliced
Vegan Burritos
Vegan Burritos
PREP TIME: 15 mins
COOKING TIME: 15 mins
SERVES: 10
Ingredients
Method
1. Heat the oil in a pan and fry the garlic, peppers and courgettes for 2 minutes. Then stir in the chilli paste.
2. Tip in the tomatoes, stirring until it comes to a simmer. Season with salt, simmer until thickened, add the black beans and kidney beans and stir in the coriander.
3. In a large pot add the litre of water and Essential Cuisine Vegetable Stock, bring to the boil.
4. Add the rice, place on a lid and boil for 5 minutes. Then take off the heat and leave for 10 minutes. While still hot, stir in the lime juice and red onion.
5. Lay out the tortillas, place the lettuce, rice and bean mixture. Roll up and serve!
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