Ultimate vegan burrito
April 25, 2019
Edit
This meat-free burrito is great for when you short on time but still want full-on flavour.
INGREDIENTS
250g packet microwave brown rice
400g can red kidney beans, drained, rinsed
40g sachet Old El Paso Spice Mix for Burritos
1/3 cup vegan cream cheese
2 tablespoons chopped fresh coriander leaves
6 Old El Paso Jumbo Tortillas (see note)
1/2 cup Old El Paso Thick N Chunky Salsa Mild
300g can corn kernels, drained
2/3 cup finely shredded red cabbage
1/2 cup roasted red capsicum, sliced
1 large carrot, grated
2 tablespoons chopped fresh coriander leaves
METHOD
INGREDIENTS
250g packet microwave brown rice
400g can red kidney beans, drained, rinsed
40g sachet Old El Paso Spice Mix for Burritos
1/3 cup vegan cream cheese
2 tablespoons chopped fresh coriander leaves
6 Old El Paso Jumbo Tortillas (see note)
1/2 cup Old El Paso Thick N Chunky Salsa Mild
300g can corn kernels, drained
2/3 cup finely shredded red cabbage
1/2 cup roasted red capsicum, sliced
1 large carrot, grated
2 tablespoons chopped fresh coriander leaves
METHOD
- Cook rice according to packet instructions. Place in a bowl. Add beans, spice mix and cream cheese. Stir to combine.
- Warm tortillas according to packet instructions. Place tortillas on a clean work surface. Spread salsa down centre of tortilla. Top with rice mixture, corn, cabbage, capsicum, carrot and coriander. Roll to enclose, folding in sides. Spray rolls with oil.
- Heat a large frying pan over medium heat. Cook burritos, in batches, seam-side down, for 1 to 2 minutes or until golden. Turn. Cook for a further 1 to 2 minutes or until golden and heated through. Cool 1 minute. Halve and serve.