4
10 min
10 min
Fry
WHAT YOU NEED
- 1/2 pkt (15 g) Mexican spice
- 250 g mushrooms, sliced
- 1/2 head cauliflower, chopped
- 1 onion, chopped
- 400 g can black beans
- 1/2 cup corn kernels
- 100 g green beans, halved
- 1 avocado mashed with sour cream
- 2 cups cooked rice
- 1 lemon, quartered
HOW TO MAKE
Sauté onion, 5 min. Add spice, sauté 1 min. Add mushrooms and cauliflower, sauté 5-7 min until cooked.
Mix green beans with corn kernels. Arrange on top of rice and beans in a bowl.
Top with mushroom and cauliflower mix.
HOW TO SERVE
Serve with a dollop of avocado mash, lemon wedges and fresh coriander.
HINTS & TIPS
SIDES & CONDIMENTS
For a zestier flavour add a dash of spicy tomato salsa.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Swap green beans for peas. Add in 1 diced capsicum with corn kernels.
ALTERNATIVE
This dish can also be eaten with tortillas, if desired.
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ORIGINS
The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.
