Project Description

MEXICAN VEGAN BLACK BEAN BURRITO

OUR FAVOURITE

4

10 min

90 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Mexican spice
  • 400 g can black beans  
  • 1 carrot, grated 
  • 1 cup corn kernels
  • 1 onion, chopped
  • 400 g can crushed tomatoes
  • 1 avocado, sliced
  • 2 cups cooked rice 
  • 1 lime, quartered
  • 6-8 tortillas

HOW TO MAKE

Sauté onion 5 min. Add spice, sauté 1 min. Add black beans, sauté 5 min

Add tomatoes, & corn kernels, Simmer  10 min

Mix in cooked rice with beans and corn mixture, simmer 5 min

Load your tortilla with bean, and rice mix, fresh avo slices and grated carrot

HOW TO SERVE

Serve with a squeeze of lime and fresh coriander.

HINTS & TIPS

SIDES & CONDIMENTS

For a zestier flavour add a dash of spicy tomato salsa.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Add in 1 diced capsicum with corn kernels.
ALTERNATIVE
Replace rice with quinoa

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THE CHOICE
IS YOURS!

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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.

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