Spicy Plant Based Black Bean Burritos
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 15 minutes concurrently
Makes 5 burritos
- 5 extra large flour tortillas
- 100g/3.5ozs. cheese or vegan soy cheese, grated
- Coriander
- Hot sauce
- 1 avocado, sliced or mashed
- 1/2 cup spring onions
- 1/2 cup garlic sauce (see recipe here)
Black Beans
- Oil for frying
- 1 onion, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 2 chillies, diced
- 400g/14oz tin black beans, drained and rinsed
- 1/2 cup vegetable stock
Rice
- 1 cup rice, rinsed well
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt or stock powder
- 1.5 cups boiling water
Salad
- 1 red capsicum, seeded and diced
- 200g/7oz tin corn, drained
- Juice from 1/2 lime
- 1/4 red onion, diced
- 2 tablespoons coriander, chopped
- Salt and pepper for seasoning
Step 1 - Make rice: place the rice, turmeric, cumin, paprika, salt or stock powder and water and place lid on and bring to a boil. Reduce heat to lowest temperature and steam for 10 minutes without removing the lid. Fluff the rice with the fork.
Step 2 - Make the black beans: heat oil in frypan and sauté onion and garlic. Add the black beans and chilli and the stock and cook the beans for 5 minutes.
Step 3 - Mix the salad ingredients together in a bowl.
Step 4 - To assemble, take a sheet of foil and lay a burrito on top of it. Divide cheese and sprinkle it on top and heat in a 180c/350F oven for 3 minutes or until melted. Then top with a generous, thick slathering of fluffy garlic sauce, rice, black beans, salad, coriander, hot sauce, avocado and spring onions. Roll up tucking in the shorter sides and then rolling up. Wrap in the foil.