Making kind choices in your everyday life.

Burritos

Posted by on May 3, 2014 in Recipes - Savoury | 0 comments

“Eating vegetarian doesn’t mean you have to eat boring, humdrum dishes”Marcus Samuelsson

 

Mexican Dog

Image from extraorinarypets.blogspot.com

 

I would like to share 2 extraordinarily scrumptious burrito recipes with you. They are both hearty taste sensations and easy and quick-ish to make.

 

Spicy Bean and Sweet Potato Burritos – tweeked from Tali’s Tomatoes :

Made 3 (generous portioned) burritos.

Ingredients

Juice of 1 lime

Juice of 1/2 a lemon

2 chopped tomatoes

1 red onion diced

4 minced garlic cloves

400g sweet potato cubed

1 400g tin of black beans (kidney beans would be fine too)

1 diced red capsicum

1 cup of chopped kale (or spinach)

1/2 a bunch of chopped corriander

1 small avocado

3 tortillas 

Sprinkle of chilli flakes

1 teaspoon cumin

1 teaspoon dried corriander

1/2 tbsp coconut oil

salt and pepper to taste

What to do

Bake / microwave or boil sweet potato until tender (I chose to bake).

In a small bowl make the salsa mix by combining 1 chopped tomato, corriander, pinch of cumin, salt and lemon juice. Set aside.

Heat coconut oil, fry garlic and onion until soft. Add capsicum, sweet potato, 1 chopped tomato, spices and stir for a few minutes, mashing the sweet potato as you go. Add black beans, kale and lime juice until heated through. Salt and pepper to taste.

Heat tortilla according to instructions and then spread salsa mix across the middle of it, topped by the sweet potato mix and avocado. I also added some Toffuti sour cream. Roll up and devour.

 

Breakfast Burrito – inspired by Healthy. Happy. Life

(incidentally, we had it for dinner, not breakfast) and made 3 generous sized burritos

Ingredients :

3 tortillas 

1 tbsp butter / margarine (I used Nuttalex)

1 cup of chopped mushrooms

1 diced red capsicum

1 packet (250g-ish) of firm tofu – crumbled.

1 cup of chopped spinach

1 tsp garlic powder

1 heaped tsp tumeric

3/4 tsp salt

1 tsp olive oil

2 tsp maple syrup (or agave)

1 tsp liquid smoke

1 tbsp apple cider vinegar

1/2 cup of grated cheese (I used my melty dairy free “Vegusto”)

What to do

Add butter to fry pan. Saute mushrooms and capsicum for a few minutes. Add tofu and remaining ingredients (aside from spinach and cheese) for around 5 minutes. Lastly add cheese and spinach and fold through. 

Heat burrito / tortillas, assemble and eat.

 

 

 

 

 

 

 

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