Mexican Smoky Vegetarian Burrito Bowl

Mexican Smoky Vegetarian Burrito Bowl

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELDS

4

Ingredients

  •  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

Memories

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.

Directions

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. Add mushrooms and cauliflower, sauté 5-7 min until cooked.

STEP 2

Mix green beans with corn kernels. Arrange on top of rice and beans in a bowl.

STEP 3

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 combos: swap green beans for peas. Add in 1 diced capsicum with corn kernels.

Alternative: this dish can also be eaten with tortillas, if desired.