Mexican vegan Black bean burrito

Mexican vegan Black bean burrito

PREP TIME

10 minutes

COOK TIME

10 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (15 g) Mexican Burrito 30g
  • 400 g can black beans
  • 1 cup corn kernels
  • 1 carrot, grated
  • 1 onion, chopped
  • 400 g can crushed tomatoes
  • 1 avocado, sliced
  • 2 cups cooked rice
  • 1 lime, quartered
  • 6-8 tortillas

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 black beans, sauté 5 min.

STEP 2

Add tomatoes, rice & corn kernels, Simmer 10 min.

STEP 3

Load your tortilla with bean 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 combos: Add in 1 diced capsicum with corn kernels.

This dish can also be eaten with rice.