It’s been quite a while since including a recipe from one of my favourite countries ¡México querido!
Admittedly though there is a debate on whether or not burritos are actually Mexican or if they are Tex Mex food. After living in Mexico and travelling up and down the country I´d probably sway to say they are Tex Mex as I had a hard time finding burritos in Mexico. With a lot of questioning and persistance, and the help of my local friends I found some, eventually. Funnily though, this experience doesn´s seem to register with my brain and I still think of México when I hear burritos. I mean, the ingredients are all quintessentially Mexican! It’s all about how we frame it, right?

Ingredients for 1 large or 2 small burritos

For the rice:

  • 1 Tbsp olive oil
  • 100 gr rice (jasmine/basmati/brown – any you like)
  • 100 ml spicy tomato salsa “salsa roja
  • 1/2 tsp salt

For the beans:

coriander / cilantro
  • 1/2 onion
  • 200 gr kidney beans (or black beans, if you want)
  • 2 Tbsp olive oil plus some for frying
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch of salt
  • Cholula chipotle hot salsa
  • 1/2 avocado
  • 1 large or 2 medium/small tortilla wraps
  • parsley or coriander to garnish

Preparation

  1. Fry the rice with a bit of olive oil in the saucepan before adding the water and the salsa roja to cook the rice in. Cook rice as indicated on the pack.
  2. In the meantime, finely chop the onion and rinse the beans.
  3. Heat some oil in a frying pan and add the onion and the beans and fry at a high heat. After a short while reduce the heat, and add the onion powder and the garlic powder, some salt and some Cholula chipotle hot salsa to add some additional depth of flavour and spice.
  4. Add about 80ml of water and let all simmer for about 2-3 minutes.
  5. Roughly squash the bean-onion mix with a potato masher. If it’s too dry, add some more water.
  6. Cut the avocado in half and cut one half into some slices.
  7. Heat the tortilla wrap in the microwave for a couple of seconds, then add the rice, the bean-onion mix, and the avocado slices in the middle of the wrap and spread out slightly. Add some more Cholula chipotle hot salsa if you want, and sprinkle the chopped coriander or parsley on top.
  8. Roll, fold, or wrap it up whichever way you want and enjoy!

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