Bean Burrito

 

Vegetarian food is so underrated. I was a vegetarian for 10 years up until last year when I decided to start eating meat for health reasons and whilst I was not the best vegetarian (I convinced myself all I could eat was cheese and chips. No wonder I was overweight – duh!), I did really enjoy meatless meals. Since starting to eat meat again, most of my meals include meat and I skip over some of my veggie favourites. You don’t have to include meat to get your protein, you don’t have to include meat to add flavour and there are lots of veggies that carry a meaty texture. Mexican food is great for a vegetarian meal as you can pretty much replace beans for meat in any dish.

Bean burritos are simple and tasty and they always feature on the menu of a Mexican takeaway (I’m looking at you Taco Bell) but they often carry unnecessary calories and sodium if you buy them from the drive-thru. Making them yourself can be done in under 30 minutes and if you make extra (like 10 times the amount), then you can wrap them up and freeze them for a quick, delicious and healthy meal/snack at any time. When we have been out for cocktails, these come straight out of the freezer when we get home and it saves us from phoning for a greasy pizza.

 

Ingredients – serves 4:

- 200g cooked pinto beans (buy them dry, soak them, cook a big batch up for the week and then weigh enough out for this recipe.)

- 200g white kidney beans/cannelini beans

- 2 handfuls of frozen sweetcorn

- 2 gloves of garlic

- 8 large mushrooms, sliced

- 2 medium onions, sliced

- 2 handfuls of dry brown rice, cooked.

- 2 tsp dried chipotle flakes or chilli powder (less if you like it less spicy)

- 2 tsp cumin

- 1 tsp paprika

- 4 tbsp fresh coriander/cilantro, chopped

- 200ml boiling water

- 6 tomatoes, chopped or half a can of tomatoes

- 60g cheddar cheese, grated

- 4 whole wheat tortillas

 

1) Heat some oil in a large pan and add the onion, garlic and mushrooms and cook for 5 minutes.

2) Add the beans and sweetcorn and mash them for a little whilst so they become a little mushy.

3) Add the cumin, chilli, coriander/cilantro and paprika and cook for 3 minutes.

4) Add the water and tomatoes and cook for 5 minutes until the liquid has reduced.

5) Divide the rice and bean mixture between the tortillas and sprinkle a little cheese on top and wrap them up into a burrito.  How to roll a burrito.

6) Put on a baking dish and bake for 10 minutes if you like them a little crispy.

7) Serve with guacamole and a huge salad.

 

Nutritional Information – per person (without salad and guacamole):

Calories: 405

Carbs: 62

Fat: 10

Protein: 18