Fresh veggie Burritos
With super quick and tasty tortilla stuffings
This fresh and summery version of burritos gives you the option to add whatever you have in mind. take a look in the fridge to see what you have left, and try to play around with that! Get your hands on some nice large tortillas, because we all know that we have the tendency to overfill them! From there, I normally like to add a bit of flavoured grains, some fresh greens and one or two sauces (try out the Guava-Free-Mole recipe, that one is a banger in this dish!). I will give you some additional suggestions to fill up your burritos too!
1 or 2 tortillas per person
250 gr bulgur or couscous
1 vegetable stock cube
500 gr of mixed vegetables, for example pepper, fennel, red onion or courgette
200 gr fresh spinach
250 ml yoghurt
Some fresh herbs, like koriander, mint of parsley.
200 gr feta cheese (optionally)
Smoky sweet potato:
500 gr sweet potato
1 tablespoon each of smoked paprika and salt
500 gr of mushrooms (any type)
2 cloves of garlic
2 teaspoons each of ground cumin and smoked paprika
1 tablespoon of soy sauce
1 tablespoon of agave syrup (or sugar)
2 tins of black beans
2 tablespoons of coconut oil
2 cloves of garlic
1 teaspoon ground cumin
Preheat the oven to 220 C. Chop up your veggies and spread onto a baking tray with some olive oil, salt and pepper (you could add some spices like ground cumin too). Place into the oven for 20 minutes or until golden.
Cook off your bulgur or couscous according to packet instructions, but also add a stock cube or other spices to flavour things up!
Smoky sweet potato: Slice the sweet potatoes into large chunks and mix with olive oil, salt and the smoked paprika powder. Place onto a baking tray and roast in the oven for 20 minutes or until golden and crisp.
Meaty mushrooms: Heat up a dry non-stick frying pan over high heat and brake up all your mushrooms into the pan. Dry-fry the mushrooms until they start to release their moisture. After the moisture has evaporated, add a good amount of olive oil, salt, finely chopped garlic, the ground cumin, smoked paprika powder, soy sauce and agave syrup. Fry for another 1 or 2 minutes and set aside.
Lime-coconut beans: Drain and rinse the black beans. Heat 2 tablespoons of coconut oil in an frying pan and add the finely chopped garlic. Add the beans and shorty fry on high heat. Turn off the heat, and add the zest and juice of the lime. Season with ground cumin and salt.
To finish everything up, dress the fresh spinach in the juice of the lemon, with some salt and pepper. Mix up the yoghurt with the fresh herbs, salt, pepper and olive oil. Also slice or crumble your feta cheese. Now, shortly heat up the tortillas, place all your dishes in the middle of the table, and then: time to roll…