I always used to joke that my foodie posts were strictly about restaurant food, not recipes. But since going vegan about 18 months ago, I’ve really started to enjoy cooking at home more.
Even while being on furlough from work, I still love to make quick & easy recipes where I can. Hopefully this can be the start of sharing more recipes I’ve tried & tweaked to help you eat more plant based too.
For these delicious vegan burritos, I’ve taken inspiration from this quesadilla burritos recipe by BOSH. Although it looks like it might be tricky to make, as there are a few different components, it’s actually really quick & easy.
I make this without the cheese & refried beans wraps so it’s quicker & healthier, but if you want more indulgent vegan burritos, try the full BOSH recipe. You could also have it without the wraps as a burrito bowl (maybe add some nachos too!)
Ingredients
Serves 2 with some leftovers or 4 if served with a side dish.
Chipotle Strips
1 block firm smoked tofu (we use the Tofoo brand)
1 red pepper
2 tbsp chipotle paste
2 tbsp olive oil
Black Bean Rice
75g basmati rice
100g black beans
20g coriander
Quick GuacAMOLE
1 ripe avocado
1 lime
1 tbsp olive oil
½ tsp salt
10g coriander leaves
Salsa
2 large tomatoes
2 spring onions
10g coriander
1 tbsp jalapenos from a jar
1 lime
½ tsp salt
1 small garlic clove
1 tbsp olive oil
EXTRAS
Wholemeal tortilla wraps
Chipotle sauce
Vegan mayo or sour cream
Method
Black Bean Rice
Cook basmati rice according to instructions. Drain, rinse and weigh the black beans. Add the black beans to the rice a few mins before it’s cooked. Drain the rice and beans once cooked, then roughly chop the coriander and stir it into the rice & beans. Set aside until serving.
Chipotle Strips
Drain the tofu, wrap in kitchen roll or a clean muslin cloth and place under a heavy object (books work, I usually put it under my pestle & mortar or jar of sugar) for around 10mins. Slice tofu into 1cm strips. Thinly slice the pepper and remove any pith and seeds. Heat the olive oil in a frying pan over a medium heat, then add the chipotle paste and stir it into the oil. Add the peppers, frying for 3mins, then add the tofu and fry for 2mins. Transfer the tofu and peppers to a plate.
Quick Guacamole
Halve and stone the avocados, scoop the flesh into a bowl and mash it up with a fork. Halve the lime and squeeze the juice into the bowl. Finely chop the coriander, add it to the bowl. Add the salt and the olive oil to the bowl and stir everything together.
Salsa
Finely slice the tomatoes, spring onions, coriander leaves, jalapenos and put them in a bowl. Peel and grate the garlic and add it to the bowl. Cut the lime in half and squeeze the juice into a bowl. Add the salt and olive oil into the bowl and mix everything together.
Serve it up!
Warm the tortilla wraps – either dry fry them in a clean frying pan or microwave for about 20secs. Layer a little of everything into your tortilla wraps and wrap them into a burrito. We use tin foil to help keep everything in.
The chipotle paste can make it quite spicy so we have some vegan mayo or sour cream to cool it down (but also usually add Cholula Chiptole Hot Sauce for extra sauciness). You could also grate some vegan cheese into it too.
Save For Later
If you make these tasty vegan burritos, let me know in the comments below or tag me on Twitter/Instagram @sarahlthain!
