Vegan Burrito Recipe | olivemagazine

Vegan Burritos on a Wooden Board

150g quinoa
olive oil
1 onion
chopped
2 cloves garlic
crushed
1 tsp ground cumin
½-1 tsp cayenne pepper
2 vine tomatoes
roughly chopped
400g tin black beans
rinsed and drained
200g tinned or frozen and defrosted sweetcorn
1 lime
juiced
a small bunch coriander
chopped
1 ripe avocado
peeled, stoned and roughly chopped
1 small red chilli
seeded and finely chopped
4 large flour tortillas

Method

step 1
Cook the quinoa in boiling salted water for 20-25 minutes until tender. Pour through a sieve and leave to drain thoroughly while you make the filling.
step 2
Heat a drizzle of oil in a frying pan and fry the onion until soft. Add the garlic and spices and fry for another minute. Add 1 tomato, the black beans and sweetcorn and cook for 5 minutes before stirring in the drained quinoa, half the lime juice and half the coriander. Cook for a few minutes until the quinoa has warmed through.
step 3
Gently mix the remaining tomato, lime juice and coriander with the avocado and chilli. Season well. Pile the quinoa mix into the middles of the wraps, top with the avocado mix. Fold in the sides, then roll up into burritos to eat. Wrap in foil and cut in half if the burritos are well stuffed and you need to keep them held together.

Janine Ratcliffe Portrait

Janine RatcliffeFood director