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Crispy Vegetarian Burritos

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Easy (2874)      Vegetarian (1517)      Mexican (79)     


Crispy Vegetarian Burrito


My experience of burritos, although just as tasty, has been that they're messy and tend to fall apart. How do they eat them on the go in movies? I have discovered the secret and I have to say, I'm a bit hooked.

These burritos are filling, easy, quick and (reasonably) healthy.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 6 large serves (or 8 smaller serves)

Ingredients
1 brown onion, chopped
1 small red capsicum, chopped
1/4 cup fresh coriander, chopped
1 can kidney beans (or black beans if you prefer)
1 can unsalted corn
1 cup of cooked rice or quinoa (or a mix of both)
1 packet Veggie Delights Bacon Style Rashers (optional)
1 1/2 cups mozzarella or Mexican blend shredded cheese
1 tbsp butter
1 tsp oil
1 tsp salt
1 tsp pepper
Juice of 1 small lime
6 large flour tortillas (or 8 medium tortillas - the small ones would be better for children)



Crispy Vegetarian Burrito


Method
Heat large frying pan over medium heat.



Crispy Vegetarian Burrito


Add onion, capsicum, beans, corn, coriander, butter, lime juice, salt, pepper, veggie rashers (if using) and rice / quinoa to pan.



Crispy Vegetarian Burrito


Saute for 4 - 6 minutes.



Crispy Vegetarian Burrito


Remove from heat and set aside.
Lay tortilla flat on plate or bread board.
Add approximately 1/6 (or 1/8 depending on the size tortillas you're using) of the bean mixture to centre of tortilla. Leave room for folding in on the ends and folding over on the sides to create the burrito shape.
Add approximately 1/6 (again, or 1/8 depending on the size tortillas) of cheese to top of bean mixture.



Crispy Vegetarian Burrito


Continue until all burritos are all folded.
After burritos are prepared, heat large frying pan over medium heat.



Crispy Vegetarian Burrito


Add 1 teaspoon of oil to pan.
Place burritos in frying pan for 1 - 2 minutes each side until they are golden and crispy. TIP: If your frying pan isn't large enough or you don't feel confident turning them if they're too close together, do them in two or three batches.
Serve with salsa and enjoy.
Wrap in alfoil or glad wrap and store in the fridge for the next day, or freeze them for when you want something home made without the effort. To reheat, simply microwave.

Categories
#Vegetarian
#Easy
#Mexican
I like this Recipe - 5
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