Recipes

Spicy Vegetarian Burritos

This quick-to-make, hearty dish is made for sharing and will definitely warm you up on a chilly autumn day.

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Sun and surf are the perfect compliment to Mexican food so is it any wonder that this fresh and tasty cuisine has made it to our shores. There is a long list of reasons why this cuisine has made it big in Australia. Our laid back, outdoor lifestyle, fits perfectly with the fresh and healthy Mexican food vibe. These dishes are made for sharing, make the most of the freshest produce Australia has to offer and coincide perfectly with the recent casual dining revolution, which is influencing the way we eat out and eat in.

There is a great deal of scope within the cuisine itself. The flavours of Mexico sit just as comfortably in a street food carnation, quick and cheap, from a food truck as they do along side a craft beer in a Surry Hills Hipster haunt or on a shared family dinner table. I would describe this current Australian Mexican eatery scene as fun, playful and creative, which allows for up-cycled restaurant décor incorporating blight colours, candy skull iconography, retro furnishings and home-style table settings. Anything goes both on and off the menu.

Vegetarian Burritos

Serves 4 – vegan

With a few key herb and spice blends and the classic rice and beans marriage, you have created the perfect veggie dinner platform. Make your own signature Mexican spice blend in minutes with the simple combination of paprika, garlic, cumin, chilli and oregano. Experiment with different beans, mixing it up with black, kidney and black eye varieties. Guacamole is best kept simple with ripe avocados enhanced in flavour by fresh lime and coriander. A griddle pan or your BBQ is your best friend when creating the vegetable components of your burrito, taco or fajita. Keep the preparation rustic and nutritious by choosing the best quality fresh ingredients and lightly cooking them to retain the nutrients and their natural fresh and vibrant flavours.

Ingredients

Mexican Beans
2 teaspoons olive oil
1 red onion
2 cloves garlic
½ red capsicum
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cumin seed
½ teaspoon oregano
1 tablespoon chopped
pickled jalapeño chilli (with the seeds removed)
400 g canned diced tomatoes
1 Tablespoon tomato paste
400g can of black beans
Pinch of salt
1 cup brown or basmati rice cooked as per the packet instruction.
Guacamole
1 ripe avocado
1 fresh lime
handful of fresh coriander
Chargrilled veggie medley
1 tablespoon olive oil
2 medium zucchinis
1 red pepper
1 red onion
10 button mushrooms
pinch of salt and ground
black pepper
4 large burrito tortillas
mixed salad leaves

Instructions

Peel and finely dice the red onion and sauté with the olive oil over a medium-low heat, until softened.

Crush the garlic, finely dice the red capsicum and add to the pan with the onions.

Continue to sauté for a further 5 minutes.

Add the sweet paprika, cayenne pepper, ground cumin seed and oregano and stir for a minute.

Remove the seeds and finely chop the jalapeño chilli and add to the pan along with the tomatoes, tomato paste and drained black beans.

Cover the pan with a lid and allow to simmer over a medium to low heat for 15 minutes.

Use a potato masher or the back of a fork to break up the beans and tomatoes.

Stir occasionally to prevent sticking and season to taste with salt.

While this is cooking prepare the Guacamole and chargrill the veggies.

Chop the veggies into rustic 3cm cubes and toss in a bowl with the olive oil, salt and pepper.

BBQ or grill for 5 minutes, turning a few times so as they cook evenly.

Prepare the Guacamole by combining the ripe avocado with the juice of the lime and the chopped coriander with the back of a fork.

Just before serving heat the burrito tortillas on the BBQ or griddle pan for a few seconds on each side.

Assemble the burritos by layering the centre of each of the warm burrito tortillas with rice, beans, veggies, guacamole and the salad leaves.

Garnish with extra coriander, jalapeño and a wedge of lime.

With a few key herb and spice blends and the classic rice and beans marriage, you have created the perfect veggie dinner platform. Make your own signature Mexican spice blend in minutes with the simple combination of paprika, garlic, cumin, chilli and oregano. Experiment with different beans, mixing it up with black, kidney and black eye varieties. Guacamole is best kept simple with ripe avocados enhanced in flavour by fresh lime and coriander. A griddle pan or your BBQ is your best friend when creating the vegetable components of your burrito, taco or fajita. Keep the preparation rustic and nutritious by choosing the best quality fresh ingredients and lightly cooking them to retain the nutrients and their natural fresh and vibrant flavours.

Check out more delicious vegetarian and vegan recipes at Vegies and Me.