If you’re new to a vegan diet it’s not always easy to come up with satisfying, healthy dishes that stick to plant-based ingredients alone. Fortunately, there are few things more satisfying to eat for lunch or dinner than a burrito – and it’s very easy to make a terrific vegan burrito, as this recipe from the book Naturally Stefanie by Stefanie Moir shows.
The book is full of vegan recipes, workouts and other advice to help you live a healthy life, whether you’re vegan or not, and this burrito recipe is a great example. It’s chock full of veg and beans, and packed with extra flavour thanks to the spices used. Gym regulars will also be pleased to know that there’s plenty of protein too, so it makes a great post-workout meal, while everyone will be delighted to learn that it’s simple to make. That is, aside from the tricky moment you try to wrap it up and realise you’ve tried to cram in way too much filling.
“In my humble opinion, few things in life beat wrapping up all your favourite foods in one giant tortilla,” says Moir. “Comfort food at its best. Great for lunch and dinner, and perfect when you’re out and about, too.”
Ingredients (Serves Two)
- 2 tortillas
- 1 red bell pepper, sliced
- 100g brown rice, cooked
- 1 can black beans in water, drained and rinsed
- 60g pickled red cabbage, chopped into long slices
- ½ red onion, diced
- 75g sweetcorn
- 1½tsp paprika
- 1½tsp cumin
- 1½tsp chilli powder
- 40g jalapeños or chillies, chopped
- Add the onion, pepper, black beans, sweetcorn and jalapeños to a preheated, non-stick pan and fry for two to three minutes until lightly cooked but still a little crunchy.
- Add the paprika, cumin and chilli powder to the pan and mix well, ensuring the beans and vegetables are evenly coated in the spices.
- Layer each tortilla with cooked rice, vegetable black bean mix, pickled red cabbage and a big dollop of guacamole. Wrap and gorge.
Buy Naturally Stefanie on Amazon | £16.99 (currently reduced to £11.05)