When we found these little tortilla bowls in the supermarket, we decided they were perfect for turning our usual Mexican bowls into something a little more jaunty. We came up with these Mexican tortilla boats, based on the shape of the bowls and what they brought to mind!
This week we’re sharing one of our all-time perennial favourites. The Mexican bowl is pretty much a staple of our diet: it’s easy to make, tastes fantastic, and is also very satisfying without being too unhealthy.
There’s a lot of components to the bowl that you can mix and match as you like. We always have home-made nachos to start with around the edge. This time we’ve added a black bean mix to the middle, but there are other possibilities too.
This week we’ve got something super special. These pizza pockets are about to blow your mind.
We’ve already shared with you our method of making pizza just a little bit healthier: the tortilla pizza. But now we’re taking that to a whole new level with the pizza pocket. It may look simple, but trust us: this is so tasty and spectacular you will want to eat it every night of the week.
As you know by now, we love Mexican food here at VegBurge! That’s why we just had to try making this dish, which contains fantastic flavours with home cooking to create a much healthier version of a traditional recipe.
You start off by making your own nachos, which is one of our favourite things to do anyway – it’s so much healthier than the real thing and takes very little time to do. You can add your own seasoning, whatever you like, though this time we chose to use corn tortillas and leave them plain. They are tasty enough as they are!
This week we found something completely new in the supermarket! That’s not a very regular occurrence these days, so it was pretty exciting (and this is probably why I don’t get invited to many dinner parties). These Georgia’s Choice Mexican bean bakes looked too good to ignore, and the chance to try a new brand was something I just couldn’t pass up.
This week we tried out the Sainsbury’s Smoky Mexican Bean Burger. This is something that sounds and looks quite generic, to be absolutely honest – how many Mexican bean burgers do you reckon I’ve eating in my life? It has got to be quite a high number, so something like this really has to stand out in order to impress me.
So, the summer is almost over. There are maybe a few days of sunshine left to us, but as the nights draw in a little each week and the air gets colder, it’s easy to feel summer slipping away. Let’s go for a last hurrah of a summer barbecue – the kind that a vegetarian can enjoy!
I recently met up with a friend that I don’t see often. He works in London now, and when I’m up there, it’s normally only during the day, so our timetables clash. But recently, I realised that the meeting I had would finish around 5pm, leaving me free, so I fired off a text before heading in. Unfortunately, when I came out, I still hadn’t heard back, and his phone was off when I tried to call. Shrugging my shoulders, I started to head home – two connections on the Tube before getting to the station where I would be taking my final train.
Recently we tried the so-called Mexican sweetcorn fritters from Sainsbury’s, which comes as part of a range that we’ve been enjoying (particularly their nacho cheese parcels). They are rated as spicy on the packaging, but in spite of my dislike of spicy food, that didn’t put me off. You see, I’ve always been a fan of sweetcorn based fried goods. Sweetcorn fingers and similar items took the place of fish fingers when I was a kid, and generally speaking, I love the taste of sweetcorn no matter how it comes. Basically, I just had to know what these tasted like.
For the second of our alternative pizza month Vines, we made a base out of cauliflower. I’m sure you’ve seen this idea elsewhere – it’s been quite widely used as an alternative way to create a pizza base, making it gluten free. I’m not a big fan of cauliflower, so I had been approaching this one with a little trepidation – was it going to taste like an actual cauliflower, or would there be subtler tastes at work?