We’re back after a teensy bit of a winter break with a brand new recipe that definitely brings the warmth: toasted burritos. This dish pays homage to Mexican traditions and is perfectly attuned to both our tastes and what we normally have in the fridge – basically, it’s the kind of thing we could make any night of the week.
Honestly, is there anything better than Mexican food? Well, actually, we could debate about that all day, because we love so many different types of cuisine. But instead of trying to figure it out, we’re bringing you this tasty recipe as well as the accompanying video of how it is made.
Oh, and by the way – they also contain vegan scrambled eggs. It’s actually tofu, cooked in just the right way and with just the right seasoning so as to fool your tastebuds. Pretty neat, right?
The toasting is the icing on the cake here. We’ve folded them into squares rather than our usual rolls, and that makes a difference to the experience. Having that warm, crispy texture on the outside is also an absolute joy. What better to go with it than some homemade guacamole? We just challenge you to eat them without getting messy.
Watch the video below to get a taster of how easy it is to make our burritos – and see how scrummy they look at the end. If you’re tempted, give them a go using our recipe below – and be sure to leave us a comment letting us know how you got on!
- 4 corn or corn/whear tortillas
- 1 small bag spinach
- 1 onion
- 400 g borlotti beans
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 vegetable stock cube
- 1 tsp tomato puree
- 1 avocado
- juice of 1 lime
- pinch of salt
- 1/2 tsp paprika
- 2 tsp cottage cheese
- 100 mls coconut milk
- 2-3 jalapeno slices
- 1/4 spring onion
- 200 g firmly pressed tofu
- 1 spring onion
- 1 tsp garlic herb mix
- 1/2 tsp turmeric
- 1/4 tsp mustard
- 1/4 tsp apple cider vinegar
- 1/2 tsp salt
Finely chop the onion and fry it over a medium heat for a couple of minutes.
Add the beans, cumin, and paprika, and mix together. Fry for a few more minutes, until the onions are soft.
Add the stock cube in 100ml of cold water, and the tomato puree. Mix and then simmer for 15 minutes until the water has been absorbed.
Meanwhile, make the guacamole: Chop the avocado into rough cubes, put it into a bowl with all of the other ingredients, and mash it with a fork until it is mixed together into a smooth-ish paste.
For the tofu, fry the finely chopped spring onion over a low heat in a small amount of oil for a couple of minutes - then crumble in the tofu.
Add the garlic herbs, salt, and turmeric, and stir to combine. Pour the mustard and vinegar over the top and stir vigorously to ensure everything mixes together fully.
Cook the mixture for around 15 minutes, stirring occasionally, over a low heat. You've made vegan scrambled eggs!
Putting both mixtures to one side, clean out your frying pan or prepare another. Lay out all of your ingredients to begin prepping the tortillas.
Each one takes a small handful of spinach, a tablespoonful of beans, a tablespoonful of tofu, and a teaspoonful of guacamole. Place them right in the middle of the tortilla. Add hot sauce or another dressing now if you wish.
Fold the shorter sides in first, then hold them with one hand whilst using the other to fold in the longer sides. You'll make a square this way.
Quickly but carefully flip the parcel over so that the folded side lands on the hot surface of your frying pan. Toast them for no longer than five minutes on each side - you should be able to get two in beside one another.
Serving tip: cut them diagonally across the middle to eat. You can then hold them cut-side-up like a small parcel.
You'll have some leftover mixture - you can use this to make more tortillas, or simply use them as a side serving. Or there's always tomorrow's lunch...