Ultimate Mexican Veggie Burritos

by The Happy Pear

These burritos are a great hands-on family meal.

4 people 20 minutes 20 minutes

Ingredients

6 - Corn Tortilla or whole wheat tortillas or wraps

For the chunky tomato guacamole

8 - Cherry Tomatoes quartered
1 pinch Chilli Powder
0.5 clove Garlic crushed
0.5 tsp Ground Cumin
0.5 - Lime juice only
2 - SuperValu Avocado stoned and cut into bite-sized pieces
0.5 bunch SuperValu Fresh Coriander chopped

For the quick tzatziki

200 g Cucumber
1 clove Garlic finely sliced or crushed
0.5 - Lime juice only
25 g SuperValu Fresh Mint or dill
500 ml Vegan Yogurt soy or coconut

For the refried beans

400 g Black Beans or kidney beans, drained and rinsed
3 cloves Garlic finely chopped
2 tsp Ground Cumin
0.5 - Lime
2 tbsp Rapeseed Oil
1 tbsp Soy Sauce or tamari
0.5 bunch SuperValu Fresh Coriander
5 tbsp Water

For the spicy couscous

1 pinch Black Pepper
150 g Couscous
1 tsp Ground Cumin
0.5 tsp Paprika (optional)
1 pinch Salt
0.25 tsp SuperValu Chilli Flakes

Method

1. To make the spicy couscous, boil the kettle. Place the couscous, spices and a pinch of salt and pepper in a heatproof bowl and mix together, then cover with boiling water until the water is about 1cm above the level of the dry couscous. Cover the bowl tightly with cling film and leave for 5 minutes, until all the water has been absorbed. Fluff up the couscous with a fork.

2. To make the refried beans, heat the oil in a large frying pan set over a medium–low heat. Add the garlic and fry for 3 or 4 minutes, until it starts to turn golden. Add the beans, water, soy sauce, cumin and a pinch of salt and pepper and cook for about 4 minutes, stirring regularly, then mash the beans slightly with a wooden spoon. Tear up the coriander leaves and stir them in along with the lime juice to give the beans some freshness and vitality.

3. To make the guacamole, put everything into a big bowl with a pinch of salt and pepper and mash slightly so that it all comes together.

4. To make the tzatziki, finely grate the cucumber into a colander, sprinkle with a pinch of salt and leave to sit for 5 minutes in the sink, then squeeze all the liquid out of the grated cucumber. Meanwhile, remove the mint or dill from its stalks and chop very finely. Mix all the ingredients together in a bowl.

5. Now it’s burrito time! Add whatever ingredients you like to your wrap. Roll it up and heat it on a hot, dry pan until it starts to crisp up and is warmed through. Serve straight away.