A flavourful vegetarian burrito filled with a seasoned plant-based filling, rice, beans, corn, and fresh vegetables. Perfect for freezing and reheating, these burritos are ideal for meal prep and quick lunches or dinners.
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add all of the plant-based mince and cook, breaking it up as you go, until it turns from red to brown.
Add all of the burrito seasoning and cook for 1 minute. Then add all of the tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the filling is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
Place a burrito on a work surface. Place about a quarter cup of rice just below the centre. Top with about a quarter cup of the filling, then some cabbage, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.
Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then wrap in foil. Serve as is or heat per below.
HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for about ten minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for twenty minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around thirty minutes to warm through.
Burritos are best served with something to dollop or dip – sour cream (or yoghurt) and some sort of chilli sauce are my usual because it’s easy. When I’m making more of an effort, I use Restaurant Style Salsa or Guacamole.
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