Veggie Burritos (v)
with Tomato Salad, Lime and Soured Cream
Quick, fresh, and packed with veg, our vegetarian take on the Mexican classic is the perfect midweek treat. Seasoned with our delicious Mississippi spice mix, rolled up, covered with cheese and baked until crisp and golden, the flavours in our burritos are hard to beat. Served with a fresh tomato salad and cooling soured cream, we recommend serving everything up in the middle of your table and getting everyone to tuck in.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Bell Pepper
150
Basmati Rice
1
Mixed Beans
30
Tomato Puree
30
Mature Cheddar Cheese
(Contains Milk)
1
Lime
75
Soured Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Vegetable Stock Powder
1
Green Pepper
(May contain Celery)
½
Mississippi Style Spice Mix
½
Red Onion
1
Coriander
125
Premium Tomato Mix
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) and the stock powder into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat and pop a lid on the pan. Cook for 10 mins then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper(s) and discard the core(s) and seeds. Slice into thin strips. Drain and rinse the mixed beans in a colander. Heat a splash of oil in a frying pan over medium-high heat. When hot, add the red onion and pepper(s). Stir and cook until softened, 5-6 mins.
Add the Mississippi style spice mix to the pan along with the tomato purée. Stir and cook for 2 mins then stir in the beans and remove from the heat. Meanwhile, finish off the prep. Grate the cheese, halve the cherry plum tomatoes, roughly chop the coriander (stalks and all). Zest the lime then cut into wedges. Preheat your oven to 200°C and lightly oil a baking tray.
Pop the cherry tomatoes into a small bowl and mix in half the lime zest and a good squeeze of lime juice. Season with salt and pepper and keep to one side.
When cooked, fluff the rice up with a fork and fold the bean mixture into the rice. Add the remaining lime zest and juice then season to taste with salt and pepper. Lay a tortilla on a board. Spoon 2-3 tbsp of the mixture down the middle of the tortilla (leaving some space at each end). Fold the two short ends in, over the top of the filling followed by the two longer sides, like wrapping a present!
As you make them, arrange the burritos, seam-side down on the baking tray and repeat with the remaining filling and tortillas. Sprinkle on the cheese and bake until golden, 12-15 mins. Serve 2 per person with the tomato salad and soured cream alongside. Finish with a sprinkling of coriander for those that like it. Enjoy!
