MEXICAN SMOKY
VEGETARIAN BURRITO BOWL

Hearty mushrooms and cauliflower make the perfect meat substitutes in this flavour-loaded vegetarian version of the famous burrito bowl

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4

10 Min

10 min

fry

WHAT YOU NEED

  • 1/2 pkt (15 g) Mexican spice
  • 250 g mushrooms, sliced
  • 1/2 head cauliflower, chopped
  • 1 onion, chopped
  • 400 g can black beans
  • 1/2 cup corn kernels
  • 100 g green beans, halved
  • 1 avocado mashed with sour cream
  • 2 cups cooked rice
  • 1 lemon, quartered

How to Make

Sauté onion, 5 min. Add spice, sauté 1 min. Add mushrooms and cauliflower, sauté 5-7 min until cooked.

Mix green beans with corn kernels. Arrange on top of rice and beans in a bowl.

Top with mushroom and cauliflower mix.

HOW TO SERVE

Serve with a dollop of avocado mash, lemon wedges and fresh coriander.

HINTS & TIPS

SIDES & CONDIMENTS

For a zestier flavour add a dash of spicy tomato salsa.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Swap green beans for peas. Add in 1 diced capsicum with corn kernels.
ALTERNATIVE
This dish can also be eaten with tortillas, if desired.

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THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

MEXICAN CHICKEN BURRITOS
MEXICAN PORK CARNITAS TACOS
MEXICAN VEGAN BLACK BEAN BURRITO

Origins

The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.

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