MEXICAN VEGAN BLACK BEAN BURRITO
Smoky Mexican flavours with black beans, corn, avocado and tomato in a burrito wrap
4
10 Min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
How to Make
Sauté onion 5 min. Add spice, sauté 1 min. Add black beans, sauté 5 min
Add tomatoes, & corn kernels, Simmer 10 min
Mix in cooked rice with beans and corn mixture, simmer 5 min
Load your tortilla with bean, and rice mix, fresh avo slices and grated carrot
HOW TO SERVE
Serve with a squeeze of lime and fresh coriander.
HINTS & TIPS
SIDES & CONDIMENTS
For a zestier flavour add a dash of spicy tomato salsa.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Add in 1 diced capsicum with corn kernels.
ALTERNATIVE
Replace rice with quinoa
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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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