LIFESTYLE NEWS - Yummy Burritos are a great way to combine all of your favourite Mexican flavours into one delicious dish. Try our VEGAN BURRITO BOWL this Easter Weekend.
From classic beef and bean burritos to creative vegetarian options, there's something on the menu for everyone!
Naturally, we added nutritious mushrooms to replace the traditional beef option and added other fresh, whole-food ingredients. for a burrito to write home about! See our image and recipe below.
PS The burrito was invented by Juan Méndez, a street vendor in Chihuahua, Mexico in the 1910s. He started wrapping his food in tortillas to keep it warm and transported it on his small donkey and a little donkey in Mexican is a burrito! So there you go!
VEGAN BURRITO BOWL (LETTUCE, HOISIN MUSHROOMS, GRILLED CORN, AVO, LIME WEDGES, BLACK BEANS
Serves 4
Ingredients
- 15ml avocado oil
- 250g white button mushrooms, thickly sliced
- 45ml hoisin sauce
- 400g cooked brown rice
- 2 baby cos lettuces, leaves separated
- 2 fresh corns, cooked and grilled
- 1 red pepper, roasted and sliced
- 1 avocado, sliced
- 1 can black beans, drained
- 45ml olive oil
- 15ml rice wine vinegar
- salt and milled black pepper
To Serve:
- fresh coriander leaves
- lime wedges
- gluten-free chips or nachos
Method
- Heat the oil in a pan and fry the mushrooms for 3 minutes.
- Add the hoisin sauce and cook for 2 minutes.
- Arrange the brown rice in the serving bowls and arrange the lettuce leaves on top.
- Followed by the grilled mushrooms, corn, peppers, avocado and black beans.
- Whisk the olive oil, vinegar salt and milled black pepper together and drizzle over the salad.
- Enjoy!
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