I love Mexican food. Well, I should probably say Tex-Mex as I’m not sure how much authentic Mexican food I have ever eaten. Either way, I love it; I love the beans, I love the chilli, I love the spices, I love the margaritas that accompany it… and of course, I love the variety of vegetarian options available.
Burritos, nachos, tacos, tostadas, quesadillas, fajitas… are all generally available in veggie versions. Hoorah! Sans cheese and/or sour cream, many can also be vegan.
I’m forever trying to perfect my own burrito recipe and with my first foray into the world of liquid smoke, this one is my favourite so far.
Smoky Veg and Bean Burritos
1 tablespoon olive oil
1 small red onion, diced
1 medium red chilli, diced
1 teaspoon dried chipotle chilli (optional)
1/2 head of broccoli florets
1 medium courgette, halved lengthways and thickly sliced
8-10 baby corn, trimmed then halved widthways
1 medium red pepper, de-seeded and sliced into 1cm strips
50g baby pomodorino (or cherry) tomatoes, diced
400g black beans, drained and rinsed
8-10 sprays (or a good drizzle) liquid smoke
400g chopped tomatoes
5-6 drops Tabasco sauce
50g baby spinach
2 soft corn tortillas per person
1. Heat oil in large pan over medium heat. Fry onion for 2-3 minutes until softened.
2. Add chilli, broccoli, courgette and baby corn to pan and fry for 2 minutes then add red pepper and pomodorino tomatoes and fry for further 2-3 minutes until vegetables start to brown.
3. Add black beans and mix well, then spray liquid smoke over mixture and stir through. Stir in chopped tomatoes and Tabasco sauce and cook for 3-4 minutes, until heated through. Add baby spinach, stir well and simmer until spinach wilts.
4. Warm tortillas over open flame (or in microwave), following packet instructions. Spoon 3-4 tablespoons burrito mix into tortillas and fold one end into wrap.
Serve with salsa, guacamole and fresh tomatoes.